Chef Dan-YEL, again

Four recent hits:

• Cucumber and tomato salad. Does anybody really need a recipe for this? Anybody besides me, I mean. Here it is.

• Beef bruschetta. That's what I'm calling it, anyway. Brush a little olive oil on baguette slices, spread some blue cheese and top with a little roast beef. (We first tasted it at a going-away party for one of the wonderful wife's many friends.)

• Grilled shrimp. 4 minutes on one side, 1 on the other. Then finish cooking in a pan in which a sauce of butter, garlic, and lemon juice has been warming. Very scampi; very good. I served it with corn on the cob and baked potato, but it would go very well with cut pasta. Credit where it's due.; the recipe is from Cook's Illustrated, but it isn't available on-line.

• Orecchiette with canned tuna. What could be simpler? It's delicious warm and maybe even better chilled. The recipe is here, but beware: I think the measurements are way off. Next time I'll use three cans of tuna, one bag of arugula, half a box of pasta.