YURA’S MEALS-TO-GO

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

Shrimp responds so beautifully to a simple sauté, here, with rendered Pancetta, Shaved Fennel, and Onion. The sauté pan’s deglazed with shrimp stock and crushed tomatoes, which is then simmered with creamy Cannellini Beans, fresh basil and mint. This juicy one-pan main course is served over Saffron Orzo Pilaf.

If you’re new to Italian agrodolce it’s a tart-sweet reduction that’s heavenly with meat. For Buddy’s Seared Pork Tenderloin seasoned with smoked paprika and ground alliums, he’s created Dried Cherry Agrodolce laced with maple syrup and sherry vinegar. His spoon-coating conserve bumps barbecue sauce to the side lines. This roast is served with Whipped Sweet Potatoes and Cider Butter-Braised Savoy Cabbage.

Here’s a delicate dinner of salmon, bathed for a moment in Shaoxing rice wine, steamed on a rack while seasoned with ginger and scallions. Ginger-Shaoxing Steamed Salmon seems minimalist, but every careful detail counts. Each piece is showered with Sesame Seeds, and served with Wasabi-Miso Buttered Baby Green Peas and a baked Mushroom Rice Pilaf with shiitake and oyster mushrooms. 

If the words, Country-Style Meatballs haven’t hooked you already, perhaps smothered in Red Wine-Mushroom Gravy will seal the deal. Made of Buddy’s favorite combination of lamb, beef, and pork, each flavorful forkful goes down easy. Add Chive-Mashed Potatoes and that spells irresistible home-cooking. Served with Honey-Thyme Roasted Carrots and French Green Beans. 

You trust us on many things, so trust us on this: You do not want to miss Saturday's Indian Spiced Salmon Cakes. They’re dazzlingly aromatic, seasoned with ginger, curry, and cumin, and plated with Roasted Carrots & Potatoes with fresh cilantro. Flavorful, yes, but there’s nothing hot and spicy about these tender cakes. The dish comes with a dipping cup of tangy Lime Aioli.