Beans with Basil GremolataBy wpNotes: Small round-pod yellow wax, Romano, and Blue Lake beans are complemented by this lemon-scented dressing.Orange Muscat ice cream with bittersweet chocolateBy wpAdd 2 teaspoons grated orange peel to milk mixture before heating. To chilled custard, add 1 cup Orange Muscat wine. When mixture is partially frozen, add 4 ounces finely chopped bittersweet or semisweet chocolate, then continue as directed. Makes about 6 cups.Romesco SauceBy wpNotes: Linda Carucci, a cooking teacher, chef, and culinary consultant (www.lckitchen.com) from Oakland, California, makes this sauce with a Spanish smoked sweet paprika and cayenne. Taste sauce before adding the cayenne to see if you want more heat. You can use regular paprika, but its flavor won't be as distinctive. You can make the sauce up to 2 days ahead; cover and chill. Alternately, freeze it up to 1 month.Oat Breakfast SmoothieBy wpPapaya-Kiwi Fruit SundaesBy wpHot Milk CakeBy wpNotes: Serve wedges of plain cake with crushed, sweetened berries, or cover the layers with your favorite frosting.Salsa TidbitsBy wpAsian Hummus and Grilled-Vegetable SandwichesBy wpNotes: Garnish sandwiches with sprigs of fresh herbs if desired.Beef SatayBy wpNotes: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill.