Greek and Mediterranean plates with stuffed portobellos, a coffee crusted filet and a lighter baked mac and cheese

The healthier mac and cheese is the dish I get argued with about. The classic build is butter, flour and enough cheddar to make it sit heavy; this one keeps the cheese, cuts the flour right back and finishes with panko rather than another layer of cheese. It bakes at 375°F until the crust sets and the middle is still loose enough to move.

Coffee on a filet mignon is not a gimmick as long as the grind is fine. Coarse grounds sit on the outside and taste like ash, fine ones melt into the fat as the steak sears. I take them to 128°F, cool them completely, then slice.

Reheating notes for the week. Broccoli almond orzo and the kale cranberry wild rice both want a spoon of water and 3 minutes covered, or they set into a block. The shrimp saganaki takes 6 minutes at 350°F and nothing longer, since the shrimp came out of the oven early on purpose. The cumin bell peppers and chickpeas are honestly better cold.