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.
Taco Time Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown scallions, radishes and chopped papalo herbs, plus a spoonful of locally-made chunky salsa—or one of your own making with this week’s tomatillos—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, farm-fresh eggs, crisp salad greens, a trio of smoky-spicy peppers and a medley of tomatoes, plus limes and beautiful white donut peaches. Enjoy!
Here are a few recipe ideas for the week:
Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh Mojito mint and lime.
Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Ingredients:
½ bunch radishes, washed and trimmed of green tops, a thinly sliced into matchsticks
1 medium, ripe avocado, pitted
¼ cup water
1 lime, juiced
½ cup cilantro leaves
Sea salt and pepper
Method:
1. In a blender, mix the avocado, water, lime juice, cilantro and a healthy pinch of salt. Blend until completely smooth, adding more water as needed to achieve the consistency of a pourable dressing.
2. Add the radishes to a bowl, and toss with dressing. Season with salt and pepper, and an extra squeeze of lime, as needed. Set aside until ready to use.
Red Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups red cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions
Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.
