YURA’S MEALS-TO-GO

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

Here’s an easy pivot to satisfy your warm-weather appetite—a substantial Chef Salad loaded with protein. From Grilled Chicken to Smoked Ham to sunny Hard-Boiled Egg this meal just might infuse some evening vigor, while still being light and lettuce-y enough not to weigh you down for that after-dinner walk. Garnished with Crispy Cukes and Cherry Tomatoes. Blue Cheese-Buttermilk Dressing served on the side.

You came of age with one foot planted in conventional sixties cooking, while other toes were tapping to the music of the Newport Folk Festivals. Scarborough Fair Meatloaf is a baby boomer’s MTG—an ode to you, as a wide-eyed romantic (cast off those soulless, years-old dried herbs in the cupboard—give me fresh parsley, sage, rosemary, and thyme!), who nevertheless love a nest feathered with meat and potatoes. Slather yer Gravy upon Yorkshire Buttered Peas and Parsnip-Mashed Potatoes. And on the side, a hill of deep orange Honeyed Carrots, not soon forgotten.

For Tuesday’s Herb-Crusted Petite Filet of Beef, we use a beautiful tender cut tucked in the beef shoulder. Rolled in cracked peppercorns and herbs, we roast it to moments more than rare, so you can gently re-heat it without over-cooking. Yura’s Horseradish Cream is famed for its complement to red meat (but sample a drip or two with Grilled Asparagus). Jammy Slow-Roasted Herbed Tomatoes are almost a condiment. Garlic Butter-Chive Smashed Potatoes sell themself. 

We’ve mastered a pan sauce usually made a la minute, featuring quick-sautéed Cherry Tomatoes, Marinated Shallots, and Capers. We drape it across Seared Salmon, and in a token nod to Spain, season the sauce with a splash of Sherry vinegar, and serve Saffron Rice and Peas as a side. Garlicky French Green Beans are married with Butter/White Wine-Basted Mushrooms.