Lourdes Castro, renowned Cuban chef, dietitian, cook book author and professor, recently developed appetizing recipes that showcase fall flavors, Latin spice and the malleability and adaptability of Greek yogurt.

Chef Lourdes appeared at the Chobani Café in New York City on October 20 to unveil new recipes, which use Latin inspiration and Greek yogurt in the creation of sweet and savory dishes.

Greek yogurt can be used as an alternative to mayonnaise, buttermilk, sour cream, heavy cream and butter, enlivening chicken salad, salsa, crab cakes, coleslaw, pancakes, fried chicken, waffles, cheesecake, guacamole, alfredo sauce, cookies and much more. It's also a flavor carrier, and it can highlight seasonal produce, spices, nuts, honey and other ingredients -- whether to create indulgent or healthy snacks.

"Half of me is a chef, I'm a cookbook author... I write really delicious recipes and I've been published in Latin-inspired cookbooks," chef Lourdes told a group of onlookers at the food demonstration on Oct. 20.

"But, the other half of me is a registered dietician, and I'm a professor at NYU, teaching in the food studies department. Not only is preparing delicious food huge for the chef side of me, but also making sure that the ingredients are wholesome and healthy at the same time is also important. ...My recipes are Latin-inspired. I am of Cuban-descent, I was born to Cuban parents, [but] these recipes go through the Latin pantry; it's not from one country in particular."

Chef Lourdes prepared three dishes, beginning with a yogurt and garlic-marinated pork loin. The recipe involves mixing six cloves of minced garlic with yogurt, which is then slathered over the pork tenderloin. The meat is placed in plastic wrap, stored in the refrigerator for an hour or overnight, and then cooked at 400 degrees. Honey is later drizzled over the top and it's placed in the oven broiler for caramelizing and browning. As an alternative to pork, turkey breast, fish filet or eggplant make welcomed substitutes.

The chipotle mashed potatoes recipe was prepared after the pork loin, and it was created with russet potatoes, plain yogurt, chipotle powder and salt. Whipped to perfection, the smoky and creamy mashed potatoes are a healthier form of mashed potatoes, which are normally prepared with butter, heavy cream, cheese and/or sour cream.

Finally, Chef Lourdes prepared an pumpkin pound cake, using all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, butter, sugar, eggs, vanilla extract, canned pumpkin puree and blended plain yogurt. Baked in a 9-inch by 5-inch pan, the recipe serves 8-10 people. Topping the pumpkin pound cake with a dollop of plain or flavored yogurt draws out the rich flavors of the moist dessert.

There's a long list of Latin-inspired recipes that can be made with the use of yogurt, including arroz con pollo; grilled chicken with creamy avocado salsita; cilantro sauce, Mexican corn; grapefruit, mango and avocado salad; three-layer Mexican dip; and guava empanadas.

Check out Chef Lourdes' recipes below:

GREEK YOGURT & GARLIC ROASTED PORK LOIN

INGREDIENTS:
6 garlic cloves­
1 t salt, plus more to taste
1 cup plain Greek Yogurt
1-3 1/2 pound pork loin, boneless and trimmed
Black pepper, to taste‑2-3 tablespoons honey

­STEP 1: Place the garlic and teaspoon of salt in a mortar and pestle and mash until the garlic has turned into a paste. Alternatively, finely chop the garlic with the salt until the garlic begins to break down and turns into a chunky paste. Combine the garlic paste with the yogurt and stir until well blended.

­STEP 2: Slather the yogurt all over the pork tenderloin. Tightly wrap the marinated pork in plastic wrap, place in the refrigerator, and allow to marinate for at least one hour but preferably overnight.

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STEP 3: Preheat oven to 400°F. Remove the pork from the refrigerator. Gently remove any excess yogurt marinade and season the pork liberally with salt and black pepper. Place the pork on a roasting pan and place in the oven. Roast until an instant read thermometer registers 140°F, approximately one hour.

­STEP 4: Remove the pork from the oven and drizzle evenly with honey. Turn on the oven broiler and place the pork under it until the top layer of the pork caramelizes and turns dark golden brown.

­STEP 5: Remove the pork loin from the oven and allow to rest for 15 minutes. To serve, cut the pork loin into 3/4-inch slices and transfer to a serving platter.

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CHIPOTLE MASHED POTATOES

INGREDIENTS:
2 pounds russet potatoes, peeled
1 cup plain Greek Yogurt
½ t chipotle powder
¾ t salt

­STEP 1: Cut the potatoes into 1-inch pieces and place them in a large pot. Cover the potatoes with cold water and season liberally with salt.

Bring the water to a boil, lower to simmer, and cook until the potatoes are fork tender, about 12-15 minutes.

STEP 2: Meanwhile place the yogurt, chipotle powder, and salt in a small bowl and stir until well blended. Set aside.

STEP 3: As soon as the potatoes are tender, drain them and place in a large bowl. Using a potato masher, mash the potatoes until very few lumps remain. Fold in the chipotle yogurt mixture and keep folding until the potatoes are creamy.

STEP 4: Taste for seasoning and serve warm.

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PUMPKIN POUND CAKE

INGREDIENTS:
1 ½ c all-purpose flour
¼ t baking powder
½ t baking soda
¼ t kosher salt
1 t ground cinnamon

­STEP 1: Preheat the oven to 350°F. Grease a 9-inch by 5-inch loaf pan with butter and set aside.­

STEP 2: Place the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium size bowl and stir until well blended. Set aside.

STEP 3: Place the butter and sugar in a bowl, and using an electric mixer, mix until the ingredients are well blended. Add the eggs and vanilla and beat until the mixture is light and fluffy, about three minutes.

STEP 4: Add the yogurt and pumpkin puree to the egg mixture and blend well. Slowly add the flour mixture to the batter.

STEP 5: Pour the pumpkin batter into the prepare loaf pan and smooth the top. Bake for approximately 45 minutes. The pound cake is ready when a cake tester or toothpick comes out clean.

STEP 6: Serve the pumpkin pound cake plain or with a dollop of your favorite flavored Greek yogurt.