Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. “I make this no-fuss dish at least once a month,” she writes. “It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too.”
In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.
For a succulent side dish, Marion Karlin of Waterloo, Iowa suggests her nicely herbed and spiced rice. Onions, mint, dill and lemon all accent the tender grain, while the flecks of green dress it up a bit.