Cold Turkish eggs and caramelized banana oats for the mornings, a tomato braise and a mushroom cream for the evenings

The oatmeal is built to be eaten cold, and that changes how it is cooked. Oats are simmered thicker than you would want at breakfast, because they slacken, and the protein goes in off the heat so it never turns grainy. The bananas are seared in a dry pan until the sugars catch, then laid on top rather than stirred through, which is why they still have their shape on day four.

Tomatoes are the only reason the pomodoro tastes of anything right now. They are in season and cheap, so they go into the pan whole and burst there instead of being propped up with paste. The stroganoff meatballs are the counterweight to all that brightness, mushroom and cream and no acid whatsoever. Between the two, the couscous with chickpeas is deliberately neutral, and it is the thing to put under either sauce.

Reheating. Braised chicken pomodoro wants 12 minutes at 325°F covered, and the beef stroganoff meatballs the same, both sitting in their own sauce. Parmesan baked gnocchi with prosciutto is the odd one out: eat it cold as a salad, because heat wilts the arugula and turns the peas grey.