Four Square Meals – January 20

Posted on January 15, 2015 by davidmacleodburt

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Available for pick up Tuesday January 20.

Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
Campfire Pilaf – Aged basmati, faro, sweet corn and smoked paprika

Mushroom Harissa – spicy mushrooms with seasonal vegetable in a spicy North African red lentil sauce
Two-Tone Rice – pink and black rice with seasonal vegetable, walnut and ginger

New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
Golden Glazed Potatoes – with seasonal vegetable, garlic, ginger and turmeric

Black bean chili – with tomatoes and sweetcorn
Athena salad – Brown rice, barley and red cabbage tossed with olive oil, sunflower seed, nori

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

Menu January 27.

Produce and grains purchased locally at New Pioneer Food Co-op, Echollective Farm, Organic Greens and Grinnell Heritage Farm

Four Square Meals – January 13

Posted on January 9, 2015 by davidmacleodburt

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Korean Winter Stew – Kidney beans and seasonal vegetables with spices
Sweet Tooth Pilaf – basmati rice and rye with pear and green onion

Tofu Dijon – marinated in rich mustard sauce with seasonal vegetable
Exotic Tabouli – barley and jade cloud rice with Roma tomatoes, sunflower seeds, oregano and lemon juice

Aromatic Black Eyed Peas – a rich dal spiced with coriander, cumin and turmeric
Macro Mash – millet, cauliflower and amaranth with roasted garlic and nutritional yeast

Tempeh Slaw – with cilantro and crunchy vegetables
Potato chukander – Potato and beet in onion-cumin sauce

Recipe – Classic Gravy

Posted on December 30, 2014 by davidmacleodburt

Gravy
Yield 1.5 quarts

Wine   0.5 cup
Garlic, chopped   6 clove
Stock   6 cup
White wine vinegar   3 T
Tamari   0.33 cup
Paprika   1 T
Oregano, dried   2 t
Sage, rubbed   1 t
Thyme, dried   2 t
Salt   2 t
Roux   0.5 cup
Nutritional yeast   2 T
Black pepper   1 t
Flour, white or whole   1 cup
Sunflower or canola oil   0.67 cup

Make your own stock, or use vegetable bouillon cubes. Put the wine and the garlic in a pot and simmer until about half the liquid is gone. Add the stock, vinegar, tamari, paprika, oregano, sage, thyme and salt and bring to a boil. Try to reduce to a simmer as soon as it boils. Simmer 15-20 minutes. Meanwhile make the roux.

Add the flour and oil to a pan and heat to medium, stirring to mix. Once it starts to sizzle stir constantly. Heat for about 5 minutes until a slight toasty aroma comes off. If brown spots appear, turn the heat off. Ladle half a cup or so of the simmering broth into the pan with the roux. Whisk quickly to smooth out. Continue adding broth half a cup at a time another three times. Then transfer this back into the main broth pot, whisking to mix and avoid lumps.

Bring back to a simmer for another 10-30 minutes to let the gravy thicken. Check for salt. This keeps well in the fridge and freezes too.

Corn starch slurry can be added instead of a flour roux. Use 4 T corn or potato starch in ¼ – ½ a cup of water.
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Four Square Meals – December 16

Posted on December 10, 2014 by davidmacleodburt

We’re taking two weeks off after next week. Happy Holidays! Back on January 6.

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Masoor Dal – spiced red lentils with spinach
Moroccan Barley Pilaf – with quinoa, sweet corn and seasonal green

Mushroom Umama – roasted mushrooms in a savory miso sauce with seasonal vegetable
East-west Rice – Brown and pink rice with seasonal vegetable, brown mustard seed and nori

Kansas Avenue Tempeh – lemon marinated in a creamy roasted cumin sauce with seasonal vegetable
Aloo Gobi – Indian spiced potato and cauliflower

Levantine Green Lentils – with seasonal vegetable and spices
Persian Rice – basmati rice with amaranth seasonal vegetable and sumac

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

Produce and grains purchased locally at New Pioneer Food Co-op, Echollective Farm, Organic Greens and Grinnell Heritage Farm

Four Square Meals – December 2

Posted on November 28, 2014 by davidmacleodburt

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Andalusian Pinto Beans – with roasted Roma tomatoes, carrots and spices
King’s Rice – brown rice with rye, seasonal vegetable, toasted sunflower seeds and nori

Tom Kha Tofu – rice noodles with Thai mushroom broth
Roasted Garlic Mash – potatoes with carrot and black pepper

Moong Dal – with spices and seasonal vegetables
Old World Pilaf – barley and einkorn wheat with green cabbage and caraway

Seitan Diable – tangy sauce with seasonal vegetable
Green Paella Nori – with jade cloud rice, seasonal vegetables and mixed nuts

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

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

Fried Green Tomatoes

Posted on November 20, 2014 by davidmacleodburt

Somehow we still had tomatoes on the vine a couple of weeks ago. Here’s a nice way to use those green tomatoes

1 3/8 c all-purpose flour
2 T corn starch
1 T Baking Powder
1 tbs coriander
2.5 tsp cumin
2.5 tsp paprika
1 t salt
1 ½ c beer or seltzer water
Flour for dredging
4-5 tbs vegetable oil (eg sunflower, organic canola, safflower)
1-1.5 lbs green tomatoes

Wash, dry and slice the tomatoes crosswise into 1/4 to 1/2 inch slices. If the tomatoes are small, just half or quarter them.

