Combine the cucumber, yogurt, garlic, lemon, mint and dill.  Season to taste with the salt and pepper.  Stir in the walnuts.  Serve with warmed pita.

1. Boil the pasta in salted water, drain.
2. Fry the bacon until crisp and drain on paper towel.
3. Meanwhile combine the remaining ingredients in a food processor and blend, leaving some texture.
4. Toss the sauce with the pasta and check the seasoning.  Sprinkle in the bacon.
5. Serve.

1. Preheat the oven to 350 F.  Grease an 8" square cake pan.
2. Combine the flour, soda, white sugar, and salt together in a large bowl.
3. Melt 1 oz of chocolate in the microwave and then stir it into the flour mixture.
4. Pour the vinegar into a half cup measure and then top it up with milk.  Pour this into the flour.
5. Blend in the walnuts, and the butter.  Pour into the prepared pan.
6. Sprinkle with the brown sugar.
7. Combine the 2 oz remaining chocolate with the boiling water.  Stir to melt.
8. Pour over the batter.
9. Bake for 40 to 45 minutes.
10. Serve with the ice cream.

1. Preheat the oven to 375 F.  Lay parchment paper on a large baking sheet.
2. Cream the butter with the sugars.  Stir in the vanilla and the egg.
3. Mix in the flour, soda, and salt.  Blend well.
4. Fold in the nuts and chocolate chips.  Drop by large spoonfuls on the parchment paper.
5. Bake for about 12 minutes.  Serve.

1. Preheat the oven to 350 F.
2. Cream 1 tbsp of butter with 1/2 cup of sugar.  Stir in the milk, flour, salt, and baking powder.
3. Blend in 2 tbsp of cocoa.  Mix well.
4. Grease a 9 by 9" cake pan.  Pour the batter in.
5. Sprinke with the walnuts.
6. Combine in a medium bowl, 1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup cocoa.
7. Sprinkle the sugar mixture over the nuts.
8. Pour the boiling water on top.
9. Bake for 30 to 40 minutes.
10. Serve with the vanilla ice cream.

1. Preheat the oven to 400 F.
2. Grease 6 jumbo muffin cups.
3. In a large mixing bowl, combine the flour, sugar, cocoa, baking power, and salt.
4. Stir in the walnuts, egg, milk, and oil.
5. Pour evenly into the cups.
6. Bake for around 20 minutes.
7. Serve.

1. Beat first 3 ingredients in large bowl until light and fluffy.
2. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended.
3. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
4. Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
5. Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes.
6. Serve with milk.

1. Pre-heat the oven to 375 F. Spread the nuts on a baking sheet and toast about 5 minutes.
2. Whisk the olive oil with the vinegar, garlic.  Season with salt and pepper to taste.
3. Arrange the endive leaves on a large plate or individual plates.  Sprinkle on nuts.
4. Shake the dressing over the leaves.
5. Serve.