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Recipes - Appetizers

a fruit pizza made into the image of an American flag
By The Life Time Foundation Team
Celebrate the Fourth of July with this fun flag pizza.
a jar of rhubarb bbq sauce
By The Life Time Foundation Team
Most store-bought sauces contain high-fructose corn syrup and other artificial ingredients and preservatives. Try this healthy, sweet, and spicy sauce instead.
a bowl of avocado salsa
By Andrew Zimmern
This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
Peppers with blackened seasoning
By Bryant Terry
Blackening is a Cajun technique in which food is coated with a medley of spices and cooked over high heat, usually in a cast-iron skillet or on a grill. To give your food big, complex flavors, toast whole spices, then pulverize them in a mortar or spice grinder. This blackened seasoning pairs well with vegetables like the grilled okra seen here. 
Garlic Scape Omelet
By Michael Anthony
Garlic scapes are the tender shoots of the garlic plant that grow up and out of the stem, curling their way toward the sky. Most commercial growers remove the scapes to preserve the energy of the garlic bulbs and increase yield. For home cooks, though, they’re a real treat. Look for scapes at farmers’ markets in early summer. You can chop and prepare them like green beans or slice them thinly and sauté to bring out their delicate aroma. Scapes have a far milder taste than mature garlic.
gremolata
By Betsy Nelson
A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.
pumpkin seeds
By Rebecca Katz
Earthy and crunchy, these cumin- and coriander-infused pumpkinseeds are a cinch to make.
Grilled-Fava-Dara
By Ignacio Matto
Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.
chutney
By Betsy Nelson
This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.
Zucchini-Pinwheel-Frittata
By Betsy Nelson
These frittatas can be baked the night before and enjoyed at room temperature or chilled.
Ginger Carrot Relish
By Betsy Nelson
This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
Summer-Fermented-Veggies
By Betsy Nelson
These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.
Sauerkraut in jar
By Betsy Nelson
You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.
Parsnip fries and beet ketchup
By Betsy Nelson
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
seedy-crackers and veggies
By Betsy Nelson
Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.
Spiced-Caramel-Corn
By Dara Moskowitz Grumdahl
This delicious recipe makes a fresh, crunchy, family-pleasing treat that kids can help prepare. While this snack does contain some sugar (in the form of brown-rice and maple syrups), the nuts help slow sugar absorption and offer a dose of healthy nutrition. The popcorn provides a healthy dose of fiber. The herbs add wholesome flavor both kids and adults will enjoy.
Quenelles-of-Millet-Polenta
By Cary Neff
Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
Tofu and Cabbage Spring Rolls
By Cary Neff
Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
Lemon-Aioli
By Cary Neff
This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.
By Betsy Nelson
These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.
Charcuterie Plate
By Betsy Nelson
Arrange your favorite sliced meats on a platter. Always popular and no cooking involved!
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