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Traditional Mediterranean tzatziki sauce is perfect for dipping low-carb non-starchy vegetables. It can also be used as a topping on salads, sandwiches or wraps.

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

Author Robyn Webb says, "Quinoa is not the usual grain in risotto, but this protein-packed, tiny grain cooks quickly and results in a wonderfully fragrant risotto-like dish."

Never cooked with beets before? This quick and easy recipe is a great place to start. The roasted beets, arugula and feta make a delicious combination of flavors!

Chef's Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.

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