YURA'S MEALS-TO-GO

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

Peak-season snow peas, French green beans, and shelled baby peas are scattered generously throughout this Tender-Lettuce Salad, with plenty of Poached Shrimp perched on top. A summery house-made ranch dressing adds just the right finish.

Tired of American-style barbecue but craving chicken that hits that same spot? The honey-laced marinade of our Ginger-Soy Chicken Thighs is reduced down to syrupy spoonfuls, then drizzled over the finished dish. Served with a Bitter Greens/Bell-Pepper Rice Pilaf.

We’ve brought out the best in this succulent fish and serve it cold with elegant simplicity. Slow-Roasted Salmon with French-Garden Herbs was conceived with an August night in mind, when cooking is simply out of the question but dining is not. Served with tender asparagus. 

(Note: dish contains a trace amount of shrimp stock.)

Their die-hard fans understand why we built an entire Southern meal around Griddled Corn Pancakes with Maple-Chipotle Butter. You first-timers, sit back, and just enjoy them as a stand out side dish for Oven-Roasted Andouille Sausage and Garlic-Sautéed Broccoli Rabe.

Light and tender crepes go down so easy we’d happily eat them at every course. This week, lobster, shrimp and cod are rolled up into delicate Seafood Crepes, for a simple supper that asks for nothing more than a salad by its side.