| 1/2 tsp grated lemon peel |
1/8 teaspoon |
n/a
|
|
| 1/2 tsp grated orange peel |
1/8 teaspoon |
$3.00 per pound
|
$0.00 |
| 1 Tbsp. fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1 Tbsp. fresh orange juice |
3/4 teaspoon |
$4.79 per 59 fluid ounces
|
$0.01 |
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp freshly grnd pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 4 tsp extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 c. lentils, rinsed and picked over |
1/4 cup |
$1.49 per 16 ounces
|
$0.16 |
| 2 c. water |
1/2 cup |
n/a
|
|
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 tsp extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1/3 c. chopped shallots |
1 tablespoon |
$3.99 per pound
|
$0.12 |
| 1/4 c. minced fresh parsley |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1 lb salmon fillet, cut crosswise into 4 pcs |
1/4 lb |
$6.99 per pound
|
$1.75 |
| Â Â Watercress, for garnish |
1/4 watercress |
n/a
|
|
| Total per Serving |
$2.23 |
| Total Recipe |
$8.91 |
Suggestions?