Shrimp Salad Biscuit SandwichesBy wpNotes: If you are feeding kids who won't eat onion or celery, omit these ingredients.Spiced Lamb ChopsBy wpNotes: Accompany these pungent cumin- and coriander-spiced lamb chops -- two per serving -- with couscous flavored with grated lemon peel and cooked carrots.Chilled Cucumber Soup with CrabBy wpChristine Datian makes this easy, creamy soup in the morning so that it is chilled by lunchtime. Garnish the soup with a sprinkle of cayenne or chopped fresh dill.Ham and Swiss Biscuit SandwichesBy wpNotes: For grown-up tastes, use Dijon mustard if you like.Honey-Melon SaladBy wpJoyanne McDaniel combined aromatic herbs from her garden with sweet melon in this simple and refreshing fruit salad. If you don't have access to fresh lemon verbena or another lemon-scented herb such as lemon thyme, fresh basil leaves will impart a different but equally complementary flavor to the salad.Chinese BroccoliBy wpChinese broccoli is slightly more bitter than the common variety and has smaller florets. It's sold in some supermarkets and in Asian grocery stores.Huevos Rancheros GrandeBy wpNotes: If desired, stir a can of diced green chilies into the green salsa. Or, instead of salsas, use red and green chili sauces, canned or homemade. Cotija cheese is available in many supermarkets and in Latino grocery stores. You can make the beans up to 3 days ahead; chill airtight. Reheat to use.Roasted Asparagus with Orange and CuminBy wpMolten Chocolate-Caramel CakeBy wpNotes: To have a molten center, this cake should be served immediately, while it's warm. It still has a delicious fudgy texture, though, if made (up to 1 day) ahead; cool cake completely, wrap loosely in plastic wrap, and store at room temperature. Reheat in a 300° oven for 10 minutes just before serving.