Four Square Meals March 15th

Posted on March 11, 2016 by davidmacleodburt

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Available for pick up Tuesday March 15th

Mock Chicken Salad – marinated tempeh in rich dressing with cabbage and daikon
Gujerati Pilaf – basmati rice, rye and roasted onion with brown mustard seed

Mahabharata Dal – spiced black eyed peas and mushrooms
Days of Carthage – barley and einkorn with North African spices and turnip

Tofu alla Manna – marinated tofu with watermelon radish in a cilantro-lime sauce
Roasted Garlic Mashed Potatoes – with carrot and black pepper

Fandango Stew – creamy pinto beans with spinach
Emperor’s Rice – brown rice and buckwheat with black radish and sesame seed

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

To order click here. For newsletter sign up, click here.
Menu for March 22th.

Four Square Meals March 8th

Posted on March 4, 2016 by davidmacleodburt

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Available for pick up Tuesday March 8th

Punjabi Dal – green lentils with aromatic spices, caramelized onion and tomato
Aloo Sem – Indian spiced potato and green beans

Tempeh Sangre – with red beets, daikon radish and lemon-mint sauce
East-West Rice – brown and black rice with seasonal vegetable, spices and lemon

Riviera Days Radish Salad – chick pea with watermelon, black and daikon radish in a Mediterranean dressing
Green Ocean Pilaf – with jade pearl rice, einkorn, carrot, nori and mixed nuts

Tofu Dijon – tangy sauce with broccoli
Persian Rose Pilaf – basmati and pink rice with turnip, sumac and rose water

To order click here. For newsletter sign up, click here.
Menu for March 15th.

Four Square Meals March 1st

Posted on February 26, 2016 by davidmacleodburt

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Available for pick up Tuesday March 1st

Southwestern Stew – black beans, tomato and acorn squash seasoned with ancho pepper
Solar Garlic Mash – Potato and sweet potato seasoned with roasted garlic and shallot oil

Kansas Avenue Tofu – tandoori marinated in a creamy roasted cumin sauce with black radish
Athena salad – Einkorn, barley, watermelon radish and roasted onions tossed with olive oil, umeboshi vinegar & nori

Masoor Dal aur Band Gobi – spiced red lentils with green cabbage
Sweet Tooth Pilaf – basmati and red rice with apple, raisin and green onion

“Seitan Sunday Roast” – seitan with mushrooms, carrots and gravy
Oliver’s Best – buckwheat and millet stew with spinach and green beans

To order click here. For newsletter sign up, click here.
Menu for March 8th.

Four Square Meals February 23rd

Posted on February 19, 2016 by davidmacleodburt

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Available for pick up Tuesday February 23rd

Tempeh Green Bean-Cauliflower Cream – colorful vegan take on cauliflower cheese sauce
Rice Rojo – pink and red rice with roasted Iowa watermelon radish and fresh parsley

Sense of Reason – creamy Indian kidney beans with Iowa sweet potato
Punjabi Summer Pastel – basmati and amaranth with Iowa carrot, cumin and bay

New Delhi Tofu – curried tofu in tomato-ginger sauce with Iowa daikon radish
Golden Glazed Potatoes – Iowa-grown, roasted with Iowa butternut and acorn squash, garlic, ginger and turmeric

Mung Bean Magic – protein salad with mung beans, spices, Iowa green cabbage and leeks
Two-Tone Rice – brown rice and einkorn with Iowa turnip, walnut and ginger

To order click here. For newsletter sign up, click here.
Menu for March 1st.

Four Square Meals February 16th

Posted on February 13, 2016 by davidmacleodburt

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Available for pick up Tuesday February 16th

Mock Tuna Salad – marinated tempeh in rich dressing with green cabbage and watermelon radish
Days of Carthage – barley and millet with North African spices and sweet potato

Thai White Bean Stew – exotic flavors with daikon and broccoli
Roasted Garlic Mashed Potatoes – with carrot and black pepper

Tofu Dijon – tangy sauce with spinach
Chinese Parsley Pilaf – jade pearl rice and buckwheat with turnip, cilantro and lemon

Earthbender Stew – black bean chili with onion, tomato and sweet corn
Hawkeye Rice – curried basmati and black rice with peas

To order click here. For newsletter sign up, click here.
Menu for February 23rd.

Indian Cuisine Class

Posted on February 6, 2016 by davidmacleodburt

In this class we will explore recipes using beans, tempeh, tofu and vegetables. We’ll discuss and taste a wide range of spices. We’ll make cumin laced green lentils, glazed tempeh, curried tofu and sesame potatoes. We’ll also learn about spice blends and basmati rice.

Wednesday February 10, 6:30-8:30
Kirkwood Kitchen, NewBo City Market, Cedar Rapids

Register through Kirkwood Community College Continuing Education.

For newsletter sign up, click here.

Recipe – Cucumber, sweet corn and onion relish

Posted on August 31, 2015 by davidmacleodburt

1 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.

Recipe – zucchini-gold beet skillet with fresh herbs

Posted on August 27, 2015 by davidmacleodburt

2 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.

Four Square Meals July 28

Posted on July 24, 2015 by davidmacleodburt

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Available for pick up Tuesday July 28.

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.

To order click here. For newsletter sign up, click here.
Menu for August 11. NO MEALS AUG 4.

Four Square Meals July 21

Posted on July 17, 2015 by davidmacleodburt

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Available for pick up Tuesday July 21.

Mock Tuna Salad – marinated tempeh in rich dressing with red and Napa cabbage
Days of Carthage – barley and millet with North African spices and seasonal vegetables

Sense of Reason – creamy kidney beans with Thai flavors and seasonal vegetables
Potato Salad – with seasonal vegetables and celery

Tofu Dijon – tangy sauce with seasonal vegetable
Chinese Parsley Pilaf – jade pearl rice and buckwheat with seasonal vegetable, cilantro and lemon

Subterranean Stew – black beans with seasonal vegetable
Hawkeye Rice – curried basmati and black rice with seasonal vegetable

To order click here. For newsletter sign up, click here.
Menu for July 28.

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

Four Square Meals

Potato pancakes at the Iowa City Farmer's Market

Tag Archives: Four Sqaure Meals

Four Square Meals March 15th

Four Square Meals March 8th

Four Square Meals March 1st

Four Square Meals February 23rd

Four Square Meals February 16th

Indian Cuisine Class

Recipe – Cucumber, sweet corn and onion relish

Recipe – zucchini-gold beet skillet with fresh herbs

Four Square Meals July 28

Four Square Meals July 21