Pesto chicken and pecan crusted salmon with medium-rare filet mignon, plus breakfast burritos and baked oats

The breakfast burritos are why this delivery has a whole second half to it. Four each, ground turkey and eggs, rolled tight and wrapped in paper rather than foil so they go into a toaster oven without anyone peeling off the wrong layer first. The strawberry cheesecake baked oats sit beside them doing the same job: something eaten cold, standing up, before the day starts. Neither is a classic dinner dish and both get eaten first.

Mini bell peppers were the buy of the week — cheap, sweet and seasonal enough that they got capers, olives, walnuts and almost no cooking. Butternut squash and Brussels sprouts are the opposite kind of shopping; I get them from the same market stall year round because this household eats them, not because the calendar says so. The squash went into the kale orzo cut small enough to soften on residual heat alone. The sprouts were halved and seared cut-side down, then finished with maple, pecans and dried cranberries.

Reheating, and there is a lot of it this week. The pecan crusted salmon filets want 10 minutes at 375°F uncovered so the crust does not soften; the butternut squash kale orzo takes 3 minutes covered in the microwave with a splash of water stirred through; the breakfast burritos need 15 minutes at 350°F still in their paper. The filet mignon steaks and the chimichurri never see heat at all.