Greek, Turkish and Thai in one week, with three rolled or stuffed dishes and a berry salad cut against the savoury

Pine nuts run through the seared squash and chickpeas, and pecans come with the blackberry and arugula salad. Those are the only two tree-nut dishes this week, and in both cases the nuts sit on top rather than mixed through, so they can be lifted off. Goat cheese, feta and Parmesan appear across most of the savoury dishes, so this is a dairy-forward delivery — worth knowing if you are cooking for a guest who avoids it.

The blackberries drove the salad. They are in season and firm right now, which matters because a soft blackberry bleeds into arugula within an hour and turns the whole bowl purple. Paired with goat cheese and a fig dressing, they read as a dessert course that happens to be a salad — which is why the dressing travels separately and only goes on at the table. Eat this one in the first two days.

Reheating notes. The eggplant Parmigiana and the Greek beefsteaks both want a covered dish at 350°F for around twelve minutes; the eggplant has already given up its water once and does not need to do it again. The Thai basil chicken is best in a hot pan for two minutes so the sauce tightens rather than thins. The salmon pinwheels are the delicate ones — 325°F, covered, eight minutes, or simply eaten cold over the bulgur pilaf, which is genuinely how I would have them.