A Georgian beef braise and nut-forward Asian sides, carefully packed to preserve the crunch

Cauliflower on hummus is a construction, not a mixture. The florets are tossed in turmeric and roasted at 450°F until the edges darken, then laid on cold hummus at the last moment so the base stays smooth and the tops stay dry. Stir the two together and you have a warm beige paste. The cilantro goes on after that, off the heat, or it blackens.

Half of this menu is cold by design. The cabbage, carrot and cashew slaw and the quinoa with kale and cranberry both keep their texture for five days, which is longer than anything hot here manages. Cabbage is cheap and reliable, so it carries the week, and the only produce worth paying market price for went into the chakhohbili. Both dressings stay out of their bowls until you serve them.

Reheating. Chakhohbili wants 20 minutes at 325°F covered, or a low burner with a splash of water. Apricot mustard chicken thighs and the roasted baby potatoes both want 12 minutes at 400°F uncovered, so the panko and the potato edges come back. The everything bagel crusted salmon needs 7 minutes at 300°F and the turkey picatta meatballs 10 minutes at 325°F, while the avocado lime dip never sees heat at all on the short run into Houston.