WE'RE OPEN FOR DELIVERY AND PICK UP.
WE'RE OPEN FOR DELIVERY AND PICK UP.
Click here for this week's Meals-to-Go menu in printable form. (pdf)
DownloadSOME HIGHLIGHTS from this week’s Meals-to-Go:
Cherry blossoms and daffodils are now in peak-bloom, as is our taste for meals that feel simpatico with spring. Oven-Poached Salmon, really rosy on the inside, is rare enough to come out perfectly when gently re-warmed. Tender young Sugar Snaps, bright green and iconic, are served sprinkled with crisp Fried Shiitake Mushrooms. Then there’s Minted Sweet Parsnips Puréed with Baby Peas and Cauliflower, with its soft pale hue and fresh delicate flavor.
Coq au Riesling? Think of classic coq au vin using white wine instead of red, in this case, dry Rhine River Riesling with a hint of residual sugar. The thighs are seared with bacon and seasoned by mirepoix. The braise is built with wine and chicken stock, and layered with wild mushroom flavor. We enrich the sauce with a little crème fraîche, and introduce an echo of the Riesling with beautifully scented ripe muscat grapes. Served with Buttered Egg Noodles.
There may be nothing fancy, per se, about this meal, except it elevates a simple meatloaf dinner into an art form. Caramelized Onion Gravy sauces the slices of our beef-lamb-pork Country Meatloaf, alongside Mashed Potatoes spiked with Garlicky Sautéed Kale. Honey-Thyme Roasted Carrots and Baby Peas is as delicious as it is decorative.
As homespun as Rosemary Chicken-Mushroom Croquettes are, we know you’d never make them yourself. Held intact by a pillow of Parmesan-seasoned potato, they’re fried until crunchy on the outside and yet delicate enough to easily cut with a fork. Serve them with a healthy jigger of the White Wine Pan Gravy we’ve included, and crisp-tender Dilled Asparagus and Herb-Roasted Tomatoes.
Not a drop of red sauce comes near this Spinach-Portobello Lasagna. Instead, sautéed mushrooms are enriched with just enough white wine and cream for a mound of baby spinach to wilt in. Layered with mozzarella, the portobellos and porcini, provolone and Parmesan, are all conveyor belts of savory umami—one source of the substantial satisfaction we get from this completely vegetarian lasagna.
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