Discover
Sept/Oct 2026 cover of Experience Life with person taking picture in cactus field
September/October 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
SEARCH
Search
SEARCH
Subscription
Sept/Oct 2026 cover of Experience Life with person taking picture in cactus field
September/October 2026
Your healthiest life starts here — subscribe now to be inspired every issue.

Side Dishes

A picture of the cover of a cookbook called Now and Again and a plate of bagna cauda and vegetables

Bagna Cauda with Endive + Fennel

Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
By Julia Turshen
AppetizersSide Dishes
Korean-style cauliflower

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.
By Robin Asbell
AppetizersSide Dishes
fiesta hummus served in a sliced red pepper

Fiesta Hummus

Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
By The Life Time Foundation Team
AppetizersDips, Spreads, & Dressings
oysters and accoutrements

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.
By Dara Moskowitz Grumdahl
AppetizersSide Dishes
a dish of curry glazed carrots

Curry-Glazed Carrots

Try this unique, flavorful version of glazed carrots from Andrew Zimmern.
By Andrew Zimmern
Side Dishes
Roasted-Squash-Bowls

Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios

Use an acorn or baby dumpling squash as your "bowl" for this meal.
By Rebecca Katz
Side Dishes
Roasted-Cubed-Squash

Roasted Cubed Squash

Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
By Rebecca Katz
Side Dishes
Black beans and herbs in a pot

Basic Beans: Stovetop and Slow-Cooker Method

A small strip of kombu can make your beans easier to digest.
By Rebecca Katz
Side Dishes
Plate of white beans with cooked greens

Beans and Greens

Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
By Rebecca Katz
Lunch & DinnerSalads
Herb infused cauliflower

Herb-Infused Cauliflower Rice

This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
By Rebecca Katz
Lunch & DinnerSide Dishes
Walnut Date Herb Salad

Walnut, Date, and Herb Salad With Chive Oil

If you're an herb lover, try basil, chervil, dill, and tarragon in this salad.
By Rebecca Katz
SaladsSide Dishes
a bowl of apple sauce on a rustic cutting board

Apple Sauce

A great kid-friendly dish that small hands can easily help prepare.
By Andrew Zimmern
Side DishesSnacks
Roasted Strawberries With Mint

Roasted Strawberries With Mint

Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
By Rebecca Katz
Desserts & TreatsSide Dishes
Zucchini-and-Olive Muffins

Zucchini-and-Olive Muffins

Shredded zucchini helps keep the muffin light, fluffy and super moist.
By Rebecca Katz
BreakfastLunch & Dinner
Grilled Balsamic Zucchini

Grilled Balsamic Zucchini

Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
By Rebecca Katz
Side Dishes
Spiralized Zucchini Puttanesca

Spiralized Zucchini Puttanesca

Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
By Rebecca Katz
Lunch & DinnerSalads
a pan of roasted asparagus

The Perfect Roasted Asparagus

Andrew Zimmern's creative take on roasted asparagus involves cremini mushrooms and fresh thyme.
By Andrew Zimmern
Side Dishes
Basic Lentils

Basic Lentils

This simple recipe works for any type of lentil. Try presoaking the lentils, which makes them easier to digest and increases nutrient availability.
By Rebecca Katz
Lunch & DinnerSide Dishes
Lentils With Roasted Beets

Lentils With Roasted Beets

This vibrant beet-and-lentil salad can also be served warm over arugula or spinach.
By Rebecca Katz
Lunch & DinnerSide Dishes
roasted artichokes with a wedge of lemon

Roasted Artichokes and New Potatoes with Lemon and Garlic

Pair these artichokes with roasted fish or grilled chicken, or serve on its own with a bracing salad and some cheese as a light lunch or dinner.
By Andrew Zimmern
Side Dishes
rainbow kabobs on a metal tray

Rainbow Kabobs

These kabobs showcase fresh, seasonal veggies, with this recipe doubling as a fun activity to do with your kids. Try making with our suggested ingredients or customize with your favorite rainbow-colored veggies.
By The Life Time Foundation Team
Lunch & DinnerSide Dishes
Load More
Back To Top