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.

Garlic-Parmesan Smashed Sweet Potato Rounds

By: Co+op, stronger together

Recipe Information
Total Time: 35 minutes; 15 minutes active
Servings: 4

The holidays are perfect time to show off your chops in the kitchen. This deceptively simple recipe requires a little creative application of your home chef tools, and the result is an effortlessly graceful presentation full of some of the most delicious flavors of the season. Right now, organic sweet potatoes are at a great discount in the Co-op’s Produce aisles - only $1.99 a pound. Welcome your guests to the table and save on ingredients - now that’s thinking cooperatively!

Ingredients

• 4 small sweet potatoes

• 1/4 cup unsalted butter, divided

• 4 cloves garlic, pressed

• 1 tablespoon fresh rosemary

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1/4 cup freshly-grated Parmesan cheese

Preparation

1. Heat the oven to 400°F. Use about one tablespoon of butter to grease a large sheet pan with a rim. Score the skin of each sweet potato with a paring knife, cutting four evenly spaced lines from tip to tip. This will make it easier to flatten the rounds after baking. Cut into 1 1/2-inch-thick rounds. Place the rounds on the sheet pan, cover tightly with foil or another baking pan, and roast for about 20 minutes, until soft when pierced with a paring knife. Remove the pan from the oven, and set the oven on broil. Use a fork to flatten each slice to about a 3/4-inch-thick round.

2. Melt the remaining butter in a small pan; add garlic and rosemary, and stir for a few seconds. Use a spoon to drizzle a little bit of the butter mixture over the sweet potato rounds. Sprinkle with salt, pepper and Parmesan cheese, and place under the broiler for 2 minutes or so, until crispy and browned. Serve hot.