YURA'S MEALS-TO-GO

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

Melt anchovy into some good olive oil, and you’ve already gotten our attention. But go and toss in crushed tomatoes, frizzled capers, olives, and roasted peppers, and our dinner forks begin to vibrate! We thought this Puttanesca sauce for Roasted Sea Bass made a beautiful dish all on its own, but that was before Buddy spiked the Mashed Potatoes with Fresh Garlic Butter. All served with what could be the best Broccoli you’ll have ever had, thanks to meticulously made Grilled-Bread Crumb Topping, full of lemon zest and Parmesan.

Coq au Riesling? Think of classic coq au vin using white wine instead of red, in this case, a dry, Rhine River Riesling with a faint hint of residual sugar. These thighs are seared with bacon and seasoned by mirepoix. The braise is built with wine and chicken stock, and layered with wild mushroom flavor. We enrich the sauce with a little crème fraîche, and introduce an echo of the Riesling with a few roasted green grapes. Served with Egg Noodles.

Many of us don’t stock lemongrass in our pantry, and encounter its intoxicating scent and flavor only when a guest of an expert cook. Well, mark your calendars because Tuesday you’re in Buddy’s hands, and dinner’s Thai-Style Turkey Meatballs in Green Curry Sauce. Please imagine the aromatics that he folds into the ground meat—among them, mint, shiitake, lemongrass, scallions and ginger. They’re braised in a coconut milk curry, infused with lime and cilantro, accompanied by Multi-Colored Peppers and Baby Bok Choy. Served with Coconut Rice.

Our kitchen won’t settle for mere fennel seed, alone. They lace their Baked Penne with Pernod, fresh bulb-finocchio, and sweet Italian sausage. That trifecta anchors a rustic, aromatic sauce that also includes bell peppers, tomatoes and slowly-sweat onions. Layered with pasta, and a cheesy mozzarella mix, all this saucy casserole wants is a crusty loaf and a simple salad. Fennel, Pork Sausage and Bell Pepper Baked Penne.

Those snow-white orbs, named Hakurei Turnips, are as easy on the palate as they are on the eyes. They’re roasted with Bunch Carrots, tossed with Sautéed Turnip Tops and Toasted Walnuts, and featured as a side dish to a Grilled Boneless Pork Loin Chop. The chop is cooked to medium-rare (reheats beautifully), and is served with Balsamic Onion-Sour Cherry Sauce and Garlicky Kale Mashed Potatoes.