Yogurt

This homespun loaf cake evokes the nut tree-covered hills of Avellino and the lemon-scented Amalfi coast. The cake batter is primarily ground raw nuts, generously flavored with lemon zest. The latter gives the finished cake a pronounced citrus flavor that pairs well with the orange salad.

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

If plums aren't available, pears are an easy alternative. And with calories this low, go ahead—indulge in seconds!

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.

Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic planned.

An Indian-spiced burger that's balanced by a cooling raita (yogurt sauce).

The yogurt helps make this moist cake especially tender. Great for brunch or tea.

This refreshing soup makes a great first course for a summer dinner party.

Depending on the flavors and types of tea your kids like, feel free to experiment.

Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

This frozen treat is low in calories and fat. You can top it with mango and crystallized ginger, if desired. If freezing overnight, thaw briefly in the microwave, stopping to stir, or let the frozen yogurt stand at room temperature for 15 minutes before serving.

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Make a simple herb oil to brush over the flatbreads as soon as they come out of the skillet. Just mix 1/4 cup olive oil, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon ground coriander. Or serve with raita .