Patatas Bravas with Lemon Aioli

By: Robin Asbell

Recipe Information
Total Time: 40 minutes
Servings: 4

Hot, crispy, salty and savory, some would say that patatas bravas (spanish for “brave potatoes”) are the best way to enjoy potatoes! You’ll love them alongside this delightful homemade aioli dressing. Since lemons are on sale now for just $0.69 each, it’s a great time to learn this easy and satisfying technique to make it at home.

Ingredients

Potatoes

• 1 pound new potatoes

• 3 tablespoons tomato paste

• 3 tablespoons red wine vinegar

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, chopped

• 1/2 teaspoon red pepper flakes

• 1 teaspoon sweet paprika

• 1 teaspoon smoked paprika

• 1 teaspoon salt

Aioli

• 1/2 cup mayonnaise (or vegan alternative)

• 1 teaspoon fresh lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon extra virgin olive oil

• 2 cloves garlic, pressed

• 2 scallions, chopped

Preparation

1. Put the potatoes in a large pot with enough water to cover by an inch. Over high heat, bring water to a boil and reduce to a vigorous simmer. Cook the potatoes until they are tender when pierced with a paring knife, about 10 minutes, depending on the size of the potatoes. Drain and let cool. Cut the potatoes in half.

2. In a cup, stir the tomato paste and red wine vinegar and reserve.

3. In a large sauté pan, heat the olive oil, and add the garlic. Stir over medium heat until fragrant, then add the pepper flakes, paprika, smoked paprika and stir. Cook for a few seconds, then stir in the tomato paste mixture and salt. Add the potatoes to the pan and stir to coat, cook over medium heat until the potatoes are heated through and coated with sauce.

4. For the Alioli: Stir the ingredients together and keep chilled until time to serve.

5. Serve each diner about a cup of potatoes with 2 tablespoons of alioli over the top, sprinkled with scallions.

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.