Fall is a ripe time for delicious produce. From cranberries and apples, to squash and root vegetables, make the most of in-season fruits and vegetables with these satisfying, low-cost recipes for breakfast, dinner and dessert.
Cost per serving: 71¢
If you’ve never tried parsnips before, this soup is a terrific way to start. Mixed with sweet potato, which is also in season, you’ll get the full benefit of their sweet, mild taste.
See recipe: Creamy Ginger-Parsnip Soup