Cost per serving: 96¢
Jicama is a crunchy root vegetable, popular in Mexican cooking. If you can’t find it or don’t care for it, use strips of celery instead. You also can use diced Granny Smith apple instead of mango for variety.
See recipe: Jicama, Radish and Mango Salad
Cost per serving: $1.91
Cook this grown-up take on sweet potato casserole in steps rather than all at once to give yourself a little breathing room.
See recipe: Sweet Potato Casserole with Pears and Marshmallows
Cost per serving: 53¢
You can make this sauce up to a week ahead of time, just cover and refrigerate. For best results, cook the sauce slowly over low heat, and keep your eye on it. Because of the sugar and fruit, this sauce can burn easily if neglected.
See recipe: Cranberry–Apple Cider Sauce
Cost per serving: 33¢
This Mango-Mint Chutney recipe is a sweet accompaniment to a savory dish, that costs just pennies to prepare. Add more sugar if your mangoes are tart. For heat, stir in a pinch of crushed red pepper with the cumin.
See recipe: Mango-Mint Chutney
Cost per serving: 98¢
For a refreshing twist on salsa, try this recipe which incorporates fruit. It gives whatever you serve it with a tangy burst of flavor.
See recipe: Melon-Pineapple Salsa