| 1 tablespoon extra-virgin olive oil |
5/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.04 |
| 1 large yellow onion, chopped |
0.2 onion |
$0.79 per pound
|
$0.05 |
| 2 strips bacon, chopped (optional) |
3/8 bacon |
$2.99 per pound
|
$0.08 |
| 3 tablespoons fresh lemon juice (1 juicy lemon) |
1 5/6 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1 cup farro or pearl barley |
3 tablespoons |
$1.49 per 16 ounces
|
$0.13 |
| 3 cups low-sodium chicken broth (or vegetable broth), divided |
1/2 cup |
$1.19 per 14 1/2 ounces
|
$0.42 |
| 1 cup shelled English peas (3/4 of a pound in the shell) |
3 tablespoons |
$3.40 per 16 ounces
|
$0.22 |
| 1 bunch asparagus, stems snapped off, cut into 1-inch long pieces |
0.2 bunch |
$3.99 per 8 ounces
|
$0.47 |
| 2 tablespoons finely chopped mint |
1.2 teaspoons |
$3.92 per ounce
|
$0.32 |
| 1/2 teaspoon salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 cup Parmesan cheese |
2 3/8 teaspoons |
$5.49 per 6 ounces
|
$0.16 |
| Total per Serving |
$1.93 |
| Total Recipe |
$9.64 |
Suggestions?