| 2 lb asparagus cut crosswise on the diagonal into 1-inch |
2 lb |
$3.99 per 8 ounces
|
$15.96 |
| 2 lrg leeks, (white part only), rinsed well and halved lengthwise and sliced |
2 leeks |
$1.88 per pound
|
$0.05 |
| 1 x green bell pepper cut into thin strips |
1 bell pepper |
$2.19 per pound
|
$0.57 |
| 1 x red bell pepper cut into thin strips |
1 bell pepper |
$3.29 per pound
|
$0.86 |
| 1/3 c. homemade or possibly canned chicken or possibly vegetable broth |
1/3 cup |
$0.98 per pound
|
$0.17 |
| 1/4 c. red or possibly white wine vinegar |
1/4 cup |
$3.39 per 12 fluid ounces
|
$0.56 |
| 2 1/2 tsp dry dill weed |
2 1/2 tsp |
$1.69 per 1 1/4 ounces
|
$0.12 |
| 1 1/2 tsp dry tarragon, crushed |
1 1/2 tsp |
$1.97 per 2 ounces
|
$0.03 |
| 1 Tbsp. extra-virgin extra virgin olive oil, up to 2 |
1 tbsp |
$5.99 per 16 fluid ounces
|
$0.19 |
| Total Recipe |
$18.52 |
Suggestions?