Mediterranean and Italian meal prep with lemon herb chicken, medium-rare sirloin and shrimp ceviche
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Chef's Notes
Medium-rare beef top sirloin steaks need a hard sear and a full rest, while lemon and herbs baked chicken thighs stay in the oven until the joints are tender. I cook the sirloin last so its rosy centers do not climb past medium-rare while the chicken finishes. Hasselback garlic rosemary potatoes roast beside the chicken, where their thin cuts open and take on the garlic.
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The shrimp and cucumber ceviche is the allergy checkpoint in this menu, so I keep it and its utensils away from the other dishes. Lime goes over the shrimp after cooking, then cucumber, tomato, red onion, and mint are folded in once everything is cold. Italian style turkey meatballs in tomato basil sauce stay in their own pan, which also keeps that warm dish separate from the chilled ceviche.
August is the season for the Italian cherry panzanella salad: tomatoes and cucumber are juicy enough to season the bread without drowning it. I pack the bread separately so it keeps its chew until the salad is tossed. Honey Sriracha Brussels sprouts and Moroccan spiced cauliflower bring two cooked vegetables to the same menu, one sticky and one dry-roasted.
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