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Side Dishes
LATEST STORIES

Roasted Swiss-Chard Stems With Creamy Sesame Dressing
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.

White Bean and Tuna Salad
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.

Quick-Pickled Veggies
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.

Cold Curried Chickpea Salad
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.

The New Caprese Salad
Add sliced ripe peaches to your salad for a twist on the traditional caprese.

Grilled Corn With Ancho-Lime Mayo and Cilantro
This take on Mexican street corn pairs a spicy mayo with grilled corn.

Warm Bacon and Kale Salad With Soft-Boiled Eggs
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.

Bagna Cauda with Endive + Fennel
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.

Korean-Style Cauliflower
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.

Hummus, Three Ways
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.

Fiesta Hummus
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.

Greek Quinoa Salad
Full of produce and plant-powered protein, try this quinoa salad for a weeknight side dish or prep to enjoy for multiple lunches.

Oysters, 4 Ways
Hardcore oyster lovers don't want anything between them and their oysters but a quick splash of lemon, hot sauce, mignonette or something equally bright and clear.

Curry-Glazed Carrots
Try this unique, flavorful version of glazed carrots from Andrew Zimmern.

Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios
Use an acorn or baby dumpling squash as your "bowl" for this meal.

Roasted Cubed Squash
Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.

Basic Beans: Stovetop and Slow-Cooker Method
A small strip of kombu can make your beans easier to digest.

Beans and Greens
Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.

Herb-Infused Cauliflower Rice
This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.

Walnut, Date, and Herb Salad With Chive Oil
If you're an herb lover, try basil, chervil, dill, and tarragon in this salad.

Watermelon Salad With Mint and Cilantro
Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.