Four Square Meals January 26th

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Available for pick up Tuesday January 26th

  • Golden Mushroom Tempeh – mushrooms and tempeh with watermelon radish in rich garlic-ginger sauce
  • Green Ocean Pilaf – with jade pearl rice, amaranth, sweetcorn and nori
  • Green on Red – spiced kidney beans, parsnip and spinach
  • Jeweled World Pilaf – basmati and Bhutanese red rice with apricot and raisin
  • Tofu Spring Salad – with beet, miso, lemon and tahini dressing
  • Aloo Gobi – Indian spiced potato and cauliflower
  • Spanish Black Bean Stew – with sweet potato and tomato
  • Emperor’s Pilaf – brown rice, black rice and turnip with sesame

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm. DaveHeader

To order click here. For newsletter sign up, click here.
Menu for February 2.

 

Four Square Meals January 19th

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Available for pick up Tuesday January 19th

  • Thai Seitan – with Iowa Napa cabbage in ginger-coconut sauce
  • Mother Grain Mix –buckwheat and quinoa with Iowa carrot, Iowa daikon radish and sesame seed
  • Mahabharata Dal – spiced black eyed peas and Iowa turnip
  • King’s Pilaf – brown rice with kamut, Iowa spiced sweet potato and toasted sunflower seeds
  • Tofu Dijon – tangy sauce with Iowa watermelon radish
  • Two-Tone Rice – basmati and pink rice with Iowa mixed greens and spices
  • White Bean Chole – classic Indian flavors with Iowa red beet
  • Golden Glazed Potatoes – roasted with Iowa onions, garlic, ginger and turmeric

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm. DaveHeader

To order click here. For newsletter sign up, click here.
Menu for January 19.

 

Four Square Meals October 27

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  • Mock Tuna Salad – marinated tempeh in rich dressing with red cabbage and bok choi
  • Days of Carthage – barley and millet with North African spices and beet
  • Thai White Bean Stew – exotic flavors with red and purple turnip
  • Roasted Garlic Mashed Potatoes – with carrot and black pepper
  • Tofu Dijon – tangy sauce with mixed kales
  • Chinese Parsley Pilaf – jade pearl rice and buckwheat with daikon radish, cilantro and lemon
  • Earthbender Stew – herbed black beans with butternut squash
  • Hawkeye Rice – curried basmati and black rice with spinach

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm. DaveHeader

To order click here.
For newsletter sign up, click here.

 

Four Square Meals September 8th

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  • Thai Tofu – with summer squash in coconut-lemongrass sauce
  • Two-Tone Rice – brown and pink rice with kale, chard, walnut and ginger
  • Summer Protein Salad – French lentil and chiogga beet salad with red onion, heirloom tomatoes, tarragon
  • Aloo Gobi – Indian spiced potato and cauliflower
  • Tempeh Korma – creamy Indian sauce with raisins, shiitake mushrooms and lacinato kale
  • Eastern Plains Pilaf – barley, amaranth and gold beet, tossed with tamari, cilantro and lemon
  • Black Forest Salad – red beans with heirloom tomatoes, kohlrabi, sweet corn and basil
  • King’s Pilaf – basmati rice and buckwheat with celeriac and eastern flavors

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm. DaveHeader

To order click here.
For newsletter sign up, click here.

 

Recipe – Cucumber, sweet corn and onion relish

Cucumber-Sweetcorn Relish 51 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
2-3 t extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh basil leaves

Mix all ingredients except basil leaves. Tear leaves into the mix.

Four Square Meals September 1st

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  • Fandango Stew – pinto beans, seasonal vegetables and jalapeno
  • Mushroom Pullao – basmati rice and einkorn with shiitake mushrooms, ginger and garam masala
  • Tofu Zeera – marinated tofu and seasonal vegetables in roasted cumin sauce
  • Potato Salad – with seasonal vegetables and celery
  • Masoor dal – red lentil with rich spices and seasonal vegetables
  • Days Go By Salad – brown & black rice with baby greens and caramelized onions
  • Autumn Spirit – seitan and seasonal vegetables in roasted garlic-leek sauce
  • Chinese Parsley Pilaf – jade pearl rice and buckwheat with seasonal vegetable, cilantro and lemon

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm. DaveHeader

To order click here.
For newsletter sign up, click here.

 

Recipe – zucchini-gold beet skillet with fresh herbs

Zucchini and Gold Beets 42 T extra virgin olive oil
3 small zucchini, quartered lengthwise and cubed
¼ cup unbleached flour
2 gold beets, peeled, cubed (¼ inch) and steamed for 10 minutes.
12-18 fresh mint leaves, finely chopped
¾ t apple cider vinegar or white wine vinegar
Large pinch of salt

Heat the extra virgin olive oil in a wide bottomed pan to medium. Sprinkle the flour over the zucchini and toss gently. Lift the zucchini out carefully, shaking off excess flour. Carefully place the zucchini in the pan and sautee, stirring occasionally. You may need to turn the heat up slightly after the zucchini first go in, but reduce again as needed. I should always sizzle.

After the zucchini has browned some, add the gold beets and stir well. Cover, turn heat down a little and cook for 3-5 minutes or so. Add mint and salt. Stir. Place in a bowl and add vinegar and stir well.

Beet Remoulade

Beet Remoulade

The wonderful savory flavors of capers and mustard meet the earthy sweetness on red and gold beets.

1 medium red beet
1 medium gold beet
1 cup vegenaise or mayonnaise:
3 tbs capers
1 tbs Dijon mustard
1 tsp white wine vinegar

Peel the beets and cut into 1 inch cubes. First cutting in half and laying flat surface on the cutting board.
Steam the beets for 25-45 minutes, checking first after 20. They should be soft like a cooked potato.
While the beets steam, place the capers, Dijon and white wine vinegar in a food proceesor and process briefly a few times, scraping the sides between blands. When faily uniform add the vegenaise or mayonnaise and blend for 30 seconds or so. Try not the overblend as the vegenaise and mayonnaise both become bitter woth over-blending. This is the remoulade.

When the beets are done, take half the remoulade and mix with the beets and serve. Alternatively, blend the beets with the caper, mustard and vinegar, before adding the vegenaise/mayonnaise.