Korean, Thai and Mediterranean plates around a dill chicken patty and panko shrimp cakes

Korean ground beef is a weeknight dish rather than a traditional one: soy, garlic, ginger, a little sugar, scallion over the top at the end. I keep the sugar low deliberately, because this sits for four days and sweetness gets louder in a cold container. The scallion greens go on raw so they stay sharp against the beef. It is the one thing in this delivery I am regularly asked to double.

Grapes and cherry tomatoes were both worth buying at the market this week, so they turn up three different ways. Grape and celery went into the mixed greens with walnuts, grape tomatoes were baked down with butter beans, kalamata olives and herbs, and the rest went into the chicken patties. When produce is that good I would rather repeat it across dishes than pad the menu with something dull.

Reheating: the crispy baked thai shrimp cakes want 8 minutes in an air fryer, or 12 at 400°F, and nothing else brings that panko back. The korean ground beef takes 3 minutes covered with a spoon of water stirred through it. The dill roasted baby potatoes and asparagus are better eaten cold than heated twice, because asparagus does not survive a second oven. Everything went out to Spring, TX 77380 that same afternoon.