Greek and Mediterranean plates with a Marbella chicken, coconut macadamia salmon and an Asian-dressed edamame salad

Two crusts, two opposite methods. The greek chicken skewers go into lemon and oregano first, get threaded tight against each other and seared hard so the outside chars while the middle stays wet, and the dill goes on afterwards or it turns black. The coconut macadamia crusted salmon runs the other way: nuts and coconut pressed onto raw fish, then a lower oven so the crust toasts at the speed the fillet cooks.

The berries and oats baked bars are what happens when the market has more strawberries and blueberries than anyone can eat fresh. Banana and peanut butter hold them together, greek yogurt keeps them from drying out, and there is no added sugar in the tray. The cherry tomatoes that went in with the fingerling potatoes came off the same trip, halved so they collapse into the dill and oil instead of sitting on top of it.

Reheating, dish by dish. The marbella thighs want 12 minutes at 375°F uncovered so the skin tightens again, and the creamy tomato parmesan orzo needs a spoon of water and 3 minutes covered or it seizes into a block. The coconut macadamia salmon belongs in an air fryer for 5 minutes, which is the only way that crust comes back. The cucumber edamame salad and the baked bars never see heat at all.