YURA’S MEALS-TO-GO

Sesame-Chicken Meatballs are Buddy’s salute to the hugely popular dish found on most American-Chinese restaurant menus. He skips the traditional deep-frying, yet nails the flavor nevertheless. The mix resembles meaty dumpling filling—the plump balls seasoned with Shaoxing wine, toasted sesame oil, soy, ginger and garlic. Once roasted, they’re tossed in a glistening sauce of classically-combined tastes: sweet-tangy-soy saucy, and sesame-rich. Joined by Wok-Seared Scallions, Red Onions, and Bell Peppers, the dish is served with Steamed White Rice and Garlic Snow Peas. 

This sauté would make summer succotash green with envy—it’ll certainly fast-track your appetite to the upcoming season. Fresh Corn, Yellow Squash, Bell Peppers and Kale Sauté is perfect beside sliced Southwestern Grilled Flank Steak (cooked rare, so you can reheat your meal without it overcooking). Fire Roasted Tomato-Chipotle Salsa is there to give the meat some heat (and kind of amazing on Cilantro-Lime Roasted Potatoes!). 

First, we marinate fresh salmon in olive oil, lemon, and rosemary. Then add bread crumbs to absorb the excess, and pat that straight on the fish. When it’s roasting, the Mediterranean scent makes us think of dining outdoors in sea breezes, where seared fish is consumed alongside a swath of fresh salad vegetables. We’ve composed an abundant Greek Village Salad, fragrant with mint, parsley and oregano, as the platter to top with those chunks of Rosemary-Roasted Salmon. Expect kalamata olives and tangy feta along with all those crisp veggies. Simple, straight-forward, summery, and delicious.

Great cherry tomatoes inspire us to strew them on everything, not just fresh, not just blistered, but slow-roasted and syrupy. Sticky Heirloom Cherry Tomatoes are the result of a drawn out blast in a roasting pan where their juices make a magic reduction with Smoky Pancetta. The ultimate benefactor? The Oven-Roasted Chicken Thighs nested in Rice-Orzo-Fresh Corn Pilaf.