Middle Eastern and Italian plates with a shawerma chicken, honey garlic salmon and pesto gnocchi

Garlic noodles are a Vietnamese-American invention rather than a traditional Asian dish, and the usual version is a great deal heavier than this one. Mine keep the garlic but carry mushrooms, broccoli, red pepper and egg through them, so the container is not just noodles in fat. The egg goes in loose right at the end and sets into ribbons.

Plums are worth buying at the market right now, so they go into romaine with cucumber and a lot of basil, and the peach vinaigrette rides apart from the leaves. It is the only fruit on this menu and it does a great deal of work standing next to the shawerma and the kebobs. Dress it at the table. By day three it is still perfectly good, but the basil will have gone dark at the edges.

Reheating: the honey garlic and herbs glazed salmon wants 6 minutes at 325°F covered, or nothing at all, because it is genuinely good cold. The mozzarella and veggies stuffed zucchini boats need 10 minutes at 375°F uncovered so the cheese melts again rather than weeping out. Beef sirloin kebobs come off the skewer first and take 3 minutes in a hot pan, and the veggies and egg garlic noodles want a pan as well, never a microwave.