1 head broccoli (1 lb.), broken into florets and tender stems sliced |
1/8 head |
$0.99 per pound
|
$0.17 |
1 lb carrots, peeled and cut diagonally into 1/4 inch slices |
2 oz |
$1.49 per pound
|
$0.19 |
3 x leeks (white part and 2 inches green), well rinsed, dry, and cut into thin julienne |
3/8 leeks |
$1.88 per pound
|
$0.14 |
1 lrg sweet red pepper, cored, seeded, and cut into julienne |
1/8 pepper |
$3.29 per pound
|
$0.15 |
1 lrg sweet yellow pepper, cored, seeded, and cut into julienne |
1/8 pepper |
$3.29 per pound
|
$0.17 |
1/2 c. minced fresh basil |
1 tablespoon |
$2.59 per cup
|
$0.16 |
2 Tbsp. fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
1 Tbsp. balsamic vinegar |
3/8 teaspoon |
$6.59 per 17 fluid ounces
|
$0.02 |
1 c. vegetable oil |
2 tablespoons |
$3.00 per 48 fluid ounces
|
$0.06 |
1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
1 tsp dry thyme Finely grated zest of 1 orange Salt and freshly grnd black pepper, to taste |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
Total per Serving |
$1.27 |
Total Recipe |
$10.13 |