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Recipes - Appetizers

Spicy nuts
By The Life Time Training Team
Curb your cravings and maintain your energy until your next meal by snacking on these mixed nuts. 
Chocolate Dipped Mandarins with Pistachios
By Robin Asbell
This simple-yet-decadent dessert can be made ahead of time and has only three ingredients.
Pecan and goat cheese stuffed dates
By Robin Asbell
This make-ahead appetizer has only four ingredients.
Fromage fort
By Kaelyn Riley
Use up all your leftover cheese bits and rinds in this easy appetizer.
Pesto and tomatoes on flat bread
By Kaelyn Riley
This thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
Roasted Swiss chard stems
By Kaelyn Riley
Swiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
Broccoli stems and chickpeas on ricotta toast
By Kaelyn Riley
Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
Quick pickled veggies and ginger
By Kaelyn Riley
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
Tomato and Jalapeno Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
A spicy, citrusy take on bruschetta.
Skillet baked brie
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
Who says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.
Steak skewers with harissa
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.
A picture of the cover of a cookbook called Now and Again and a plate of bagna cauda and vegetables
By Julia Turshen
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
Korean Cauliflower
By Robin Asbell
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
hummus
By Robin Asbell
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
Three kinds of homemade trail mix.
By Robin Asbell
Mix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.
fiesta hummus served in a sliced red pepper
By The Life Time Foundation Team
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
oysters and accoutrements
By Dara Moskowitz Grumdahl
Hardcore oyster lovers don't want anything between them and their oysters but a quick splash of lemon, hot sauce, mignonette or something equally bright and clear.
Roasted Strawberries With Mint
By Rebecca Katz
Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Grilled Balsamic Zucchini
By Rebecca Katz
Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
Lentil Hummus
By Rebecca Katz
Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.
a bowl of UnBEETable Hummus with vegetables
By The Life Time Foundation Team
For a richer flavor and brighter color, try roasting the cubed beet with a small amount of olive oil before adding it to the hummus.
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