YURA'S MEALS-TO-GO

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

It's worth giving away the secret to our Moroccan Braised Lamb. The chance of having you under its spell is a win-win for us all. We mix cumin, ginger, cinnamon, and saffron with a mortar-and-pestle paste of garlic, cilantro and orange zest, then slather the seasoning on the stew meat, and put it to bed for the night. Then the lamb is braised, dotted with olives and a hint of preserved lemon, and served with Dried Cherry-Roasted Carrot Couscous with Almonds and Herbs. 

Slow-Roasted Salmon comes with a pat of Red Wine-Shallot Butter—a potent disk pulled from the pages of Mastering the Art of French Cooking. Melt it over the salmon when you re-heat the rare filet, then let the flavor transport you to another place and time. The French revere Creamed Leeks for its masterful simplicity; ours taste of marjoram, a touch of fennel, and a hint of fresh thyme. Try a mouthful with a bite of briny Parsley Pee-Wee Potatoes, and stalks of chic Dilled Asparagus.

This week we take-on traditional Chicken Scarpariello, the American-Italian favorite teaming poultry with sweet sausage and tangy pickled peppers. We season pan-roasted onions and bell peppers, all caramelized and soave, with rosemary and oregano then deglaze with a splash of vinegar. Our rich chicken stock builds the braise which simmers around the meat—all served with Garlicky Spaghetti sprinkled with Parmesan cheese.

January’s a month to hunker down and get cozy, and a dinner of Farmhouse Meatloaf really fits the bill. Made of Buddy’s favorite flavorful combination of lamb+beef+pork, and sauced in a rustic Red Wine Gravy, each forkful goes down easy, with our fluffy Chive-Mashed Potatoes, and winter-sweet Glazed Carrots-Green Beans.

In old-time pizzerias, there would always be one pasta special of the house—nothing fancy, just exceptional—that could give any pie a run for its money. A rustic, aromatic sauce layered with pasta and a cheesy provolone-mozzarella mix, Lasagna with Sweet Italian Sausage and Peppers captures that kind of unpretentious off-the-menu find. (Sorry, garlic knots not included.)