YURA'S MEALS-TO-GO

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

We’re often reminded of how close Yura’s Square Meal was to neighborhood hearts. And one of the standout dishes, Creole Bouillabaisse with Shrimp, Clams and Chorizo is still craved by many. So Thursday, why not take home a great big serving of nostalgia, when it makes a cameo appearance as a Meals-to-Go.

Something as familiar as Roast French-Cut Chicken Breast becomes irresistibly romantic when, as if you’re in Italy, it’s served with Creamy Polenta smothered in Mushroom Ragout. And if that’s not evocative enough to transport you, a fragrant drop of Truffle Oil should do the trick. Garnished with crispy frizzled mushrooms.

When we make Salmon in Tamarind-Coconut Sauce, no shortcuts are taken to arrive at the authentic flavors of this coastal curry. Cardamom pods and fresh curry leaves, coriander, fresh ginger and fenugreek are all simmered with coconut milk and a little tamarind for tang. Serrano chilies offer some heat, but the great neutralizer is a generous side of Toasted Coconut Brown Rice.

We’re eating young spring spinach with everything we can! So we’ve even slipped some of the baby leaves between leaves of fresh lasagna, among wild mushrooms simmered in cream. The sauce is then “seasoned” with Fontina and fresh dill, making Spring Spinach-Mushroom Lasagna a light, seasonal meal.