YURA’S MEALS-TO-GO

 Here are some highlights from this week’s Meals-to-Go:

We’ve always played fast and loose with à la Florentine—that preparation for chicken, fish, or eggs which customarily includes spinach in cream sauce. Monday, Buddy’s Chicken Florentine of Sorts creatively checks familiar boxes. He serves tender Brined Chicken Breast (along with a sumptuous thigh) over an unexpectedly light, fresh-from-the-sauté-pan, Creamed Spinach. To emphasize the velvet quality Florentine evokes in, a square of Fennel Gratin baked with cream and fontina is nestled beside. Comes with simple Sautéed Cremini in White Wine and Roasted Cherry Tomatoes.

Young Fava Beans are a revelation, bright green, tender yet crispy, something you’d just pop in your mouth as you would edamame. Buddy sautés them together with Baby Sweet Peas and Asparagus Tips for a kind of Northern Italian Spring Succotash over Buttery Polenta. We’d be happy to eat this as a stand-alone dish—but it’s even better with Seared Salmon for a spring MTG celebration.

Roasted cashews and toasted coconut, ground together with dried spice pods and seeds, is the essence of this curry we call Sri Lankan Cashew Chicken. The meat is skillet-browned, then finished in this savory reduction along with chicken stock and a quick hit of tomato. Parsnips and onions are caramelized in butter until tender, and at the last minute added to the pot to lend their subtle sweetness. Finally, the sauce is mounted with coconut milk. Served with Wok-Seared Red Peppers and Long Beans and a scoop of Lemongrass Rice. 

This Steak Salade Niçoise may not have the official French imprimatur, but we trust your love for “in-the-style-of,” if not the exact formula of ingredients. The steak’s grilled with rosemary sprigs, and sliced over young Arugula and Spinach, as a composed salad that comes complete with Grilled Asparagus and Deviled Eggs fragrant with smoked paprika. A truly French Potato Salad has been tossed in Dijon Mustard-Anchovy Vinaigrette—the same vinaigrette we give you to generously dress the greens.

Cliché or classic? We honor—with a wink—a “gourmet” mid-century dish, and smile as we make it just a little bit cheesier. Chicken Cordon Bleu Pasta Bake has all the nostalgia components: the smoked ham, the Swiss cheese, plus a panko crumble reminder of the original deep fried stuffed chicken breast. Cooler still, is its transformation into a modern mac ’n’ cheese—yes, that rich Cordon Bleu filling is what sauces the penne itself.