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1 cup bulgur wheat
2 cups hot water
2 apples – peeled, cored and diced
1/2 cup chopped pitted dates (optional)
4 green onions, chopped
3 cups chopped romaine lettuce
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons plain yogurt
1 tablespoon honey
salt and pepper to taste
1 cup diced Muenster cheese
2 cups toasted slivered almonds

1 cup plain yogurt
1/2 cup water
1/2 cup milk
1 teaspoon ground cumin
1 teaspoon chopped cilantro leaves
2/3 teaspoon salt
1 pinch black pepper

1 banana, frozen and chunked
1 cup frozen raspberries
3/4 cup orange juice
1/4 cup vanilla yogurt

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup dried currants
1/4 cup raisins
1 tablespoon confectioners’ sugar
1 tablespoon butter, melted (optional)

3 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
1 egg
1 1/3 cups fat-free plain yogurt
1/3 cup canola oil
2 cups shredded zucchini, patted dry
4 teaspoons vanilla extract, divided
1 tablespoon dry bread crumbs
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup confectioners’ sugar
2 teaspoons fat free milk