• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Serves 8

Ingredients
1 pound smoked trout, skin and pin bones removed
3/4 cup/60 ml plain non fat Greek-style yogurt
1 tablespoon/15 ml capers
5 cornichons, small diced
1 tablespoon flat leaf parsley, chopped fine
1 tablespoon dill, chopped fine
Lemon juice to taste
Salt and pepper to taste

Method

• In a large mixing bowl, flake trout into large chunks.
• Add yogurt and mix well.
• Mix in capers, cornichons, parsley and dill and mix well.
• Add lemon juice to taste and season with black pepper, if necessary add salt but be careful since trout is quite salty on its own.
• If mixture is too dry add a bit more yogurt and adjust seasoning if necessary.
• To serve, place dip in a serving bowl and serve with fresh vegetables to dip.

Nutrition Facts:
Calories 120
Total Fat g 4
Sat Fat g 1
Cholesterol mg 45
Sodium mg 75
Total Carb g 2
Dietary Fiber g 0
Sugar g 1
Protein g 18