| 4 ounce sugar snap peas |
1 oz |
$4.99 per pound
|
$0.31 |
| 1 lb jicama, peeled and cut into 1 1/4 x 1-inch sticks, (3 c.) |
1/4 lb |
$1.53 per pound
|
$0.38 |
| 1/2 c. fresh orange juice (from 3 or possibly 4 oranges) |
2 tablespoons |
$4.79 per 59 fluid ounces
|
$0.08 |
| 1 Tbsp. fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1 Tbsp. seasoned brown rice vinegar |
3/4 teaspoon |
n/a
|
|
| 1/2 tsp coarse salt, up to 3/4 |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 12 x cherry and/or possibly yellow pear tomatoes, cut in half |
3 cherry |
$6.99 per pound
|
$0.38 |
| 1 1/2 c. cooked quinoa (see recipe for Basic Quinoa) |
1/3 cup |
$6.49 per 14 ounces
|
$1.04 |
| 1/2 c. minced fresh cilantro |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| 2 pch cayenne or possibly dashes warm sauce |
1/2 pinch |
$3.65 per 3 ounces
|
$0.01 |
| Total per Serving |
$2.37 |
| Total Recipe |
$9.46 |
Suggestions?