YURA’S MEALS-TO-GO

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

We’ve laid out a Danish Picnic fit for a dreamy summer house by the lake, a spread filled with a smorgasbord of Scandinavian sides. Creamy Crème Fraîche Potato Salad pops with pickles and horseradish, while Dilled Beet-Cucumber-Apple Salad is a crispy, refreshing beauty. But all revolves around rosy Danish-Style Poached Salmon, accessorized with summery Smoked Salmon Deviled Eggs.

Pork Tenderloin is dainty in comparison to its Chop House beef counterpart, and particularly darling served sliced, in pink medallions. What comes fanned out before you Tuesday, was first spice-rubbed, then Roasted, finished with a savory Honey/Garlic-laced demi-glace. And here’s a side dish you won’t find at Peter Luger’s: Spinach-Stuffed, Twice-Baked Potato, a modern marriage of leafy, fresh creamed spinach and a big ol’ baked russet potato. Roasted Cauliflower-Broccoli completes the meal.

Hail to thee, king of vegetables! And what a strong but benevolent king it is—balancing between a bracing bite, and a native sweetness. Broccoli Rabe Lasagna is the perfect vehicle for this noble green. A formidable filling seasoned with extra-virgin olive oil and garlic, is topped with pillows of milky ricotta, Pecorino and Parmesan. Zest some lemon, and layer all this between sheets of pasta, under a blanket of rich bechamel.

Blue Cheese-Buttermilk “Ranch” is part salad dressing, part sauce, and simply lights up this meaty main course salad. Steak lovers know the glory of an assertive-cheese accent, so they flock to our Grilled Flank Steak Chef Salad. Beneath the sliced beef on a bed of romaine, spinach and arugula are rows of classic ingredients—bacon, hard-boiled egg, cherry tomatoes, cukes, Swiss and cheddar cheeses among them. A great warm-weather dinner (or a power lunch for two).

An inverted taco? These Mexican Turkey Meatballs are mainly ground turkey, with some chorizo, plenty of cumin and roasted poblano peppers inside. Sour cream in the mix ensures the meat will stay tender and juicy, and instead of bread crumbs, of course we use ground tortillas! The resulting meatballs are sauced with Charred-Tomato B-B-Q Salsa, and served with Grilled Corn, Zucchini, Black Bean Sauté with Cotija – something of a cross between succotash and street corn. Dinner also includes Oven-Roasted Peppers and Green Beans.