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Recipes - Side Dishes

Quinoa-Risotto with Toasted Pepitas
By Robin Asbell
Traditional arborio rice is paired with quinoa in this fresh take on risotto.
Pecan and goat cheese stuffed dates
By Robin Asbell
This make-ahead appetizer has only four ingredients.
Roasted Swiss chard stems
By Kaelyn Riley
Swiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
Baslamic-vinaigrette ingredients are displayed.
By Miguel Villarreal
This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
Quick pickled veggies and ginger
By Kaelyn Riley
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
Curried chickpea salad
By Kaelyn Riley
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Caprese salad with peaches.
By Kaelyn Riley
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
Tomato and Jalapeno Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
A spicy, citrusy take on bruschetta.
Cobs of grilled corn with ancho-lime mayo and cilantro.
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This take on Mexican street corn pairs a spicy mayo with grilled corn.
A picture of the cover of a cookbook called Now and Again and a plate of bagna cauda and vegetables
By Julia Turshen
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
Korean Cauliflower
By Robin Asbell
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
hummus
By Robin Asbell
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
fiesta hummus served in a sliced red pepper
By The Life Time Foundation Team
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
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-Squash-Bowls
By Rebecca Katz
Use an acorn or baby dumpling squash as your "bowl" for this meal.
Roasted-Cubed-Squash
By Rebecca Katz
Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
Black beans and herbs in a pot
By Rebecca Katz
A small strip of kombu can make your beans easier to digest.
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.
Herb infused olive oil
By Rebecca Katz
Try thyme, oregano, or rosemary for this infused oil.
Herb infused cauliflower
By Rebecca Katz
This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
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