YURA’S MEALS-TO-GO

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

Nothing like a snow storm to make you crave a Caribbean-Style fish dish that transports you straight to vacationland. With its big Coconut-Curry flavor and bold color, were the dish nothing but its sauce over rice, we’d devour it just as fast. This Fillet of Salmon floats in on a dream boat, served with Coconut Rice and a crisp-tender Sugar Snaps with Shiitake. 

We took a one-pot chicken-taco filling and turned it into Lasagna. Tinga de Pollo, that crowd-pleasing Pueblan chicken dish steeped in tomato-chipotle-onion sauce, goes down easy rolled up in a corn tortilla. Why not shape-shift that taco truck hit into a cozy winter casserole? Between sheets of pasta is a meltable mixture of mozzarella, Monterey Jack, fontina, and sour cream. That rich, cooling dairy is beautifully balanced with the spices and warmth of the saucy pulled-chicken filling.  

One part kitsch, the other flat-out amazing, Sweet & Sour Meatballs hit the spot like the very best American-Chinese take-out used to. Handmade, of pork and beef, and seasoned with ginger, they’re sauced together with fresh pineapple and bell peppers; served with Coconut Rice.

Kick off the chilly out-of-doors and sit down to a rustic dinner of Coq au Vin with its red wine and Cognac, earthy mushrooms, pearl onions, and carrots sweetened by the frost. We love using all thighs, for the richest, deepest flavor possible. We’re serving this saucy, savory braise over fragrant Jasmine Rice Pilaf. 

It’s all that fresh parsley and mint that make Lamb Meatballs so Mediterranean. That, and the bright hit of Greek feta, and raisins’ fruity tang. After a quick simmer in Aromatic Tomato Sauce seasoned with cinnamon stick and lemon, we serve them, not over strands of long pasta, but with a simple Greek Gratin of Spinach, Rice, Feta and Dill.