YURA'S MEALS-TO-GO

Some highlights from this week’s Meals-to-Go:

A winter white bouquet of Florentino—sweet stems of baby cauliflower—comes alongside every Herb-Roasted Chicken Breast and White Wine Pan Gravy. Red Kuri Squash, a darling among winter squashes for its bright orange-red body and sweet, chestnut flavor, makes a colorful puree, seasoned with toasty Sage Browned Butter.

Quiche fans just may love Wednesday’s Leek and Wild Mushroom Strata—country bread soaked in that same familiar egg/milk/cream custard, then layered and baked with Gruyere, herbs, and savory sautéed vegetables. 

On Tuesday night’s menu, it’s T.V. dinner kitsch. Mom’s Beef-and-Bacon Meatloaf is a throwback right down to the ketchup glaze. We don’t miss a trick when it comes to authenticity: this picture-perfect supper comes with fresh peas & carrots, and fluffy mashed potatoes—with a little butter pat pressed in! 

Chicken Hash has the soul of a stroganoff and the light-hearted spirit of a la King. Made of tender sautéed chicken breast enriched with meaty mushrooms, it’s fortified with booze and stock and simmered with cream. Coming together as a light stew, it’s served, unpretentiously as can be, on a simple bed of rice.

Cajun Shrimp fans can expect bold flavor, but not gratuitous heat, with each mouthful all the more softened by Cheesy Buttered Grits. That Louisiana flavor base of sautéed celery, onions, and sweet bell peppers is studded with smoky bacon and andouille sausage, then all juiced-up and saucy in a shrimp-stock/tomato jus.

Porcini, tomatoes, portobellos, and red wine went rogue, and schemed to pull off a vegetarian Bolognese so flawlessly “meaty,” that no one would get suspicious. The motive? To lay low long enough among sheets of fresh lasagna, layers of parmesan-ricotta custard, and shredded mozzarella, just until your very first bite—at which point, the Portobello “Bolognese" Lasagna would easily steal your heart.