Chinese stir-fry and saffron-turmeric roasting alongside two warm grain-free salads

Heirloom tomatoes are worth buying at the end of June and not much before it, which is the only reason the heirloom tomatoes and butter beans with paneer cheese is on the list this week. I sliced them thick, seasoned them, and let the hot paneer do the cooking, so the tomatoes are barely warmed through. The black lentils, grapes and roasted sweet potato salad came off the same market run, and the grapes were firm enough to halve without collapsing. Sourcing decides half of what gets written on a menu.

Two things travel separately here for allergy reasons. The feta and the sliced almonds for the supergreens, grapefruit and kidney bean salad are in their own dishes, so anyone avoiding dairy or nuts can build the salad without them and still use the lemon mustard dressing. The paprika lime shrimp skewers are the only shellfish on this menu and they sit at one end of the shelf, away from everything else. The Chinese beef, the cilantro brown rice and the fajita-style peppers and onions are clear of all three.

Reheat the saffron turmeric baked chicken thighs in their own sauce, covered, 15 minutes at 350°F. That sauce is what keeps the thighs from drying out, and it thickens a little on the second pass. The Parmesan baked acorn squash wants the opposite treatment, 8 minutes at 400°F uncovered, so the cheese crisps again rather than sweating.