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US Open eats: Crispy cod, portobello fries, spicy spinach and more

by Ed Brown / / Source: TODAY

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Chef Ed Brown is joining TODAY Food to share a few of the recipes he will be serving at Aces restaurant at this year's US Open.

He shows us how to make a summery watermelon and tomato salad with mozzarella, simple spicy spinach, crispy portobello fries with a soy dipping sauce and crispy potato chip-coated cod fillets with a creamy mustard sauce.

Have fun with your vegetables! These snack-able and stackable fries are easy to eat and make an impressive presentation.

Potato chips add a salty crunch to this easy and flavorful baked fish.

Baby Spinach with Chiles and Garlic

I love this dish because it's simple, flavorful and healthy. It's a great accompaniment to any dish.

This dish is all about the freshest, ripest ingredients. Juicy tomatoes, cool watermelon and fresh herbs make this summery salad sing.

If you like those summery recipes, you should also try these:

Steak and Veggies with Zesty Chimichurri

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