My recipe for Tropical Yogurt Sauce can be used for dunking fruit skewers, crowning mixed fruit bowls or berry crumbles, or slathering plain cake or cookies—every use is lip-smacking good!

If you like salsa, then I bet you’ll love my Tomato-Carrot Relish, designed like a good chunky dip or topping. You can season it highly for piquancy or lowly for sweetness— whatever your tastes prefer.

This recipe for My Egg Lemon Soup is based on my love affair with Greek Avgolemono Soup, a fairly common and popular mélange of fragrant, seemingly rich and silky chicken soup with rice, enhanced by an egg-lemon sauce.

Just four easy steps. Uh huh! That’s all it takes for a great cup of cocoa to warm your inners on cold wintery days. If you’re blessed with warm weather during the winter months, my Mexican Cocoa would still taste great outside—on a deck or by an open fire.

Rice Pudding with Pears and Almonds provides a delicious and nutritious ending to a meal, or on its own as a snack, breakfast or brunch addition! Want a still healthier version? Then substitute cooked brown rice for Italian Arborio for a wholesome mouthful! Pears and almonds are particularly fitting for fall. You can swap for apples and walnuts if this combination suits you!

Roasting beets brings out their earthiness; spices add character, and a touch of half-and-half l(or plant-based equivalent) lends creaminess. Cooked shredded beef or roasted garbanzos (vegetarian version) can transform this recipe for Roasted Beet Soup into an entrée.