Four proteins from four cuisines with a gluten-free gnocchi side, plus two breakfasts portioned four to the week

Allergens on this delivery are shellfish and dairy rather than nuts, which is unusual for these menus. The sweet chili stir-fry is shrimp; Parmesan runs through the chicken, mozzarella through the zucchini boats and the stuffed potatoes, and there is yogurt beside the pancakes. Nothing here contains tree nuts or peanuts. If a guest avoids dairy, the Korean BBQ sirloin, the pork tenderloin and the quinoa are all clear as cooked.

Breakfast is built to need no decisions. Four lemon poppyseed protein pancakes and four ham, egg and mozzarella stuffed potatoes cover the working week, one of each per morning. The pancakes are good cold and better after thirty seconds in a dry pan; the stuffed potatoes want 375°F for ten minutes so the cheese loosens again. Both travel with their sauce apart — yogurt for one, Caesar for the other — because either one poured on in advance makes the dish soggy by morning two.

Order for the dinners. The shrimp stir-fry should be eaten within two days; shrimp reheated twice turns rubbery, so warm it once, briefly, over high heat. The Korean BBQ sirloin bites and the pork tenderloin are both cooked to hold and are honestly good cold, sliced over the roasted pepper quinoa. Save the Tuscan white bean stew for later in the week — like most bean stews it thickens and deepens after two days in the fridge.