1 tablespoon Real California butter

1 large onion, chopped

1 tablespoon firmly packed brown sugar

4 cups fresh or frozen corn kernels

1 can (14 oz.) reduced-sodium chicken broth

1/8 teaspoon black pepper

Glazed Red Peppers (recipe below)

1 1/2 pounds carrots, peeled and cut into 1-inch pieces

1 tablespoon vegetable oil

8 cups Real California 1% milk

Zest of 3 limes, removed in large strips with vegetable peeler

4 tablespoons Real California butter

1 tablespoon curry powder

1 large onion, thinly sliced

2 tablespoons white rice

Salt and freshly ground white pepper

3 cups Real California 1% milk

3 cups reduced-sodium chicken broth

1 cup peeled and diced russet potato

6 scallions, whites only, sliced thin

12 large fresh mint leaves

4 cups shelled fresh or frozen sweet peas

Salt and freshly ground white pepper

1/2 cup non-fat Real California sour cream or Greek-style yogurt

Serves 6-8

Ingredients:

2 ¼ cups plain real California yogurt

½ cup Crème Fraiche

1 ¼ pound English cucumbers, trimmed, peeled, cut into 1-inch pieces.

4 cups washed spinach

2 garlic cloves, minced

1 ½ teaspoons Salt

1 tablespoon lemon juice

1½ teaspoons ground cumin

2 tablespoons fresh dill

½ teaspoon toasted caraway Seeds

Dill-Cucumber Salad

2 each cucumber, thinly sliced

1 tablespoon salt

Servings: 1

Ingredients:
2/3 cup nonfat or low-fat California cottage cheese
1 tablespoon chopped, pitted Kalamata olives
1/4 cup chopped fresh spinach
2" piece of English cucumber, cut into 1/4-inch cubes (plus slices for garnish)
Salt and freshly ground black pepper