Italian and Mediterranean plates around a sumac salmon and hasselback squash, with plain kids’ portions
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Chef's Notes
Hasselback only works if the squash sits flat, so I halve the butternut lengthwise, lay it cut side down and slice almost through against a chopstick. Maple and garlic butter goes down into every slit before it roasts, and the tips curl and crisp while the base stays soft. Sunflower seeds and dried cranberry go on afterwards, off the heat, or they scorch. The crispy baked zucchini sticks run in the same oven at the same temperature, which is the only reason both fit into one afternoon.
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Pomodoro is a classic that gets ruined by hurrying it. The chicken braises down with cherry tomatoes until they collapse and the sauce thickens on its own, no flour and no cream anywhere near it. Basil and Parmesan go over at the very end so neither cooks. It is the one dish in this delivery that is better on day three than on day one, which is why I start it first.
The kids get seared chicken thighs, baked salmon, steamed peas, baked green beans and baked butternut squash, no sumac and no chimichurri anywhere near them. Their squash comes off the tray before the maple goes on the rest. Same food, same oven, just stopped one step earlier.
The farro is where the market run shows up: sun-dried tomatoes, lemon and enough basil to actually see, stirred through while the grain is still warm so it drinks the dressing instead of sitting in it. Reheating is quick here. The honey sumac salmon wants 8 minutes at 350°F covered, the turkey chili 10 minutes in a pan with a splash of water, and the couscous 90 seconds and not a second more.
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