This week’s recipes
Sunday Dinner Ideas
We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:
Bratwurst with Apple-Onion Relish
- 1 Tbs. extra-virgin olive oil
- 1 large sweet onion, halved and thinly sliced lengthwise
- 1/2 medium red bell pepper, diced
- 1 small Granny Smith apple, diced
- 3 Tbs. grainy Dijon mustard
- 1 Tbs. sour cream
- 1 Tbs. chopped fresh flat-leaf parsley
- 4 bratwurst, butterflied
- 4 pretzel rolls or other hard rolls, split
- 4 oz. white sharp Cheddar cheese, grated (about 2 cups)
Position a rack about 6 inches from the broiler and heat the broiler to high.Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the pepper and continue cooking until the pepper is soft and the onion is lightly browned, about 4 minutes. Add the apple, mustard, sour cream, and parsley. Remove from the heat, cover, and keep warm.
Arrange the bratwurst on a foil-lined rimmed baking sheet and broil, turning once, until browned and fully cooked, 2 to 4 minutes. Transfer to a plate. Remove the foil from the baking sheet.
Put the rolls on the baking sheet cut side up and broil until lightly toasted. Set aside the tops of the rolls, sprinkle the bottoms with the cheese, and broil until the cheese melts, 1 to 2 minutes. Top with the bratwurst, the relish, and the tops of the rolls.
Stuffed Acorn Squash
3 acorn squash
3 slices ancient-grain or multi-grain bread
½ large red apple such as Honey Crisp, Cortland or Spy
2 tbsp each of butter and olive oil
½ cup onion, diced small
1 large stalk celery, diced small
1 large garlic clove, minced
1 tbsp lemon juice
1 tsp each dried rubbed sage, chopped fresh thyme, or ½ tsp dried
¼ to ½ tsp salt
Several grindings of black pepper
½ cup toasted slivered almonds
¼ cup each dried currants or raisins & dried cranberries or finely diced dried apricots
2 to 3 tbsp cold water
1 cup grated old cheddar cheese
Preheat oven to 350°F. Lightly oil a 10 x 15-inch roll pan. Cut squash into halves lengthwise. Thoroughly scrape out seeds and stringy bits. Lay halves cut-side down on sheet. Bake for 30 mins, until tender. Cut bread into small dice; measure out 2-1/2 cups. Cut unpeeled apple into dice.
Heat butter and oil in large frying pan over medium heat. Add onion, celery and garlic. Sauté 5 minutes or until onions are translucent. Stir in apples, lemon juice, sage, thyme, salt and pepper. Add almonds, currants and cranberries to pan; stir well. Then add bread cubes; toss to mix in. Cook until hot and mixture seems well mixed. Remove from heat; sprinkle with water. Mixture should feel moist. Sprinkle cheese over stuffing mixture, stirring to mix in well.
Turn over hot squash halves, and stuff, heaping as needed. Return squash halves to oven for 15 mins or until hot. Makes 4 to 6 stuffed squash halves.