contains shellfish

Banh mi is a popular Vietnamese sandwich with a French flair. It’s traditionally made with crusty baguette, a hefty chunk of meat, pickled veggies, and spicy condiments. Our chefs didn’t mess with the veggies or the condiments, but they did swap out baguette for buttery brioche and meat for shrimp. It’s refreshingly light (especially with the carrot fries) but unbelievably satisfying.

Shrimp Banh Mi Burger with Sriracha Mayo and Carrot Fries

Shrimp

bun Brioche Buns

Mayonnaise

Sriracha

Cilantro

unit Carrots

Garlic

unit Persian Cucumber

unit Lime

White Wine Vinegar

Sugar

Olive Oil

Salt

Pepper

Wash and dry all produce. Preheat oven to 450 degrees. Peel carrots. Use a box grater to grate 1/3 cup carrot. Cut rest into sticks (like French fries). Thinly slice cucumber. Toss carrot fries on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake about 8 minutes, toss, then return to oven to bake until golden brown and tender, another 6-8 minutes.

Place cucumbers in a small bowl with white wine vinegar, ¼ tsp sugar, and a pinch of salt and pepper.

In a small bowl, combine mayo and Sriracha to taste.

Prep the remaining ingredients: Mince garlic. Zest and halve lime. Split brioche buns and place in oven to toast 5 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and toss until opaque, 2-3 minutes. Remove pan from heat, and stir in lime zest and a squeeze of juice. Season with salt and pepper.

Assemble and serve: Spread buns with Sriracha mayo, and top with shrimp, pickled cucumbers, shredded carrots, and a few cilantro sprigs. Serve carrot fries on the side and enjoy!

So you think you're fancy, huh? Well, here’s an elegant fish recipe worthy of the upper crust—literally. The sole fillets are topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. It looks pretty highfalutin, but really, making it is as easy as can be.

Baked and Breaded Sole with Buttered Potatoes and Carrots

Sole

Yukon Gold Potatoes

Lemon

Parsley

Herbes de Provence

Panko Breadcrumbs

Parmesan Cheese

Butter

Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots, then cut into 2-inch lengths. Cut each piece into ½-inch-thick wedges. Cut potatoes into ½-inch cubes. Toss carrots and potatoes with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, about 25 minutes, tossing halfway through.

Mince or grate the garlic. Zest lemon, then cut into wedges. Finely chop parsley.

In a a small bowl, combine Parmesan, herbs de Provence, 1 tsp lemon zest, panko, garlic, and a drizzle of olive oil. Season with salt and pepper.

Pat sole dry with a paper towel, then place on a lightly oiled baking sheet. Brush with a drizzle of olive oil and season with salt and pepper. Press crust mixture into tops of fillets to adhere. Bake in oven until fish is opaque and crust is lightly browned, 8-10 minutes. TIP: For an extra-crispy crust, heat broiler and broil fillets until crust is a deep golden, about 1 minute.

Once potatoes and carrots are done, transfer to a large bowl along with 2 TBSP butter and a large pinch of parsley. Toss to combine and melt butter. Season with salt and pepper.

Divide veggies between plates and serve with sole. Garnish with remaining parsley and serve with lemon wedges for squeezing over.

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Shrimp Banh Mi Burger with Sriracha...

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