YURA'S MEALS-TO-GO

SOME HIGHLIGHTS from this week’s Meals-to-Go: 

Chicken Tinga, that smoky, slightly spicy crowd-pleasing stew of Puebla, Mexico, was the original inspiration for our Chipotle Chicken Lasagna. Taco aficionados were quick to take the tomato/chipotle-based tinga and roll it up in warm corn tortillas. Why not shape-shift that same braise into a comforting casserole? Between sheets of lasagna is a meltable mixture of mozzarella, Monterey Jack, fontina, and sour cream. That rich, cooling dairy is a beautiful balance with the spices and warmth of the saucy meat filling.

Beef is the star of Short Ribs, Chili Con Carne-Style, in big, beautiful, braised pieces. This dish’s traditional flavor comes from freshly ground dried New Mexican red chiles, combined with cumin and Mexican oregano, all bright and earthy. Masa harina adds fragrance and body to the braise; tender pinto beans, a welcome heartiness. And just as dark beer adds depth and a whisp of bitterness to one of your favorite dishes, our Belgian Beef Stew, a splash does that same magic here too. Served with Rice and Corn Bread.

When we break out the wild rice, you know we’re feeling all fall-like, which we hope comes through in every element of this meal. Salmon is glazed with an Apple Cider-Fresh Thyme-Ginger Reduction, and is served alongside a hearty Wild Rice-Roasted Honeynut Squash Pilaf with cranberries and pecans. We could eat Carrot and Parsnip Puree every day by the spoonful, and have included a nice helping as a toast to the changing season.

“Bangers and Mash” are a gastropub crowd-pleaser, and with every ingredient we’ve carefully taken it up one more notch. We skillet-brown mild and meaty, local hand-stuffed pork-veal sausages, and smother them in a rich brown gravy. That gravy’s got its own delicious little secret ingredient: a demi-glace essence we made from brisket braising broth. Swirl in some sweet-savory Caramelized Onions, and these bangers are ready for bed—one made of Garlic Mashed Potatoes, that is. Served with a side of Sautéed Cabbage seasoned with caraway and smoky bacon, and tossed with Baby Peas.