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.

Vegetarian Pop Up Dine Out – November 15

Posted on November 5, 2014 by davidmacleodburt

Four Square Meals is hosting a Thanksgiving-themed plant based dinner at the Universalist Society at 20 N Gilbert Street at 6pm on Saturday November 15.

Come and try out Four Square Meals in a social setting and see if you might enjoy our meal service

Mixed nuts and raisins
Kale and spinach salad with herbed dressing and apple

Seitan “roast” with gravy
Roasted garlic mashed potatoes
Spiced beets and carrots
Aronia berry sauce

Pumpkin pie bars

$18 including tax

Reply below to reserve a space. reservations are required.

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Four Square Meals – November 4

Posted on November 1, 2014 by davidmacleodburt

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Budapest Sunset Salad – marinated tempeh with seasonal vegetable and smoked paprika
Whole Grain “Tabouli” – buckwheat, pink and black rice with parsley and tomatoes

Tofu-Dorado – Marinated baked tofu and gold beets in carrot sauce
Potato Florentine – Mashed potato with spinach, leek and extra virgin olive oil

Mahabharata Dal – spiced black eyed peas and seasonal vegetable
Hero’s Rice – aged basmati rice with seasonal vegetable, sesame and nori

Black Forest Salad – herbed pinto beans with seasonal greens
Sipahi Pilaf – barley, einkorn wheat and eggplant, tossed with tamari and lemon

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.

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 Next Week

Posted on October 9, 2014 by davidmacleodburt

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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

To sign up contact us here. To receive monthly menus, recipes and news please click here.

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

Posted on September 30, 2014 by davidmacleodburt

Sweet potato and beet with cumin and coriander

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

Posted on September 29, 2014 by davidmacleodburt

Four 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 sauce.
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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Four Square Meals

Potato pancakes at the Iowa City Farmer's Market

Tag Archives: four square meals

Fried Green Tomatoes

Four Square Meals – November 11

Eggplant Steak with Mushrooms and Sage

Vegetarian Pop Up Dine Out – November 15

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Four Square Meals – November 4

Four Square Meals – October 28

Menu next week

Four Square Meals Next Week

Late Summer Upper – seasonal recipe

Dine Out with Four Square Meals

Your message has been sent