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Recipes

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Juice of 2 lemons

1-2 cups plain whole-milk yogurt

3-4 cups cold water

Salt

Cherry tomato or sprigs of dill, for garnish

In a food processor or blender, puree the cucumbers and avocados just until smooth. (If using a blender or small food processor, puree in batches.) Add the garlic, scallions, cilantro and lemon juice and pulse just to combine. Add 1 cup of the yogurt and enough water to adjust the texture, which should be thinner than pea soup. With the motor running, keep adding yogurt and water, pulsing the food processor to mix as needed, adding salt to taste, until the desired volume and consistency is achieved. (It's okay to make this in batches.) Cover and refrigerate for up to 1 week.

To serve, divide among individual bowls and garnish each with a thin slice of cherry tomato seated on a thin slice of cucumber or with a sprig of dill on top.

Per serving: 226 calories, 4 g protein, 13 g carbohydrates, 20 g fat, 4 mg cholesterol, 3 g saturated fat, 65 mg sodium, 6 g dietary fiber

Recipe tested by Tracy Dahl; e-mail questions tohttp://food@washpost.com Braised Breast of Chicken

With Demi-Glace Sauce

8 servings

Here, the chicken takes on a decidedly meaty quality. Bremer says he prefers the color and richness of the veal demi-glace sauce when he uses dried lime. He likes to serve this with carrot puree (recipe follows). Adapted from a recipe Bremer learned from Henri-Etienne Levy.

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