50+ Cozy Fall Mediterranean Recipes to Warm Up Your Heart

As the crisp air of fall settles in and the leaves turn vibrant hues of orange and red, it’s the perfect time to embrace the warm and comforting flavors of Mediterranean cuisine.

Known for its use of fresh, seasonal ingredients and vibrant spices, Mediterranean cooking offers an array of dishes that are both satisfying and nutritious.

From hearty stews to roasted vegetables and fragrant grains, fall Mediterranean recipes provide an opportunity to gather around the table with loved ones, sharing delicious meals that celebrate the season.

Whether you’re seeking comforting soups, vibrant salads, or savory mains, this collection of over 50 fall Mediterranean recipes will inspire your culinary adventures and warm your kitchen during these cooler months.

50+ Cozy Fall Mediterranean Recipes to Warm Up Your Heart

Incorporating Mediterranean flavors into your fall cooking not only enhances the taste of your meals but also promotes a healthy and balanced diet.

With the abundance of seasonal ingredients available in autumn, you can create dishes that are both satisfying and nourishing.

From the warmth of spiced lentil stews to the comforting aroma of roasted root vegetables, these 50+ fall Mediterranean recipes will elevate your dining experience this season.

So, gather your ingredients, invite friends and family over, and enjoy the rich flavors of the Mediterranean as you celebrate the beauty of fall.

Stuffed Acorn Squash with Quinoa and Feta

This Stuffed Acorn Squash with Quinoa and Feta is a hearty and visually appealing dish that embodies the warmth of autumn. The sweet and nutty flavor of roasted acorn squash is complemented by a savory filling of quinoa, feta cheese, and seasonal vegetables, creating a balanced and nutritious meal that is perfect for a cozy family dinner or a festive gathering.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth (or water)
• 1 cup chopped spinach (or kale)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts (optional)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 30-35 minutes, until tender.
3. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
4. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic; sauté until soft. Stir in the chopped spinach, oregano, cumin, salt, and pepper. Cook until the spinach is wilted.
5. Combine Filling: In a large bowl, combine cooked quinoa, sautéed vegetables, feta cheese, and walnuts. Mix well to combine.
6. Stuff the Squash: Remove the roasted squash from the oven and fill each half generously with the quinoa mixture.
7. Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing flavors to meld.
8. Serve: Garnish with fresh parsley and serve warm.

This Stuffed Acorn Squash with Quinoa and Feta is a delightful way to enjoy seasonal produce while incorporating the vibrant flavors of the Mediterranean. It not only provides a healthy dose of protein and fiber but also brings a stunning presentation to your table. This dish can be served as a main course or as an impressive side, making it versatile for any autumn occasion. The combination of textures and flavors will leave your guests raving about this wholesome dish!

Mediterranean Roasted Vegetable and Chickpea Salad

The Mediterranean Roasted Vegetable and Chickpea Salad is a colorful and nutritious dish that celebrates the flavors of fall. Roasting seasonal vegetables enhances their natural sweetness, while the addition of protein-packed chickpeas makes this salad both satisfying and nourishing. Tossed in a zesty lemon-tahini dressing, this dish is perfect for meal prep or as a side for your favorite fall entrees.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups mixed seasonal vegetables (like bell peppers, zucchini, and carrots), chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach or mixed greens

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Water to thin (as needed)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare Vegetables: On a baking sheet, toss the chopped vegetables and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread in a single layer.
3. Roast: Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
4. Make Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Gradually add water until desired consistency is reached.
5. Combine: In a large bowl, mix the roasted vegetables and chickpeas with the fresh spinach. Drizzle with the lemon-tahini dressing and toss gently to combine.
6. Serve: Serve warm or at room temperature.

This Mediterranean Roasted Vegetable and Chickpea Salad is an excellent option for those crisp fall days when you want a warm, hearty dish. The combination of roasted vegetables and chickpeas creates a fulfilling meal that is both nutritious and flavorful. Packed with vitamins, minerals, and plant-based protein, this salad is not only good for you but also incredibly satisfying. It can be served as a main dish or as a side, making it a versatile choice for any meal. Enjoy it warm or chilled, and relish in the vibrant autumn flavors!

