Teriyaki beef and Caprese chicken alongside saffron turmeric thighs and a grapefruit kidney bean salad

The traditional handling of saffron is to steep the threads in a spoonful of warm water first so the color and the smell actually come out; thrown in dry they mostly sit there. That is why the turmeric chicken thighs came out streaked gold rather than a flat yellow. Turmeric does the background work and the saffron does the top note.

Grapefruit is not really a July fruit here, so this one came off a market run already sweet rather than sharp, and I segmented it over the bowl so the juice went straight into the lemon mustard dressing. Kidney beans, feta and almonds give the supergreens enough weight to eat as lunch on their own. The rainbow carrots were the seasonal buy of the week: honey, a hot oven, nothing else. They hold four days without going limp.

Reheating order, most fussy to least. The garlic potato wedges want 12 minutes at 425°F uncovered so the edges crisp again; the saffron turmeric chicken thighs take 15 minutes at 350°F covered; the teriyaki beef sirloin needs 4 minutes in a hot pan and nothing more. The paprika lime shrimp skewers and the supergreens salad are better cold, straight from the fridge.