A Taste of Bavaria Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh pumpernickel bread and tangy sauerkraut. Complemented by an array of fall all-stars like Autumn Frost winter squash, red carrots and cabbage, Spitzenberg apples and baby potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, kiwi berries and a bevy of salad greens, plus Sauk Farm apple cider and and a vibrant, crimson-red Cabernet Sauvignon—prost!

Here are a few recipe ideas for the week:

Bratwurst with Caramelized Onions, Leeks & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)

German Potato Salad
This satisfying side dish is best served warm.

Apple & Carrot Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!