Mix the dry ingredients in a bowl and measure out liquid. Heat a pan to medium then add oil. (If using teflon add oil before heating.) While the pan heats, put a cup or two of flour in another bowl and set aside. Add the measured liquid to the dry ingredients from recipe, to make the batter. It should bubble slightly.

Keeping one hand for dry and one hand for wet. With the wet hand, pick up a few slices of tomato and gently toss into flour. Shake bowl to cover tomatoes with flour. Using dry hand, take out tomato slices, and gently toss into batter. Turn them with your hand to make sure they are covered in batter.

One by one place the tomatoes into the hot oil. Leave for a few minutes to sizzle and turn. When golden, remove from pan onto paper towel to drain. Use the same pan to go through the tomatoes, adding a tbs or two of oil if it begins to run low.

Serve with potato salad or kraut.

Four Square Meals – November 11

Posted on November 8, 2014 by davidmacleodburt

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Subterranean stew – black beans with root vegetables
Patates Bravas – with seasonal vegetables and chili peppers

Tofu Zeera – marinated tofu and beet in roasted cumin sauce
Green Rice Pilaf – jade pearl rice and spelt with seasonal vegetable and herbs

Masoor dal aur band gobi – spiced red lentils with green cabbage
Chinese Parsley Pilaf – brown rice and barley with seasonal vegetable, cilantro and lemon

IC Tempeh – marinated in garlic and coriander with seasonal vegetable in cilantro-lime sauce
Curried Rice – basmati and black rice with seasonal vegetable

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

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

Eggplant Steak with Mushrooms and Sage

Posted on November 6, 2014 by davidmacleodburt

1 or 2 globe eggplant
Salt
¼ c extra virgin olive oil
Flour for dredging
1/2 cup thinly sliced onions
8 oz mushrooms
1 small clove garlic
1/4 tsp choped sage
2 tbs balsamic or white wine vinegar
Large pinch salt
2 tbs water

Cut eggplant lengthwise into ¾ – 1 inch “steaks”. Sprinkle liberally with salt and let stand in a colander for at least 30 minutes, or up to an hour. Wash off salt and dry with towels. Heat a pan to medium and add half of the oil. Dredge the eggplant in flour and shake off. Add to pan. Try not to mess with them too much, just let them cook. After 5 minutes check that they are not burning.

If they are charring turn them and add oil to pan (not to eggplant), let oil heat up and then turn heat down slightly. Cover. If they are not charring or browning, let them cook another 5 minutes then add oil to pan (not to eggplant), let oil heat up and then turn heat down slightly. Cover.

Check after 5 minutes by gently pressing eggplant. When done it should be very soft to the touch. Ripeness affects cooking time greatly, so it could take another 10 minutes. When done, place on paper towel (or towel) to drain off excess oil and serve.

While eggplant cooks, prepare the mushrooms and sage. First, take 1 tbs of the flour from the eggplant dredging and whisk with 4 T water. Set this slurry aside. Heat a pan to medium-high, add 2 tbs extra virgin olive oil followed immediately by onion and garlic. Sautee 2 minutes, sizzling and stirring. Add mushrooms and continue stirring until oil is evenly spread. Cover, turn heat down and cook 1 minute. Remove lid and add vinegar. Cook 2-3 minutes at a simmer, then add slurry. Continue stirring until sauce thickens a little.

Four Square Meals – October 28

Posted on October 24, 2014 by davidmacleodburt

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Available for pick up Tuesday Oct 28

White Bean Salad – with roasted tomaroes and nori
Sticky Rice – jade pearl rice and amaranth with seasonal vegetables

Casablanca to Marrakech – seitan and zucchini in Moroccan roasted garlic sauce
Potato Salad – with fresh vegetables

Tempeh Harissa – spicy tempeh and mushrooms with seasonal vegetable and North African spices
Gujerati Pilaf – brown basmati rice, spelt and seasonal vegetable with brown mustard seed

Green Ragout – French Lentils with seasonal vegetables, capers and star anise
Days Go By Salad – Barley and root vegetable with caramelized onions, garlic and leeks

To order click here.
For newsletter sign up, click here.
Menu for November 4.

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

Menu next week

Posted on October 15, 2014 by davidmacleodburt

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BBQ Seitan – sweet, sour and (a little) salty with carrots
Oliver’s Best – faro and millet stew with eggplant and smoked paprika

Southwestern Salad – red beans and seasonal vegetable with smoked paprika and ancho pepper dressing
Aloo Sem – Indian spiced potato and green beans

Moong dal – with crimini mushrooms, spinach and spices
Punjabi Summer Pastel – brown and pink rice with seasonal vegetables, sumac and bay

Tofu alla Manna – marinated tofu with seasonal vegetable in a cilantro-lime sauce
Hero’s Rice – aged basmati rice and buckwheat with red beet, tamari, soy sauce, extra virgin olive oil, lemon juice and nori

To order click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Echollective Farm and Muddy Miss Farm.

Four Square Meals

Potato pancakes at the Iowa City Farmer's Market

Tag Archives: catering

Four Square Meals – January 20

Four Square Meals – January 13

Recipe – Classic Gravy

Four Square Meals – December 16

Four Square Meals – December 2

Fried Green Tomatoes

Four Square Meals – November 11

Eggplant Steak with Mushrooms and Sage

Four Square Meals – October 28

Menu next week