YURA’S MEALS-TO-GO

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

A sparkling relish of Oranges, Pink Grapefruit, Green Olives and Quick-Pickled Red Onions comes ready to drape over Slow-Roasted Salmon. And just when you thought the meal couldn’t get any more colorful, Golden Saffron Couscous with Currants and Slivered Almonds shares the plate. We’re still dazzled there’s such a thing as Orange Cauliflower, perfect to light up florets of Roasted Broccoli.

Think of a fresh Vietnamese summer roll turned into a salad. Vietnamese Rice Noodle and Butter Lettuce Salad with Grilled Steak brings all the components together and presents them unwrapped. The beef is marinated in red curry paste, toasted sesame oil, garlic and soy sauce, then seared, enveloped in the aroma of a fresh char. Set against subtle rice noodles, the steak’s nestled into a salad topped with Thai basil, cilantro, cucumber-carrot julienne, and tomatoes. The dressing, on the side, hits every note of a great Vietnamese dipping sauce.

All you Brisket lovers, we’ve arranged a mid-week rendezvous, involving Salvador’s finest Braise, along with Buttered Baby Peas and Carrots and his best Caramelized Onion Gravy. A tryst such as this is made all the sweeter by the presence of Sweet Potato Puree brightened with young spring carrots. Once this Spring Fever passes, you may not see our brisket again until fall. 

Both smoky and sweet Hungarian paprika meld with poblanos and red bell peppers in a lively and surprising Lamb Stew. Lamb Paprikash? Lamb Goulash? Could we be somewhere in the Balkans? The succulent stew has just a hint of earthy cinnamon stick and herbal dill seed, then there’s the vibrant color and the zest of lemon and fresh dill. Because we’re so smitten with the silken body of the braise, we’re serving this with just a simple Orzo.

Our Southwestern Shrimp and Roasted Vegetable Burrito is an over-stuffed entrée with confidence to spare. Ready to hold its own against this week’s line-up of hearty meat dishes, each burrito’s filled with plump grilled marinated shrimp, a medley of roasted veggies, and melted Monterey Jack. To go with it, Salvador whips up a spectacular Guacamole along with a juicy, crisp Corn-Radish-Tomato Salad.

A pat of Shallot-Red Wine-Raspberry Butter is all that it takes to spin evergreen Seared Salmon into a fit-for-Spring meal. When you re-heat this rare fillet, the compound butter melts on cue, seasoning the salmon with a hit of fruit, acid, and umami. And won’t it be just luscious if the butter bumps up against briny Parsley Pee-Wee Potatoes? First of the season Grilled Asparagus are married with Blistered Sugar Bomb Tomatoes, making for an absolutely beautiful plate.