Side Dishes
LATEST STORIES
Arugula Salad With Chive Vinaigrette
The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
Crunchy Thai Salad
Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
Twice-Cooked Mushrooms
These mushrooms are endlessly versatile. Try them with grilled chicken, over pasta or polenta, or as the base for an earthy autumnal soup!
Carrot Fries and Dip
Craving chips and dip? Try this healthy alternative instead.
Kale Chips
This salty and crunchy snack helps boosts your veggie intake while satisfying snack cravings.
Lentil Faux Meatballs With Quinoa
Complex carbs, fiber, and plant-based protein combine to make these “meatballs.”
White Bean, Tuna, and Sweet Onion Salad
Canned tuna makes this salad come together in minutes.
Quinoa Risotto With Toasted Pepitas
Traditional arborio rice is paired with quinoa in this fresh take on risotto.
Sweet Potato and Seared Brussels Sprout Salad
This make-ahead salad can be served at room temperature.
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, 3 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.