Four Square Meals May 3

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Available for pick up Tuesday May 3

  • Tofu Spring Salad – with miso, lemon and tahini dressing (carrot, celery, daikon)
  • Picante Pilaf – with barley, einkorn, broccoli and capers
  • Green on Red – spiced kidney beans and spinach
  • Jeweled World Pilaf – basmati and Bhutanese red rice with apple and raisin 
  • Golden Mushroom Tempeh – tempeh with shiitake and crimini mushrooms in rich garlic-ginger-carrot sauce
  • Emperor’s Pilaf – brown rice, amaranth and seasonal vegetable with sesame
  • Spanish White Bean Salad – with black radish, red onion in smoky dressing
  • Aloo Gobi – Indian spiced potato and cauliflower

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, Oak Hill Acres Farm and Organic Greens.

To order click here. For newsletter sign up, click here.
Menu for May 10.

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Four Square Meals April 19th

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Available for pick up Tuesday April 19th

  • Thai Tempeh – with parsnip and broccoli in lemongrass-coconut sauce
  • Mother Grain Salad – brown rice, quinoa and rye with carrot sesame and sunflower seed
  • Jaipuri Lentils – with onion and sweet peppers
  • Moluccas Pullao – basmati rice and pink rice with peas and spices
  • Tofu Dijon – tangy sauce with daikon radish
  • Roasted Garlic Potatoes – with turnip and black pepper
  • Black Beans Malabar – classic Indian flavors with spinach and kale
  • Oliver’s Best – buckwheat and millet stew with crimini mushroom

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, Oak Hill Acres Farm and Organic Greens.

To order click here. For newsletter sign up, click here.
Menu for May 3rd.

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.

 

Four Square Meals January 5th

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Available for pick up Tuesday January 5th

  • Tempeh Harissa – spicy tempeh, and green cabbage in North African sauce
  • Jeweled World Pilaf – brown and red rice with raisin and apple
  • Mahabharata Dal – spiced black eyed peas, shiitake and butternut squash
  • Hawkeye Rice – curried basmati and black rice with parsnip
  • Kansas Avenue Tofu – lemon marinated in a creamy roasted cumin sauce with carrot
  • North Country Pilaf – barley, einkorn and millet with daikon radish and spices
  • Red Bean Stew – with Napa cabbage, sweet potato, sesame and nori
  • Aloo Timatar Sonf – potato and mixed greens in tomato-fennel glaze

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 12.

 

Meal Plan March 11 2013

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  • Adzuki beans with daikon radish and celery; sesame buckwheat with celariac
  • Chana dal with sweet potato and cilantro; kamut with roasted beet and mint
  • French lentils with cauliflower and oregano; rice and faro with green beans
  • Tofu with broccoli and carrot; spiced potatoes, rutabagas and turnip

This week an Eastern take on adzukis with ginger, tamari and brown rice vinegar. This comes with a steamed buckwheat with roasted celery root and seasoned with toasted sesame oil. Toasted sesame seeds provide the crunch. The dal is seasoned with browm mustard seed, cumin seed and fennel seed and sweetend up with Jersey white sweet potatoes and the more familiar orange fleshed sweet potato. A French take on the lentils with Dijon mustard, balsamic and white wine vinegars and caramelized onions. Good hot or cold. The with a simple dish of sushi rice and farro (a type of wheat) seasoned with onion, garlic and salt. Lastly, marinated and baked tofu with grated carrots and sauteed broccoli. This is gently seasoned with lemon and tamari. This comes with a hearty dish of roasted potatoes, rutabaga and steamed turnips in a rich sauce of coconut milk, jalapeno and smoked paprika.