A Fresh Fall Reset

Light, Seasonal Recipes to Bring Balance Back to the Table After the Holidays

AFTER WEEKS OF HOLIDAY MEALS, OCTOBER IS A GOOD TIME TO BRING LIGHTER FOOD BACK TO THE TABLE. FALL COOKING CAN STILL FEEL WARM AND SATISFYING WITHOUT BEING HEAVY. THESE RECIPES USE SEASONAL VEGETABLES, HERBS, WHOLE GRAINS, LEGUMES, FRUIT, AND SIMPLE PROTEINS TO CREATE MEALS THAT FEEL FRESH BUT STILL RIGHT FOR COOLER WEATHER. EACH DISH IS PRACTICAL ENOUGH FOR EVERYDAY HOME COOKING.

The idea is not to give up comfort food, but to make room for meals that are balanced, colorful, and easy to enjoy after a busy holiday season. With a few simple ingredients and straightforward cooking methods, it is possible to create dishes that feel nourishing without sacrificing flavor or satisfaction. These recipes are meant to help ease the transition into a new season, offering plenty of warmth and comfort while keeping the table bright, fresh, and inviting.

MEDITERRANEAN LENTIL BOWLS WITH ROASTED FALL VEGETABLES

Parve Yields, 6 bowls Serves, 6

Ingredients

• 1 medium delicata squash, seeded and cut into 1/2 inch slices
• 2 medium carrots, peeled and sliced
• 1 small red onion, cut into wedges
• 3 tbsp olive oil, divided
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 3 cups cooked green or brown lentils
• 2 cups cooked quinoa
• 2 cups baby spinach
• 1/3 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds
• 3 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 tsp Dijon mustard
• 2 tbsp water

Instructions

1. Preheat the oven to 425°F.
2. Place the delicata squash, carrots, and red onion on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt, black pepper, and cumin. Toss well and spread the vegetables in a single layer. Roast for 25 to 30 minutes, turning once, until the vegetables are tender and browned around the edges.
3. While the vegetables roast, place the lentils and quinoa in a large saucepan over low heat. Cook for 5 to 7 minutes, stirring occasionally, until warmed through. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, tahini, Dijon mustard, water, and remaining 1/4 tsp salt until smooth.
4. Divide the spinach among six bowls. Add the warm quinoa and lentils, then top with the roasted vegetables. Drizzle each bowl with the tahini dressing. Finish with the parsley and toasted pumpkin seeds.

ZA’ATAR CHICKEN WITH WARM CHICKPEA AND HERB SALAD

Meat Yields, 6 chicken portions Serves, 6

Ingredients

• 6 boneless, skinless chicken thighs, about 2 lb. total
• 3 tbsp olive oil, divided
• 2 tbsp za’atar
• 1 tsp garlic powder
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 2 15 oz cans chickpeas, drained and rinsed
• 1 small red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Instructions

1. Preheat the oven to 425°F.
2. Place the chicken thighs in a large bowl. Add 1 tbsp olive oil, the za’atar, garlic powder, 1/2 tsp salt, and black pepper. Toss until the chicken is evenly coated. Arrange the chicken on a rimmed baking sheet. Roast for 20 to 25 minutes, until the chicken is browned and reaches an internal temperature of 165°F.
3. While the chicken cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chickpeas and red onion. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the chickpeas are warmed through. Add the cherry tomatoes and cook for 2 minutes, just until they begin to soften. Remove the skillet from the heat.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, Dijon mustard, and remaining 1/4 tsp salt. Pour the dressing over the warm chickpea mixture. Add the parsley and mint and toss gently. Serve the roasted chicken with the warm chickpea and herb salad.

BAKED PEARS WITH CINNAMON, PISTACHIOS, AND SILAN

Parve Yields, 8 pear halves Serves, 4

Ingredients

• 4 ripe but firm pears
• 2 tbsp fresh lemon juice
• 2 tbsp silan
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/3 cup chopped pistachios
• 2 tbsp rolled oats
• 1 tbsp brown sugar
• 1/2 tsp vanilla extract
• 1/4 cup water

Instructions

1. Preheat the oven to 375°F. Cut the pears in half lengthwise. Use a small spoon to remove the cores and create a shallow hollow in the center of each half. Arrange the pears cut side up in a baking dish. Brush them with the lemon juice.
2. In a small bowl, stir together the silan, olive oil, cinnamon, ginger, pistachios, rolled oats, brown sugar, and vanilla extract. Spoon the pistachio mixture evenly into the center of each pear half. Pour the water into the bottom of the baking dish. Cover the dish loosely with foil and bake for 20 minutes.
3. Remove the foil and bake for another 15 to 20 minutes, until the pears are tender when pierced with a knife and the topping is lightly browned. Spoon a little of the warm pan liquid over the pears before serving.

ROASTED CARROT HUMMUS WITH CRISPY CHICKPEAS

Parve Yields, about 3 cups Serves, 8

Ingredients

• 1 lb. carrots, peeled and cut into 1 inch pieces
• 1 15 oz can chickpeas, drained, rinsed, and divided
• 3 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove
• 1/4 cup cold water, plus more as needed
• 2 tbsp chopped fresh parsley
• 1 tbsp sesame seeds

Instructions

1. Preheat the oven to 425°F.
2. Place the carrots on a large rimmed baking sheet. Add 1 tbsp olive oil, the cumin, paprika, 1/4 tsp salt, and black pepper. Toss well and spread the carrots in a single layer.
3. Pat 1/2 cup of the chickpeas dry with paper towels. Place them on one side of the baking sheet and toss with 1 tbsp olive oil and the remaining 1/4 tsp salt. Roast for 25 to 30 minutes, stirring once, until the carrots are very tender and lightly browned and the chickpeas are crisp.
4. Transfer the roasted carrots to a food processor. Add the remaining chickpeas, tahini, lemon juice, garlic, remaining 1 tbsp olive oil, and cold water. Process until smooth, stopping to scrape down the sides as needed. Add a little more water if needed to reach a creamy consistency.
5. Transfer the hummus to a serving bowl. Top with the crispy chickpeas, parsley, and sesame seeds.