Simple and satisfying! Zucchini walnut dip

1. Steam zucchini on the stove top for 7-8 minutes, or until cooked through

2. Place oil, onion, yogurt, lemon juice, garlic, paprika, salt, and walnuts along with the zucchini in the work bowl of a food processor or blender and process until evenly ground but still a little chunky.

1. Combine salad vegetables in a large mixing bowl. Cover and refrigerate until ready to serve.

2. Combine all dressing ingredients and whisk until thoroughly combined. Taste for seasoning and add lemon juice or curry powder if desired. Salt and pepper to taste. Refrigerate until ready to serve.

3. Immediately before serving, add just enough dressing to coat salad vegetables on a serving platter or divide among individual serving dishes. Serve additional dressing on the side.

Variation: Sprinkle salad with chopped toasted cashews or almonds, cilantro, or sulfite-free dried fruit such as apricots or golden raisins, or a combination of all three. Dressing can also be used as a dip for crudités.

1. Preheat oven to 400 degrees F

2. Butter 8 (6-ounce) or 6 (8-ounce) individual ramekins. Coat with the 3 tablespoons of Parmesan and shake out any excess.

3. Place the 2 1/2 tablespoons of butter and the flower in a medium-size heavy saucepan over medium heat. Cook, stirring constantly, until it begins to bubble. Remove from heat, let cool a few seconds, and then add hot milk all at once, whisking vigorously to blend.

4. Return to heat, whisking constantly, and bring to a simmer, cooking until mixture is fairly thick, about 3 minutes.

5. Whisk in the paprika, nutmeg, salt, pepper, basil and thyme, and remove from heat.

6. Whisk in egg yolks one at a time. Set aside.

7. Whisk one-quarter of the egg whites into the cooked mixture. Fold the remaining three-quarters of the whites in rapidly, but delicately, and add in the remaining ½ cup Parmesan as you fold.

8. Pour batter into the prepared ramekin dishes.

9. Place ramekins on a sheet tray before placing in the oven. Reduce oven temperature to 375 degrees. Bake 20 minutes or until souffles have puffed and tops are browned. Serve immediately.