Mediterranean and Greek plates around a honey garlic chicken, a coffee crusted filet and a baked mac and cheese

Saganaki is named for the pan rather than the dish, and the traditional order matters: tomatoes stewed down first, shrimp in late, feta broken over the top with the heat already off. Oregano and basil go on at the very end so they stay green instead of black. The shrimp are deliberately underdone, because they will take a second heat at home. It is the one container in this delivery I would not leave past Wednesday.

The grape and celery salad is almost all fruit this week, and it gets barely any dressing as a result. The kale went two directions off one bunch: shredded fine into the wild rice with dried cranberry, and left out of everything else. Wild rice takes 45 minutes and forgives nothing, so it goes on before anything else in the kitchen does.

Reheating, worst case first. The healthier mac and cheese wants 15 minutes at 375°F uncovered so the panko crisps back up, and it is the only thing here that a microwave genuinely ruins. The honey garlic chicken breasts take 8 minutes at 350°F covered, and the broccoli almond orzo needs 2 minutes with a splash of water stirred in.