WE'RE OPEN FOR DELIVERY AND PICK UP.
WE'RE OPEN FOR DELIVERY AND PICK UP.
Click here for this week's Meals-to-Go menu in printable form. (pdf)
DownloadSOME HIGHLIGHTS from this week’s Meals-to-Go:
We took a one-pot chicken-taco filling and turned it into Lasagna. Tinga de Pollo, that crowd-pleasing Pueblan chicken dish steeped in tomato-chipotle-onion sauce, is great rolled in a corn tortilla. Why not shape-shift that taco truck hit into a comforting casserole? Between sheets of pasta is a meltable mixture of mozzarella, Monterey Jack, fontina, and sour cream. That rich, cooling dairy beautifully balances the spices and warmth of the saucy pulled-chicken filling.
Because you’re all-in when it comes to our great bacon-wrapped meatloaf, we thought we’d follow that flavor profile to its natural conclusion. We have the ultimate old-fashioned Fresh Pork and Smoked Ham Meatloaf, the stuff of church suppers and farmstead community picnics. Baked, brushed with a brown mustard-spiked brown sugar glaze, it’s as at home between sliced bread as it is with Cheddar-Chive Mashed Potatoes. Served with a fresh vegetable medley of Green Beans, Kale and Carrots with Garlic Chips.
Brown chicken thighs in butter then sauté shallots in the fond…with such a delicious start, there’s almost no need to keep reading. Believe it or not, the best is yet to come. Poulet au Vinaigre is a Lyonnaise recipe that treats great vinegar as it would good wine, adding it to a braise to slowly soften and mellow. The developing flavor makes the sauce pop yet it’s tame enough to let delicate fresh tarragon shine through. Served with French Green Beans scented with Rosemary and Lemon, and a Roasted Cauliflower-Potato Smash that you won’t want to miss.
We’d love to serve this meal to you bubbling in an earthenware casserole—that would truly convey the country feel we’re going for with this rustic spring dish. Tuscan Braised Lamb is fork-tender and succulent, but so are the Rosemary-Scented White Beans so lovingly slow-cooked with Blistered Tomatoes and Kale. This dish is at once simple and special.
Slow-Baked Salmon gets a shiny shellac of sweet and smoky Brown Sugar-Paprika Glaze. This pretty piece of fish, already seasoned and fragrant, is finished with a sour-creamy mustard sauce with horseradish and capers. Lemon-Roasted Golden Potatoes with Dill are tumbled right beside bright red Blistered Cherry Tomatoes draped over Roasted Asparagus.
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