This one’s fun! Lots of cool stuff happening in here tonight. We’re right on the cusp of having full fledged farms in the area to source from, but as you can tell- it’s a bit chilly out there today, folks, and only the hearty veggies are making an appearance. Until then, we’re gonna keep the warm flavors coming, and tonight, that’s in the form of a curried orzo bowl- complete with roasted chickpeas, summer squash + zucchini, blistered peppers, feta, and mint. Oh yeah, don’t forget about that cherry tomato vinaigrette. Sneakily the best part about the entire dish! I would recommend eating this cold- I love the textures that are happening in here, and the coolness of the bowl brings out the minty freshness, and the cool feta cheese works wonders with the curried orzo. However, I know that’s not everyone’s jam- so, if you want it hot, no problem. To reheat, simply remove the plastic ramekins and pop the whole bowl in the microwave for 2-3 minutes. Once hot, cover it with the vinaigrette, mix in that mint and feta situation, and dump a half a bottle of hot sauce on there. You’ve got yourself a bowl! Enjoy 🙂
If you got coconut curry shrimp:
I will say this- we have never prepared shrimp like this before, and I’m beginning to wonder why… This was Chef Matt’s idea- he just got back from his paternity leave, and needless to say, he’s invigorated and excited to be back in the kitchen. The ideas are flowing! These shrimp are sooooo tasty. Really good. And when plated up on top of a cool (or warm) orzo bowl. If you’re going cold, don’t even heat up the shrimp! Just pop them right on top and dig in. If you’re going hot, simply add the shrimp to the bowl before microwaving, and proceed as directed. Either way, you can’t lose!