YURA’S MEALS-TO-GO

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

It would probably be enough to say, Cacio e Pepe or Cavatelli to quickly turn your attention to this amazing Meals-to-Go. So, believe it or not, pasta’s just an accompaniment to Italian Lamb Stew with Rosemary and Olives. Fennel bulb, shaved thin and slowly melted with onions kicks off the lamb braising liquid along with wine and tomatoes. The olives, described as “buttery” by some, are mild and meaty. You shower the Cavatelli with Garlic-Olive Oil at home with Parm and Cracked Pepper.

No French dish celebrates apples in more ways at once, than the winter braise, Poulet à la Normande (Chicken Normandy). Chicken thighs, pan-seared to golden, are flamed in Calvados, nestled with pared apples and onions, then simmered in fresh cider and stock. Finally, the liquid is reduced, and mounted in a swirl of crème fraîche and mustard. We’re serving it beside oh-so-European Butter-Braised Savoy Cabbage and Baby Peas, along with a rustic Carrot-Parsnip Mash.

Mushrooms play double duty—as juicy flavor agent, minced and folded into Beef and Pork Meatloaf, and as the foundational ingredient for the meatloaf’s irresistible Portobello Mushroom Gravy. And that gravy is plentiful if you care to smother the Leek-Mashed Potatoes or douse a little on Buttery Baby Peas and Rutabaga.

Salmon-Kale-Potato Cakes are no ordinary croquette, flakes of poached fish, and sautéed winter greens formidably mingling with crushed potato. The cakes’ toasted-panko crunch can be muffled by Creamy Yogurt Sauce, heavy on the dill and shallots. The tangy backbone bite of "Pickleback Slaw" is pickle juice, of course—the perfect pick-me-up to shredded red and green cabbage, and sweet-tart Granny Smiths. And, what about those Americana Baked Tomatoes? They’re everything you’d hope for, down to the heavenly crumb topping.