Four proteins from four kitchens — Greek, Thai, Italian and Northern European — sharing one set of Mediterranean sides

This menu carries pine nuts in the squash and chickpeas, and pecans in the blackberry and arugula salad. Both are on the surface rather than mixed through, and the fig dressing travels separately, so a guest with a nut allergy can eat the squash dish with the top layer lifted off and skip only the salad. Everything else here — the beefsteaks, both fish, the Thai basil chicken, the bulgur, the eggplant — is nut-free as cooked.

Eat the flounder first. It is the most delicate thing in the delivery and it does not want a second day of heat: warm it covered at 325°F or, better, eat it cold with the butter beans and a squeeze of lemon. The Thai basil chicken and the Greek beefsteaks are the sturdy end of the week and will still be right on day five. The eggplant parmigiana genuinely improves after a night — the layers settle and it slices instead of sliding apart.

A note on the salad, because it is the one thing here with a short window. Arugula and blackberries were both good enough in the market this week to build a dish around, but dressed arugula collapses within an hour. The fig dressing and the pecans are packed apart from the leaves for that reason — assemble it in the bowl you are eating from, not in the container, and it holds until Wednesday.