Four proteins finished four different ways — glazed, seared, braised and simply rested — over Mediterranean sides and a stone-fruit grain salad

Almonds appear twice this week — sliced over the snap peas with garlic hot honey, and again through the peach and arugula farro salad. Both times they sit on the surface, so either dish can be served to someone with a nut allergy by lifting the top layer off. Shellfish is in the shrimp scampi. Dairy runs through the ricotta peppers, the Parmesan orzo and the Tuscan chicken sauce, and the salmon, steak, carrots and Brussels sprouts are clear of it.

The peaches went into a grain salad rather than a dessert because they arrived firm and the corn was sweet enough to carry it. Diced peach against charred corn and arugula, held together with farro, gives a side that eats like a salad on Monday and like a grain bowl by Wednesday once the farro has taken on the juice. Two weeks later the peaches would be too soft to dice cleanly and this becomes a different dish entirely.

For the week ahead: shrimp first, within two days, warmed once and gently. The salmon reheats at 325°F covered for six minutes, or eat it cold with the lemon Parmesan orzo, which is how I would do it. The Tuscan chicken is better on day three than on day one. The strip steak is medium rare and wants no heat at all — slice it over the farro salad. Brussels sprouts and rainbow carrots both need dry heat to get their edges back; four minutes in an air fryer does it.