The oh-man-so-versatile I-want-to-put-you-in-everything you-make-everything-better ingredient of this summer = pimentón, Spanish smoked paprika made from peppers smoke-dried with oakwood. It's at once savory, nutty, smoky and a touch sweet (and fiery, if you go for pimentón picante, instead of dulce).
Get yourself a jar. And then stir the crimson powder into vinaigrettes made with ground coriander, honey, olive oil and citrus (orange, lemon, lime or all three), or with cumin, garlic, olive oil and sherry vinegar. Or blend it with olive oil and honey and spoon it over a plate of prosciutto and melon (above!), or with lemon, ground coriander, fresh cilantro and olive oil to finish a dish of seared squid with cannellini* beans, served in their fennel seed- and cumin seed-packed cooking broth (below!).
Most recently it added a smoky je ne sais qoui (er, algo especial) to the orange-cumin-olive oil dressing of a quick summer salad of raw corn, slivered snacking peppers, shaved sweet onions, goat-milk feta and mint.
*Speaking of beans, these bad boys from The Beanery in Maine are EXCELLENT. The cannellinis aren't online, but if you give Brooklyn Larder a call and ask real nice, they might send 'em to you if they're in stock...