A stunning, delicious sweet strawberry panzanella recipe. Bread cubes are tossed with a sweet brown sugar glaze, strawberries are mashed into a dressing, and it is all served family style.

Slabs of tofu marinated in a cumin, garlic, yogurt slather and cooked on a grill or in a grill pan or skillet.

Healthy, beautifully textured, and colorful this split yellow pea soup makes for a terrific lunch. The yellow split pea soup base is topped with a tzatziki-inspired yogurt dollop, a touch of mint, a spoonful of finely chopped black olives, and a drizzle of olive oil.

A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.

An updated, healthier version of my favorite artichoke dip recipe. Artichokes pureed with yogurt, tofu, Parmesan cheese, and garlic and baked until golden.

Healthy, quick, and satisfying this lentil soup recipe delivers layer after layer of flavor. The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron yogurt brightens each bowl.

A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not-as-nutritious counterparts.

A bejeweled platter of bulgur wheat,chili roasted tomatoes, caramelized onions, spinach, and yogurt cheese. A perfect companion for grilled kabobs.

Creamy tarragon spiked yogurt pistachio sauce combined with sweet green peas.

An easy wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen yogurt deliciousness.

Rajasthani buttermilk curry recipe from the award-winning cookbook Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid.