Mindblown: a blog about philosophy.

1 cup fat-free plain yogurt1/3 cup reduced-fat mayonnaise1/3 cup honey1/4 cup Dijon mustard2 tablespoons prepared mustard4 1/2 tablespoons white wine vinegar or cider vinegar

5 tablespoons olive oil, divided1 tablespoon lemon juice2 teaspoons red wine vinegar2 teaspoons sugar1 teaspoon Dijon mustard1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper1 garlic clove, minced3 cups water1 cup dried lentils, rinsed1 bay leaf1 large tomato, diced1/2 cup minced fresh parsley2 green onions, sliced

2 tablespoons olive oil1 onion, chopped1 whole head garlic, peeled and chopped2 cups sliced fresh mushrooms1/2 cup chopped fresh basil leaves, or to taste1 (28 ounce) can whole peeled tomatoes1 (15 ounce) can tomato sauce1 (6 ounce) can tomato paste3/4 cup Merlot wine2 teaspoons salt1 teaspoon ground black pepper2 teaspoons dried oregano1/4 cup white sugar

1 1/2 cups fresh broccoli florets1/2 cup fresh cauliflowerets1/2 cup sliced carrots1/4 cup water1 cup cubed cooked chicken6 cherry tomatoes, halvedDRESSING:2/3 cup vegetable oil1/3 cup red wine vinegar2 teaspoons honey1 teaspoon minced fresh basil1/2 teaspoon salt1/4 teaspoon pepper