Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like celery root, Lacinato kale, Brussels sprouts and sweet Bullhorn peppers to incorporate into comforting side dishes, this box also includes fresh-picked Honeycrisp apples and our walnut-cinnamon apple crisp topping to finish your supper on a sweet note.

Here are a few recipe ideas for the week:

Bratwurst with Caramelized Onions, Leeks & Sweet Red Peppers
This inviting main dish is incredibly flavorful!

German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

Celery Root, Carrot & Apple Slaw
This crisp slaw is light and refreshing, packed with fresh parsley, pine nuts and a touch of cheese.

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and a sweet-savory dressing.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Fall Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Bratwurst with Caramelized Onions, Leeks & Sweet Red Peppers

This inviting main dish is incredibly flavorful!

Ingredients:
4 bratwurst links
1 sweet onion, peeled and sliced
2 leeks, trimmed of root and dark green ends and thinly-sliced
2 sweet peppers, seeded and sliced
2 tablespoons butter

Method:
1. In a large sauté pan, melt the butter and then add the onions, leeks and peppers, cooking over low heat until all the onions and leeks caramelized and the peppers are tender, about 20 minutes.

2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.

3. To serve, pile the bratwurst atop the caramelized veggies and serve with mustard on the side.

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by fall apples, tart cranberries and a sweet-savory dressing.

Ingredients:
3 cups shaved Brussels sprouts
2 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
Dressing:
4 tablespoons F&L mustard
2 tablespoons extra virgin olive oil
Juice of 4 small lemons
2 teaspoons pure maple syrup

Method:
1. Add salad ingredients to a large bowl.

2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.

3. Drizzle dressing over salad ingredients, and toss together until evenly coated.

Fall Apple Crisp

So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Ingredients:
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the fruit with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.

3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.

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