Shaved Brussels Sprouts with Apple & Bacon

Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar

Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.

2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.

3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.

Roasted Brussels Sprouts with Pears

This unique flavor combination is accented by salty pistachios.

Ingredients:
1 pound Brussels sprouts
1 pear, halved and cored
3 tablespoons olive oil
¼ cup shelled pistachios, chopped
Juice of ½ lemon
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 425°. Place Brussels sprouts on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Then, place pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.

2. Roast for about 20 minutes, then turn the Brussels sprouts with a metal spatula so that both sides will get caramelized. After another 10 minutes, turn the Brussels sprouts again, also flipping the pear slices. Reduce the oven heat to 375°.

3. Add pistachios to the pan to toast slightly, removing the baking sheet from the oven after 5 minutes. Squeeze lemon juice directly over all the ingredients, then use a spatula to roughly chop pear halves. Toss thoroughly, check for seasoning, and serve warm.

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, marbled rye bread and locally-made sauerkraut. Complemented by an array of fall all-stars like Delicata squash, German Butterball potatoes, red cabbage and Brussels sprout crowns to incorporate into comforting side dishes, this box also includes farm-fresh eggs, fragrant herbs, Sauk Farm apple cider, Northwest-grown hazelnuts, and to complete this cozy and comforting feast, a selection of apples from the Bella Luna orchard—prost!

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

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

Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and toasted hazelnuts; yum!

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

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette

This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.

Ingredients:
1 Brussels sprouts crown head, cored and shredded
3 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 Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer 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.

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