YURA'S MEALS-TO-GO

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

A Greek Salad can be a revelation—that first hit of good olive oil, fresh-snipped herbs, the fabulous funk of briny sheep’s milk feta and fermented black olives (all the while, imagining a hot Mediterranean sun carefully vine-ripening tomatoes…yum.). Our meal-size composed version has an abundance of fixings arranged gorgeously on top, including flash-roasted Greek-Style Lemon-Rosemary Shrimp. 

Whole eggplant, slowly roasting, sputters and sighs before collapsing in a creamy heap. And it’s the secret ingredient behind the silky sauce of our Red Coconut-Curry Tofu. Simple fried tofu teeters atop crisp cooked veggies piled high. All this in a pool of colorful red curry sauce.

The simplicity of Wok-Steamed Asian Sea Bass makes this appealing dish one you’ll wish we cooked every week. Served minimalist-style, on Stir-Fried Sugar Snaps and Shiitakes, with Fragrant Brown Rice, the delicate sweetness of this moist white-flake fish really comes through. Just before heating, you splash on the dashi—and don’t you dare miss a drop.

Think of it as seafood fondue. Our Lobster & Shrimp Mac ’n’ Cheese is one of these crazy delicious New England mash-ups that goes down easy and is simply irresistible.

Blistered Cherry Tomatoes caramelized in their own juices add an equal parts sweet/acid layer to this Cheesy Chicken Lasagna. Additionally, interspersed among sheets of fresh egg pasta are sautéed Mushrooms that take turns with quick-wilted Spinach in a creamy béchamel. 

Pan-Seared Cod with Thai Banana Sauce may sound like a tough sell, but this is when the chef looks into your eyes, and whispers, “trust me.” Take him up on it. Fragrant, and slightly warming, savory with a hint of sweetness, consider this sauce a distant kin of a curry. Served with aromatic rice, it’s a specialty of the house.