Roasted Garlic Paste

A wonderful basic condiment on its own, or an ingredient for other things, Roasted Garlic Paste has a surprisingly mild and friendly flavor. The sharpness that we normally expect is dramatically softened through the roasting process, and the result is pungent in a very positive sense.

3 tablespoons extra-virgin olive oil (or more)

3 medium heads garlic (about 3 ounces each)

• This recipe is very easily multiplied. Get into the habit of making multiple batches and keep this magical stuff on hand as a staple.

• This keeps well for a week or more if stored in a tightly covered container in the refrigerator.

• Be sure the surface of the Roasted Garlic Paste is covered thoroughly with a layer of olive oil during storage, as this creates an airtight seal that helps preserve the paste.

• A toaster oven works very well for roasting the garlic, so you don’t have to heat your entire large oven for just this one small item.

YIELD: ABOUT 3 ONE-TABLESPOON SERVINGS

Protein: 3 g / Saturated Fat: 2 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 10 g /
Dietary Fiber: 1 g / Calories: 186

Preheat the oven to 375°F. Line a small baking sheet with foil and pour a little olive oil (about ½ teaspoon) onto each spot where you plan to place a bulb of garlic.
Slice off just the very tips of the garlic bulbs (a fraction of a fraction of an inch), and discard. Otherwise, leave the bulbs intact and unpeeled.
Place the bulbs cut-side-up on the oiled spots. Drizzle the top of each bulb with ½ to 1 teaspoon additional oil, and place the baking sheet on the center rack of the oven.
Roast for 30 minutes, or until the bulbs feel soft when gently pressed. (Larger bulbs will take longer.) Remove the baking sheet from the oven and let it stand while the garlic cools.
When the bulbs are cool enough to handle, simply break each one into individual cloves, and squeeze out the roasted garlic pulp into a small bowl. This process will be a little sticky. It will also be highly aromatic.
Mash the pulp with a fork, adding about 1 tablespoon additional olive oil as you mix. Transfer to a clean, dry container with a tight-fitting lid, smooth out the top of the paste, and drizzle with enough additional oil to make a film that covers the entire surface. Cover and refrigerate until use.

Guacamole

Authentic guacamole is very simple to prepare—it’s just pure, ripe avocados with touches of seasoning added. Although best known as a dip for chips, guacamole is tremendously versatile, providing a substantial, colorful accompaniment to many savory dishes, especially those featuring eggs, beans, tomatoes, or cornmeal.

1 tablespoon fresh lemon or lime juice

1 large firm, ripe avocado(about 5 to 6 ounces)

Pinch of salt

Pinch of ground cumin

1 tablespoon minced red onion

2 tablespoons minced fresh tomato or tomato-based salsa

Cayenne

• This keeps for only a day or so, tightly covered and refrigerated, but is best eaten right after it’s made.

YIELD: 4 SERVINGS (ABOUT 2 TABLESPOONS PER SERVING)

Protein: 1 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 4 g /
Dietary Fiber: 3 g / Calories: 76

Place the lemon or lime juice in a medium-small bowl. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl.
Use a fork to slowly mash the avocado into the juice, adding the salt and cumin as you go.
When the avocado reaches your desired consistency (and that could well include a few lumps), stir in the onion and tomato or salsa. Add cayenne to taste. Serve right away—or soon.

Avocado “Butter”

Avocado lovers are always relieved and excited to learn that their favorite green comfort food not only is permitted on this diet, but is actually encouraged! This is a great way to make it into a simple sandwich spread or a dip for whole-grain crackers or vegetables. Just be sure the avocado you use is perfectly ripe, so it will mash effortlessly into a creamy, smooth consistency.

1 teaspoon fresh lime juice

1 small (3-ounce) avocado (or half a large one)

Salt

• If you are using only half a larger avocado for this, you can preserve the other half by leaving in the pit, and drizzling the open surface with lemon juice. Wrap it tightly in plastic wrap and store out of direct light—either at room temperature (if your kitchen is not too hot) or in the refrigerator. Use this other half on a salad within a day or so—or just make a double batch of Avocado “Butter” to begin with!

