Korean, Italian and Southern threads in one week, anchored by two stuffed-and-rolled proteins and a stone-fruit salad

Two things to know before serving guests: the shrimp scampi is shellfish, and the peach and mozzarella salad carries walnuts. The walnuts are scattered on top rather than tossed through, and the balsamic travels separately, so that dish can be served nut-free by lifting the top layer. Everything else — the Korean BBQ sirloin, the salmon pinwheels, the Parmesan chicken, the broccolini, the okra — is free of both.

The peaches are why this menu has a stone-fruit salad at all. They were at their short seasonal peak this week, firm enough to slice into wedges that hold their edge against buffalo mozzarella rather than collapsing into it. In three weeks they will be too soft for this and the dish becomes tomato and mozzarella instead. Worth eating in the first two days while the arugula is still standing up.

A word on getting these back to temperature. The Parmesan chicken thighs and the baked okra want 375°F uncovered so their crusts dry rather than steam. The shrimp scampi spaghetti is the one to warm gently in a covered pan with a spoonful of water — the microwave overcooks the shrimp before the pasta is warm. The Korean BBQ sirloin bites and the lime brown basmati are both perfectly good cold, and together they make the fastest lunch in this delivery.