Eastern European and Mediterranean plates with crusted fish and grain salads

Corn and blueberries land in the same few weeks of the year, and that overlap is the entire reason the quinoa arugula salad looks the way it does. I char the corn dry in a pan so the sugar concentrates instead of leaching out into water. Parsnip and carrots come from the other end of the season, which is why they get honey and a long slow roast rather than five minutes of heat.

Two dips travel separately this week for a reason. The yogurt horseradish that goes with the chicken dill tomatoes mozzarella patties has dairy in it and the sweet chili for the crispy baked cauliflower does not, so there is still a sauce for anyone leaving dairy alone. The broccoli almond orzo is the only dish carrying nuts, and the almonds sit on the surface where they lift straight off for a nut allergy.

Reheating this delivery runs at two speeds. The herbs and panko baked salmon and the crispy baked cauliflower want 400°F for eight minutes uncovered or the crumb goes soft. Beef stroganoff meatballs and the mediterranean ground turkey take 350°F for twelve minutes under a lid, and the seared halloumi is better in a dry pan, two minutes a side. The run went out across Houston that same afternoon.