Fall Recipes To Save You Money

5:22 PM, Sep 27, 2012   |    comments
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Columbia (WLTX) -- If you're trying to save money on your grocery budget, the key is to cook with produce that is in season. Laurie Aker fron Earthfare stopped by News19 with recipes for Fall produce.

Autumn Apple and Hazelnut Stuffing

3 stalks celery, chopped

1 large onion, chopped

2 small carrots, shredded

2 tbsp. olive oil

3 tbsp. fresh parsley, chopped

1 tbsp. fresh rosemary, chopped

2 garlic cloves, minced

4 cups bread cubes, cut into 1-inch cubes

1 ½ cup granny smith apples, diced

½ cup hazelnuts, chopped

¼ cup dried, unsweetened cranberries

1 egg, beaten

¾ cup apple cider

Preheat oven to 350. In large skillet, combine celery, onion and carrot. Sautee with olive oil and garlic until tender, about 6-8 minutes. About 2 minutes before the mixture is done cooking, add rosemary and parsley. Stir and continue to finish cooking. In large bowl, combine veggie mixture, bread cubes, apple, cranberries and hazelnuts. In a separate small bowl, whisk together egg and apple cider. Pour liquid over bread mixture. Stir well. Transfer stuffing to baking dish, or for individual servings, spoon into cupcake tins. Bake in oven for 35-40 minutes. Serve and enjoy!

 

Quinoa Salad with Roasted Squash

2 butternut squash, cut lengthwise

2 tbsp. extra virgin olive oil

1 cup quinoa

3 tbsp. golden raisins

1 tbsp. sherry vinegar

1 tsp. honey

1 granny smith apple, diced

1 large shallot, minced

1 clove garlic, minced

2 tbsp. chopped mint

1 tbsp. chopped Italian parsley

2 oz. arugula 1/4 cup walnuts

Preheat oven to 350. Spoon seeds from squash, creating a deep shell. Brush cut sides with olive oil. Place in oven and bake for 45 minutes. In saucepan, bring 2 cups water to a boil. Add quinoa and cover. Simmer for 8 minute. Add raisins. Continue to cook until water is absorbed. Transfer to bowl to let cool. In small bowl, whisk vinegar, honey and 2 tbsp. olive oil. Pour dressing over quinoa along with apples, shallot, garlic, parsley and mint. Toss well. Add arugula. Spoon salad mixture into squash shell. Top with crushed walnut, enjoy!

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