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Recipes - Side Dishes
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.
Add a new dish to your Thanksgiving feast!
A delicious twist on the traditional Thanksgiving stuffing.
The mustard-caper butter brings zing to this earthy fall favorite.
A colorful and nutritious side dish.
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.
Raita is a frequent condiment in Indian cuisine, tsatsiki in Greek cuisine.
Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.
Try this simple roasted root vegetable recipe for an easy side.
Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells.
Looking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.