YURA’S MEALS-TO-GO

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

This sunny Seared Salmon brightens any cloudy day with its simple Butter Glaze of Ginger, Lime, and Miso. It’s a light, welcoming dish that, like a breath of fresh air, uplifts you right away, before going down easy. Sautéed Kale, Carrots and Snow Peas share this same seasoning, as if they’ve taken a dip in the salmon’s sauce. Our favorite Baked Mushroom-Rice Pilaf makes a warming anchor, reminding us how little it takes to get right back to “cozy” too.

Tetrazzini took the night off but the old noodle didn’t, using that spare time for a jammin’ jazz session with a few other eager ingredients. Roasted chicken, sautéed mushrooms, and some rockin’ baby spinach—all hepped-up on béchamel—improvised, with creative energy, before laying down the sequence…emerging from an all-nighter as Creamy Chicken, Mushroom and Spinach Lasagna. 

Finally, Blackened Shrimp Skewers. We can’t think of anything that’ll put a little zip in your day more quickly. Don’t think heat. Focus on the snap to every bite of seafood that we’ve dusted in ground dried herbs and spices, then branded in cast iron for eye-popping color. Then, there’s the Louisiana flavor in every mouthful of Jambalaya-Style Rice from the morsels of smoked ham, Andouille sausage, tri-colored peppers, and fire-roasted tomatoes. A little crunch goes a long way with a simple Sauté of French Green Bean and Zucchini. 

Moroccan Spinach and Braised Chickpeas with Ras el Hanout begins with Morocco’s signature spice blend toasted in olive oil, and fried with garlic and fresh tomato paste. That makes a richly-seasoned foundation for the chickpeas’ braising broth. The stew gets a last-minute finish with loads of Sautéed Baby Spinach, then we place a generous slice of Roasted Sea Bass right on top! Served with rustic Barley Pilaf, a Greek Yogurt garnish to swirl, and a gorgeous (and spicy) Harissa Oil to drizzle.

The secret to Tex-Mex Meatballs is the flavor stashed in the meat mix itself: cumin, smoked paprika, and cilantro, plus the zing of minced pickled jalapeño. Ground beef + pork is bound with crumbled fresh corn tortillas, in lieu of traditional breadcrumbs. Mexican-cooking lesson, Numero Uno: Enchilada Sauce should be delicious yet bare-bones—and the devil’s in the details! That’s why we enrich ours with from-scratch chicken stock, great tomatoes, and particularly aromatic dried Mexican oregano. Served with Chipotle and Toasted Corn-Mashed Potatoes Topped with Cheddar, and Garlic and Oregano-Roasted Zucchini (that you sauce with Lime Crema).

Even before Yura was a legend, Yura’s Chicken Salad was legendary, an antidote in an era when chicken salads were often precious and contrived. Hers was welcome and down-to-earth, with attention to detail—starting with carefully cooked chicken breast—complemented with toasted pecans, tart Granny Smith apples, and Medjool dates, all made fragrant by lemon zest and fresh dill.