Greek lemon chicken and rosemary filet mignon, paired with orange-glazed chicken bites and a signature spinach ricotta salmon

The spinach ricotta salmon is the one I get asked about most. It is not stuffed: the ricotta is beaten with spinach and lemon zest, then spread over the fillet so it sets into a crust while the fish cooks. That way the salmon underneath stays plain salmon, and the topping browns rather than leaking away. The classic version of this uses cream cheese, which slumps and goes greasy.

Two dishes here are built to be eaten without meat next to them. The garlic broccoli and paneer stir fry carries enough paneer to stand as a main, and the mushroom spinach gnocchi does the same work with basil and parmesan. Neither is a garnish for the chicken. There are no nuts anywhere in this delivery, and the only dairy sits in those two plus the ricotta salmon.

Reheating, and the rice matters most. Lime cilantro basmati turns rubbery in a microwave unless you add a spoonful of water and cover it, and 90 seconds is plenty. The Greek lemony chicken thighs want 12 minutes at 400°F uncovered to bring the skin back, and the orange glazed chicken bites take the same, though they go sticky rather than crisp. Deliveries to Sugar Land leave cold on purpose, so nothing in the box has been heated twice before it reaches you.