Italian and Asian plates with parmesan chicken skewers, macadamia crusted salmon and miso broccolini

Miso on broccolini is not a traditional pairing, but the logic is the same as any classic miso dish: salt, a little sweetness, and depth out of something fermented, brushed on late so the sugars never catch. The mushrooms go into the pan first and cook until they have given up all their water, then the broccolini goes over them for the last few minutes only. Sesame and scallion finish it cold.

Baby corn and the small bell peppers were both worth buying at the market this week, so one stir fry took both of them, cut small enough that nothing needs more than four minutes. The rest of the peppers went in raw with cucumber and edamame, where the asian dressing does whatever cooking there is going to be. One bag of peppers, two dishes, completely different textures.

Reheating: the garlic parmesan chicken skewers want 8 minutes at 375°F, the cajun butter top sirloin steak bites 2 minutes in a hot dry pan, and the garlic and herbs fingerling potatoes 6 minutes at 400°F to get their edges back. The creamy tomato parmesan orzo needs a spoon of water and 3 minutes covered or it sets solid.