eat first

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.

We’re bringing back one of your favorite summer grilling recipes and inducting it into the HelloFresh Hall of Fame. These skewers were a big hit with you all last season because they make throwing shrimp on the barbie about as easy as can be. Plus, they’re drizzled in a lemon basil butter sauce that is as delightful as you’d expect it to be—let it dribble onto the orzo with avocado and tomatoes for the ultimate flavor experience.

Lemon Basil Shrimp Skewers with Orzo and Avocado Salad

unit Wooden Skewers

Grape Tomatoes

Basil

Orzo Pasta

unit Avocado

Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl to soak. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into halves. Pick basil leaves from stems; discard stems. Finely chop leaves.

Place tomatoes and white wine vinegar in a medium bowl. Season with salt and pepper. Toss to coat, then set aside to marinate. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 6-8 minutes. Drain.

Melt 1 TBSP butter in a small pot over medium heat. Stir in half the basil and a squeeze of lemon. Season with salt and pepper. Remove from heat.

Drain vinegar from *tomatoes. Halve, pit, and scoop flesh from avocado, then cut into cubes. Once orzo is ready, add it to a large bowl along with tomatoes, avocado, remaining basil, a large drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper.

Rinse shrimp and pat dry with a paper towel. In another medium bowl, toss shrimp, a drizzle of olive oil, lemon zest, garlic, and a pinch of salt and *pepper. Remove skewers from water. Thread shrimp onto skewers and place on a baking sheet. Broil until opaque and firm, 3-4 minutes, flipping halfway through. TIP: If grilling, place on grates over direct heat and grill until cooked through, 3-4 minutes.

Divide orzo salad between plates. Top with shrimp skewers. Drizzle with lemon sauce and serve.

If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our sweet hoisin marinade, aromatic rice, and sprinkle of nutty sesame seeds, this one is bound to top them all. Even the pickiest of eaters will love it. Sounds like a win-win to us.

Sesame Shrimp with Ginger Scallion Rice and Crispy Green Beans

Scallions

Ginger

¾ Jasmine Rice

Hoisin Sauce

Lime

Sesame Seeds

Vegetable Oil

Kosher Salt

Green Beans

Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring 1¼ cups water and a large pinch of salt to a boil. Trim any stems from green beans. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Peel ginger, then grate or finely mince. Cut lime into wedges.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and slightly crispy, about 15 minutes, tossing halfway through.

In a medium bowl, toss together shrimp, 1 TBSP hoisin sauce (we sent more), garlic, and half the ginger. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining ginger. Toss until softened and fragrant, 2-3 minutes. Transfer to pot with rice. Stir to combine, then cover until meal is ready.

Add shrimp mixture and a drizzle of oil to same pan over medium-high heat. Cook until firm and opaque, 3-4 minutes. Divide rice between plates, then top with green beans and shrimp. Garnish with scallion greens and sesame seeds. Serve with lime wedges on the side for squeezing over.

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