marinated shrimp and confetti orzo salad

More in summer dinner favourites: shrimp, marinated for a few hours in a Caribbean-ish mixture of soy sauce, olive oil, ginger, garlic, scallions, lime, cilantro (buy it fresh! not frozen! it’s life-changing!), and hot pepper, then grilled (or sauteed, depending on what you have available: we know grills are hard to come by when you live in a 350 sq foot walk-up in a 52-unit building in Brooklyn, cough cough) then served over a chilled confetti orzo salad, garnished with more lime, scallions, and cilantro.

I’m a huge fan (if this wasn’t obvious already) of all things sweet-and-spicy, and of using fruit unexpectedly in savory dishes. ┬áHere, cubed grilled pineapple and mandarin orange wedges (from a can, to save time) add a summery kick to a colourful salad of orzo, red and green bell pepper, red onion, chickpeas, black beans, and corn, with a dressing made of lime juice, olive oil, ginger, tons of garlic, scallions, hot pepper, and again plenty of fresh cilantro.

Oh shit! A food post! I always forget about these and you guys always comment and ask about them and blahdyblah, I cook like it’s my goshdarn job, blahdyblahblah.
Dinner last night was a twist on taking apart the usual Niçoise salad, minus the totes groce stuff, like anchovies and eggs, and letting the tuna and potatoes hold their own. So: Pan-seared tuna marinated in EVOO, apple cider vinegar, fresh rosemary, herbes de provence, garlic, mustard, and pepper; a chopped salad of most of the usual Niçoise vegetables with a wholegrain spicy mustard vinaigrette; and smashed roasted potatoes with garlic, rosemary, and fontina cheese. F’yeah.