YURA’S MEALS-TO-GO

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

Vietnamese Chili Sauce Meatballs glisten with a glaze that leaves a sweet-savory stain on Steamed Sushi Rice. The rice is plain and fragrant, with ginger and lemongrass, just what you crave with pork-beef meatballs so abundant with flavor. The meat mix itself is rich in umami taste, plus mint and cilantro, and Crushed Roasted Peanuts. The vegetable side is crispy and wok-seared Bi-Colored Peppers and Fresh Spring Snow Peas. 

We dress al dente Farro and Barley with olive oil and orange zest, and top it with a salad inspired by Tunisia and Sicily. Shaved Fennel and Dates, Olives and Oranges are tossed with a crumbled sheep’s cheese, much like Feta. The chew of wheat and this marriage of sweet, salt, and fruity, complement a pan-seared slice of Room Temperature Salmon. We toss in leaves of fresh mint, arugula, and spinach. Served with a citrus vinaigrette on the side.

A French attitude works magic when it comes to ham, cheese and great bread. Think, rich croque monsieur, or flaky jambon-Gruyere croissant. That’s why Buddy said, bien sûr! to making this Savory Bread Pudding—a strata of custard-soaked brioche layered between Ham, Spinach, Mushrooms and Gruyere. This is dinner (or a lunch for two!) to serve with a simple salad you’ve made yourself, (plucked from an idyllic kitchen garden and showered with herbs and a very French vinaigrette). 

We’ve one-upped our own popular kale salad side dish, with this Grilled Chicken Kale Salad MTG. Dinner starts with a bed of Tuscan kale, crispy cabbage, and sugar snaps, tossed with bell peppers, julienne carrots, and ripe tomatoes. Top that with the charred flavor of chicken breast marinated in sesame oil and Asian seasoning, then sizzled on the grill, and sliced over the top. Ginger-Peanut Dressing is served alongside.