Four Square Meals March 22nd

Posted on March 18, 2016 by davidmacleodburt

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Available for pick up Tuesday March 22nd

Coconut Chole – garbanzos with mixed vegetables and spices in a rich creamy sauce
Moluccas Pullao – basmati rice and amaranth with black radish and spices

Tofu Zeera – marinated tofu and turnip in roasted cumin sauce
Potato Salad – with carrot and celery

Red Plains Stew – kidney beans with daikon radish and fresh herbs
Days Go By – brown and red rice with spinach and caramelized onions

Golden Mushroom Tempeh – mushrooms, black radish and tempeh in rich garlic-ginger sauce
Chinese Parsley Pilaf – jade pearl rice and einkorn with watermelon radish, 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, New Pioneer Food Co-op, Oak Hill Acres Farm and Organic Greens.

To order click here. For newsletter sign up, click here.
Menu for March 29th.

Four Square Meals March 15th

Posted on March 11, 2016 by davidmacleodburt

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Available for pick up Tuesday March 15th

Mock Chicken Salad – marinated tempeh in rich dressing with cabbage and daikon
Gujerati Pilaf – basmati rice, rye and roasted onion with brown mustard seed

Mahabharata Dal – spiced black eyed peas and mushrooms
Days of Carthage – barley and einkorn with North African spices and turnip

Tofu alla Manna – marinated tofu with watermelon radish in a cilantro-lime sauce
Roasted Garlic Mashed Potatoes – with carrot and black pepper

Fandango Stew – creamy pinto beans with spinach
Emperor’s Rice – brown rice and buckwheat with black radish and sesame seed

To order click here. For newsletter sign up, click here.
Menu for March 22th.

Four Square Meals March 8th

Posted on March 4, 2016 by davidmacleodburt

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Available for pick up Tuesday March 8th

Punjabi Dal – green lentils with aromatic spices, caramelized onion and tomato
Aloo Sem – Indian spiced potato and green beans

Tempeh Sangre – with red beets, daikon radish and lemon-mint sauce
East-West Rice – brown and black rice with seasonal vegetable, spices and lemon

Riviera Days Radish Salad – chick pea with watermelon, black and daikon radish in a Mediterranean dressing
Green Ocean Pilaf – with jade pearl rice, einkorn, carrot, nori and mixed nuts

Tofu Dijon – tangy sauce with broccoli
Persian Rose Pilaf – basmati and pink rice with turnip, sumac and rose water

To order click here. For newsletter sign up, click here.
Menu for March 15th.

Four Square Meals March 1st

Posted on February 26, 2016 by davidmacleodburt

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Available for pick up Tuesday March 1st

Southwestern Stew – black beans, tomato and acorn squash seasoned with ancho pepper
Solar Garlic Mash – Potato and sweet potato seasoned with roasted garlic and shallot oil

Kansas Avenue Tofu – tandoori marinated in a creamy roasted cumin sauce with black radish
Athena salad – Einkorn, barley, watermelon radish and roasted onions tossed with olive oil, umeboshi vinegar & nori

Masoor Dal aur Band Gobi – spiced red lentils with green cabbage
Sweet Tooth Pilaf – basmati and red rice with apple, raisin and green onion

“Seitan Sunday Roast” – seitan with mushrooms, carrots and gravy
Oliver’s Best – buckwheat and millet stew with spinach and green beans

To order click here. For newsletter sign up, click here.
Menu for March 8th.

Four Square Meals February 23rd

Posted on February 19, 2016 by davidmacleodburt

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Available for pick up Tuesday February 23rd

Tempeh Green Bean-Cauliflower Cream – colorful vegan take on cauliflower cheese sauce
Rice Rojo – pink and red rice with roasted Iowa watermelon radish and fresh parsley

Sense of Reason – creamy Indian kidney beans with Iowa sweet potato
Punjabi Summer Pastel – basmati and amaranth with Iowa carrot, cumin and bay

New Delhi Tofu – curried tofu in tomato-ginger sauce with Iowa daikon radish
Golden Glazed Potatoes – Iowa-grown, roasted with Iowa butternut and acorn squash, garlic, ginger and turmeric

Mung Bean Magic – protein salad with mung beans, spices, Iowa green cabbage and leeks
Two-Tone Rice – brown rice and einkorn with Iowa turnip, walnut and ginger

To order click here. For newsletter sign up, click here.
Menu for March 1st.

Four Square Meals February 9th

Posted on February 5, 2016 by davidmacleodburt

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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

To order click here. For newsletter sign up, click here.
Menu for February 16th.

Four Square Meals February 2nd

Posted on January 29, 2016 by davidmacleodburt

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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

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

Four Square Meals January 26th

Posted on January 22, 2016 by davidmacleodburt

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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.

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

Four Square Meals January 19th

Posted on January 15, 2016 by davidmacleodburt

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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

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

Recipe – Groundnut Stew

Posted on February 14, 2015 by davidmacleodburt

An old Red Avocado recipe from an African recipe originally found by Derek and much adapted over the years. Great warm to your bones food.

Note – T=tablespoon, t=teaspoon, c=cup

4 T oil
1 inch cinnamon stick, whole
½ t whole cumin seeds
5-10 cloves garlic, peeled and minced
1 large onion, peeled and diced
1 leek, washed (see below) and roughly chopped
3 sweet potatoes, peeled, diced 1 inch
1 celeriac, peeled and diced, ¾ inch
2-4 carrots, rinsed, diced, 1 inch
1 can diced or crushed tomato
1-2 inches ginger, peeled and finely grated
1 t cumin
1 t coriander
¾ t turmeric
1 t paprika
Handful spinach
Large pinch sugar
¾ c peanut butter
1 t salt, or to taste
½ a bunch of cilantro, finely chopped
1-4 T fresh lime juice

Add oil to wide, heavy bottomed pot and heat to medium-high. Add cinnamon and whole cumin seed. Heat for a few seconds (it should bubble at edges). Add garlic and fry until golden, add diced onions and stir often, coating all with oil. After 5 minutes (still stirring often, at lively heat), add the leeks and stir thoroughly again.

After five minutes or so add sweet potatoes, celeriac and carrot. Stir. Add tomatoes and water to just cover vegetables. Stir in ginger. Turn heat up high, partially cover pot.

Meanwhile mix 1 t cumin, 1 t coriander, 1 t paprika and¾ t turmeric. And this spice mixture and stir. Re-cover pot and bring to a boil. When it boils, stir and turn heat down to low and cover completely. Cook until vegetables are soft, 30-45 minutes.

Ladle out 1-2 c cooking liquid and add 1 c peanut butter off the heat and whisk until smooth. Add peanut butter mixture to pot and stir.

Add salt, chopped cilantro and lime juice to taste, off heat.

Four Square Meals

Potato pancakes at the Iowa City Farmer's Market

Tag Archives: sweet potato

Four Square Meals March 22nd

Four Square Meals March 15th

Four Square Meals March 8th

Four Square Meals March 1st

Four Square Meals February 23rd

Four Square Meals February 9th

Four Square Meals February 2nd

Four Square Meals January 26th

Four Square Meals January 19th

Recipe – Groundnut Stew