1. Line a strainer with 2 layers of cheesecloth and place it over a bowl. Add the yogurt. Gather the sides of the cheesecloth and twist the top to close. Let the yogurt drain at room temperature for 3 hours.
2. Peel and cut the cucumber in half lengthwise. Coarsely chop 1 half and shred the remaining half. Place the chopped cucumber, garlic, and drained yogurt in a food processor or blender. Pulse until smooth.
3. Meanwhile, place the walnuts and olive oil in a nonstick skillet over medium-high heat. Stir until the walnuts' fragrance permeates the air, stirring constantly. Do not burn. Remove from heat and stir into the yogurt mixture along with the reserved shredded cucumber, scallions, dill, salt (if using), and pepper to taste. Transfer to serving bowl. (Best if made at least 1 hour ahead to allow flavors to combine.)
4. Serve with crudités, allowing 6-7 cut-up fresh vegetable pieces per 1 vegetable (1/3 carbohydrate) serving.

1. Remove all visible fat from the chicken breasts, rinse, and pat dry. Cut breasts halves into quarters.
2. In a 6-quart soup pot, combine chicken breasts, onion, celery, garlic, and broth. Bring to a boil over medium-high heat. Skim off and discard any foam that rises to the surface. Add the thyme, parsley, and bay leaf. Lower heat, cover, and simmer for about 45 minutes, stirring occasionally to keep broth clear.
3. Finely shred the chicken onto a plate and set aside.
4. Strain the broth through a fine sieve and discard the solids. Return the strained broth to the pot and add the remaining ingredients except chopped parsley. Simmer, uncovered, for 5 minutes. Add the shredded chicken to the pot and continue to simmer for another 5 minutes, until chicken is heated through.
5. Serve piping hot, sprinkled with chopped parsley (if using).

1. Place flour in a cast-iron skillet and cook over medium heat, stirring constantly with a wire whisk, until flour is browned, about 20 minutes. Remove from heat and set aside.
2. Lightly coat a Dutch oven with cooking spray. Set over medium heat and add the onion, bell pepper, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
3. Add the okra and tomatoes. Simmer for 5 minutes. Add the water, clam juice, Creole seasoning, and bay leaves. Bring the mixture to a boil. Gradually whisk in browned flour. Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
4. Add the shrimp and cook 5 to 8 minutes, until shrimp are cooked through. Cut to test. Stir in hot sauce. Serve piping hot, spooning 1/4 cup of hot rice at one side of each serving and sprinkling with some of the scallions.

1. Lightly coat a Dutch oven with cooking spray. Add onion and place over medium heat. Sauté for 4 minutes, until limp. Sprinkle with turmeric, cumin, and pepper. Lower heat and do not disturb for 1 minute.
2. Stir in garlic, chiles, water, chicken broth, lentils, tomatoes and their juice, and cilantro. Bring to a boil, reduce heat, cover, and simmer for about 1 hour, until lentils are tender. Taste and add salt (if using).
3. Serve piping hot, adding a dollop of 1 teaspoon sour cream and a sprinkling of chopped cilantro (if using) to the top of each serving.

1. Preheat oven to 350°F. Lightly coat the bottom and sides of a 10-inch round cake pan. Position the oven rack in the middle of the oven. Place the margarine, brown sugar, and rum in the prepared pan and place in the oven until margarine and sugar melt, about 8 minutes. Mix well.
2. Arrange the pineapple slices over the sugar mixture, cutting some in thirds to fill in the gaps between whole slices. Set aside.
3. In a small saucepan, warm the milk. Remove from heat and add 1 teaspoon granulated sugar and the yeast, stirring until yeast is dissolved.
4. In a large bowl, beat together the egg yolks and remaining 5 tablespoons sugar until mixture is pale yellow. Add vanilla; mix well. Sift polenta into egg mixture, stirring constantly. Add the yeast mixture and mix well.
5. Beat all 4 egg whites with cream of tartar until the whites form stiff peaks. Stir one-third of the egg whites into the polenta mixture. Carefully fold in remaining egg whites. Pour batter over pineapple layer and smooth top.
6. Bake for 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Cool cake in its pan on a wire rack for 15 minutes, then invert out onto a serving plate. If any of the brown sugar mixture remains in the cake pan, carefully remove with a small spoon and patch into cake as necessary.
7. Serve cake warm. If using, top each serving with a dollop of topping.

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