Four Square Meals February 9th

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Available for pick up Tuesday February 9th

  • Winter Chickpea Ratatouille – garbanzos with butternut squash, onion and fresh herbs
  • East-West Pilaf – barley and black rice with broccoli and spices
  • BBQ Tempeh – sweet, sour and spicy with roasted cabbage
  • Potato Salad – with carrot, sweet corn and celery
  • Masoor Dal – spiced red lentils with spinach and kale
  • Basmati Umamesco – basmati rice and rye with mushrooms, watermelon radish and spices
  • Tofu Zeera – marinated tofu and sweet potato in roasted cumin sauce
  • Hero’s Rice – brown rice with quinoa, daikon radish, toasted sunflower seeds and nori

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 16th.

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 January 26th

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Available for pick up Tuesday January 26th

  • Golden Mushroom Tempeh – mushrooms and tempeh with watermelon radish in rich garlic-ginger sauce
  • Green Ocean Pilaf – with jade pearl rice, amaranth, sweetcorn and nori
  • Green on Red – spiced kidney beans, parsnip and spinach
  • Jeweled World Pilaf – basmati and Bhutanese red rice with apricot and raisin
  • Tofu Spring Salad – with beet, miso, lemon and tahini dressing
  • Aloo Gobi – Indian spiced potato and cauliflower
  • Spanish Black Bean Stew – with sweet potato and tomato
  • Emperor’s Pilaf – brown rice, black rice and turnip with sesame

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

To order click here. For newsletter sign up, click here.
Menu for February 2.

 

Four Square Meals January 19th

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Available for pick up Tuesday January 19th

  • Thai Seitan – with Iowa Napa cabbage in ginger-coconut sauce
  • Mother Grain Mix –buckwheat and quinoa with Iowa carrot, Iowa daikon radish and sesame seed
  • Mahabharata Dal – spiced black eyed peas and Iowa turnip
  • King’s Pilaf – brown rice with kamut, Iowa spiced sweet potato and toasted sunflower seeds
  • Tofu Dijon – tangy sauce with Iowa watermelon radish
  • Two-Tone Rice – basmati and pink rice with Iowa mixed greens and spices
  • White Bean Chole – classic Indian flavors with Iowa red beet
  • Golden Glazed Potatoes – roasted with Iowa onions, garlic, ginger and turmeric

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

To order click here. For newsletter sign up, click here.
Menu for January 19.

 

Four Square Meals January 5th

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Available for pick up Tuesday January 12th

  • Sweet ‘n’ Sour Tofu – marinated with sweet potato in sweet and sour sauce
  • Persian Rose Pilaf – basmati and pink rice with beet, sumac and rose water
  • Riviera Days Ragout – chick peas with tomatoes, carrots and herbs
  • Potato Florentine – mashed potato with spinach and fried onion
  • Tempeh Umamesco – marinated tempeh, and mixed greens in a mushroom-sesame sauce
  • East-West Rice – brown rice and buckwheat with black radish, spices and lemon
  • Masoor Dal – red lentil with rich spices and Napa cabbage
  • Green Ocean Pilaf – with jade pearl rice, quinoa, watermelon radish, nori and walnuts

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

To order click here. For newsletter sign up, click here.
Menu for January 19.

 

Meal Plan March 4 2013

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  • Spiced mung beans and white sweet potato; millet stew with carrot and kale
  • Roasted sweet potato, napa cabbage and zucchini; Israeli couscous with broccoli and carrot
  • Marinated tofu with turnip and rutabaga in tahini sauce; pink rice with broccoli, spinach and brown mustard seed
  • Pinto beans with napa cabbage; yellow finn potatoes with rye and leeks

Home Fries – How to use your leftover potatoes 1

Home Fries

4 or 5 boiled potatoes
1/4 cup sunflower oil

A great way to use leftover boiled potatoes. In fact even if home fries were your plan you’d want to boil them up the night before because the key to perfect home fries is that the potatoes are cold when you fry them up. I always like to have some cold already boiled potatoes in the fridge just in case we’re hankering for a breakfast hash up. The point of this is that when the home fries are fried, the already cooked potatoes are cold. This is the key to perfect home fries.

To boil the potatoes
Scrub the potatoes and add enough water to cover the potatoes by an inch or two. Cover and heat on high until boiling, add a generous sprinkle of salt – probably a tablespoon for 4 or 5 potatoes, then bring it down until the water is simmering well. Unless the potatoes are small, check them 15-20 minutes after they start to boil. Pierce one with a small sharp knife. When it slides through like butter, they are done. Drain them and let them cool down, then put them in the fridge overnight. Do not use a fork to test them and try to avoid piercing them more than is necessary.

Transformation to home fries
If you have a non-stick pan, it may be best to use it. In this case add oil to the pan and heat to medium before adding potatoes to the pan. If you are using a stainless steel or aluminum pan, heat the pan to medium high before adding the oil. Either way add the potatoes to oil that is already hot. This is the other key to perfect home fries. The cold potatoes are placed into hot oil.

Add the potatoes to the pan, then let them cook a little before turning them with a metal spatula to mix. If you are using a stainless steel or aluminum pan, you may want to turn the heat down to medium, to avoiding over-browining (sometimes called burning). After turning, let them cook a little before disturbing them again. Leaving them alone after turning helps them develop that golden crispy edge that we all love, as well as avoiding them sticking to the pan. Depending how hot your oil is they may take anything from 5-15 minutes to become golden. Aim for 10.