Four Square Meals December 1

Posted on November 28, 2015 by davidmacleodburt

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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.

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

Four Square Meals November 17

Posted on November 14, 2015 by davidmacleodburt

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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

To order click here. For newsletter sign up, click here.
Menu for November 24.

Four Square Meals November 10

Posted on November 7, 2015 by davidmacleodburt

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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

To order click here. For newsletter sign up, click here.
Menu for November 17.

Four Square Meals November 3

Posted on October 30, 2015 by davidmacleodburt

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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

To order click here. For newsletter sign up, click here.
Menu for November 10.

Four Square Meals October 27

Posted on October 24, 2015 by davidmacleodburt

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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.

To order click here.
For newsletter sign up, click here.

Four Square Meals September 8th

Posted on September 5, 2015 by davidmacleodburt

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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

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Recipe – Cucumber, sweet corn and onion relish

Posted on August 31, 2015 by davidmacleodburt

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
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

Posted on August 28, 2015 by davidmacleodburt

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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

To order click here.
For newsletter sign up, click here.

Recipe – zucchini-gold beet skillet with fresh herbs

Posted on August 27, 2015 by davidmacleodburt

2 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.

Four Square Meals

Potato pancakes at the Iowa City Farmer's Market

Tag Archives: zucchini

Four Square Meals December 1

Four Square Meals November 17

Four Square Meals November 10

Four Square Meals November 3

Four Square Meals October 27

Four Square Meals September 8th

Recipe – Cucumber, sweet corn and onion relish

Four Square Meals September 1st

Recipe – zucchini-gold beet skillet with fresh herbs