YURA’S MEALS-TO-GO

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

We may be trotting toward turkey dinner, but a month out, our harvest-celebration dinner is Maple-Rosemary Roasted Pork Tenderloin. So, to “set the table” as it were, we got our hands on the fattest Sweet Potatoes and the season’s first fresh Parsnips to make a Mash worthy of giving thanks. An early frost, kissed October’s Broccoli making it all that much sweeter, especially when tossed with super-savory Shiitake Mushrooms. It’s no surprise that Pumpkin Pie is on Tuesday's menu too!

The spice rub’s where it’s at with this spectacular Roasted Sea Bass, a classic Cajun mix, at first glance—dried thyme, garlic & onion powders, and just a pinch black pepper and cayenne. When smoked paprika and brown sugar roll in, they add depth and texture as soon as the fish hits a high oven. The spice mix kind of crusts all around it. Savory Southern Rice Pilaf and Honey-Butter Roasted Carrots snuggle beside the fish. While Dill Pickle Slaw is the perfect pick-me-up: shredded red and green cabbage, carrots, and sweet-tart Granny Smiths, in a dressing seasoned with, you guessed it, pickle juice.

So beguiling is the floral scent of “Autumn Crisp” grapes, you’d sign over a small fortune for the chance at a second whiff. And the fall fruit is the mere finish to Tuesday’s Coq au Riesling, a braise composed of a seductive ensemble of ingredients. Imagine chicken thighs basted with bacon, crème fraîche, and a dry Rhine River Riesling. Did we mention, the pot is crowded with Cremini Mushrooms? Served saucy, with Parsley-Buttered Egg Noodles.

Our Swedish Meatballs are classic pork + beef, with hints of allspice and nutmeg, sauced in a rich veal demi-glace lightened with cream. We serve them against a dreamy Rutabaga-Mashed Potatoes, and a crisp sweet and sour Dilled Cucumber Salad. From-scratch Faux Lingonberry Jam is genuinely crimson, made in the same spirit, using fresh cranberries and raspberries.