Teriyaki, Marsala and a Mexican-spiced green bean side around one rolled chicken breast

One meat-free main is on this menu by request, and it is a lentil spinach pasta rather than a vegetable side dressed up as a main. Red lentil penne carries roughly twice the protein of wheat pasta, which is what makes it hold its own next to the Marsala and the meatballs instead of reading as a lesser option. Walnuts on the salad are the only tree nut in the delivery, and they travel in a separate tub.

Fennel and oranges both came in well this week, which is why the salad is built on them rather than on leaves alone. Shaved fennel keeps its snap for three or four days as long as it stays dry, so the honey vinaigrette is packed apart — dress it in the bowl you are eating from. The cranberries and orange segments do the work of a dressing on their own if you would rather skip it.

Reheating notes. The Marsala and the teriyaki meatballs both want a covered dish at 325°F; their sauces are emulsions and a hard heat splits them. The sweet potatoes and the miso Brussels sprouts want the opposite — uncovered at 400°F, or an air fryer, to get their edges back. The roulade should not be heated at all. Slice it cold over the fennel salad and it becomes a second lunch without touching the oven.