• Store in a tightly covered container in the refrigerator. It will keep up to 2 days.

YIELD: 2 SERVINGS (ABOUT 1½ TABLESPOONS PER SERVING)

Protein: 1 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 4 g /
Dietary Fiber: 3 g / Calories: 73

Pour the lime juice onto a plate.
Scoop out the avocado, directly into the lime juice.
Add a generous pinch of salt.
Mash with a fork until smooth.

Yogurt Cheese

With no fancy equipment whatsoever, you can become an artisan cheesemaker. Just drain a good deal of the liquid from any kind of yogurt, and the thickened result will be a soft and tasty homemade cheese. Simple and impressive! There are two ways to go about this low-tech process. The first approach uses a strainer, some cheesecloth, a bowl, and a bag of beans. The second method (for the many of you who don’t happen to keep a supply of cheesecloth around on any kind of regular basis) calls for nothing more elaborate than drip coffee equipment, namely, a cone and a paper filter. Really and truly. The only disadvantage to this scheme is that you can’t make a large amount at one time, because your “dripping space” is smaller. Yogurt Cheese will keep for 3 to 4 days if wrapped tightly and stored in the refrigerator.

Method One

2 cups plain nonfat yogurt

YIELD: ABOUT 1 CUP (4 SNACK-SIZE SERVINGS)

Protein: 5 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
beans works very well.) Dietary Fiber: 0 g / Calories: 50

Line a large strainer with a triple thickness of cheesecloth (cut a piece 10 inches long), and place it over a medium-size bowl.
Set the yogurt in the strainer, and fold the cheesecloth around it, wrapping it tightly, then place a weight on top. (A bag of dried beans works very well.)
Let stand for up to 24 hours, either at room temperature, or in the refrigerator, if your kitchen is very warm. About half the liquid will drain out. Tightly wrap the resulting cheese in plastic wrap, and refrigerate until use.

Method Two

1 cup plain nonfat yogurt

YIELD: ABOUT ½ CUP (2 SNACK-SIZE SERVINGS)

Protein: 5 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 0 g / Calories: 50

Place a paper filter in a large-size (No. 6) drip coffee cone, and place the cone on a large mug, small bowl, liquid measuring cup, or any vessel over which it fits securely.
Add the yogurt, then just leave it alone. No weighting is required, as the whey (yogurt liquid) will drip out on its own.
Let stand for up to 24 hours, either at room temperature, or in the refrigerator, if your kitchen is very warm. About half the liquid will drain out. Tightly wrap the resulting cheese in plastic wrap, and refrigerate until use.

Tangy Black-Bean Dip

Add this very tasty concoction to your growing list of “dump and blend” recipes that come out tasting as though they were fussed over for hours!

¼ cup tomato juice

One 15-ounce can black beans, rinsed and drained (or 1¾ cups cooked black beans)

2 tablespoons fresh lime juice

½ to 1 teaspoon minced fresh garlic (start with less; see how you like it)

¾ teaspoon ground cumin

¼ teaspoon salt (or more to taste)

¼ teaspoon red pepper flakes (or more to taste)

Optional toppings:

Hot sauce

Salsa

Minced parsley and/or cilantro

• Cooking tip: Roll the lime on the countertop, pressing it down, before you squeeze it for juice. This will maximize juice extraction!

YIELD: ABOUT 2 CUPS (8 QUARTER-CUP SERVINGS)

Protein: 3 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 3 g / Calories: 53

Place all the ingredients except the optional toppings in a blender or food processor, and puree to a thick paste.
Taste to adjust garlic, then transfer to a container with a tight-fitting lid (or put it in a decorative bowl and cover tightly with plastic wrap). Refrigerate until serving time. Serve cold, with or without toppings. Keeps up to a week, refrigerated.

