American and Italian plates with parmesan chicken skewers, cajun steak bites and a burrata gnocchi

Gnocchi with burrata is not traditional anything and I make no claim for it. What it is: gnocchi crisped in a pan, mushrooms cooked separately so they brown instead of stewing in their own water, spinach folded through at the end, burrata torn over cold. The burrata is not melted and should not be. It collapses into the warm gnocchi at the table, which is the entire reason it travels whole.

Corn is worth buying at the market right now, so the pearled couscous got plenty of it, charred dry in a pan for the smoke and dressed with lemon while everything was still warm enough to absorb it. Walnuts, feta and scallion went over cold afterwards. The apple in the chopped kale salad came off the same trip, cut thick so it holds four days against the balsamic. That bowl gets dressed at the table and not before.

Reheating: the garlic parmesan chicken skewers want 8 minutes at 375°F uncovered, the cajun butter steak bites 2 minutes in a hot dry pan and not a second more, and the mushroom spinach gnocchi 5 minutes covered with the burrata put back on afterwards. The balsamic glazed salmon bites and the mango avo salsa both stay cold.