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The only salsa you'll ever need

The Only Salsa You’ll Ever Need

By Jose Guzman, RDN

Create the perfect homemade salsa in just 20 minutes with a handful of ingredients, including guajillo chiles, tomatillos, and Roma tomatoes.

Lemon-pepper marinade on chicken skewers.

Lemon-Pepper Marinade

By The Life Time Health Team

Try this fresh-flavored marinade on chicken skewers or your choice of meat or fish.

Citrus Rose Marinade

Citrus Rosé Marinade

By Life Time

Bright, lively, and gives fabulous flavor to flame-grilled-goodness.

fresh tomato chutney

Fresh Tomato Chutney

By Robin Asbell

This versatile chutney is made with whole cumin seeds, fresh ginger, apple-cider vinegar, and raisins.

fresh salsa with avocado

Fresh Tomato Salsa With Avocado

By Robin Asbell

A zesty salsa perfect for dipping, topping tacos, or adding a burst of flavor to your favorite dishes.

Basil Marinade

Basil Marinade

By The Life Time Health Team

This versatile marinade works well on chicken, fish, and veggies, as well as is great as a salad dressing if you add a little more olive oil to it.

green goddess salad and dressing

Avocado Green Goddess Dressing With Basil

By Robin Asbell

Elevate your salad experience with this creamy, vegan dressing.

salsa verde

Spanish Salsa Verde

By Robin Asbell

This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or as a topping for eggs.

toast with aquafaba mayo veggies

Aquafaba Mayo

By Robin Asbell

Aquafaba, which is the liquid in which dried beans are cooked, is a common vegan egg replacement. Here, it’s used along with Dijon mustard, paprika, turmeric, and more to make a flavorful mayonnaise-like spread.

vegan nacho queso

Vegan Nacho Queso

By Robin Asbell

Soaked cashews, almond milk, and nutritional yeast give this blender recipe a creamy, cheesy consistency.

Danielle Walker's maple cider vinaigrette

Maple-Cider Vinaigrette

By Danielle Walker

A little sweet and a little tangy, this homemade vinaigrette is sure to bring life to your next salad.

baba ghnoush and pittas

Baba Ghanoush

By Robin Asbell

A classic Lebanese dish, baba ghanoush is ideal for eggplant skeptics: Roasting the veggie mellows its natural bitterness and gives it a lush, nutty flavor.

cilantro coconut chutney and veggies

Cilantro-Coconut Chutney

By Robin Asbell

The coconut milk in this chutney lends it a rich creaminess, and the ginger and jalapeño give it some punch.

curried red lentils, veggies and crackers

Curried Red-Lentil Dip

By Robin Asbell

This dip is an homage to dal, a ubiquitous dish in Indian cuisine. The recipe calls for the lentils to be cooked like rice, which keeps them from falling apart and gives the final dish some texture.

muhammara dip and veggies


By Robin Asbell

If you can’t find pomegranate molasses for this traditional Syrian dip, you can simply buy pomegranate juice and reduce it!

kale and chevre dip and veggies

Kale and Chèvre Dip

By Robin Asbell

This pesto-flavored goat cheese dip is great with raw veggies.

a bowl of Michelle Tam's green mole

Pipián Verde (Green Mole Sauce)

By Michelle Tam

This bright-green mole sauce includes pepitas, tomatillos, spinach, cilantro, and chili peppers.

tangy cashew cream

Tangy Cashew Cream

By Michelle Tam

Fresh lemon juice and garlic lend the zing to this vegan sour-cream alternative.

a bento box with tzatziki dressing, boiled egg and veggie sticks

Tzatziki Dressing

By Maddie Augustin

Tzatziki is often served with gyros, but it can also be a nice creamy accompaniment to many meals.

canning jars filled with roasted tomato sauce

Roasted Tomato Sauce

By Robin Asbell

Roma tomatoes are roasted with onions, garlic, and herbs and then blended and canned.

jars of apple-maple butter

Apple-Maple Butter

By Robin Asbell

If you want to preserve this apple-maple butter, process it in a hot-water bath.

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