A family favorite, chicken paprikash is a creamy Hungarian stew that my granny excelled at preparing. Her chicken was moist and delicate, so be gentle when cooking your bird and never let the pot come to a full boil!

Butternut squash has a naturally, creamy consistency that blends into a thick and hearty soup without adding excess fat or cream. Make it fun for kids by topping it with plain, unbuttered popcorn!

Powered sugar coat these cookies baked with walnuts. Instead of white flour, I use whole grain flour, for a healthier twist. If you happen to have peanuts in the kitchen, they work just as well in place of walnuts.

Frozen cherries are a great fruit to keep on hand for snacks and quick desserts! Ideal for smoothies, cherries are naturally sweet, the frozen whole black cherries are fairly inexpensive, and store for months in your freezer. If you use fresh cherries, chill before serving.

A favorite for Sunday brunch but don’t forget the fresh horseradish. It really makes this classic special!

In the spring, my husband and I both crave asparagus. Oddly enough, both of our hometowns were famous for asparagus growing at one point in history. This soup looks just like cream of asparagus and feels rich on the taste buds but is in fact really light on the hips!

I call this tasty drink “Charlie’s” Chai named after my former staff photographer. Charlie’s face lit up when I offer to prepare a batch during a long day of shooting. Chai is a hot tea beverage that comes from India, deliciously sweet and spicy. Its rich flavor is a great substitute for coffee addicts trying to kick the habit! If you want to have a cup each morning, brew triple the batch and store in an air-tight container in the fridge for up to one week.

Nothing is more fragrant than homemade Indian food cooked with healthy spices! If you can’t find Garam Masala, substitute with your favorite curry powder.

I’m always looking for a quick, protein-packed lunch when I’m on the run. Skip your office or school cafeteria food and stuff this healthy salad in a whole wheat pita and add sprouts.

Soup fights hunger because it’s filling and low in calories. This is the perfect summer/spring soup made in a blender. Fresh and light, gazpacho can be packed for lunch in a thermos, for an impromptu picnic or even for a day on the beach. Add cooked shrimp to round it out for a fast, late-night dinner when you don’t have time to cook.