YURA’S MEALS-TO-GO

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

Basque piment d'Espelette seasons crushed tomatoes and bell peppers that we’ve slowly simmered in olive oil…for hours. The result is more a gorgeous “melt” than merely a sauce. Basque Roasted Salmon is oven-seared first, then finished in this satiny piperade. Showered in Fresh Mint, and served with golden Saffron Rice, the meal is made complete with crisp-tender Lemon-Scented French Green Beans.

This is an American-Japanese Chicken Teriyaki of the highest order. Glossy morsels as a descriptor? That’s what flashes through our mind—and makes our mouths water. It’s the dish you’d never make at home, but can’t wait to get home once you buy it take-out. The marinade of mirin, dark soy sauce, ginger, and toasted-sesame oil sizzles around the chicken. Add brown sugar, and it reduces into a caramel-colored glaze. The dish is served with Stir-Fried Vegetables against a bank of Simple White Rice.

This gorgeous Chef Salad is so endowed with Grilled Rosemary Chicken Breast that at first, we thought another meat alongside would just gild the lily. But you will find Black Forest ham, and Swiss and cheddar, as well as other “Big Salad” staples—romaine, baby spinach, crispy cukes, and ripe tomatoes. It comes decorated with slices of hard-boiled egg, and with a dressing that may be the best “ranch-style” you’ve ever tried.

These Salmon Cakes have a secret they can’t wait to tell. In fact, you’ll get that secret out of them with your very first bite. These patties have been seasoned in a surprising way—with shallots, ginger, serrano chiles, and cilantro, bound with a little fresh bread crumbs before being pan-fried. The kicker is the Chinese oyster sauce that’s the foundation for the Dipping Sauce, which you could also drizzle on the Wok-Seared Baby Bok Choy and Shiitake Mushrooms. Served with White Rice.