Tomato Salad with Guacamole DressingBy wpWarm Potato and Green Bean Salad with Summer SavoryBy wpToasted Lentil WafersBy wpSavory Rice with Peas and CashewsBy wpNotes: At least 3 hours or up to 2 days ahead, in a 3- to 4-quart pan, combine 2 1/2 cups rinsed and drained basmati or long-grain white rice and 4 1/2 cups water. Bring to a boil over high heat. Reduce heat and simmer, uncovered, until most of the water is absorbed, 6 to 8 minutes. Cover and cook over low heat until rice is tender to bite, 8 to 10 minutes more. Pour rice onto a tray and let cool, then cover and chill until cold. To use, break grains apart with your fingers.Artichoke TapenadeBy wpThe Other SlawBy wpJane Roush took a fresh look at an old-fashioned vegetable from her garden, kohlrabi, and came up with this crunchy slaw. You can also use broccoli stems, which taste much like kohlrabi.Tandoori MasalaBy wpLong Beans and NoodlesBy wpGarlic Flank SteakBy wpIn the opinion of Sunset reader Cathy Herholdt, "you can never use too much garlic in this marinade." But we suggest starting with the amount that follows. For convenience, Herholdt freezes steaks individually in the marinade, thawing the package overnight in the refrigerator.