Hummus

You can buy very good prepared hummus in almost any grocery store or deli these days, but it is fun (and cheaper) to make your own.

Two 15-ounce cans chickpeas, rinsed and drained (or 3½ CUPs cooked chickpeas)

6 tablespoons sesame tahini

6 tablespoons fresh lemon juice

1 teaspoon minced garlic(or more, to taste)

½ teaspoon salt (or more, to taste)

1 teaspoon ground cumin Cayenne

Extra-virgin olive oil, for the top

• This keeps for about a week if stored in a tightly covered container in the refrigerator.

YIELD: 3½ CUPS (14 QUARTERCUP SERVINGS)

Protein: 5 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 2 g /
Monounsaturated Fat: 2 g /
Dietary Fiber: 4 g / Calories: 122

Place all ingredients except the cayenne and olive oil in a blender or food processor and puree to a thick paste.
Add cayenne to taste, and correct garlic and salt to your liking. (Keep in mind that the garlic will get stronger as the hummus sits around.)
Transfer to a container with a tight-fitting lid, and smooth the top. Pour a little olive oil on top, and tilt until it coats the surface completely. Cover and refrigerate until use.

Tahini Sauce

Serve this classic Middle Eastern sauce over cooked vegetables or any main-dish protein.

5 tablespoons fresh lemon juice

¾ cup sesame tahini

½ teaspoon minced or crushed garlic (or more, to taste)

3 or 4 sprigs fresh parsley

½ teaspoon salt (or more, to taste)

About 1 cup water

Cayenne

• This keeps for weeks if stored in a tightly covered container in the refrigerator.

YIELD: ABOUT 1½ CUPS (12 TWO-TABLESPOON SERVINGS)

Protein: 3 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 4 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 1 g / Calories: 93

Combine the lemon juice, tahini, garlic, parsley, and salt in a food processor fitted with a steep blade or a blender, and whip until uniform.
Keep the machine running as you slowly drizzle in the water. When all the water is incorporated, check the consistency. If you’d like it thinner, drizzle in a little extra water.
Transfer the sauce to a bowl or container. Add cayenne to taste, and possibly add more salt or garlic, if you like. (Keep in mind that the garlic will get stronger as the Tahini Sauce sits around.) Serve at room temperature or cold.

Spiced Yogurt

Add a little Indian-style seasoning and a scattering (or even a stampede) of fresh vegetables to a bowlful of yogurt, and you have a raita—a general term, in Indian cooking, for yogurt sauces served as a cooling contrast to spicy curries. This is also a wonderful sauce for many other things (you get to choose).

1 teaspoon whole cumin seeds

2 cups plain nonfat yogurt

¼ teaspoon salt

teaspoon cayenne

Up to 1 cup minced cucumber(peeled and seeded)

Optional Additions(Amounts are flexible; the more, the merrier!):

Minced bell pepper

Minced red onion

Grated carrot

Diced ripe tomato

Minced or torn cilantro leaves

• Make this as close to serving time as possible. It keeps for only a day, or maybe two, but not longer—or at least, it doesn’t keep well longer—in a tightly covered container in the refrigerator.

YIELD: AT LEAST 2½ CUPS (OR MORE, DEPENDING ON HOW MANY EXTRA VEGETABLES YOU ADD)

Protein: 4 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: < 1 g / Calories: 45

Lightly toast the cumin seeds in a toaster oven or a small skillet over medium heat. Watch carefully to avoid burning. When the seeds give off a strong, toasty aroma, remove the pan from the heat.
Place the yogurt in a medium-size bowl, and add the whole toasted cumin seeds, along with the salt, cayenne, and cucumber—and whatever optional additional vegetables you prefer, leaving out the tomato and cilantro until the last possible minute. Mix until thoroughly blended.
Serve cold, topped with a scattering of diced tomato and minced or torn cilantro leaves, if desired.

