June 2013

Marinade:
1 (16 ounce) container plain yogurt
4 sprigs fresh rosemary, leaves stripped
1/2 bunch fresh parsley, stems removed
1/2 head garlic, peeled and smashed
1 1/2 lemons, zested
1/2 (6 pound) leg of lamb
For roasting:
2 large onions, quartered
1/4 cup olive oil
3 tablespoons kosher salt
3 tablespoons ground black pepper
4 sprigs fresh rosemary, leaves stripped
1/2 bunch fresh parsley, stems removed
1/2 head garlic
1 1/2 lemons, zested

3/4 cup low-fat cottage cheese
1/4 cup plain yogurt
1/2 teaspoon lemon juice
1 packet artificial sweetener

2 English cucumbers
2 (16 ounce) containers sour cream
1 (16 ounce) container Greek yogurt
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
3/4 cup cucumber – peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips

1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
DRIZZLE:
1/4 cup confectioners’ sugar
1 teaspoon water

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
1 cup corn
3 cups vegetable stock
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 cup plain yogurt
1/2 teaspoon ground nutmeg

1 medium eggplant, cubed
1/2 cup water
1 1/2 cups plain yogurt
1 bunch green onions, chopped
1/2 bunch cilantro, finely chopped
1 teaspoon ground black pepper
salt to taste
1/4 teaspoon paprika
1 tablespoon margarine

4 bananas, sliced
1 1/4 cups Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon

1 cup strawberries
1/2 cup bananas, sliced
1/2 cup fresh raspberries
1/2 cup strawberry yogurt
1 tablespoon powdered lemonade mix
1/2 cup ice cubes
2 fluid ounces vodka
2 fluid ounces rum
2 fluid ounces whiskey, (such as Black Velvet?