Tag Archives: catering

Four Square Meals Next Week

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  • Mock Chicken Salad – marinated tempeh in rich vegan mayonnaise with vegetables
  • Potato Florentine – Mashed potato with spinach, leek and extra virgin olive oil
  • Mung Bean Magic – protein salad with spices and seasonal vegetables
  • Curried rice – Basmati rice and faro with vegetables
  • Golden Mushroom Adzuki – crimini mushrooms and seasonal vegetable with in creamy spice broth
  • Ethiopian Pilaf – barley and rye with spices and seasonal vegetable
  • Southwestern Salad – red beans and vegetables with smoked paprika and ancho pepper dressing
  • King’s Brown Rice – brown basmati and black rice and with tamari soy, extra virgin olive oil and fresh lime

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

This Week’s Menu

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  • Fandango Stew – pinto beans, cauliflower and jalapeno
  • Athena salad – Athena salad – Brown rice, barley, kamut, carrot and daikon, tossed with olive oil, sesame seed, nori and soy sauce
  • Tempeh Sangre – with red beets in herbed-caper sauce
  • Arco-Iris Salad – buckwheat and basmati with raisin, sweet corn, fennel and cilantro
  • First Star Stew – split red lentils with star anise, fennel, cinnamon and green cabbage
  • Rice Rojo – pink rice and einkorn with beauty heart radish and fresh herbs
  • “Seitan Sunday Roast” – seitan with mushroom gravy and zucchini
  • Lemon Pepper Potatoes – with squash, fresh lemon and black pepper

To order click hereDaveHeader

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

Late Summer Upper – seasonal recipe

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Sweet potato and beet with cumin and corianderVegetable Sidebar

1 tbs sunflower or canola oil
1/2 tsp whole cumin seed
1 medium clove of garlic, peeled and minced (about 2 tsp)
1 small yellow onions, diced
2 small tomatoes, diced or 1 small can
2 tsp ground coriander
1/4 tsp turmeric
1 Beet (about 8 oz), cut into 1/2 inch pieces
1 Sweet potato (about 6 oz), cut into 3/4 inch pieces
1/2 cup water
1-2 tsp salt
Fresh ground black pepper

Heat the oil in a wide bottomed pot or pan to medium high. Add the whole cumin seeds. They should sputter a bit. Quickly add the garlic and saute, stirring constantly. When golden, add onions and saute for 2-3 minutes, stirring often.

Add the tomatoes, coriander and turmeric and stir once or twice. Add the beets, sweet potatoes, salt and water. Bring to a simmer, cover, turn heat down to medium low and cook for 30-60 minutes. Beets should be easily pierced with a knife. The smaller you dice the beets, the quicker they’ll cook. Check every so often that the water hasn’t boiled off, add more as necessary, 1/2 cup at a time.

If you prefer the sweet potatoes to maintain a shape, roast them, before adding at the end of cooking.

Dine Out with Four Square Meals

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DaveCloseUp1Four Square Meals is hosting an Indian themed dinner at the Universalist Society at 20 N Gilbert Street at 6pm on Saturday October 4.

  • Curried white bean hummus and chips
  • Green salad in roasted cumin dressing
  • Marinated tempeh korma – Tangy lemon marinated tempeh in a vegan take on the classic aromatic Indian basmati rice pullao with turnip, brown mustard seed and black cuminsauce.
  • Gujerati basmati rice pullao with baby greens
  • Bombay cabbage and sweet corn
  • Butternut squash mousse$18 including tax

Reply below to reserve a space. reservations are required.

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What’s Cooking…

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Next week’s menu:

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  • Golden Glazed Potatoes – roasted with carrots, garlic, ginger and turmeric
  • New Delhi Tofu – Curried tofu in tomato-ginger sauce with black turnips
  • Tropical Pilaf – Basmati and amaranth with pear and green onion
  • Seitan Cauliflower Cream – Our home made seitan with a coconut milk and cauliflower sauce and roasted celery root
  • Black Bean Chili – with tomatoes and sweetcorn
  • Ethiopian Pilaf – barley and rye with harissa spices and lacinato kale
  • Mushroom Umama – roasted mushrooms in a savory miso sauce with Iowa spring turnips and greens
  • Two-Tone Rice – Brown and pink rice with red beets, walnut and ginger

To order click hereDaveHeader.

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

 

Next Week from Four Square Meals

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Menu for pick up Tuesday June 17DaveCloseUp1

  • Seitan Cauliflower Cream – Our home made seitan with a coconut milk and cauliflower sauce and roasted celery root
  • Golden glazed Potatoes – roasted with carrots, garlic, ginger and turmeric
    • Tropical pilaf – Basmati and amaranth with pear and green onion
  • New Delhi Tempeh – Curried tempeh in tomato-ginger sauce with black turnipsBarleyBlackRiceQuinoa1Sidebar
  • Black bean chili – with tomatoes and sweetcorn
  • Ethiopian pilaf – barley and rye with harissa spices and lacinato kale
  • Mushroom Umama – roasted mushrooms in a savory miso sauce with Iowa spring turnips
  • Two-Tone Rice – Brown and pink rice with red beets, walnut and ginger

If you like the look of some items but not others we can custom build a selection from this menu. (Minimum 3 meals)

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.Golden Glazed Potatoes Header

What’s Cooking at Four Square Meals

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Pulling in the flavors of the Levant this week, Morocco, Southern France, Persia. Images here –

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

This Week from Four Square Meals

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Spiced Red lentils with SpinachMenu for pick up Tuesday May 20

  • Red lentils with spinach
    Basmati rice with turnip and green onion
  • Mung bean, tomato and cucumber salad
    Aloo Gobi (Indian potato and cauliflower)
  • Tofu spring salad with sweet potato and red beet
    Brown and black rice with raisins and green kale
  • Tempeh and green cabbage in leek sauce
    Buckwheat, rye and millet pilaf mixed spring greens, sunflower seeds and

To order click here.

If you like the look of some items but not others we can custom build a selection from this menu. (Minimum 3 meals)

Barley, black rice and quinoa with beauty heart radish and chiogga beetMenu for pick up Tuesday May 27

  • Black bean-miso salad with vegetables
    Moroccan barley-quinoa pilaf
  • Seitan with BBQ sauce
    East-west rice (Brown and pink rice with brown mustard seed and nori)
  • Tempeh-cilantro slaw
    Garlic & dill-mashed potato and carrots
  • Levantine green lentils with asparagus
    Persian basmati rice and amaranth pilaf

Vegetables are purchased close to cooking date, and will be updated on Friday May 23

Veggieburgers are always available too – Classic and Spicy Black Bean