1.   Arrange the tomatoes and melon wedges Decoratively on the couscous and accompany with a lemon wedge.

2.   Run lemon wedges or fresh mint leaves through garbage disposal to kill odors.

3.   Serve each trout on a bed of finely shredded lettuce, garnished with a lemon wedge.

4.   Garnish with lemon wedges.

5.   Arrange slices on a platter, overlapping in a spiral pattern, and garnish with lemon wedges.

6.   A lemon wedge and sprig of mint make nice additions, though I prefer mine straight up.

7.   Accompany with lemon wedges and a dollop of storebought aioli.

8.   Carve and serve with the potatoes and lemon wedges.

9.   Chef Paul Bertolli of Oliveto in Oakland serves his breaded lamb chops with lemon wedges, but not just as a garnish.

10.   Cut into wedges and serve immediately with lemon wedges.