YURA'S MEALS-TO-GO

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

New Yorkers have been famished for Museum Mile to spring back to life. But there’s an amenity we’ve craved as much as the art: the museum-café lunch—and the unfussy charm of a delicious room-temperature plate. Our salute, is the iconic Sliced Tarragon-Poached Chicken Breast and Haricots Verts (served with the classic Sauce Gribiche—a lady-like dressing of finely chopped herbs, capers, hard-cooked egg, and gherkins).

A quick blistering in a fiery pan transforms Shishito Peppers from tame into a smoky, fruity, ever-so-slightly bitter veg with a surprising, pleasant kick. They make a feisty playmate for Wilted Spinach and Brown Rice, the laid-back accompaniments to Monday’s Poached Salmon in Tomato-Coconut Curry.

What kind of casserole feels just right in August? Something equal parts delicious, fun, and faux southwestern like Chipotle Chicken-Black Bean Enchilada Pie. (We secretly believe microwaves were invented to warm-up this very dish—so no need to even think about turning on your oven.)

Because Roasted Shrimp benefits from a little something sweet, we’ve fashioned this main course after one of your favorite Yura summer salads: Ripe Watermelon and Strawberries with a crumble of robust and creamy cheese. The fruit and roasted shellfish sit on a crispy bed of arugula and iceberg, sprinkled with bacon for smoke and salt, and our bold Blue Cheese Dressing on the side. 

We’ve brought a casual Mediterranean dinner in a coastal fishing village to life. Sit down at twilight to light, crisp Herbed Fish Croquettes fragrant with dill, parsley, and thyme, with a gentle Lemon-Caper Aioli at their side. You’ll need little more than sun-ripened Tomatoes and Cucumbers we’ve dressed into a salad. Raise a glass of wine, and gently blur your eyes—you’ll swear you can see the fishing boats rocking just off shore.