Balsamic Glaze

Balsamic vinegar is reduced to a thick, flavorful syrup when cooked down to about two thirds of its original volume. You can drizzle this amazing stuff over more foods than you’d ever imagine—everything from roasted vegetables and grain dishes to all forms of Protein-of-Choice. It’s even great on pancakes, fruit, and frozen desserts. This might just be the most versatile one-ingredient sauce ever.

1 cup balsamic vinegar

• You don’t need to use an expensive brand of vinegar for this recipe. In fact, the ordinary, more moderately priced supermarket varieties work the best.

• Store Balsamic Glaze in a covered container in the refrigerator or at room temperature. Theoretically, it will keep forever, but undoubtedly you will use it up sooner than that. If it hardens, just zap it in a microwave for a few seconds and it will soften right up again.

YIELD: CUP (5 ONE-TABLESPOON SERVINGS) (EASILY MULTIPLIED)

Protein: < 1 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 0 g / Calories: 31

Place the vinegar in a small, nonaluminum saucepan (a shallow one, if possible) and heat to boiling. (You might want to open your kitchen windows to vent the fumes!)
Turn the heat way down, and simmer uncovered for about 30 minutes, or until the vinegar is reduced in volume by about two thirds.
Transfer to a bowl, cover tightly, and store indefinitely at room temperature.

Pomegranate-Lime Glaze

Pomegranate molasses is a delicious condiment available at Middle Eastern food shops—or in the imported-foods section of basic grocery stores. It keeps forever in your cupboard, and a little bit goes a long way. In this simple sauce (which also keeps forever, if refrigerated) pomegranate molasses is just mixed with some fresh lime juice for a stunning result. It’s good on all vegetables, grains, tofu, chicken, meat—you name it.

¼ cup pomegranate molasses

1 tablespoon plus 1 teaspoon fresh lime juice

YIELD: CUP (5 ONE TABLESPOON SERVINGS)

Protein: 0 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 0 g / Calories: 33

Combine the two ingredients in a small bowl, and mix with a spoon or a small whisk until smooth. Serve at room temperature, spooned over hot or room-temperature food.

Dark Sweet and Sour Sauce

This sauce is delicious on vegetables, and also on all protein choices, grains, and noodles. It’s a good basic sauce to include in your cooking repertoire.

1½ teaspoons cornstarch

½ cup water

1 tablespoon low-sodium soy sauce

1 tablespoon plus 1 teaspoon cider vinegar

1 tablespoon plus 1 teaspoon light-colored honey

½ teaspoon Chinese-style toasted sesame oil

1 teaspoon grated fresh ginger

1 teaspoon minced or crushed garlic

• This sauce keeps well for up to 2 weeks in a tightly covered container in the refrigerator, but will need to be stirred from the bottom and reheated gently before serving.

YIELD: ½ CUP (2 SERVINGS)

Protein: 1 g / Saturated Fat: 0 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: < 1 g /
Dietary Fiber: 0 g / Calories: 70

Place the cornstarch in a small saucepan.
Drizzle in the water, whisking until the cornstarch dissolves.
Whisk in all the remaining ingredients, then place the pot on the stove over medium heat.
Heat to the boiling point, whisking constantly. Just before the sauce boils, turn the heat down to a simmer, and keep whisking for 2 to 3 minutes, or until slightly thickened and very smooth.
Serve hot or warm over vegetables, or other savory foods.

Amazing Gravy

With only two ingredients and in just 10 minutes you can make a perfect gravy. It’s important that the broth itself be delicious, as this becomes the flavor of the gravy. So use your own best homemade, or go for one of those really good commercial brands that come unrefrigerated in 1-quart boxes. One excellent brand is Imagine, which makes a very good vegetable broth and also a No-Chicken Broth, both of them organic. (See here for more details about broth.)

2 cups delicious broth

2 tablespoons unbleached all-purpose flour

Salt (optional)

Freshly ground black pepper (optional)

• Keep this in a tightly covered jar in the refrigerator, and use as needed over the period of a week. You can also freeze it.

