YURA’S MEALS-TO-GO

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

If you spent this past holiday cruising the countryside, you likely passed, or maybe stopped by a “farmstead supper.” You know the kind—thrown out-of-doors, picnic style, maybe sponsored by the village firehouse or the local grange. When you’re eating Wednesday’s Roast Turkey dinner, be reminded of that summer evening's breezes, and the feeling of the grass under foot. Fresh corn kernels off the cobb go into Sweet Corn-Mashed Potatoes and just picked Summer Squash into the Rosemary-Burst Tomato Sauté.

It’s all that fresh parsley, mint, and dill that make Lamb Meatballs so Mediterranean, that, and the bright hit from just a hint of Greek feta. After a quick simmer in an aromatic tomato sauce seasoned with cinnamon stick and lemon, we serve them—not over strands of long pasta—but with wedges of Spinach, Rice and Dill Gratin.

If this dish were nothing but its sauce over rice, we’d love it to death even then. With its big flavor, velvety texture, bold color, and heat on the side, Coconut-Curry Salmon is a jazzy dish for sure, but 100% accessible. Served with Coconut Rice and a summer favorite, Sugar Snaps with Shiitake. Accompanied by a thimbleful of from-scratch, fiery Hot Sauce for those who choose that true blue chile flavor. 

Who can resist any dish with an ingredient named Sweety Drops, a tangy little pear-shaped pepper with bright, fruity chile flavor, but none of the heat? It’s part of our composed Grilled Steak Salade Niçoise, and boy, they go well with beef—as do Grilled Asparagus and Potatoes Vinaigrette served over tender Arugula and Spinach. (You dress it with the Mustard-Anchovy Vinaigrette we include in the box.) “Garnished” oh-so Niçoise, with oeufs mimosa (deviled eggs!).

When sautéed wild mushrooms meet sharp, aged Italian cheese, their savory synergy makes for some mind-blowing meals. Wild Mushroom Lasagna delivers this dynamic duo in every bite: the punch of Parmesan and fontina paired with a formidable ensemble of cremini, king oyster, shiitake, and dried porcini mushrooms. 

Dusted with olive oil & rosemary toasted bread crumbs, this is a Room Temperature Salmon fillet that you won’t soon forget. We serve the roasted fish in repose on a bed of Baby Greens, beside a summery Couscous Salad bountiful with Fresh Basil, Slow-Roasted Peppers, Olives, Pinenuts and Feta.