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.

Maple-Cranberry Sweet Potatoes

By: Co+op, stronger together

Total Time: 1 hour; 20 minutes active
Servings: 4

A sweet and savory cranberry relish is the star of this simple dish. Your guests are sure to be familiar with the traditional cranberry sauce, so home cooks looking for a twist on a classic will love this scrumptious side dish. It’s a great time to shop for ingredients, too, since cranberries and sweet potatoes are both at a great discount in the Co-op Produce department!

Ingredients

• 2 sweet potatoes

• 1 tablespoon vegetable oil

• 1/2 cup peeled and minced shallots

• 1 teaspoon peeled and minced fresh ginger

• 3 1/2 cups cranberries (fresh or frozen)

• 1 orange, juice and zest

• 3 tablespoons maple syrup

• 1 tablespoon unsalted butter

• Salt

• Ground black pepper

Preparation

1. Preheat the oven to 400°F. Pierce the skin of each sweet potato several times with a fork and place on a baking sheet. Bake the sweet potatoes for 45 to 60 minutes or until completely tender, then remove from the oven.

2. While potatoes are baking, begin heating the oil in a small sauce pot. Add the shallots and ginger and sauté over medium-high heat for 2 to 3 minutes. Add the cranberries, orange juice and zest, maple syrup and a pinch each of salt and black pepper. Bring to a boil, reduce the heat and simmer on low for 10 to 15 minutes until the cranberries have broken down and the sauce is thickened. Remove from heat and stir in butter. Taste for salt. Cut the baked sweet potatoes in half lengthwise, spoon warm cranberry sauce over each half and serve.

Serving Suggestion

Sweet and tangy, these are a natural match for roasted pork or turkey.