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Recipes - Salad/Soup

Green Curry with Edamame
By Robin Asbell
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
a bowl of greek quinoa salad
By The Life Time Foundation Team
Full of produce and plant-powered protein, try this quinoa salad for a weeknight side dish or prep to enjoy for multiple lunches.
a bowl filled with sweet citrus vinaigrette
By The Life Time Foundation Team
Top your salad with this zippy and tangy vinaigrette provided by Detroit Public Schools Community District, a partner of the Life Time Foundation.
Roasted-Butternut-Squash-Soup
By Rebecca Katz
Have this creamy, vegan soup right away, or freeze it for up to three months.
a jar of chicken stock
By Andrew Zimmern
Andrew Zimmern shares his nourishing recipe.
Plate of white beans with cooked greens
By Rebecca Katz
Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
Two bowls of soup with black beans and sweet potatoes
By Rebecca Katz
A comforting black-bean soup gets a kick from jalapeño, garlic, oregano, cumin, and cinnamon.
Herb infused olive oil
By Rebecca Katz
Try thyme, oregano, or rosemary for this infused oil.
Herb Drizzle
By Rebecca Katz
The traditional pine nuts in this pesto recipe are replaced by slivered almonds.
A glass dish and small pitcher filled with many-herb drizzle.
By Rebecca Katz
Packed with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.
Walnut Date Herb Salad
By Rebecca Katz
If you're an herb lover, try basil, chervil, dill, and tarragon in this salad.
Watermelon Salad With Mint
By Rebecca Katz
Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.
Lemon Blueberry Quinoa
By Rebecca Katz
Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.
Arugula-Fennel-Salad-With-Berries-and-Lemony-Balsamic-Vinaigrette
By Rebecca Katz
Sliced almonds add a nutty crunch to this bright summer salad.
a jar of carrot-ginger vinaigrette
By Andrew Zimmern
The key to this healthy and full-flavored vinaigrette lies in roasting the carrots and then puréeing them.
Chilled Zucchini Soup With Basil
By Rebecca Katz
This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.
Spiralized Zucchini Puttanesca
By Rebecca Katz
Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
Poached Coconut-Ginger Salmon
By Rebecca Katz
Wild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.
Red-Lentil Dal
By Rebecca Katz
This Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.
Lemony Lentil Quinoa Salad
By Rebecca Katz
A zingy Mediterranean lentil salad with cucumbers, fresh mint, and crumbled goat or feta cheese.
Asian Sweet-and-Sour Sesame Cabbage and Kale
By Rebecca Katz
Fresh ginger, tamari, lime juice, and maple syrup liven up this Asian slaw.
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