Four Square Meals February 2nd

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Available for pick up Tuesday February 2nd

  • Kung Pao Tofu – tofu and bell pepper with spiced peanut sauce
  • Gujerati Pilaf – basmati rice, wheat berry and sweet potato with brown mustard seed
  • Jaipuri Lentils – with Indian spices and green cabbage
  • Aloo Sem – Indian spiced potato and green beans
  • Beta Seitan – savory wheat protein with spiced Iowa carrot sauce and sweet corn
  • Oliver’s Best – buckwheat and millet stew with mushroom and turnip
  • Fandango Stew – pinto beans, greens and jalapeno
  • Eastern Plains Pilaf – brown rice, pink rice and butternut squash, tossed with tamari, cilantro and lemon

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

To order click here. For newsletter sign up, click here.
Menu for February 9th.


Four Square Meals – December 2

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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.DaveHeader

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

Meal Plan December 11 2012

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    Tofu salad with kohlrabi and red cabbage, seasoned with miso, tahini and lemon; mixed root vegetables (carrot, daikon radish, turnip) in oregano glaze

  • Red lentils with spinach; barley and mushroom pilaf
  • Pinto beans with kohlrabi, cabbage and roasted cumin; potatoes and butternut squash in tomato sauce with fennel seed
  • Sage seitan and kale in gravy; brown rice and delicata squash “casserole”