Yogurt

8 ounces plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh dill
3 cloves pressed garlic

2 medium eggplant
1 1/2 cups plain yogurt
1 small onion, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 serrano pepper, seeded, finely chopped
2 tablespoons chopped cilantro

1/4 cup plain yogurt
1/2 teaspoon salt-free herb seasoning blend
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
2 bone-in chicken breast halves

1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) container sour cream
1/2 cup yogurt

1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 (4 inch) cinnamon stick
salt and pepper to taste
1 pound butternut squash – peeled, seeded, and cut into 2-inch cubes
4 large red potatoes, cut into 2-inch cubes
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can canned diced tomatoes with their juice
1 cup pitted, brine-cured green olives
1/2 teaspoon lemon zest
1 3/4 cups water
1 (10 ounce) box uncooked couscous
6 tablespoons plain yogurt
6 tablespoons chopped fresh cilantro

1/4 cup canola oil
1/4 cup water
1 teaspoon salt
1 cup tapioca starch
1 egg
1/3 cup plain yogurt
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese