Asian glazes and Levantine spice, with a plain-cooked set for the kids

Zaatar is the whole argument for that chicken. This dish is thighs rubbed heavily in it and baked straight over cherry tomatoes, so the tomatoes burst and their juice soaks back into the crust rather than running away. Traditional zaatar leans on sumac as much as thyme, and the sumac is what makes it read sharp instead of merely herby.

The peach, tomato and leafy greens salad is on this menu because the peaches are in season right now and will not be worth eating in six weeks. I cut them late and keep the balsamic dressing in its own cup, since peach turns to mush in vinegar overnight. The green beans with cherry tomatoes, Kalamata olives and shaved Asiago work the other way round and are better on day two.

The children get the same food with nothing on it: plain chicken meatballs, baked salmon bites, baked potatoes, green beans and broccoli, salted and left alone. Those reheat at 350°F for 8 minutes covered. The Asian-style chicken meatballs and the garlic salmon bites for the adults want 400°F for 7 minutes, with the bang bang sauce spooned on cold afterwards so it does not split.