amazing curry-yogurt salad dressing (yellow globs) among leftover quinoa, cukes, corn, and salad greens. will post recipe when back in Prov...

Curry Vinaigrette from Deborah Madison's Vegetarian Cooking for Everyone:

1 garlic clove minced or pounded in a mortar
salt
2 tbs yogurt, mayonnaise, or sour cream
2 tsp curry powder
1.5 tbs fresh lemon juice
5 tbs light olive or sunflower seed oil
2 tbs finely chopped cilantro.

Mix and let stand for 15 minutes.

You will want to quintuple this recipe. If you don't finish that much, I'll eat your leftovers.