YURA’S MEALS-TO-GO

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

Maybe we’re self-medicating. But an infusion of summer basil is sometimes what it takes to get out from under cabin fever and stave off a case of “The Februarys.” It’s part of our herbal tonic—Green Goddess Dressing—that we use as a marinade for Roasted Green Goddess Chicken Thighs. But the marinade’s only the first dose. There’s another shot on the side to sauce the chicken once it’s warmed. We can already feel the brain fog lifting. Served with Garlicky Braised Kale-Potato Mash, and Honey-Glazed Carrot Coins with Fresh Dill. 

Orange peel and cinnamon. Cumin and bay leaf. Just a few of the flavors enriching the Tomato Sauce for Morocco-Inspired Lamb Meatballs. The meat mix itself isn’t shy of North African spices, before it’s simmered in the sauce and topped with feta and fresh mint. A timbale of Couscous with Pinenuts and Raisins sits stately to the side, until it tumbles, that is. Served with tender and creamy Roasted Eggplant.

The saucepan’s where the magic happens with Panang Chicken Curry where mortar & pestled red curry paste and Peanuts meet rich full-fat coconut milk. We patiently wait while it simmers, and thickens, then fold in strips of seasoned boneless chicken thighs to gently poach in the sauce. Predicting you will crave simple rice upon first forkful, we’ve paired Steamed Jasmine Rice with the dish. A dash of warming chiles can be added for garnish if you like. Roasted Sweet Peppers and Onions, fragrant with Thai Basil, is served alongside.

We pair Pan-Seared Salmon with Garlic-Parsley Butter Golden Potatoes, and dot them with adorable Manila Clams. They share a sauce akin to a Creamy Clam Chowder Reduction, where a bit of smoked salmon stands in for bacon, and shallots and thyme add rich wintery flavor. On the side, is a Lemony Kale Salad, a stand-alone experience, that’s well-supplied with Pecans and Currants, and Crunchy Parmesan Crumb.

It’s an eggplant Parmesan! No—It’s lasagna! Hey, calm down, folks. New Roasted-Eggplant Casserole is an eggplant Parmesan and a lasagna! Thin “sheets” of oven-roasted eggplant stand in for supple pasta in this whimsical spin on two Italian-American classics. Lasagna’s must-have ricotta filling has been fortified with chopped sauteed spinach and punchy chevre. Bright and meat-free marinara lightens the saucing, and the eggplant hasn’t been egg-dipped, breaded or fried. But oh, all that Parmigiano Reggiano, and melted mozzarella. You’ll never have to fight over dinner again.