5 Cozy Autumn Meals Using Fresh Organic Veggies

Now that we're into the darker, cooler evenings of autumn, one begins to lust after warming, hearty meals.

And, physiologically, it makes total sense: our bodies are needing more energy to stay toasty, so a nice hot meal that's packed with energy dense, highly nutritious food becomes more and more appealing.

Of course, transitioning from summer salads to cozy autumn meals takes a second… so here are some ideas to hopefully inspire you:

Roast veggie and Lentil Shepherd's Pie.

It's a two-fold dish, but perfect if you've got leftover roasted veggies! Layer roast veggies with a sauce made of tomatoes, lentils, carrot and celery. Top with a creamy layer of mashed potatoes and/ or kumara, sprinkle with grated cheese and bake until golden and bubbling.

Creamy Mushroom and Spinach Risotto.

Autumn is the season for mushrooms, and oh boy, do they shine in this dish! Fry onion and garlic in butter or oil until fragrant, then add in arborio rice and cook, stirring, until it's turned translucent. Slowly add enough stock to cover the rice and leave to absorb, adding more stock every 10 minutes, until the rice is cooked. Meanwhile, sautée mushrooms until golden, then fold into the rice, along with chopped spinach and grated parmesan.

Warm Kale and Roasted Veggie Salad.

Keep salads at the centre of the dinner table with this delightful dish that's both warming and light. Roast your favourite Autumn veggies (we're talking potatoes, kumara, red onion, carrots, beetroot - even capsicum, if you're feeling adventurous!), then toss with cooked quinoa and kale leaves (we'd recommend massaging them with olive oil first). Finish it off with a drizzle of maple-honey-mustard dressing to get the full taste sensation!

Roasted Eggplant and Tomato Bake.

With the end of the season quickly approaching, let's make the most of these crops while we can! Roast sliced eggplant with plenty of olive oil. In the meantime, cook tomatoes, onion, garlic, carrot and celery into a delicious sauce. Layer the roasted eggplant with the tomato sauce, top with a sprinkle of cheese and bake until bubbling - it's just as good as lasagne, without the pasta!

Creamy Potato and Leek Soup.

It's an absolute classic, and so comforting - especially when served with a crusty slice of toasted bread. Sautée leeks, garlic and onions in olive oil (or butter) until soft and golden. Toss in chopped potatoes and stock, bring to a boil and then simmer until the potatoes are soft. Blend until smooth and creamy, add in a splash of cream and top with thyme or parsley.