Cooler temperatures can increase our appetites for heartier foods and more plentiful meals. But there’s no need to sacrifice your health once autumn arrives. These delicious and nutritious dishes will fill your belly and tantalize your taste-buds without putting a damper on your fitness goals.

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Ful Bel'Cumoun – Fava Beans in Cumin
Fava Beans in Cumin
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Course Side Dish
Servings
servings
Ingredients
Course Side Dish
Servings
servings
Ingredients
Fava Beans in Cumin
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Rating: 0
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Instructions
  1. Soak fava beans in water overnight.
  2. The next day, warm water in a large pot adding half a lemon and a bay leaf.
  3. Drain fava beans and when pot of water is almost boiling add beans to the water.
  4. Boil for about five minutes.
  5. Lower the heat and continue cooking for 45-60 minutes keeping a constant simmer.
  6. Keep the beans in the water until you are ready to serve them.
  7. Serve beans warm with some fresh lemon juice on top. Top them with cumin, sumac, coarse salt, lemon zest and drizzle of olive oil.
Source
Huppit Bartov Miller, afooda.com
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Quinoa Pomegranate Fresh Salad
Quinoa Pomegranate Fresh Salad
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Course Salad
Servings
servings
Ingredients
Course Salad
Servings
servings
Ingredients
Quinoa Pomegranate Fresh Salad
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Instructions
  1. Rinse and dry the quinoa.
  2. In a pot over medium-high heat, toast the quinoa with 1 tablespoon of olive oil. Add all spice, white pepper, black pepper and mix. Add boiling water and salt, cover and cook for 20 minutes on low heat.
  3. Fluff the quinoa with a fork and set aside.
  4. Roughly chop the purple onion and sauté in olive oil over high heat until it becomes a little bit caramelized. Add cooked quinoa and mix for another minute.
  5. Turn off heat and add chopped fresh cilantro, pomegranate seeds and toasted slivered almonds. Toss together gently.
  6. Move to a serving dish and drizzle with a little honey.
Source
Huppit Bartov Miller, afooda.com
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Vegetarian Kubbeh Selek – Beet Soup with Middle Eastern Dumplings
Beet Soup with Middle Eastern Dumplings
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Course Main Dish, Soup
Cuisine Middle Eastern
Servings
dumplings
Ingredients
For Filling:
For Dough:
For Soup:
Course Main Dish, Soup
Cuisine Middle Eastern
Servings
dumplings
Ingredients
For Filling:
For Dough:
For Soup:
Beet Soup with Middle Eastern Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For Filling:
  1. Cook lentils for 20-25 minutes until soft. Drain and place in a bowl.
  2. Sauté chopped onion and minced garlic in olive oil and add to the lentils.
  3. Toast walnuts and pine nuts. Ground well and add to the mixture.
  4. Add chopped parsley and spices — cumin, black pepper, all spice, clove, nutmeg and salt. Blend mixture lightly using a hand blender. Add lemon zest and one egg and mix together.
  5. Form small balls of filling (quarter sized) and place on parchment paper.
  6. Freeze for at least three hours.
For Dough:
  1. Combine semolina, salt and avocado (or canola) oil in a mixing bowl. Add water and knead for at least five minutes. Form dough into a ball and cover in plastic wrap. Set aside to rest for about 30 minutes.
  2. Form the kubbeh by placing the frozen filling ball in the center of a small piece of dough (quarter sized) that is flattened into a circle. Close all sides of dough and form a unified ball. (For easy Kubbeh forming, make sure your hands are lightly oiled). Place onto parchment paper, cover with plastic wrap and freeze for at least two hours.
For Soup:
  1. Chop onion and sauté in olive oil. Add chopped celery, cubes of beets and minced garlic and sauté for another minute. Add tomato paste and harissa and mix together.
  2. Add sugar, soup mix, spices and black pepper, white pepper and salt and mix well. Add cold water, cover the pot and bring to a boil.
  3. Cook on medium heat, covered, for about 20 minutes.
  4. Add freshly squeezed lemon juice of half a lemon. Then, add frozen kubbeh carefully, one at a time. Cook for about 20-25 additional minutes.
  5. Allow soup to sit for at least 15 minutes before serving.
Source
Huppit Bartov Miller, afooda.com
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A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com. Recipes and photos courtesy of Huppit Bartov Miller | Tune in to This Week in Baltimore Eating  Thursdays at 12:30 p.m. at facebook.com/jmoreliving and go to Jmoreliving.com/newsletters to sign up for our new foodie newsletter.