Weekday breakfasts alongside Mediterranean-leaning dinners, from a halloumi frittata to teriyaki chicken

The blue in the chia pudding is spirulina rather than dye, which is why the yogurt layer reads slate instead of turquoise. This dish gets made the night before, because chia needs a good eight hours to swell all the way through. The oat honey granola stays in its own tub until the morning it is eaten. Four of them, one for each morning, with the blueberries pressed in last so they do not bleed.

The broccoli almond orzo is the only dish here with a nut in it. Two sauces: yogurt horseradish for the chicken dill patties, whipped feta for the frittata. Nothing meant to be crisp is sitting under a lid next to something wet. The peas and carrots basmati rice is plain on purpose, so it can go under any of it.

Reheating. The parmesan potato wedges want 9 minutes at 425°F on a bare sheet, uncovered, or they soften in their own steam. Lemon garlic pork chops need 10 minutes at 325°F with the pan juices spooned back over, and the teriyaki chicken breast is fine at 350°F for 12. The frittata and the chia pudding never see heat at all.