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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

Muhammara

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.
a plate of spring salad with herb dressing

Spring Salad With Herb Dressing

By Maddie Augustin
Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.
A jar of roasted tomato salsa surrounded by the produce used to make it

Roasted Tomato Salsa

By Cary Neff
A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
blue corn chips with a bowl of guacamole

5-Minute Guacamole

By The Life Time Training Team
Classic guac is always a winner, but if you'd like to experiment, try mix-ins and toppings such as jalapeño, serrano peppers, charred corn, or toasted pepitas.
A bowl of Harvest Hummus with raw, sliced veggies on the side.

Harvest Hummus

By The Life Time Foundation Team
Try this seasonal dip that’s enjoyed by one of the school districts the Life Time Foundation has partnered with to improve kids’ meals.
A jar of pesto made from herbs and nuts on a surface next to it.

Anything Pesto

By Kaelyn Riley
Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can’t taste the difference!
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