| 3/4 c. extra-virgin extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1/4 c. lemon juice fresh |
2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 2 Tbsp. capers |
1 teaspoon |
$5.49 per 4 fluid ounces
|
$0.23 |
| 1/4 c. parsley finely minced Salt and freshly cracked black pepper to taste |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1 lb sirloin cut as thick as possible |
2 2/3 oz |
n/a
|
|
| 1 bn arugula trimmed, cleaned and dry |
1/6 bunch |
$2.92 per ounce
|
$0.03 |
| 1/2 c. olives kalamata, pitted |
1 tablespoon |
n/a
|
|
| 8 x plum tomato halved, oven-dry |
1 1/3 tomatoes |
$1.99 per pound
|
$0.36 |
| 1/2 lb Parmesan cheese |
1 1/3 oz |
$5.49 per 6 ounces
|
$1.22 |
| Total per Serving |
$2.31 |
| Total Recipe |
$13.89 |
Suggestions?