32 ounces plain yogurt
2 large cucumbers, chopped
1 tablespoon chopped fresh dill weed
1 bunch green onions, chopped
salt to taste

1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup plain yogurt

3/4 cup frozen strawberries
1/2 orange, peeled
1/2 cup apple juice
1/4 cup vanilla yogurt
1 teaspoon finely ground almonds

1/3 cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon lemon peel
2/3 cup plain yogurt
1/3 cup butter or margarine, melted
1 egg, lightly beaten
1 egg yolk, beaten
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

4 tablespoons honey
3/4 cup unsweetened applesauce
1 cup fat-free plain yogurt
1 egg, beaten
1 lemon, juiced and zested
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

1 cup plain yogurt
1/4 cup ketchup
4 teaspoons honey
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon pepper
mixed salad greens

1 ripe tomato, peeled and quartered
2 large avocados - peeled, pitted, and sliced
1 small onion, quartered
1 green bell pepper, chopped
1/4 cup fresh lemon juice
1 quart tomato juice
1 1/4 cups plain nonfat yogurt
salt to taste
1/4 cup chopped fresh chives
cayenne pepper to taste

1 (16 ounce) package tofu
1/2 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon minced fresh ginger root

2 tablespoons unsalted butter
4 cloves garlic, minced
3 serrano peppers, seeded and minced
4 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
1/2 teaspoon salt
1 (16 ounce) can tomato sauce
1 small head cauliflower, cut into florets
2 cups half-and-half cream
1 cup frozen peas
1/4 cup chopped fresh cilantro

2 1/4 cups water
1 cup brown rice
2 tablespoons butter
1/4 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon curry powder
1 cup plain yogurt
1 teaspoon fresh lime juice
1/2 teaspoon lime zest
1 teaspoon white sugar
1 kiwi, peeled and chopped
4 ounces cooked ham, julienned
2 ounces Swiss cheese, cubed
1/3 cup cashews
1/2 cup fresh mushrooms, coarsely chopped
2 kiwis, peeled and sliced