A Georgian braise, Spanish seafood and a barbecue skewer

Chakhohbili gets called a Georgian stew, which undersells how little liquid it starts with. Nothing is poured in: the beef, onions, bell peppers and tomatoes give up enough of their own water to build the sauce, and it reduces from there over about ninety minutes. That is why it tastes concentrated rather than soupy.

Two dressings and one dip travel in their own containers: ginger for the cabbage salad, peanut for the broccoli and edamame, and the barbecue one for the skewers. The peanut dressing is the only allergen in the box, so it can be left out entirely if that matters to someone. Everything else here is nut free, including the quinoa with kale and cranberry, which people often assume has almonds through it.

Reheating. The chakhohbili takes 20 minutes at 325°F covered and is the one thing worth heating twice. Apricot mustard chicken thighs and the roasted baby potatoes want 12 minutes at 400°F uncovered, so the panko and the potato skins firm up again. The Spanish shrimp and octopus need 4 minutes in a pan on low and no oven at all.