YURA’S MEALS-TO-GO

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

As any clever executive chef would, Salvador froze all those brilliant barbecued beef ends, shelving them right beside his brisket braising broth reserve. It’s those same beefy, roastie flavor bombs that are now fundamental to the “Quick Sunday Sauce” on Tuesday’s Spaghetti & Italian Meatballs. Sunday Sauce, Buddy explains, is the meat sauce that’s simmered slowly all Italian-Sunday long. But it’s Sal’s clever beefy jump-starts that quicken Buddy’s inventive version, and you, as usual, are the lucky winner. Served with garlicky Broccoli and Golden Cauliflower.

Blur your eyes, and the Scandinavian imprint on this delicious dinner appears. Magical smoked paprika allows Oven Baked Fresh Salmon to mirror—or at least suggest—your favorite smoked fish. And following that suggestion Horseradish-Caper Sauce seems the natural accompaniment. Smashed Potatoes with Dill Butter sounds so mouth-watering we can barely talk. Ditto, Grilled Asparagus and Oven Roasted Cherry Tomatoes.

Floured and sautéed like scallopine, but closer in size to a cotoletta, this slender chicken cutlet is browned in butter then layered—first with garlicky sautéed spinach, then flash-roasted tomatoes, all under a shower of shaved mozzarella. It’s Salvador’s fresh, spring spin on Chicken Florentine. Simple Lemon-Rosemary Roasted Potatoes and Broccoli with Frizzled Garlic come alongside.

Most of us don’t stock lemongrass in our crisper, we usually encounter its intoxicating scent only as a guest of an expert cook. We never take that responsibility to you for granted, elevating Lemongrass and Coconut Rice to something more than just a side dish every time we serve it. Here, it’s subtly sweet against Asian Sea Bass with Thai Prik Nam Pla. Served with Wok Seared Peppers Onions and Green Beans with Holy Basil.

When Buddy last made his Saffron Tomato Sauce, the batch was so exceptional, he packed away some in the freezer to inspire another dish. That’s the inside scoop, trusted eaters, about imagination, and the inspiration behind Wednesday’s Spanish Style Chicken-Spinach Lasagna. You’ll find fresh fennel and sauteed onion now, in that sunny sauce, surrounding pulled poached chicken, and pillowy layers of spinach-enriched ricotta custard.