1. Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey.
2. Place the cheese in a medium size bowl. Add the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week.
3. Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each and garnish with chives.

1. Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4 of an hour. Slide the fish into the poacher and add boiling water just to cover the fish. Cover the poacher and barely simmer until the fish is cooked, about 13 minutes per inch of thickness. Add the shrimp in the last few minutes and poach until done. Remove from heat and cool salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.
2. Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
3. To make the herb sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. Makes 1 1/3 cups (312 ml) sauce.

1. Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate.
2. Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.
3. Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.
4. To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.
5. To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.

Select fresh fruit and use this as a second center piece for desert. The beginning of September brings apples as well as melons so you can have an excellent selection of textures and colors. Add skim milk cheeses which are now available in Swiss, Cheddar, Goat, Feta, Munster, and others.

1. Combine the wine, water, sugar substitute and cinnamon stick in a sauce pan. Simmer for 15 minutes. Cool.
2. Macerate the pitted cherries in the cooled liquid for 2 hours. Drain.
3. Divide the cherries between 8 dessert cups and top with 1/4 cup vanilla yogurt.

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