A Georgian braise and a coconut curry either side of four peach oat breakfasts and a quesadilla run

Red sticky rice takes about twice as long as white and wants a soak before it meets any heat. Two hours in cold water, then steamed rather than boiled, or the outside of each grain splits before the middle gives. The technique is closer to cooking farro than to cooking rice, and the chew that comes out of it holds its own against the chakhohbili in a way plain rice never does. Parsley at the end is all the seasoning it gets.

There is one allergen in this delivery and it is the peanut dressing for the broccoli and edamame. It is packed apart, so the vegetables themselves are clear. The avocado salsa for the turkey sausage quesadillas sits in a lidded cup for a different reason: avocado on a warm tortilla goes grey and wet inside a few hours. Both cups are the last things into the box and the first things out.

Reheating. Chakhohbili wants 20 minutes at 325°F covered. The turkey sausage quesadillas want a dry pan on medium, two minutes a side, and never a microwave, which turns the tortilla to leather. Apricot mustard chicken thighs and the dill potatoes take 12 minutes at 400°F uncovered, the coconut shrimp 3 minutes in a pan on low, and the peach oats are best cold straight from the fridge.