Harissa-Spiced Lentil Stew with Root Vegetables

This Harissa-Spiced Lentil Stew with Root Vegetables is a comforting and hearty dish that showcases the rich flavors of Mediterranean cuisine. The warming spices of harissa combined with earthy lentils and seasonal root vegetables create a fulfilling meal that is perfect for cool fall evenings. Packed with nutrients and flavor, this stew is sure to become a go-to recipe as the weather turns chilly.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 parsnips, diced
• 2 cloves garlic, minced
• 1 tablespoon harissa paste (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and parsnips. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Garlic and Spices: Stir in the minced garlic, harissa paste, cumin, and smoked paprika. Cook for an additional minute until fragrant.
3. Simmer Stew: Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 30-35 minutes, or until lentils are tender.
4. Season: Season with salt and pepper to taste. If the stew is too thick, add a bit more broth or water to reach the desired consistency.
5. Serve: Ladle the stew into bowls, garnishing with fresh cilantro or parsley and a wedge of lemon.

This Harissa-Spiced Lentil Stew with Root Vegetables is a delightful embrace of autumn flavors that will warm your soul. The combination of lentils and root vegetables offers a hearty texture, while the harissa adds a delightful kick that elevates the dish. This stew is not only filling but also packed with plant-based protein, fiber, and essential nutrients. Perfect for meal prep, it can be made ahead of time and enjoyed throughout the week. Serve it with crusty bread or over a bed of rice for a wholesome and satisfying meal that celebrates the best of fall’s bounty.

Pumpkin and Spinach Risotto

This Pumpkin and Spinach Risotto is a creamy, comforting dish that highlights the rich flavors of autumn. The sweet, earthy taste of pumpkin is perfectly balanced by the freshness of spinach and the nuttiness of Arborio rice. Finished with a sprinkle of Parmesan cheese, this risotto is an elegant option for a cozy dinner or a festive occasion.

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• 1 cup dry white wine (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
3. Toast the Rice: Stir in the Arborio rice, allowing it to toast for about 2-3 minutes, stirring frequently.
4. Add Wine: Pour in the white wine, if using, and stir until it’s mostly absorbed by the rice.
5. Incorporate Broth Gradually: Add the warm vegetable broth one ladle at a time, stirring continuously. Wait until the broth is mostly absorbed before adding more. This process should take about 18-20 minutes.
6. Stir in Pumpkin and Spinach: When the rice is creamy and al dente, stir in the pumpkin puree, fresh spinach, thyme, salt, and pepper. Cook until the spinach wilts.
7. Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
8. Serve: Garnish with fresh parsley and additional Parmesan if desired.

This Pumpkin and Spinach Risotto is a wonderful way to enjoy the flavors of fall in a creamy, comforting dish. The combination of pumpkin and spinach not only provides a delicious taste but also adds vibrant colors to your plate. Risotto may seem intimidating, but with a little patience and constant stirring, you’ll create a luxurious meal that’s perfect for gatherings or a quiet night in. Pair it with a simple green salad and a glass of white wine for an exquisite dining experience!

Mediterranean Baked Eggplant with Tahini Sauce

Mediterranean Baked Eggplant with Tahini Sauce is a flavorful and healthy dish that showcases the versatility of eggplant. Roasting the eggplant enhances its natural sweetness, while the creamy tahini sauce adds a nutty depth. This dish can be served as a hearty appetizer, a side, or a main course, making it a great option for any fall gathering.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin

For the Tahini Sauce:

• 1/4 cup tahini
• 1 clove garlic, minced
• Juice of 1 lemon
• Water to thin (as needed)
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare Eggplant: Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil, and season with salt, pepper, smoked paprika, and cumin.
3. Bake Eggplant: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and tender.
4. Make Tahini Sauce: In a small bowl, whisk together tahini, minced garlic, lemon juice, and salt. Add water gradually until you reach the desired consistency.
5. Serve: Arrange the baked eggplant on a serving platter, drizzling with tahini sauce. Garnish with fresh parsley.

