Yogurt

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

The warming spices of chai flavor this fruity smoothie.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.