Four Square Meals Menu Week 8

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  • Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
  • Two-Tone Rice – brown and black rice with seasonal vegetable, walnut and ginger
  • Sense of Reason – creamy red beans with Thai flavors and seasonal vegetables
  • Punjabi Summer Pastel – basmati and amaranth with seasonal vegetables, cumin and bay
  • New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
  • Golden Glazed Potatoes – roasted with seasonal vegetable, garlic, ginger and turmeric
  • Riviera Days Salad – chick pea with roasted Roma tomato, cucumber and Mediterranean flavors
  • Athena salad – Einkorn, barley and red cabbage tossed with olive oil, umeboshi vinegar & nori

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Muddy Miss Farm  Grinnell Heritage Farm and New Pioneer Food Co-op.DaveHeader

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