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.

Cherry Tomato-Beet Salad

Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Ingredients:
3-4 Badger Flame golden beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as parsley, chives and tarragon
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.

3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.

Mustard-Roasted Cauliflower

Try making this elegant side dish with your favorite wholegrain mustard.

Ingredients:
1 large head cauliflower
2 tablespoons olive oil, divided
1 tablespoon high-quality wholegrain mustard
2 tablespoons white balsamic vinegar or champagne vinegar
1 large shallot, minced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 425°. To prepare the vinaigrette, whisk together the shallots, mustard and white balsamic or champagne vinegar. Let the vinaigrette sit for at least 15 minutes, preferably while the cauliflower is roasting.

2. Cut cauliflower into medium-sized florets. Spread florets out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway.

3. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. Season with additional salt and pepper, if necessary. Serve immediately.

Piracicaba Sprouting Broccoli Salad

This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Ingredients:
1 large bunch Piracicaba sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper

Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.

2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccoli, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccoli to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

this week's recipes
simply delicious

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