Edamame turns up in three recipes this week, so grab two bags and thaw as you go. The chicken salad, the curry, and the salmon bowls all want it. Bone broth does the same across the curry and the mac and cheese, and one carton covers both. While the cutting board is out, shred all your carrots at once and split them between the salad and the bowls, then do the cilantro the same way for the salad and the curry. One timing note: the curry is almost completely hands-off, but it needs about an hour and twenty in the oven, so start it early or save it for a slower night!