Beer Brats

Brats on the grill are a summertime classic! Our favorite method for grilling brats includes a pre-boil step in beer that adds both moistness and flavor. Grill the prepped brats until perfectly browned. Serve piping hot on a toasted bun with a variety of toppings and condiments that complement the meat. (You may need to have plenty of napkins available!) Serves 6.

Ingredients:
6 brats 1 (12 oz) lager beer
2 tablespoons butter
1 large sweet onion, sliced pole to pole
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
6 buns
Butter for buns

Condiment Suggestions:
Assortment of Mustards
Pickle Relish
Sauerkraut
Ketchup
Spicy Pickled Peppers

Directions:
1. In a saucepan, cover the brats with beer and bring to a simmer. Simmer for 10 minutes.
2. Meanwhile, in a large skillet, sauté the onions in the butter. Cook until softened and slightly caramelized. Add the peppers, and cook until limp and tender.
3. Fire up the grill! Grill the brats until golden brown on all sides. Test for doneness. The internal temperature of the brats should reach 160 degrees F.
4. If desired, butter the buns and grill over direct heat until lightly toasted and golden brown.
5. Enjoy the brats loaded with the sautéed onions and peppers, and an array of your favorite condiments.

Roasted Butternut Squash & Quinoa Bowl with a Lemon-Tahini Dressing

We often crave healthy vegetables for dinner, and a bowl is a great variation to a basic salad. The roasted butternut squash, sautéed Swiss chard, quinoa, and warmed, spiced chickpeas make this extra filling. Dinner bowls need a bold dressing, and this lemon-tahini dressing passes the test! Makes 4 bowls.

Ingredients:
1/2 large butternut squash, about 4 cups of 3/4-inch cubes
1/2 large red onion, sliced in half moons
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1 cup quinoa
2 cups vegetable stock (or substitute water with 1/4 tsp salt)
1 bunch chard, de-stemmed, stems sliced and leaves cut into bite-sized pieces
2 tablespoons olive oil for the chard
1 can chickpeas, rinsed and drained
1 bunch cilantro leaves

Spiced Chickpeas:
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Lemon-Tahini Dressing:
2 tablespoon fresh lemon juice (about 1 lemon)
1/2 cup olive oil
1/4 cup tahini
1 clove garlic, minced
3 tablespoons water (as needed to thin)
Kosher salt
Freshly ground pepper, to taste

Directions:
1. Preheat the oven to 400°F. Peel and cube the butternut squash into 3/4-inch pieces. Peel and slice the onion in half, then half in moons. Place the squash and onions on a rimmed half sheet pan; drizzle with the olive oil and toss to coat the pieces. Spread across the pan in a single layer. Sprinkle the salt and pepper on top. Roast for 25-35 minutes or until the cubes are tender to the tip of a sharp knife, and the edges begin to caramelize and turn brown.
2. While roasting the squash and onion, cook the quinoa. Using a 2:1 ratio of liquid to quinoa, bring the liquid to a boil, add the quinoa, cover, and reduce the heat to a low simmer. Check after 15 minutes to see if all the liquid has been absorbed and the quinoa is tender. Cool if serving cold, or keep covered if serving warm.
3. Meanwhile, prepare the spiced chickpeas. In a sauté pan, heat the chickpeas in 2 tablespoons of olive oil. Sprinkle with the spices, stir continuously, and cook until slightly browned, about 10 minutes.
4. After the chickpeas have browned, remove from the pan. In the same sauté pan, add 2 tablespoons of olive oil and sauté the chard stems for 3-5 minutes or until tender. Add the leaves and sauté until just wilted. Salt and pepper to taste.
5. Whisk the dressing ingredients together until combined well. Assemble the bowls and serve with a side of dressing, sprinkle with salt and pepper, and a garnish of cilantro leaves

Savory Chicken & Farro Bowl with a White Balsamic Dressing

Loaded with colorful and healthy vegetables, this bowl is a family favorite! The brown rice is nutty, filling, and super flavorful thanks to the fresh and zingy vinaigrette. Use our suggested vegetables, or get creative with your own combinations! Makes 4 bowls.

