Martha makes bean dip, salad and more in jars

In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight jars or glasses with ice and top with sangria.

Assemble this classic dip in glass jars for a single-serving appetizer.

Directions:
1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

This single-serving riff on the Niçoise salad is the perfect picnic or work-lunch fare, becoming even more flavorful in transit. Just layer high-quality jarred or canned ingredients in an airtight jar, and drizzle with olive oil.

Directions:
1. In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain and rinse under cool water.

2. In a small bowl, whisk together mustard, vinegar, shallot, and oil and season with salt and pepper.

3. In a medium bowl, combine tuna with half the vinaigrette and stir gently to combine.

4. Divide lettuce among four bowls. Top with tuna mixture, green beans, eggs, tomatoes, and olives; season with salt and pepper and drizzle with remaining dressing.

Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins or even teacups instead.

Directions:
1. In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar and a pinch of salt until pale, about 1 minute.

2. In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium heat until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.

3. In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.

Cook's note: Make the mousse up to a day ahead. Take heavy cream in a jar to whisk up at the party. A shaker makes cocoa powder a cinch to sprinkle.