Turkey Banh Mi with Quick-Pickled Cranberries

By: Co+op, stronger together

Total Time: 40 minutes
Servings: 4

Now that Thanksgiving is over, bring on the leftover recipes! The turkey sandwich is a classic, of course, so why not try a new angle on it? Quick-pickled cranberries are easy to make and give brilliant, tangy flavor to this Vietnamese-inspired Banh Mi.

Ingredients

Quick-Pickled Cranberries

• 1/2 cup sugar

• 1/2 cup rice vinegar

• 1/2 teaspoon salt

• 1/2 cup chopped cranberries

• 1 cup shredded carrot

Sandwich 

• 1 or 2 baguettes, cut into

• 4 6-inch lengths

• 4 tablespoons mayonnaise

• 1 teaspoon vegetable oil

• 1 small onion, chopped

• 4 cloves garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 cups shredded turkey

• 2 tablespoons fish sauce,more if needed

• 1 teaspoon five-spice powder

• 1 tablespoon sugar

• 12 slices cucumber

• 1 small jalapeño, sliced

• 1/2 cup fresh cilantro, torn

• Sriracha sauce (optional)

Preparation

1. In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.

2. Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.

3. In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.

4. Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce. Serve immediately.

Southwestern Stuffed Peppers

By: Co+op, stronger together

Total Time: 35 minutes

Servings: 8

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.

Ingredients

• 4 medium to large green peppers

• 2 cups frozen corn kernels

• 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)

• 1 cup shredded cheddar cheese or smoked cheddar

• 1/2 teaspoon salt

• 1 fresh or pickled jalapeno pepper, diced

• 1 tablespoon fresh cilantro, chopped

• 1 cup salsa

• 1 cup cooked rice (optional)

• 1 tablespoon butter

• 1 teaspoon paprika or smoked paprika

Preparation

1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.

2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.