<http://schema.org/recipeInstructions>
" Peel off a strip of skin around each  potato. In 2-quart saucepan, heat 4 cups water to boiling over high heat. Add red potatoes, cover, and cook 12 minutes or until tender. Meanwhile, in 4-quart saucepan, heat an additional 8 cups water to boiling. Using a strainer, blanch the green and wax beans in boiling water 4 minutes, remove, and drop into bowl of ice water to cool and to stop cooking process. In same boiling water, blanch asparagus 5 minutes, and add to ice water as well. When the potatoes are done, drain and set aside to cool. In strainer, blanch broccoli, cauliflower, and pea pods separately 2 minutes each; remove from boiling water and add to ice water. Drain vegetables. Peel carrots and trim off all but 2 inches of their green tops. Blanch carrots in boiling water 3 minutes, drain and cool. Prepare Curried Yogurt Dip: In small bowl, combine 1 cup low-fat plain yogurt, 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon sugar, 2 teaspoons cider vinegar, 1 teaspoon lemon juice, and 1/8 teaspoon salt. Spoon into serving bowl. If desired, sprinkle top with 1/4 teaspoon cumin seeds, coarsely crushed, or paprika. Arrange vegetables on a serving dish and serve with Curried Yogurt Dip."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1583/crisp-vegetables-curried-yogurt-3700/>