| 2 x golden brown beet |
1/3 beet |
$3.29 per pound
|
$0.20 |
| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 x red beet, paper thin, slices |
1/6 beet |
$3.29 per pound
|
$0.10 |
| 4 c. vegetable oil, for deep-frying |
2/3 cup |
$3.00 per 48 fluid ounces
|
$0.33 |
| 1 tsp salt freshly cracked black pepper Herbs and Greens |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 c. fresh tarragon, leaves |
2 teaspoons |
$1.97 per 2 ounces
|
$0.04 |
| 1/4 c. fresh mint, leaves |
2 teaspoons |
$3.92 per ounce
|
$0.53 |
| 1/2 c. fresh cilantro, leaves |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 1 c. fresh parsley, leaves |
2 tablespoons |
$1.09 per cup
|
$0.18 |
| 6 x basil, leaves, torn into pcs |
1 basil |
$2.59 per cup
|
$0.05 |
| 1 tsp minced fresh rosemary |
1/6 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1 tsp fresh thyme, leaves |
1/6 teaspoon |
$1.99 per cup
|
$0.01 |
| 1 bn watercress, washed and stemmed |
1/6 bunch |
n/a
|
|
| 1 bn arugula, leaves, torn Dressing |
1/6 bunch |
$2.92 per ounce
|
$0.03 |
| 1 x garlic, clove, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 3 Tbsp. minced fresh parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 tsp Dijon mustard |
1/6 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| Total per Serving |
$1.70 |
| Total Recipe |
$10.18 |
Suggestions?