Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette

Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.

Ingredients:
1 pound German Butterball potatoes, washed and cut in quarters
½ sweet onion, sliced into ¼-inch thick rounds
3 eggs
2 cups spring greens, such as spinach, arugula or a mixture of your favorite salad greens
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Place potatoes in a large pot filled with salted water. Gently place eggs in pot. Turn the heat to medium-high and bring to a boil. Reduce the heat to medium-low and set a timer for 10 minutes. After 10 minutes, carefully remove the eggs and run under cold water to cool. Then drain the potatoes (they should still be slightly undercooked) and set aside.

2. Heat a grill to medium-high, brushing grates with a little bit of olive oil. Grill sweet onion rounds and the potatoes, cut side down, until all are tender and slightly charred with grill marks. Remove to a large bowl, tossing with a drizzle of olive oil and seasoning with salt and pepper.

3. In a large bowl, combine the mustard and apple cider vinegar then whisk in the olive oil. Season with salt and pepper. Also peel the hard-boiled eggs and cut into quarters lengthwise.

4. In a large bowl, combine cooled potatoes, onion rounds and greens, tossing with the mustard vinaigrette to coat. Season with salt and pepper as needed, transfer to a large serving platter and top with hard-boiled eggs.

Classic Southern Potato Salad

A great side for this week’s Southern-inspired fare.

Ingredients:
6-8 medium-sized German Butterball potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
½ cup thinly sliced green onion
¼ cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Sea salt and fresh ground pepper, to taste

Method:
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate in a large bowl until cold.

2. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette

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

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Europe with such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like orange winter squash, Tropea onions, Badger Flame golden beets and orchard apples to incorporate into comforting side dishes, this box also includes bacon and roasted pork belly, crisp apple cider, melty fontina-style cheese and fresh pumpernickel bread—prost!

Here are a few recipe ideas for the week:

How to Reheat Pork Belly
1. Preheat your oven to 450 degrees
2. Remove the pork from the refrigerator to warm up slightly for about 20 minutes
3. Reheat the pork in the preheated oven for approximately 10 minutes or until crispy; enjoy on its own or serve alongside this week’s bratwurst!

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

German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.

Braised Rainbow Swiss Chard with Garlic
Another wonderful side dish to accompany this week’s classic Bavarian fare.

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

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

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

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