Warming Dishes, Happy Bellies

 Golden Beets and Farro Soup's root vegetables, greens, and whole grains are a winning combo this season.

Cool weather calls for dishes that deeply nourish and satisfy. While most chefs turn to fattening dishes to fill us up, these dishes don't: They satisfy with the natural rich flavors and fiber in whole plant foods instead - comforting root vegetables, flavorful aromatics, whole grains, legumes, herbs, and spices -- without adding oils or dairy. Here are some new recipes, perfect dishes when the mercury dips.

A Lighter Zuppa Etrusca, this fragrant, creamy winter soup is an oil-free, lighter interpretation of Il Luogo Aimo e Nadia's original soup, created by the Milanese couple for their restaurant in the 1960s and now reprised by its current chefs at Il Luogo. It's a wonderful amalgam of legumes, winter vegetables, aromatics, Tuscan herbs, and farro.

Red Chori Dal is lively in flavor, and packed with fiber and protein, but kind to the waistline. It makes a tasty starter or main dish, served here with finger millet dosas.

Harvest Pie celebrates the bounty of autumn produce. This gluten-free dish uses chestnutty kabocha squash, fresh and dried fruit, oats, and sweet spices -- a hearty, delicious addition to any holiday table.

For more delicious seasonal recipes, check out my cookbooks, Love the Foods that Love the Planet (HCI Books), and Love the Foods that Love You Back (Rizzoli).

In the news: 068 Magazine's Home Cooking article kindly interviewed me for their November-December issue (see pages 64-65).

Wishing you happy adventures in the kitchen!

Ciao for now,

Cathy