Tag Archives: catering

Next week from Four Square Meals

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Beet, tempeh, lacinato sidebarMenu for pick up Tuesday April 1

  • Garbanzo bean and vegetable curry; buckwheat, amaranth and collard greens with sumac and capers
  • Tofu-miso salad with red cabbage; basmati rice and millet with turnip and black cumin seed
  • Tempeh with lacinato kale and beets in cilantro-lime broth; mashed potatoes and carrot with thyme and green peppercorns
  • Kidney beans stew with fennel and tomato; brown rice with celery root and brown mustard seed

To order click here.

Chole with carrots; curried potatoes2If you like the look of some items but not others we can custom build a selection from this menu.

Veggieburgers are always available too – Classic and Spicy Black Bean

Note: There will be no meals April 15 or 22. Back to normal April 29.

Dine Out with Four Square Meals – Last day for registration

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On SDaveCloseUpaturday March 8 at 6pm, Chef Dave of Four Square Meals will be serving a 3 course vegan meal at Channing Hall, on the corner of Iowa and Gilbert, downtown Iowa City

Eggplant Barley 1~ Black Bean Hummus with Bread or Chips
~ Mixed Salad with choice of Vinaigrette or Creamy Garlic Dressing
~ Red Lentils with Savoy Cabbage and Spinach, seasoned with brown mustard, cumin seed and coriander
~ Brown Rice and Barley Pilaf with Carrot, Sweet Corn and Sesame Seeds
~ Chocolate Berry Bite

Spiced Red lentils with SpinachThe price is $15 plus tax (cash or check).  Please let me know if you’ll be attending.  Reservations are limited and required by March 6th.

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Meal Plan March 11 2013

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  • Adzuki beans with daikon radish and celery; sesame buckwheat with celariac
  • Chana dal with sweet potato and cilantro; kamut with roasted beet and mint
  • French lentils with cauliflower and oregano; rice and faro with green beans
  • Tofu with broccoli and carrot; spiced potatoes, rutabagas and turnip

This week an Eastern take on adzukis with ginger, tamari and brown rice vinegar. This comes with a steamed buckwheat with roasted celery root and seasoned with toasted sesame oil. Toasted sesame seeds provide the crunch. The dal is seasoned with browm mustard seed, cumin seed and fennel seed and sweetend up with Jersey white sweet potatoes and the more familiar orange fleshed sweet potato. A French take on the lentils with Dijon mustard, balsamic and white wine vinegars and caramelized onions. Good hot or cold. The with a simple dish of sushi rice and farro (a type of wheat) seasoned with onion, garlic and salt. Lastly, marinated and baked tofu with grated carrots and sauteed broccoli. This is gently seasoned with lemon and tamari. This comes with a hearty dish of roasted potatoes, rutabaga and steamed turnips in a rich sauce of coconut milk, jalapeno and smoked paprika.

Meal Plan February 4 2013

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  • Black-eyed peas with thyme and green cabbage; Israeli couscous with red cabbage and capers
  • Toor dal with caraway and kale; sticky rice with carrot and sesame
  • Tofu, broccoli, kohlrabi and zucchini ‘skillet’; yellow and russet potatoes with roasted celery root in gravy
  • Spiced beet and butternut squash; barley and faro (wheat) with braised bok choi

Meal Plan June 25 2012

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Again managed to incorporate as meany greens as possible this week. Beet greens, Chinese cabbage, collards, kale, bok choi, dill, mint all incorporated this week.

  • Tofu and snap peas in caramelized leek sauce with spiced rice and beet greens
  • Curried black-eyed peas and kale with barley-collard green pilaf
  • Tempeh with spiced beets and dilled chinese cabbage, spinach and beet green slaw
  • Mixed vegetables in miso sauce with potato and kohlrabi in tomato-mint sauce

Featuring vegetables from Echollective, Salt Fork Farms and Grinnel Heritage Farms.

As always veggieburgers are available to pick up every Monday at Hillel House. Pre-order by emailing burtfamilyfoodservices@gmail.com

Meal Plans June 18 2012

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This week another exercise in how many ways can I cook greens – turnip, radish, spinach, bok choi, kale, chard, mizuna all featured in the following menu.

  • Tofu and spinach in Dijon sauce with brown rice and pink turnip
  • White bean in tomato sauce with seared spring greens and shiitake mushroom, white turnip and snap peas glazed with garlic and ginger
  • Green lentils with bok choi and fennel seed; quinoa-kohlrabi pilaf seasoned with coriander and lemon
  • Tempeh slaw with roasted rosemary potatoes and sauteed turnip greens

Vegetables from Echollective Farm, Salt Fork Farm, Grinnel Heritage Farm; shiitakes from local grower Ansel Cummings of the Midwest Mushroom Cooperative

Meal Plan Menu June 4

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This week more spring greens – they’re in everything, even if not listed. In the photos some items are shown paired with other items than listed – it’s a long story!

*Pinto bean daikon and turnip salad with sweet potato, potato, spinach and turnip green pancake

*Mixed vegetables in spring green sauce with brown rice, carrot and turnip pilaf

*Tempeh and snap peas in smoked paprika sauce with quinoa-jicama pilaf

*Chole with spiced beets