When tomatoes are at their seasonal best, this simple salad showcases all their glory. For interest, use different colours of tomatoes, such as red, green (such as zebras), yellow and orange.
Crunchy fennel and bright green Shanghai bok choy come together in this tangy slaw. You can eat it right away, but it tastes best after it has chilled for a while.
Using cooked and crumbled bacon, available in jars and packages, cuts at least 10 minutes of cooking time. Bagged lettuces and greens require no washing, and salmon is quick to cook.
Dress up green beans for Easter with colourful peppers and a herby vinaigrette. Once the vegetables are prepared, it's only a quick toss in the pan to finish this salad.
All the ingredients become meltingly tender as they cook together in the oven. This makes a superb side dish for grilled sausage or a big green salad and some crusty bread.
Sweet golden onions and fresh herbs jazz up plain eggs for dinner. Serve with a simple green salad and a loaf of great crusty bread for an easy dinner any night.
The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.
This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.
To spice up the beef, add about 1/4-1/2 tsp of cayenne for some heat. If you're not a fan of beef, ground lamb will taste just as delicious. Be sure to add sliced green chilies for an extra boost of flavour.
Kabobs pair nicely with rice, noodles and new potatoes. To vary the flavours, you can replace the green pepper with 12 small cremini or white mushrooms or 1 zucchini, cut into 12 pieces.