YIELD: 4 SERVINGS

Protein: 1 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 1 g / Calories: 22

In a medium-size saucepan, heat the broth until it is hot, but not boiling.
Place the flour in a small bowl, and ladle in enough broth to dissolve the flour (approximately ¾ cup). Use a small whisk to beat this mixture until smooth, then pour it back into the hot broth. Whisk the broth as you pour.
Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until lightly thickened. Add salt and pepper to taste, if desired.

Amazing Mushroom Gravy

Please see the notes about broth on the opposite page.

¼ pound mushrooms

1 tablespoon canola oil

Pinch of dried thyme

¼ teaspoon salt (or more, to taste)

1 teaspoon minced or crushed garlic

2 cups delicious broth

2 tablespoons unbleached all-purpose flour

Freshly ground black pepper(optional)

• Keep this in a tightly covered jar in the refrigerator and use as needed over a period of a week. You can also freeze it.

YIELD: 4 SERVINGS 4.

Protein: 2 g / Saturated Fat: < 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 2 g /
Dietary Fiber: 1 g / Calories: 61

Clean the mushrooms and, if the stems are firm and tight, leave them on. If they are soft and beginning to separate, remove and discard them. Chop the mushrooms into very small pieces, or, if you prefer, you can cut them into thin slices.
Place a medium-size saucepan over medium heat for 30 seconds. Add the oil and swirl to coat the pan. Add the mushrooms, thyme, and salt, and sauté for about 8 to 10 minutes, or until the mushrooms are reduced in size and they have expressed some juices. Stir in the garlic.
Add the broth, and heat until it is hot, but not boiling.
Place the flour in a small bowl, and ladle in enough broth to dissolve the flour (approximately ¾ cup). Use a small whisk to beat this mixture until smooth, then pour it back into the hot broth. Whisk the broth as you pour.
Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until lightly thickened. Add salt and pepper to taste, if desired.

Mollie’s Vinaigrette

Here’s your basic salad dressing, a beautiful workhorse that you can make in just seconds with only four ingredients. Please note that the fresher the garlic, the better this will taste.

½ teaspoon minced or crushed garlic

¼ teaspoon salt

3 tablespoons balsamic or sherry vinegar

½ cup plus 2 tablespoons extra-virgin olive oil

• This keeps for months, if stored in a tightly covered container in the refrigerator.

YIELD: ABOUT CUP (11 ONE-TABLESPOON SERVINGS)

Protein: 0 g / Saturated Fat: 2 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 9 g /
Dietary Fiber: 0 g / Calories: 111

Measure the garlic, salt, and vinegar into a small bowl or a jar with a tight-fitting lid.
Use a small whisk to stir until well blended.
Keep whisking as you drizzle in the oil in a steady stream. The mixture will thicken as the oil becomes incorporated.
Cover tightly, and refrigerate until use. Immediately before using, shake well or stir from the bottom.

Roasted Garlic Vinaigrette

Roasted Garlic Paste is needed for this recipe, so make it ahead of time—and keep making it! It’s a terrific staple to have on hand, and it keeps for a month or longer in the refrigerator.

1 tablespoon Roasted Garlic Paste (here)

¼ teaspoon salt

3 tablespoons balsamic or sherry vinegar

½ cup plus 2 tablespoons extra-virgin olive oil

YIELD: CUP (11 ONETABLESPOON SERVINGS

Protein: 0 g / Saturated Fat: 2 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 9 g /
Dietary Fiber: 0 g / Calories: 117

Measure the Roasted Garlic Paste, salt, and vinegar into a small bowl or a jar with a tight-fitting lid. Use a small whisk to stir until well blended.
Keep whisking as you drizzle in the oil in a steady stream. The mixture will thicken as the oil becomes incorporated.
Cover tightly, and refrigerate until use. Immediately before using, shake well or stir from the bottom.

