A week of harissa, curry and umami…
What’s Cooking at Four Square Meals
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What’s Cooking from Four Square Meals
Just trying to make you hungry!
Next Week from Four Square Meals
Menu for pick up Tuesday June 24
- Fandango Stew – pinto beans, vegetables and chipotle
- Queen’s Brown rice – with quinoa, nori and toasted sesame
seed
- First Star Stew – split red lentils with star anise, fennel, cinnamon and vegetables
- Rice Rojo – Pink rice with roasted tomatoes and fresh herbs
- “Seitan Sunday Roast” – Seitan with herbed gravy and vegetables
- Lemon Pepper Potatoes – with spinach, fresh lemon and black pepper
- Tempeh Sangre – with red beets and kale
- Two-Tone Rice – Basmati and black rice with walnut and ginger
Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Echollective Farm and Muddy Miss Farm.
Click here for Tuesday July 1.
Veggieburgers are always available too – Classic and Spicy Black Bean
What’s Cooking at Four Square Meals
Here’s what we eat!
Meal Plan March 11 2013
- 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.
Meal Plan March 4 2013
- 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
Meal Plan February 18 2013
This week we focus on the warming herbs, the hearty grains. The cold calls for these.Root vegetables of course at this time of year, and seeds, which can provide extra nutrition when the local vegetables are thin.
- Red lentils with warming spices and lacinato kale; sesame buckwheat with sweet potato
- Marinated tofu with mixed bell peppers in piquante smoked paprika sauce; brown rice with cauliflower
- Chole with carrots; curried potatoes
- Brussel sprouts, green beans and barley in almond gravy; rutabaga and turnip with caraway and dill
Meal Plan January 15 2013
- Home-made seitan with green and napa cabbage in a caraway gravy; Red and russet potatoes roasted with eggplant and rosemary
- Tofu-sweetcorn salad with tahini and brown mustard seed; roasted root vegetables (scarlet and white turnip, rutabaga, daikon radish and celery root) in a tangy vegan cheese sauce
- Green lentils, sweet peppers and carrots with capers and mustard; buckwheat, quinoa and collard greens
- Navy and green beans in spiced tomato sauce; Pilaf of carneroli rice and red cabbage with sesame seed
Meal Plan December 11 2012
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Tofu salad with kohlrabi and red cabbage, seasoned with miso, tahini and lemon; mixed root vegetables (carrot, daikon radish, turnip) in oregano glaze
- Red lentils with spinach; barley and mushroom pilaf
- Pinto beans with kohlrabi, cabbage and roasted cumin; potatoes and butternut squash in tomato sauce with fennel seed
- Sage seitan and kale in gravy; brown rice and delicata squash “casserole”
Weekly Meal Plans Dec 3 2012
Missed posting these photos from last December:
- Coconut chole with carrot and cilantro; Spiced cabbage with sweet corn
- Tofu with kale and collards in lemon caper sauce; brown basmati rice with kohlrabi and fennel seed
- Marinated tempeh and roasted root salad; mashed butternut squash and potato
- Rice noodles in coconut corn broth; millet and quinoa with butternut squash and leeks
Four Square Meals 