Mediterranean and Eastern European sides around dill chicken patties and lemon garlic pork

Both dips travel in their own tubs, the yogurt horseradish for the chicken patties and the sweet chili aioli for the cauliflower. The only tree nut on this menu is in the broccoli almond orzo; the rest of the delivery is nut free, including the Brussels sprouts Caesar salad. Dressing that salad at the table is the difference between crisp and limp on day three. Say the word and I will leave the almonds out of the orzo entirely.

Rainbow carrots and parsnip came from the market small this week, so I roasted them whole instead of cutting them into coins. Honey and a hot oven do the rest, and the purple ones bleed a little onto the yellow, which is why they are laid out side by side. The sesame garlic green beans went into the same oven on the shelf below. Both taste better on the second day than they did on the first.

Reheating. The panko cauliflower needs 8 minutes at 425°F uncovered or six in an air fryer, never a microwave, or the crust turns to paste. The chicken dill patties want 12 minutes at 350°F covered, and the Mediterranean ground turkey comes back in a pan in about four.