YURA’S MEALS-TO-GO

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

The heat and sweet of equal parts brown sugar and sriracha, join forces with savory fish sauce and salt-rich fermented soy. Add tangy lime into the mix, along with garlic and ginger, and you’ve got a wet rub that kicks off Thai Basil Roasted Chicken. Huddled thigh to thigh in a roaster, the meat gets blasted with high heat, browning the flavorful chicken skin and the aromatics in the pan. The dish is tossed with cups of shredded Thai basil, then served with Jasmine Rice, Baby Bok Choy and Broccoli.

March is official maple month for us cold-hardy Northeasterners. And the glaze you get from that welcome syrup belongs on way more than just pancakes. Exemplar is the savory dish, Salmon au Poivre in which the kickin’ crunch of peppercorns meets a sweet detour of Maple Glaze. You’ll find Smashed Herbed-Garlic Butter New Potatoes particularly moist and creamy. Crisp Grilled Spring Asparagus are hyper-colorful speckled with Roasted Cherry Tomatoes.

You let us know that Pork Tenderloin was something you wanted again, real soon. Well, it’s back Tuesday, Rosemary-Roasted, with a Garlicky, Honey-Dijon Pan Reduction. Expect those same rosy medallions you told us, “cut like butter.” Served with another exciting novelty—your own MTG-Size Yam. Fresh thyme seasons French Green Beans and Carrots.

We never tire of rice pilaf. One tweak here or there and it’s a whole new ballgame. Imagine jasmine grains slowly toasted in (mmm) garlic butter, then served with Moroccan Lamb Meatballs in Saffron Tomato Sauce. Monday’s Garlic-Butter Rice with Kale, Currants and Pine Nuts complements lamb probably better than any rice we’ve made. We’d eat just that pilaf alone with a dollop of Fresh Mint Yogurt Sauce, but lucky you—you have the main course too.