1. Chop cucumber finely and put into a medium size serving bowl.
2. Chop coriander, mint, and chili and add into the bowl.
3. Beat the yogurt and add into the bowl.
4. Add cumin powder, black pepper powder and salt.
5. Mix well and garnish with chopped coriander.
6. Chill until ready to serve.

1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
2. Puree until all ingredients are incorporated together. Serve.

1. Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
2. Place all ingredients in the container of a food processor. Process until smooth. Add [q:1/4] cup water, as needed, to achieve a medium-thick consistency.
3. Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

1. Combine cream cheese, sour cream, sugar, cinnamon and vanilla in a medium bowl.
2. Stir until completely smooth.
3. Refrigerate for 15-30 minutes.
4. Serve with fresh fruit

1. Preheat oven to 400°. Peel away any extra outer papery white layers. Leave white layers of the individual garlic cloves intact and keep each individual clove attached to the garlic head.
2. Cut off top [q:1/2] inch of garlic head to expose tops of cloves.
3. Place garlic head on large square of aluminum foil. Pour a drizzle of olive oil over top of exposed cloves, making sure each clove is properly coated. Wrap aluminum foil around garlic head to cover completely. Place on baking sheet.
4. Roast for 30 to 35 minutes, until cloves are soft when pressed with a fork. Allow garlic to cool.
5. Using your fingers or a cocktail fork, pull or squeeze the roasted garlic cloves from their individual skins. Mash with a fork and spread on toasted bread or use as a topping for baked potatoes.

Roast Peppers:

1. Turn broiler on high.
2. Place peppers on a baking sheet and roast until the skin turns dark, rotate and continue to roast until the skin turns dark and appears burnt.
3. Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.)
4. Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp.

Assemble Ingredients:

1. Place all ingredients in a food processor and blend until smooth.
2. Serve as a sandwich spread and layer with fresh vegetables or serve as a dip with chips or veggies

1. Place all ingredients into a blender.
2. Blend until smooth.
3. Serve with chips, pita slices or veggies.