YURA’S MEALS-TO-GO

We’re stoking your cookout cravings in anticipation of Memorial Day weekend, and thought we’d get the party started with Grilled Steak Salade Niçoise. The steak, grilled with garlic and fresh rosemary, is sliced over young Arugula and Spinach. You generously dress the salad with our lemony Mustard-Anchovy Vinaigrette. The rest of the composed meal includes Grilled Asparagus and Potatoes Vinaigrette, and is “garnished” with very French-style oeufs mimosa (deviled eggs!).

There’s a breezy elegance to this particular Roasted Chicken, that comes from our flair with aromatics—quartered lemon, a thicket of thyme, and split heads of garlic. We stash them confidently into each cavity (yet make it all look so casual!). Their magic works out of sight while the birds get a good roasting. Not so, of the aromatics scattered visibly around the pan: Carrots, Onions, and Fennel make a seat of sorts for the chickens, roasting in the open, mingling in the drippings that caramelize around them. Clearly, the makings of great Pan Gravy. Add Simple Mashed Potatoes, and what more could you want?

White miso has the light touch that makes it so compatible with salmon, suggesting toasty, hinting sweet and salt, but more than anything, just mellow. We knead it into butter, and rub that onto the raw fish, creating a tasty baste for Sake-Steamed Salmon atop a Bed of Vegetables. Just enough Miso Butter “jus” to coat the cabbage, carrots, mushrooms, scallions and snow peas too—like velvet, and to richly season the accompanying Sushi Rice.

When we steeped saffron in crushed ripe canned tomatoes, the result was simply glowy—a vibrant blend we knew would be ideal for Middle Eastern Lamb Meatballs. The browned meatball’s fragrant display of coriander, cumin and cinnamon smelled so authentic, there was no way we’d miss matching them with that simple Saffron-Tomato Sauce. Golden Couscous with Green Peas, Toasted Pine Nuts, and Shallots is a comfy-food bed there to catch every drop.