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• Thai Tofu – with seasonal vegetable in ginger-coconut sauce
• Two-Tone Rice – basmati and black rice with seasonal vegetable, walnut and ginger

• Summer Protein Salad – French lentil salad with red onion, seasonal vegetable, olive oil and white wine vinegar
• Aloo Gobi – Indian spiced potato and cauliflower

• Tempeh Korma – creamy Indian sauce with raisins, seasonal vegetable
• Eastern Plains Pilaf – barley, amaranth and seasonal vegetables, tossed with tamari, cilantro and lemon

• Black Forest Stew – herbed kidney beans with seasonal vegetables and fresh herbs
• Emperor’s Rice – Mekong brown rice and faro wheat with sesonal vegetable, sesame and nori

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Menu for May 5.

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

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Available for pick up Tuesday April 28.

• Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
• Campfire Pilaf –aged basmati, faro, sweet corn and smoked paprika

• Mushroom & Seitan Harissa – spicy mushrooms with wheat protein in a spicy North African red lentil sauce
• Two-Tone Rice – brown and black rice with seasonal vegetable, walnut and ginger

• New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
• Golden glazed Potatoes – with seasonal vegetable, garlic, ginger and turmeric

• Earthbender Salad – black beans with seasonal vegetable in miso broth
• Athena salad – spelt berries, barley and red cabbage tossed with olive oil, umeboshi vinegar & nori

To order click here. For newsletter sign up, click here.

Menu for May 5.

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

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Available for pick up Tuesday April 14.

• Tofu Dijon – marinated in rich mustard sauce with seasonal vegetable
• Macro Mash – millet, cauliflower and amaranth with roasted garlic and nutritional yeast

• Mushroom-Tempeh Umama – roasted mushrooms & seasonal vegetable in a savory sauce with tempeh
• Spring Yunnan Fusion – buckwheat, amaranth, green onion and sweet potato with sesame seeds

• Black bean chili – with tomatoes and sweetcorn
• Pink Coconut Pilaf – sweet and sour flavors with pink and brown rice, steamed Iowa carrot and nori

• Masoor Dal – spiced red lentils with spinach
• Masaledar Aloo Band Gobi – potatoes and green cabbage in a spiced tomato

To order click here. For newsletter sign up, click here.

Menu for March 24.

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

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Available for pick up Tuesday March 24.

• Tofu Spring Salad – miso, lemon and tahini dressing with seasonal vegetable
• Pilaf of Youth – Jade cloud and black rice with raisins and Iowa kale

• Earthbender Salad – black bean with seasonal vegetable in miso broth
• Tricolor Pullao Rice – basmati rice with seasonal vegetable and green onion

• Tempeh Korma – creamy Indian sauce with raisins, seasonal vegetable
• Emperor’s Pilaf – barley, amaranth and zucchini with sesame and tamari

• Mung Bean Magic – spiced mung beans, tomato and seasonal vegetable
• Aloo Gobi – Indian spiced potato and cauliflower

To order click here. For newsletter sign up, click here.
Menu for March 31.

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

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Available for pick up Tuesday March 17.

• Spanish White Beans – with purple kale and collards
• Old World Pilaf – barley and einkorn wheat with red cabbage and caraway

• Moong Dal – with spices and baby greens
• King’s Rice – brown rice with rye, cauliflower and celariac, toasted sunflower seeds and nori

• Thai Tofu – with broccoli in ginger-coconut sauce
• Roasted Garlic Mash – potatoes with carrot and black pepper

• Seitan Diable – tangy sauce with seasonal vegetable
• Green Ocean Pilaf – with jade pearl rice, amaranth, seasonal vegetable

To order click here. For newsletter sign up, click here.

Menu for March 24.

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

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Available for pick up Tuesday March 10.

• Riviera Days Salad – chick pea with roasted Roma tomato and cucumber seasoned with Mediterranean flavors
• Red to Green Line – brown and jade cloud rice with red beets, green onion and fresh herbs

• Tofu Provencal – with seasonal vegetable in leek-black pepper sauce
• Demeter’s Plains Pilaf – basmati rice and millet with seasonal vegetable and herbal flavors

• Green Lentil Sabut – dal with seasonal vegetable, onion, cumin and cayenne
• Mother Grain Salad – quinoa, kamut and barley with eggplant and carrot

• Mock Tuna Salad – tempeh, cabbage, onion, celery and nori in a creamy dressing
• Picante Potatoes – with seasonal vegetables, paprika and lime

To order click here. For newsletter sign up, click here.

Menu for March 17.

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

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Available for pick up Tuesday March 3.

• Sweet ‘n’ Sour Tofu – marinated with seasonal vegetable in sweet and sour sauce
• Hawkeye Rice – curried basmati and black rice with seasonal vegetable

• Mahabharata Dal – spiced black eyed peas and seasonal vegetable
• Chinese Parsley Pilaf – brown rice and jade pearl rice with seasonal vegetable, cilantro and lemon

• Tempeh Harissa – spicy tempeh and seasonal vegetable and spicy North African sauce
• North Country Pilaf – Barley, faro and rye with seasonal vegetable and spices

• Subterranean Stew – black beans with seasonal vegetable
• Aloo Timatar Sonf – potato and mixed greens in tomato-fennel glaze

To order click here. For newsletter sign up, click here.

Menu for March 10.

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