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Sweet Potato and Quinoa Cakes With Black Beans

Sweet Potato and Quinoa Cakes With Black Beans

By Karen Olson

Topped with salsa and sour cream, these addictive croquettes make a warm, nourishing meal. Serve with a fresh green salad.

a bowl of egg drop soup

Egg Drop Soup

By Betsy Nelson

Egg Drop soup doesn’t have to be gloopy and bland. Simply adding vegetables and other greens ramps up the flavor and comfort quotient. 

an egg and salad

Lyonnaise Salad

By Karen Olson

The soft yolk of the poached egg becomes part of the salad dressing in this deliciously simple salad. Chop the egg and toss with the greens before eating, if desired. Sub in other sturdy, bitter salad greens, such as radicchio, endive and chicory.

raspberry salad

Raspberry Arugula Salad

By Karen Olson

Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.

a bowl of carrot top soup

Deborah Madison’s Carrot and Carrot-Top Soup

By Karen Olson

Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.

a plate of carrot fritters

Carrot Fritters

By Karen Olson

Serve these little “latkes” on a bed of greens for a delightful appetizer or lunch.

a bowl of carrot soup

Curried Carrot Soup

By Karen Olson

This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.

a plate of carrot salad

Shredded Carrot and Currant Salad

By Karen Olson

The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.

apple walnut salad

Parsley, Apple and Walnut Salad  

By Karen Olson

This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.

lamb burger and side dishes

Lamb Burgers With Parsley and Cucumber-Yogurt Sauce

By Karen Olson

Grill up some lamb burgers, seasoned with the fresh taste of spring herbs. Serve with Cucumber-Yogurt Sauce.

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