Fall is all about comfort food, but that doesn’t mean we have to sacrifice being healthy. It also doesn’t mean that your healthier dishes have to be boring. This Harvest Quinoa Pilaf isn’t your every day grain bowl. Instead, it’s packed with energy boosting and vitamin-rich ingredients like quinoa, pomegranates, and sweet potatoes. Together, they create a dynamic combination of flavors, textures, and colors. What’s not to love?! Oh, and it’s also is super easy to make and only uses one pot, for easy cleanup.
Imam Bayildi is a classic Greek recipe for eggplants stuffed with savory tomatoes, onions and spices with roots in its Ottoman occupied past. The literal translation means “the imam fainted,” of course because this combo of tender eggplants and savory tomatoes tastes so incredibly delicious. This is my go-to dish for both a relatively easy weeknight vegetarian meal, and as a show-stopping meatless marvel at my pop-us dinners. It packs so much flavor, is gorgeous, and incredibly stunning.
Delicata squash is subtly sweet and easy to prepare. In this recipe it pairs well when roasted with peppery arugula and sweet superfood aronia berries.
Is there anything an eggplant can’t do? I’m in love with the vegetable simply grilled with a little olive oil and salt, stuffed with tomatoes and onions, or finessed with red sauce and cheese in eggplant parmesan, but my absolute favorite way to eat it is in this simple Greek dip: Melitzanosalata.
Gigantes are gaining popularity in the U.S., but always transport me back to those seaside restaurants in the Aegean. Gigante beans are large white beans native to Greece and the Mediterranean, and in this recipe they are cooked in a zesty tomato sauce full of warming spices.
When the weather starts to turn and you want to eat heartier foods, you can still be healthy. This Warm Harvest Salad recipe that Theo Stephan of Global Gardens wrote for Opa! The Healthy Greek Cookbook combines satisfying, nutrient-rich sweet potatoes with savory mushrooms and vitamin-packed greens.