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

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Menu for January 12.

 

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Four Square Meals December 15

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Available for pick up Tuesday December 15th

  • Coconut Chole – garbanzos with daikon radish and spices in a rich creamy sauce
  • Punjabi Pullao – basmati and pink rice with spices and kale
  • Tofu Zeera – marinated tofu and bok choi in roasted cumin sauce
  • Aloo Chukander – potato and beets in an Indian onion sauce
  • Pale Forest Stew – pinto beans with parsnip and fresh herbs
  • Days Go By Salad – brown rice & millet with mixed greens and caramelized leeks
  • Golden Bridge Seitan – seitan and green cabbage with in rich garlic-ginger sauce
  • Chinese Parsley Pilaf – jade pearl rice and buckwheat with turnip, cilantro and lemon

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 December 15.

Four Square Meals December 8

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Available for pick up Tuesday December 8th

  • Thai Tofu – with turnip in coconut-lemongrass sauce
  • Two-Tone Rice – brown and black rice with carrot, walnut and ginger
  • Summer Protein Salad – French lentil salad with shallot, black radish, green cabbage, olive oil and white wine vinegar
  • Eastern Plains Tabouli – einkorn, amaranth, parsley and roasted tomatoes, tossed with olive oil and lemon (Napa)
  • Tempeh Korma – creamy Indian sauce with raisins, red beets
  • Aloo Gobi – Indian spiced potato and cauliflower
  • Masoor dal – red lentil with rich spices and seasonal greens
  • King’s Rice – basmati rice and red rice with butternut squash and sunflower seeds

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 December 15.

Recipe – Kidney Bean & Cucumber Salad

Kidney Bean-Cucumber SaladKidney Bean Cucumber Salad
1-2 cups kidney beans, cooked*
1 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
1 T extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper^
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh mint or basil leaves

Mix all ingredients except mint or basil leaves. Tear leaves into the mix.

*If using an canned kidney, red or black bean, drain and rinse briefly. Or cook dried beans as follows: sort through the beans to remove stones and dirt. Then wash and drain in several rounds of water. Soak the beans for 2-24 hours. Drain, then cook in ratio of 4 cups water for every 1 cup bean. Cook until tender. 1-3 hrs.
TIP – cook more than you need, then drain and freeze in useful sized portions.

^Look for Gypsy or Jimmy Nardello peppers at the IC Farmer’s Market.

.DaveHeaderTo order weekly meals click here.
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Menu for July 21.

Recipe – Roasted Portabello Mushroom

While yPortabello and pestoou can cook portabellos on the stovetop, to get that firm “meatiness”, roasting is definitely the preferred method. Simple and delicious. All it need then is a little rice and some sauteed veggies. Here we show it with cilantro pesto and pine nuts. Click here for cilantro pesto recipe.

Place portabellos on a sheet pan top down. On each cap, add 1 T extra virgin olive oil, 1/8 t salt, 1 t balsamic vinegar and a pinch of black pepper. Roast at 375 for 7-12 minutes, turning the pan after 5 minutes.
DaveHeader

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Menu for March 21.

Recipe – Spiced butternut squash

CIMG27592 t sunflower oil
2 t fennel seeds
2 t cumin seeds
1 T minced garlic
1 small can tomatoes
1 large butternut squash peeled and diced
2 t grated ginger
1 t salt
½ – 1 can coconut milk plus some water
2 T ground coriander
½ t turmeric
2 t lemon juice
Generous amount of black pepper
Cilantro, finely chopped
¼ – 1 t Cayenne, optionalSquashCloseUp

Heat oil in heavy bottomed pan, add a seed. If it sizzles the oil is ready. Add rest of seeds and let sizzle a few seconds, add garlic, fry until golden, add tomatoes and saute for a few minutes stirring often to avoid burning.

Add coconut milk, ginger, turmeric, coriander and salt, stir followed by squash and then water to about an inch below top of squash, bring to a simmer and cover, turn heat to low, cook til squash is done, about 30 minutes. Add lemon juice, pepper, cilantro.

Try using these same spices with other cooked winter squash to make DaveHeadera squash soup.

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Menu for March 10.

 

Meal Plan July 16 2012

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    Seared tofu & grilled broccoli in fresh basil sauce; brown basmati rice with carrot & lemon
  • Glazed tempeh and green beans in tomato sauce with buckwheat, raisins and kale
  • Black beans and sweet corn with roasted garlic-mashed potato and daikon radish
  • Red lentils with cabbage and gujerati-style mixed squash

Relishing the variety of squash this week at the market – cousa, zucchini, romanesco, patty pans. This week cooked in the Gujerati style, using brown mustard seeds flashed in hot oil. Potatoes are in force at Oak Hill Acres, reds, purples and whites so kept it simple with roasted garlic mashed potatoes.

If you like buckwheat, try cooking them with raisins, adds a delicious treacly sweetness.