This Mediterranean Baked Eggplant with Tahini Sauce is a delightful dish that combines simplicity with bold flavors. The roasted eggplant becomes wonderfully tender and caramelized, while the tahini sauce provides a creamy contrast that enhances the dish’s taste. This recipe is not only vegan and gluten-free but also packed with nutrients, making it a guilt-free indulgence. Serve it as part of a mezze platter or as a standout main dish alongside rice or couscous. This versatile recipe will surely impress your guests and warm your home this fall!

Greek-Style Roasted Chicken with Potatoes and Olives

This Greek-Style Roasted Chicken with Potatoes and Olives is a one-pan wonder that brings the flavors of the Mediterranean to your table. The marinated chicken is succulent and aromatic, while the potatoes roast to perfection alongside briny olives. This dish is not only satisfying but also easy to prepare, making it a perfect choice for busy weeknights or special occasions.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups baby potatoes, halved
• 1 cup Kalamata olives, pitted
• 4 cloves garlic, whole
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Marinate Chicken: In a large bowl, combine chicken thighs, lemon zest, lemon juice, olive oil, dried oregano, paprika, salt, and pepper. Allow to marinate for at least 30 minutes (or up to overnight).
2. Preheat the Oven: Preheat your oven to 400°F (200°C).
3. Prepare the Pan: In a large roasting pan, combine halved potatoes, olives, and whole garlic cloves. Drizzle with olive oil, and season with salt and pepper.
4. Add Chicken: Place the marinated chicken thighs on top of the potatoes and olives.
5. Roast: Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and golden brown, and the potatoes are tender.
6. Serve: Garnish with fresh dill and serve warm.

This Greek-Style Roasted Chicken with Potatoes and Olives is a comforting, hearty dish that brings the essence of Mediterranean cuisine into your home. The combination of tender chicken, flavorful olives, and crispy potatoes makes for a satisfying meal that is perfect for fall. This recipe also allows for easy cleanup, as everything is cooked in one pan. Serve it with a side of Greek salad or crusty bread to soak up the delicious juices, and enjoy a cozy dinner with family or friends that celebrates the flavors of the Mediterranean!

Butternut Squash and Chickpea Tagine

This Butternut Squash and Chickpea Tagine is a hearty and aromatic dish inspired by Moroccan cuisine. The sweetness of butternut squash pairs beautifully with the earthiness of chickpeas and the warm spices of cumin, cinnamon, and turmeric. Simmered to perfection, this tagine is a comforting and nutritious meal, perfect for a cozy fall dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked couscous for serving

Instructions:

1. Sauté Aromatics: In a large pot or tagine, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add Spices: Stir in the ground cumin, cinnamon, turmeric, and ginger, cooking for another minute until the spices are aromatic.
3. Incorporate Squash and Chickpeas: Add the butternut squash cubes and chickpeas, stirring to coat them with the spices.
4. Simmer: Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the squash is tender.
5. Season: Add salt and pepper to taste.
6. Serve: Garnish with fresh cilantro and serve over cooked couscous.

This Butternut Squash and Chickpea Tagine is a flavorful and filling dish that will warm you up on a cool fall evening. The blend of spices creates a rich, aromatic sauce that complements the tender squash and chickpeas perfectly. This dish is also vegan and gluten-free, making it a great option for a variety of dietary preferences. Enjoy it with a side of fluffy couscous and a sprinkle of fresh cilantro for a delightful taste of Morocco in your own home.

Roasted Red Pepper and Feta Salad

Roasted Red Pepper and Feta Salad is a vibrant and refreshing dish that brings together the sweet smokiness of roasted red peppers with the tangy creaminess of feta cheese. Enhanced with olives, capers, and a zesty lemon dressing, this salad is a perfect starter or side dish for any fall meal.

Ingredients:

• 4 large red bell peppers
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons capers, rinsed
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Roast Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.
2. Cool and Peel: Remove the peppers from the oven and place them in a sealed plastic bag or covered bowl to steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and slice the peppers into strips.
3. Assemble Salad: In a large bowl, combine the roasted red pepper strips, crumbled feta cheese, sliced olives, and capers.
4. Make Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
5. Serve: Garnish with fresh parsley and serve chilled or at room temperature.