Buttermilk Ranch Dressing

A really good alternative to that ever-popular staple, this is the cleanest version around! It keeps for a week or more, if stored in a tightly covered container in the refrigerator.

½ cup low-fat buttermilk

2 to 3 tablespoons mayonnaise(any kind)

1 teaspoon cider vinegar

½ teaspoon onion powder (or to taste)

¼ teaspoon garlic powder (or to taste)

teaspoon salt (or to taste)

Freshly ground black pepper

YIELD: A GENEROUS ½ CUP (8 ONE-TABLESPOON SERVINGS)

Protein: 1 g / Saturated Fat: < 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: < 1 g /
Dietary Fiber: 0 g / Calories: 25

Measure all ingredients except the black pepper into a small bowl or a jar with a tight-fitting lid.
Use a small whisk to mix until uniform.
Taste to adjust salt and grind in some black pepper to taste.
Cover tightly, and refrigerate until use. Immediately before using, shake well or stir from the bottom.

Honey-Mustard Dressing

In addition to its more conventional use on salads, this really good dressing doubles as a sparkling sauce on any Protein-of-Choice (here–here). Delicious and different!

2 to 3 tablespoons balsamic or sherry vinegar

2 tablespoons Dijon mustard

½ teaspoon minced or crushed garlic

teaspoon salt

2 teaspoons light-colored honey

6 tablespoons extra-virgin olive oil

• This dressing keeps for weeks—and even months—if stored in a tightly covered container in the refrigerator.

YIELD: ABOUT ½ CUP (8 ONE-TABLESPOON SERVINGS)

Protein: 0 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 8 g /
Dietary Fiber: 0 g / Calories: 110

Measure 2 tablespoons of the vinegar into a small bowl or a jar with a tight-fitting lid.
Use a small whisk to stir constantly as you add the mustard, garlic, salt, and honey.
Keep whisking as you drizzle in the oil in a steady stream. The mixture will thicken as the oil becomes incorporated.
Taste to see if you might like it a little sharper, and if so, add the additional tablespoon of vinegar.
Cover tightly, and refrigerate until use. Immediately before using, shake well or stir from the bottom.

Avocado-Yogurt Dressing

The acid from the fruit juice preserves the avocado’s lovely green color. Use this luxurious dressing for Avocado Waldorf (here) or on any sliced fruit or green leafy salad.

¼ cup orange juice (fresh-squeezed, if possible)

1 tablespoon fresh lemon juice

1 small (3-ounce) avocado—or half a larger one, perfectly ripe

½ cup plain nonfat yogurt

1 tablespoon light-colored honey (possibly a little more)

Pinch of salt

Up to ½ teaspoon grated lemon zest or orange zest (optional)

• This dressing will keep for about 3 days in a tightly covered container in the refrigerator.

YIELD: ¾ CUP

Protein: 1 g / Saturated Fat: 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: < 1 g /
Dietary Fiber: 1 g / Calories: 25

Combine the orange juice and lemon juice in a medium-size shallow bowl.
Scoop out the avocado and add it to the juice. Mash with a fork until very smooth.
Use a small whisk to beat in the yogurt and honey.
Add salt to taste, and some citrus zest, if you like. Stir and transfer to a container with a tight-fitting lid. Chill until serving time.

SAUCES, SALAD DRESSINGS, AND DIPS

Roasted Garlic Paste

Guacamole

Avocado “Butter”

Yogurt Cheese

Tangy Black-Bean Dip

Hummus

Tahini Sauce

Spiced Yogurt

Balsamic Glaze

Pomegranate-Lime Glaze

Sesame-Mustard Glaze

Dark Sweet and Sour Sauce

Amazing Gravy

Amazing Mushroom Gravy

Mollie’s Vinaigrette

Roasted Garlic Vinaigrette

Buttermilk Ranch Dressing

Creamy Balsamic Dressing

Honey-Mustard Dressing

Avocado-Yogurt Dressing