YURA’S MEALS-TO-GO

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

Mushrooms punctuate many of our winter dishes, but Mushroom Lasagna doubles down on the rich, meaty qualities these fungi supply in abundance. Cremini, shiitake, king oyster, plus dried porcini make up the hefty savory filling, pressed between sheets of pasta and layers of Parmesan béchamel sauce. 

Have we already mentioned how much we love Castelvetrano olives? They’re crisp, meaty and rich without bracing acid or salt. Finely chopped, they beef up the tangy Green Olive Yogurt Sauce we’re serving with Grilled Moroccan Chicken Thighs, a meal designed to spirit you up and out of the dreary doldrums. Golden Saffron Couscous looks even more vivacious with Roasted Red Pepper, same goes for Honey-Roasted Carrots after a kick of Harissa.

Fried-Sage Salsa Verde is a condiment with “a little pop of delicious crunch and acid in every bite.” So says Samin Nosrat, queen of Salt, Fat, Acid, Heat. Buddy pairs it with his Double Thick Bone-Out Pork Chops, a Monday MTG, where it also puts the pow in a powerful contrast to Creamy Baked Cauliflower ”n” Cheese. French Green Beans and Carrots may seem so basic by comparison, but don’t underestimate the accents, Toasted Garlic and Rosemary.

Beyond replacing the old rooster with plump and tender chicken thighs, we don’t stray far from tradition with our classic Coq au Vin. A slow braising builds layers of familiar flavors in the pot—of smoky bacon, woodsy mushrooms, and good red table wine. Served with Jasmine Rice Pilaf.

If we set a sidewalk sandwich board outside YURA Madison that said nothing more than “Oven-Roasted Salty-Sweet BBQ Salmon Inside” a line would quickly form, curling past the dry cleaner and down the block. That’s the influential pull of “barbecue" coupled with Yura’s powerful reputation for interpreting a classic well. Served with Broccoli and Toasted Coconut Rice with Roasted Red Peppers.

It’s the warming aromatics, allspice, peppercorns and thyme, with raisins’ dark molasses sweetness that make little Duck Meatballs such an inviting winter meal. Our duck stock, made from scratch, is mulled with red wine and shallots, and simmered into a rich, but simple gravy. The dish is served with colorful Yellow Cauliflower-Sugar Snaps and Sweet Potato-Parsnip Puree.