Balsamic-Roasted Potatoes with Sweet Onions

This flavorful side from California’s Chez Panisse is sure to become a staple in your home.

Ingredients:
1 sweet or yellow onion, chopped
12-16 fingerling potatoes, washed and scrubbed
3-6 garlic cloves, peeled
3 tablespoons butter, softened
3 tablespoons balsamic vinegar
2 bay leaves
Sprigs of thyme
Sea salt and fresh ground pepper

Method:
1. Heat the oven to 325°. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.

2. Place them into an ovenproof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil.

3. Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until caramelized from the balsamic glaze. Serve.

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Roasted Fingerling Potatoes with Chive Butter

A lovely side to this week’s suggested main dish.

Ingredients:
1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper

Method:
1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.

2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.

3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.

4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.

Flavors of Bavaria Recipes

In keeping with the warm, soulful flavors of classic German fare, 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 seasonal all-stars like purple top turnips, Meyer lemons, crisp apples, baby red beets and fingerling potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, freshly-baked Linzer cookies, a rye stout vinegar, and a medley of earthy mushrooms—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.

Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.

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

Turnip and Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.

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

Caraway Seed Roasted Potatoes

These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.

Ingredients:
2 pounds fingerling potatoes, washed and halved if on the larger size
2 tablespoons olive oil
2 teaspoons caraway seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)

Method:
1. Preheat your oven to 425°. In a large bowl, toss the potatoes with olive oil until evenly coated. Sprinkle the caraway seeds, salt, and black pepper over the potatoes, and toss again to distribute the seasonings evenly. Transfer the seasoned potatoes to a large rimmed baking sheet, arranging them in a single layer.

2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Stir or shake the pan occasionally to ensure even cooking.

3. Once the potatoes are cooked through and crispy, remove them from the oven and transfer to a serving dish. If desired, sprinkle the roasted potatoes with chopped fresh parsley for a pop of color and added freshness, plus a splash of rye stout vinegar.

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