This Roasted Red Pepper and Feta Salad is a simple yet flavorful dish that adds a pop of color and taste to any fall menu. The combination of roasted peppers, briny olives, and creamy feta, all brought together with a tangy lemon dressing, makes for a refreshing and satisfying salad. It’s an excellent accompaniment to grilled meats or a delightful starter for a Mediterranean-inspired feast. This salad is easy to prepare and sure to impress your guests with its vibrant flavors and beautiful presentation.

Spiced Lentil and Carrot Soup

Spiced Lentil and Carrot Soup is a hearty and nutritious dish perfect for the fall season. This soup combines the earthy flavors of lentils with the sweetness of carrots and a medley of warming spices like cumin, coriander, and paprika. It’s a wholesome, comforting meal that’s easy to prepare and perfect for a cozy night in.

Ingredients:

• 1 cup red lentils, rinsed
• 4 large carrots, peeled and chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add Carrots and Spices: Stir in the chopped carrots, ground cumin, coriander, and smoked paprika. Cook for another 5 minutes, allowing the spices to become fragrant.
3. Add Lentils and Broth: Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and carrots are tender.
4. Blend Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Season: Add salt and pepper to taste.
6. Serve: Garnish with fresh cilantro or parsley and serve warm.

This Spiced Lentil and Carrot Soup is a delightful and nutritious option for fall. The blend of lentils and carrots creates a creamy, hearty base, while the spices add depth and warmth to the dish. This soup is not only easy to make but also packed with protein and fiber, making it a healthy choice for lunch or dinner. Enjoy a bowl of this comforting soup with a slice of crusty bread for a satisfying and wholesome meal that will keep you warm during the cooler months.

Stuffed Eggplant with Ground Lamb

Stuffed Eggplant with Ground Lamb is a delicious and hearty Mediterranean dish that’s perfect for fall. Eggplants are hollowed out and filled with a savory mixture of ground lamb, tomatoes, onions, and spices, then baked to perfection. The result is a flavorful and satisfying meal that’s both comforting and nutritious.

Ingredients:

• 2 large eggplants
• 1 lb ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Eggplants: Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out eggplant flesh and set aside.
3. Cook Lamb Mixture: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft. Add the ground lamb and cook until browned.
4. Add Spices and Tomatoes: Stir in the chopped eggplant flesh, diced tomatoes, ground cumin, cinnamon, and paprika. Cook for another 5-7 minutes, until the mixture is well combined and cooked through. Season with salt and pepper to taste.
5. Stuff Eggplants: Place the eggplant halves in a baking dish and fill each with the lamb mixture.
6. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the eggplants are tender and the filling is golden.
7. Serve: Garnish with fresh parsley and serve hot.

Stuffed Eggplant with Ground Lamb is a perfect dish for a cozy fall evening. The combination of tender eggplant and savory lamb, enhanced with warming spices, creates a meal that’s both comforting and full of flavor. This dish is also an excellent way to incorporate more vegetables into your diet while enjoying the rich taste of Mediterranean cuisine. Serve it with a side of rice or a fresh salad for a complete and satisfying dinner.

Spinach and Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts are a delightful Mediterranean-inspired dish that’s perfect for a fall dinner. Juicy chicken breasts are stuffed with a flavorful mixture of spinach, feta cheese, and herbs, then baked to perfection. This dish is not only delicious but also packed with nutrients, making it a healthy and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Filling: In a medium bowl, combine the chopped spinach, crumbled feta cheese, minced garlic, dried oregano, salt, and pepper.
3. Stuff Chicken: Using a sharp knife, cut a pocket into each chicken breast. Fill each pocket with the spinach and feta mixture, securing with toothpicks if necessary.
4. Sear Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
5. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
6. Serve: Remove toothpicks, if used, and serve the chicken breasts with lemon wedges.

Spinach and Feta Stuffed Chicken Breasts are a fantastic way to enjoy the flavors of the Mediterranean in a healthy and satisfying dish. The combination of spinach and feta creates a rich and creamy filling that perfectly complements the juicy chicken. This dish is easy to prepare and makes for a beautiful presentation, making it ideal for a special dinner or a family meal. Serve it with a side of roasted vegetables or a Greek salad for a complete Mediterranean feast.

