This romesco sauce from eatingwell.com is delicious on fish, chicken, beef, vegetables (especially asparagus)--practically anything, really. Last night I put it on grilled salmon, and since the sauce freezes nicely, I made a bit extra to have on hand for future meals. I followed the sauce recipe exactly (using smoked paprika and sherry vinegar), but I'll repost it here because I didn't make the zucchini that's listed in the original recipe.
I picked up some unshelled cranberry beans at the farmers' market this weekend and made this tasty salad from epicurious.com. I halved the recipe but otherwise followed it exactly. If you don't have shell beans, canned beans could be easily substituted (cannellini beans would be nice).
Unshelled cranberry beans:
1/3 cup sliced almonds
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape tomatoes or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon paprika, preferably smoked
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Process all ingredients in a food processor or blender until smooth. Use sauce to top fish, beef, chicken, or vegetables; as a sandwich spread; or as a dip.