With the return of autumn comes blushing leaves, frothy mugs of pumpkin spice lattes and whimsical Halloween costumes.
As we move forward into autumn, you may also notice some changes at your grocery store. Towers of watermelon are replaced by displays of pumpkin. Bags of summer squash and onions are swapped for stacks of sweet potatoes. Refreshing spices, such as cilantro and mint, are traded for warm flavors, such as ginger and garlic.
Of course, modern refrigerated trucks and planes make it possible to eat virtually any food at any season. Still, there are plenty of worthwhile reasons to choose autumn produce. By favoring seasonal fruits and veggies, you’ll find fresher, more eco-friendly options. When you eat native, you support your local farmers and farmers markets. And if you shop in-season foods rather than exotic imports, you’ll can trim down your grocery bill.
[Read: Cooking for One: Feeding Yourself Without Breaking the Bank.]
To savor and save on seasonal foods, swap your summer standards with new fall favorites. Introduce autumn to your kitchen trying out these wallet-friendly fall recipes.
PISTACHIO BEET SALAD
Though impressive and imaginative, this sweet salad can be tossed in minutes. Blue cheese crumbles bring a touch of richness, while toasted pistachios add warmth. The salad can serve as a perfect light lunch or dinner starter.
2 medium beets 1/4 cup pistachios
Crumbled blue cheese
1/2 tablespoon olive oil
1 teaspoon red wine vinegar
Salt and pepper to taste
Bake pistachios in the oven for 10 minutes. As they toast, peel and slice beets. Toss the beets, pistachios and blue cheese together in a medium bowl. Dress with a blend of olive oil, red wine vinegar, salt and pepper.
CREAMY CARROT GINGER SOUP
Rich and warming, creamy soups are a fall staple. Our carrot soup blends ginger, thyme and honey with yogurt — a healthy alternative to traditional cream.
3 pounds carrots 1/2 cup honey
1/2 cup yogurt
1 thick slice ginger
Salt and fresh thyme to taste
Simmer carrots, stock and thyme for one hour, then mix in a blender until smooth. Serve with a sprig of thyme as garnish.
[See: 12 Ways to Be a More Mindful Spender.]
PUMPKIN SPICE QUESADILLAS
This creative quesadilla recipe pays homage to one of fall’s most beloved flavors — pumpkin spice. Combining sweet with salty, the pumpkin cinnamon quesadilla is a delicious spin on the Mexican favorite. The recipe can put leftover pumpkin from pies and other dishes to good use.
1/4 cup pumpkin puree 1/2 cup grated cheddar
1 dash cinnamon
Salt and pepper to taste
2 medium tortillas
1/2 teaspoon of oil or butter
Place a tortilla in the oil or butter-greased pan. Sprinkle on a layer of cheddar cheese, and heat, open-face, for one minute. As the tortilla heats, spread the second tortilla with a layer of pumpkin puree. Add salt, pepper and cinnamon. Lay the pumpkin-layered tortilla atop the cheesy one, then flip the over to heat the other side. Continue to flip and heat both sides until crispy.
BUTTERNUT SQUASH CURRY
Blending seasonal veggies and Greek yogurt, this curry is both hearty and healthy. The curry can be as mild or spicy as you please, depending on the flavor of curry paste.
1 diced butternut squash 4 cups chickpeas
1 diced red onion
4 chopped tomatoes
3 tablespoons Greek yogurt
2 tablespoons curry paste
1/2 cup vegetable stock
1 tablespoon olive oil
1 dash chopped coriander
Cook the butternut squash in an oiled pan for three minutes. Add the onion and curry paste, then cook for an additional four minutes. Pour in the stock, cover the pan, and simmer for 20 minutes. Blend in chickpeas and tomatoes, then cook until the tomatoes are tender. Remove from the stove, then combine the mixture with yogurt and coriander in a bowl.
[See: 8 Big Budgeting Blunders — and How to Fix Them.]
CRISPY KALE CHIPS
When you’re craving a salty snack, these crispy kale chips can be a nutritious and delicious alternative to junk food. Full disclaimer: They’re totally addictive.
1 bunch kale cut into strips 1 tablespoon olive oil
1/2 teaspoon salt
1 dash of garlic powder
Toss strips of kale with olive oil, salt and a dash of garlic powder. Spread leaves on a baking sheet and bake at 375 degrees for 20 minutes. Every so often, stir up the leaves to keep the edges from burning. Remove chips when they are dry. Cool before eating.
BANANA PECAN SUNDAES
Bundled up in a toasty sweater, you can enjoy this cold, creamy concoction even when it’s cold outside. Uniting gingersnap, pecan and caramel, this sundae embraces the flavors of fall.
2 scoops of butter pecan ice cream 1/2 sliced banana
2 crushed gingersnap cookies
Drizzle of caramel sauce
1/2 cup heavy cream
2 tablespoons sugar
Whip the cream and sugar in a medium bowl until thick. Top the ice cream with slices of banana, crushed cookies and a drizzle of caramel sauce. Top with a dollop of whipped cream.
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6 Wallet-Friendly Recipes to Cook Up This Fall originally appeared on usnews.com
