Bratwurst with Caramelized Onions & Sweet Peppers

This inviting main dish is incredibly flavorful!

Ingredients:
4 bratwurst links
1 sweet onion, peeled and sliced into half-rings
2-3 Tropea onions, peeled and sliced into rings
2 leeks, trimmed of root and dark green ends and thinly-sliced
2 sweet Italian peppers, seeded and sliced
2 tablespoons butter

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

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

Variation: Boost the flavor of this dish by also adding in this week’s roasted pork belly!

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.

Father’s Day Cookout Recipes

Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by our smoky baked beans and house-blend dry grill rub, plus flavorful, all-natural bratwurst sausages to throw on the grill. These American classics are also accented by a bevy of fresh produce like rainbow Swiss chard, purple scallions and summer squash, plus a fresh-baked baguette and all the ingredients for a summery strawberry shortcake dessert. To Dad!

Here are a few recipe ideas for the week:

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Charred Purple Scallion Gremolata
This smoky sauce is wonderful atop bratwurst, or slathered on grilled bread.

Strawberry Shortcakes with Honeyed Crème Fraîche
Topped with ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Honeyed Crème Fraîche
This amazing combination is wonderful atop shortcakes or pretty much any other fruit tart!

German Sausages with Braised Sauerkraut & Potatoes

This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Ingredients:
4 German sausage links of your choice, such as bratwurst, bockwurst and/or knackwurst
12-16 small potatoes, such as Russian Banana fingerlings
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper

Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.

2. Meanwhile, in another skillet, simmer the sausages 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. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.

4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and carrot-apple slaw on the side.

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