Put cranberry
mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.
Stir the celery, 3/4 teaspoon salt, and the remaining ingredients
together in a serving bowl large enough to hold all the potatoes.
If frozen for more than one hour, let set out
in serving bowls for at lease 10 minutes before enjoying to let soften little.
When it's time to serve, top hot foods with pesto
in the serving bowl at the last minute, rather than in the skillet.
In a serving bowl pour the Asian tofu curry and garnish with coconut flakes and lime wedges and serve warm with brown rice.
To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1 tablespoon
dill in a serving bowl.