What’s Cooking at Four Square Meals
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Four Square Meals Menu
Late summer salads to cool the burn, squash, eggplant, tomatoes, cucumber, potatoes, zucchini, three varieties of beets (chiogga, gold and red) – all local. This is tomorrow’s menu
- Tempeh salad with red cabbage and sweet corn; quinoa tabouli with cucumber
- Pinto bean salad with broccoli, chiogga beet and tomato; roasted potato and sweet potato
- Macro mash (millet and cauliflower); herbed mushroom, zucchini, eggplant and carrot, with toasted sesame seeds
- Moong dal with summer squash and spinach; brown rice with red and gold beets
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 February 25
- Green lentils with lacinato kale and sweet corn; brown rice with broccoli and carrots
- “Save the chicken” tempeh and red cabbage salad; quinoa and kamut with carrots and sunflower seeds
- Rice noodles with cauliflower in miso gravy; madagascar rice with red pepper and zucchini
- Kidney bean and black-eyed pea chili; garlic mashed potato and sweet potato
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 January 29 2013
- Roasted eggplant in squash-tomato sauce with red cabbage and fennel seeds; madagascar pink rice and millet pilaf with green beans
- Caraway-tempeh slaw; buckwheat and butternut squash with capers
- Seitan and michigan baby carrots in lemon-dill sauce; brown rice and brussel sprouts
- Black bean chili; mashed potato and sweet potato with rosemary
Meal Plan January 21 2013
- Rice noodles and savoy cabbage in caramelized onion broth; spiced root vegetables (beets, turnips, carrots)
- Pinto beans and yellow and orange bell peppers with capers and mustard; roasted red and russet potatoes with collards and dill
- Zucchini, mushroom, sweet potato and carrot with tarragon and sunflower seeds; barley and kamut pilaf with red and orange bell pepper
- Red lentils with rutabaga and brown mustard seed; spiced brown rice with daikon radish
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 February 4 2013
- Black-eyed peas with thyme and green cabbage; Israeli couscous with red cabbage and capers
- Toor dal with caraway and kale; sticky rice with carrot and sesame
- Tofu, broccoli, kohlrabi and zucchini ‘skillet’; yellow and russet potatoes with roasted celery root in gravy
- Spiced beet and butternut squash; barley and faro (wheat) with braised bok choi
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