| 2 medium fennel bulbs, cored and coarsely chopped |
0.2 fennel bulbs |
$2.10 per pound
|
$0.22 |
| 2 medium carrots, coarsely chopped |
0.2 carrots |
$1.49 per pound
|
$0.04 |
| 2/3-cup extra-virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.20 |
| 4 medium red onions, finely chopped |
3/8 onions |
$0.99 per pound
|
$0.13 |
| 8 medium garlic cloves, mined |
5/6 garlic cloves |
$4.00 per pound
|
$0.02 |
| 2 teaspoons crushed red pepper |
0.2 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 (35-oz) cans whole peeled Italian tomatoes, drained and chopped |
7 fl oz |
$2.19 per 28 ounces
|
$0.05 |
| 4 lbs. broccoli rabe, large stems discarded |
6 3/8 oz |
$1.99 per pound
|
$0.80 |
| Total per Serving |
$1.46 |
| Total Recipe |
$14.60 |
Suggestions?