Ingredients:
1/2 medium onion, diced
1 tablespoon olive oil
8 oz. cremini mushrooms, thinly sliced
1 clove garlic crushed
1-1/2 cups farro
3 cups vegetable broth (or salted water)
1 teaspoon Kosher salt
1 rotisserie chicken, meat off the bone
1 bunch Tuscan kale, washed, stemmed, torn into pieces
2 tablespoons of olive oil,
Pinch of Kosher salt for massaging kale
1 can white beans, rinsed and drained
1/4 cup pomegranate arils, for garnishing

White Balsamic Dressing: (Makes about 1 cup)
1/4 cup white balsamic vinegar
1 shallot, about
2 tablespoons finely minced
1/2 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon thyme
1/2 cup olive oil

Directions:
1. In a large sauté pan with lid, sauté the diced onion in olive oil for 3-4 minutes. Add the thinly sliced cremini mushrooms and continue sautéing until the onions are translucent, and the mushrooms are cooked. Add the crushed garlic and sauté an additional 30 seconds.
2. Using a 2:1 liquid-to-grain ratio, add 3 cups of vegetable broth and 1 teaspoon Kosher salt to the onion-mushroom mixture in the sauté pan. Bring the liquid to a boil and add the farro. Stir, cover, and turn down the heat to a low simmer for 30 minutes, or until the farro kernels are cooked and tender. (Check at the 20-minute mark to see if additional liquid is needed.)
3. Meanwhile, prepare the kale by washing, stemming and tearing the leaves into smaller pieces. Massage the kale with 2 tablespoons of olive oil and a pinch of kosher salt until tender, then set aside until ready to assemble the bowls.
4. Prepare the chicken by removing the meat from the bones, and shredding with a fork into bite-sized pieces.
5. Prepare the dressing by whisking together the vinegar, shallot, salt, pepper, and thyme leaves. Gradually drizzle in the olive oil while continuing to whisk.
6. When the farro is tender, toss with half of the dressing; serve the remainder of the dressing on the side.
7. Assemble the bowls with the farro mixture, chicken, beans, kale, and a garnish of pomegranate arils.

Brown Rice Rainbow Bowl with a Sesame-Ginger Vinaigrette

Loaded with colorful and healthy vegetables, this bowl is a family favorite! The brown rice is nutty, filling, and super flavorful thanks to the fresh and zingy vinaigrette. Use our suggested vegetables, or get creative with your own combinations! Makes 4 bowls.

Ingredients:
1 cup brown rice
2 cups vegetable stock
1 tablespoon olive oil
4 cups red cabbage, thinly sliced with a handheld mandoline
1-1/2 cups frozen edamame, shelled and thawed
2 carrots, shaved into ribbons
1 English cucumber, thinly sliced with a handheld mandoline
2 avocados, sliced
6 green onions, sliced

Sesame-Ginger Vinaigrette (Makes about 1 cup):
1/4 cup rice vinegar
1/4 cup soy sauce
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 cup olive oil

Directions:
1. Using a 2:1 liquid-to-grain ratio, cook the brown rice in vegetable stock (or lightly salted water) until tender, about 35-45 minutes.
2. Prepare the vegetables. Slice the cabbage and cucumber into very thin slices with a handheld mandoline. Be sure to use a fingerguard!
3. Slice the avocado and green onions. Shave the carrots into ribbons with a vegetable peeler.
4. Prepare the dressing by whisking together the rice vinegar, soy sauce, crushed garlic, grated ginger, sesame oil, sugar, and red pepper flakes. Gradually drizzle in the olive oil while continuing to whisk.
5. Mix half of the dressing with the brown rice and then assemble the bowls. Drizzle with the remaining dressing and garnish with green onions.