YURA'S MEALS-TO-GO

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

Boy do we wish we could offer you knishes, but we’re happy to say our Brisket-Caramelized Onion-Potato Croquettes capture a similar old-world flavor and charm. Eat them warm, with our sharp, room temperature, Horseradish Cream (chrain!). Accompanied by a bundle of Lemon and Thyme-Scented Green Beans. 

Salmon slices get infused with the flavors of a Sake-Mirin-Dashi Broth by gently steaming above the aromatic vapor. Painted with a barely sweet glaze, the filets are then finished in a searing-hot oven, and served on a bed of simple Brown Rice and Flash-Fried Shiitakes. A Baby-Greens Salad and Toasted Sesame Seed Dressing come on the side.

With just-picked local apples in by the bushel, we’re cooking with them every chance we get. Leave the window open a crack, and get all comfy-cozy. Roast Pork Loin with Maple-Apple Compote will be your chilly-evening dream of a dinner. 

White Rioja and sherry spike the fire-roasted tomato sauce for Albondigas—our smoky little Beef-Pork-Chorizo Meatballs inspired by a Spanish tapas staple. We take them from tidbit to meal with the addition of Garlicky Mashed Potatoes and a Sweet Pepper-Carrot Roast. Garnished with crispy fried mushrooms. 

Beyond replacing the old rooster with plump and tender chicken thighs, we don’t stray far from tradition with our classic Coq au Vin. A slow braising builds layers of familiar flavors in the pot—of smoky bacon, woodsy mushrooms, and good red table wine.

Mushrooms punctuate many of this month’s dishes, but Wild Mushroom Lasagna doubles down on the rich, meaty qualities these fungi supply in abundance. Three kinds of fresh, plus dried chanterelle and porcini make up the hefty filling pressed between sheets of pasta and layers of mozzarella, Fontina, and Parmesan.