YURA'S MEALS-TO-GO

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

Our interpretation of Bouillabaisse doesn’t stray far from tradition, starting with the beautiful broth tinted by saffron and scented with orange zest and anise. Salvador will rely on the ingredients his fishmonger recommends most highly that day, but expect mussels, clams, and shrimp, and a firm but delicate flaky fish.

Buddy’s lamb-beef-pork “Rustic Italian Meatloaf” got such raves, that he’s gone and rolled that same appealing combo into divinely seasoned little meatballs. Braised in a sauce kicked off with good veal stock and red table wine, these Countryside Meatballs are served on Leek Mashed Potatoes with a side of Glazed Carrots.

Slow-Roasted Salmon gets a shiny shellac of sweet and spicy Honey-Lime-Chili Glaze. This pretty piece of fish, already fragrant with toasted cumin, all but begs for a bed of Cuban Black Beans and Rice and a Butternut Squash pillow.

If the names Angelica’s Kitchen, Spring Street Natural, and Whole Wheat ’n’ Wild Berries inspire tears of nostalgia, you knew the downtown “natural food” scene in its glory days! Who would have imagined 40 years out you’d find that punk rock dojo cooking here on Madison Avenue? Japanese-Style Marinated Tofu, Grilled Baby Eggplant and Ginger-Scented Broccoli Rabe are part of a serene, composed plate rounded out by Sesame-Seasoned Brown Rice and flash-fried Shiitakes. Comes with marinade reduction for drizzling. 

Warming Chipotle Chicken Lasagna feels just right in colder weather. Pulled chicken, “Jack” cheese, sour cream and our fire-roasted tomato sauce, are layered among sheets of fresh egg pasta. We wouldn’t call it spicy, but it carries a smoky kick. 

Julia Child’s Boeuf Bourguignon is just what the doctor ordered. Keep a backup in the freezer. You’ll feel immune to everything after your second dose. Served with Parsley New Potatoes.