Stuffed Acorn Squash
For a warm and hearty autumn meal, serve this savory main dish with braised greens.
Get the latest content and program updates via The Insider from Life Time.
Baked Squash and Apples With Ginger and Pecans
A simple and elegant side dish that brings out the best and brightest in both main ingredients.
Raspberry-Ginger BBQ Sauce
This sweet, tangy, smoky sauce is terrific brushed on grilled meat or vegetables.
Cilantro Mint Chutney
A simple, yet flavorful chutney filled with fresh and herby flavors that pairs perfectly with our Curried Garbanzo Beans With Spinach recipe. Can also be used as a dipping sauce with your favorite Indian food.
Steamed Sweet Potatoes With Tamari Ginger Sauce
Steaming is a quick and healthful way to prepare sweet potatoes. This side dish is especially nice accompanied by buckwheat or Soba noodles and grilled meat or tofu.
Kale, Bell Peppers and Pine Nuts Sautéed With Garlic
This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.
White Bean and Roasted Garlic Pâte
Pair this dip with whole-grain crusty bread or vegetable crudité. Add diced sundried tomatoes or chopped olives for zesty variations.
Aloo Gobi
A classic Indian dish of cauliflower and potatoes, Aloo Gobi has a complex base of spices and tomatoes. The turmeric gives the cauliflower a lovely yellow color and has many health benefits, including anti-inflammatory properties. Serve with a cooling spinach raita or add shredded kale to the dish to get your greens.
Cauli-Slaw
This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.
Roasted Cauliflower, Anchovies, Capers and Garlic
This side can be enjoyed on its own or tossed with pasta or gnocchi. If you don’t care for anchovies, substitute minced Kalamata olives. Just know that the anchovies dissolve in the sauce when cooked and don’t taste fishy. Because anchovies have plenty of salt, there is no need to add more to your roasting cauliflower.
White Beans With Rosemary, Thyme and Lavender
These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.
Wild Rice and Pearl Barley Stuffing
A delicious twist on the traditional Thanksgiving stuffing.
Brussels Sprouts With Cauliflower and Mustard-Caper Butter
The mustard-caper butter brings zing to this earthy fall favorite.
Cranberry Sausage Stuffing
Chef’s note: Frozen cranberries (not thawed) or fresh cranberries can be used in place of dried cranberries. Pulse the cranberries in a food processor to chop, then measure to 3/4 cup and add stuffing mix.
Savoy Yogurt Sauces: Raita and Tsatsiki
Raita is a frequent condiment in Indian cuisine, tsatsiki in Greek cuisine.
