Four Square Meals December 1

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Available for pick up Tuesday December 1st

  • Mock Chicken Salad – marinated tempeh in rich dressing with red and Napa cabbage
  • Gujerati Pilaf – basmati and pink rice and seasonal vegetables with brown mustard seed
  • Mahabharata Dal – spiced black eyed peas and seasonal vegetable
  • Days of Carthage – barley and faro with North African spices and seasonal vegetables
  • Tofu alla Manna – marinated tofu with seasonal vegetables in a cilantro-lime sauce
  • Roasted Garlic Mashed Potatoes – with carrot and black pepper
  • Fandango Stew – creamy pinto beans with seasonal vegetables
  • Emperor’s Rice – brown rice and quinoa with seasonal vegetables, sesame seeds and nori

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 8.

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Four Square Meals November 17

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Available for pick up Tuesday November 17th

  • Punjabi Dal – green lentils with aromatic spices and butternut squash
  • Aloo Kala Mooli – Indian spiced potato and black radish
  • Tempeh Sangre – with red beets and mint sauce
  • East-West Pilaf – brown rice and einkorn with mixed kale, spices and lemon
  • Riviera Days Salad – chick pea with roasted Roma tomato, bok choi and Mediterranean flavors
  • Green Ocean Pilaf – with jade pearl rice, amaranth, shiitake mushroom, crispy shallots and mixed nuts
  • Tofu Dijon – tangy sauce with green cabbage
  • Persian Rose Pilaf – basmati and red rice with green pepper, sumac and rose water

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 November 24.

Four Square Meals November 10

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Available for pick up Tuesday November 10th.

  • Southwestern Salad – black beans, tomato and green pepper with and roasted poblano dressing
  • Aloo Gobi – Indian spiced potato and cauliflower
  • Kansas Avenue Tofu – lemon marinated in a creamy roasted cumin sauce with butternut squash
  • Athena salad – Brown rice, barley and napa cabbage tossed with olive oil, umeboshi vinegar & nori
  • Masoor Dal aur Band Gobi – spiced red lentils with green cabbage
  • Sweet Tooth Pilaf – basmati rice and einkorn with apple, raisin and green onion
  • “Seitan Sunday Roast” – seitan with gravy, eggplant and carrots
  • Oliver’s Best – buckwheat and millet stew with bok choi

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 November 17.

 

Four Square Meals November 3

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Available for pick up Tuesday November 3rd.

  • Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
  • Two-Tone Rice – brown and black rice with daikon radish, walnut and ginger
  • Sense of Reason – creamy Indian red beans with spinach
  • Punjabi Summer Pastel – basmati and amaranth with carrots, cumin and bay
  • New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
  • Golden Glazed Potatoes – roasted with Japanese eggplant, garlic, ginger and turmeric
  • Mung Bean Magic – protein salad with mung beans, shiitake mushroom, spices, green pepper and leeks
  • Rice Rojo – pink and red rice with roasted tomatoes and mixed kales

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 November 10.

 

Four Square Meals October 27

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  • Mock Tuna Salad – marinated tempeh in rich dressing with red cabbage and bok choi
  • Days of Carthage – barley and millet with North African spices and beet
  • Thai White Bean Stew – exotic flavors with red and purple turnip
  • Roasted Garlic Mashed Potatoes – with carrot and black pepper
  • Tofu Dijon – tangy sauce with mixed kales
  • Chinese Parsley Pilaf – jade pearl rice and buckwheat with daikon radish, cilantro and lemon
  • Earthbender Stew – herbed black beans with butternut squash
  • Hawkeye Rice – curried basmati and black rice with spinach

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.

 

Four Square Meals September 8th

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  • Thai Tofu – with summer squash in coconut-lemongrass sauce
  • Two-Tone Rice – brown and pink rice with kale, chard, walnut and ginger
  • Summer Protein Salad – French lentil and chiogga beet salad with red onion, heirloom tomatoes, tarragon
  • Aloo Gobi – Indian spiced potato and cauliflower
  • Tempeh Korma – creamy Indian sauce with raisins, shiitake mushrooms and lacinato kale
  • Eastern Plains Pilaf – barley, amaranth and gold beet, tossed with tamari, cilantro and lemon
  • Black Forest Salad – red beans with heirloom tomatoes, kohlrabi, sweet corn and basil
  • King’s Pilaf – basmati rice and buckwheat with celeriac and eastern flavors

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.

 

Recipe – Cucumber, sweet corn and onion relish

Cucumber-Sweetcorn Relish 51 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
2-3 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 basil leaves

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

Four Square Meals September 1st

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  • Fandango Stew – pinto beans, seasonal vegetables and jalapeno
  • Mushroom Pullao – basmati rice and einkorn with shiitake mushrooms, ginger and garam masala
  • Tofu Zeera – marinated tofu and seasonal vegetables in roasted cumin sauce
  • Potato Salad – with seasonal vegetables and celery
  • Masoor dal – red lentil with rich spices and seasonal vegetables
  • Days Go By Salad – brown & black rice with baby greens and caramelized onions
  • Autumn Spirit – seitan and seasonal vegetables in roasted garlic-leek sauce
  • Chinese Parsley Pilaf – jade pearl rice and buckwheat with seasonal vegetable, 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.

 

Recipe – zucchini-gold beet skillet with fresh herbs

Zucchini and Gold Beets 42 T extra virgin olive oil
3 small zucchini, quartered lengthwise and cubed
¼ cup unbleached flour
2 gold beets, peeled, cubed (¼ inch) and steamed for 10 minutes.
12-18 fresh mint leaves, finely chopped
¾ t apple cider vinegar or white wine vinegar
Large pinch of salt

Heat the extra virgin olive oil in a wide bottomed pan to medium. Sprinkle the flour over the zucchini and toss gently. Lift the zucchini out carefully, shaking off excess flour. Carefully place the zucchini in the pan and sautee, stirring occasionally. You may need to turn the heat up slightly after the zucchini first go in, but reduce again as needed. I should always sizzle.

After the zucchini has browned some, add the gold beets and stir well. Cover, turn heat down a little and cook for 3-5 minutes or so. Add mint and salt. Stir. Place in a bowl and add vinegar and stir well.