Harissa Roasted Carrots

Harissa Roasted Carrots are a spicy and flavorful side dish that adds a touch of Mediterranean flair to your fall meals. The carrots are tossed with harissa, a North African chili paste, and roasted until caramelized and tender. This simple yet vibrant dish is a perfect accompaniment to grilled meats or a hearty grain salad.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Carrots: In a large bowl, toss the carrot sticks with harissa paste, olive oil, honey, salt, and pepper until evenly coated.
3. Roast Carrots: Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through.
4. Serve: Transfer the roasted carrots to a serving dish and garnish with fresh cilantro.

Harissa Roasted Carrots are a delightful way to spice up your fall meals. The sweetness of the carrots pairs perfectly with the heat of the harissa, creating a dish that’s both flavorful and visually appealing. This side dish is quick and easy to prepare, making it a great addition to weeknight dinners or special occasions. Serve these carrots alongside your favorite Mediterranean main courses for a complete and satisfying meal.

Mediterranean Farro Salad with Pomegranate

Mediterranean Farro Salad with Pomegranate is a vibrant and nutritious dish that combines chewy farro with fresh vegetables, tangy feta cheese, and sweet pomegranate seeds. This salad is tossed in a light lemon vinaigrette, making it a refreshing and satisfying meal that’s perfect for fall.

Ingredients:

• 1 cup farro, rinsed and cooked
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook Farro: Cook the farro according to package instructions. Drain and let cool.
2. Prepare Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, pomegranate seeds, and parsley.
3. Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
4. Assemble Salad: Add the cooked farro to the vegetable mixture and pour the dressing over the top. Toss gently to combine.
5. Serve: Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Mediterranean Farro Salad with Pomegranate is a delightful and nutritious dish that’s perfect for fall. The combination of chewy farro, fresh vegetables, tangy feta, and sweet pomegranate seeds creates a beautiful and flavorful salad. The light lemon vinaigrette ties all the flavors together, making this dish a perfect side or light main course. Enjoy this salad as a healthy lunch or a refreshing addition to your fall dinner table.

Lemon Herb Roasted Chicken Thighs

Lemon Herb Roasted Chicken Thighs are a simple yet flavorful Mediterranean-inspired dish. The chicken thighs are marinated in a mixture of lemon juice, garlic, and fresh herbs, then roasted until crispy and golden brown. This dish is perfect for a cozy fall dinner, served with a side of roasted vegetables or a fresh salad.

Ingredients:

• 8 chicken thighs, bone-in and skin-on
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• Salt and pepper to taste
• Lemon slices for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Marinate Chicken: In a large bowl, combine the lemon juice, garlic, olive oil, rosemary, thyme, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes.
3. Roast Chicken: Place the marinated chicken thighs on a baking sheet, skin side up. Roast for 35-40 minutes, or until the chicken is golden brown and cooked through.
4. Serve: Garnish with lemon slices and serve hot.

Lemon Herb Roasted Chicken Thighs are a delicious and easy-to-make dish that’s perfect for fall. The marinade of lemon juice, garlic, and fresh herbs infuses the chicken with vibrant flavors, while roasting ensures crispy, golden skin. This dish is versatile and pairs well with a variety of sides, making it an excellent choice for a weeknight dinner or a special meal with family and friends. Enjoy the comforting and bright flavors of this Mediterranean-inspired chicken dish.

Spiced Lentil and Sweet Potato Stew

Spiced Lentil and Sweet Potato Stew is a hearty and warming dish that’s perfect for the fall season. This stew combines earthy lentils, sweet potatoes, and a blend of warming spices like cumin, coriander, and paprika. It’s a nutritious and filling meal that’s easy to prepare and ideal for a cozy night in.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, ground cumin, coriander, and smoked paprika. Cook for another 5 minutes, allowing the spices to become fragrant.
3. Add Lentils and Broth: Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Season: Add salt and pepper to taste.
5. Serve: Garnish with fresh cilantro or parsley and serve hot.

Spiced Lentil and Sweet Potato Stew is a comforting and nutritious meal that’s perfect for fall. The combination of lentils and sweet potatoes creates a hearty and satisfying base, while the spices add warmth and depth of flavor. This stew is easy to make and packed with protein and fiber, making it a healthy choice for lunch or dinner. Serve it with a slice of crusty bread for a complete and cozy meal that will keep you warm during the cooler months.

Note: More recipes are coming soon!