Teriyaki and Aegean plates around lemon garlic pork chops, with a blueberry and charred corn quinoa salad

The teriyaki glaze goes onto the chicken breast after it leaves the oven, not before. Sugar that thick scorches long before the meat is done, so I roast the breasts plain, reduce the glaze separately until it coats a spoon, then spoon it over and finish with sesame and chives. The cauliflower is the opposite problem: it wants dry heat and room, so it roasts on a bare sheet and drains on paper before packing, or the crust softens against the lid.

Blueberry season and corn season overlap in July, which is the only reason both ended up in the same quinoa arugula salad. I charred the corn dry in a pan first so the kernels keep some bite against the lemon dressing. The sweet potatoes came off the same market run — purple, white and orange, cut to one size so they finish together. Roasting mixed varieties is mostly a cutting job; the purple ones are drier and go chalky if you hold them in for the orange.

Reheating splits three ways here. The cauliflower and the sweet potatoes want 10 minutes at 400°F uncovered on a sheet; the teriyaki chicken breast takes 12 minutes at 350°F covered, so the glaze loosens instead of tightening; the shrimp saganaki needs 8 minutes at 350°F and not a minute more. The pork chops and the quinoa salad I would not heat at all — the chops are better cold and sliced thin.