| 1/4 c. dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 3 Tbsp. fresh lemon juice |
3 tbsp |
$2.19 per 15 fluid ounces
|
$0.22 |
| 2 Tbsp. finely minced fresh parsley leaves |
2 tbsp |
$1.09 per cup
|
$0.14 |
| 1/4 c. extra virgin olive oil |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.75 |
| 1/2 tsp coarsely grnd black pepper |
1/2 tsp |
$7.99 per 16 ounces
|
$0.02 |
| 1 x onion sliced thin |
1 onion |
$0.79 per pound
|
$0.19 |
| 3 x carrots cut into 2-inch julienne strips |
3 carrots |
$1.49 per pound
|
$0.60 |
| 1 x yellow squash cut into 2-inch julienne strips |
1 squash |
$1.49 per pound
|
$0.64 |
| 1 x zucchini cut into 2-inch julienne strips six (6- to 8-oz) flounder fillets, halved lengthwise and seasoned with salt and pepper |
1 zucchini |
$1.99 per pound
|
$0.86 |
| Total Recipe |
$4.12 |
Suggestions?