| 1 1/2 c. chicken stock |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 1/4 c. extra-virgin extra virgin olive oil plus |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 2 Tbsp. extra-virgin extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1/4 c. minced fresh dill plus generous sprigs for garnish |
2 teaspoons |
$2.59 per 2/3 ounces
|
$0.05 |
| 1/4 c. minced fresh flat-leaf parsley plus generous sprigs for garnish |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/4 c. minced fresh mint plus generous sprigs for garnish |
2 teaspoons |
$3.92 per ounce
|
$0.53 |
| 3 Tbsp. pine nuts toasted |
1 1/2 teaspoons |
$6.59 per 2 1/4 ounces
|
$0.44 |
| 4 x scallions, white and green minced |
2/3 scallions |
$1.09 per cup
|
$0.11 |
| 3 x garlic cloves chopped Freshly-grnd black pepper to taste |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 lrg egg beaten |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
| 1/2 c. crumbled Greek feta - (abt 3 ounce) |
1 tablespoon |
$7.69 per 12 ounces
|
$0.28 |
| 4 med ripe tomatoes |
2/3 tomatoes |
$1.99 per pound
|
$0.36 |
| 1 Tbsp. white wine vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| 2 tsp kosher salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 tsp chopped garlic |
1/6 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/3 c. extra-virgin extra virgin olive oil Freshly-grnd black pepper to taste |
2 2/3 teaspoons |
$5.99 per 16 fluid ounces
|
$0.17 |
| Total per Serving |
$2.39 |
| Total Recipe |
$14.37 |
Suggestions?