| 1 x Green bell pepper, cored and cut Into 1/2-inch dice |
1/6 bell pepper |
$2.19 per pound
|
$0.10 |
| 1/4 c. Onion, cut Into 1/2-inch dice |
2 teaspoons |
$0.79 per pound
|
$0.01 |
| 2 tsp Cider vinegar |
1/3 teaspoon |
$4.29 per quart
|
$0.01 |
| 1/2 tsp Salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp Freshly cracked black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/4 c. Extra-virgin extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1 1/2 lb New potatoes, scrubbed And cut into 1-inch dice Or possibly around 6-medium new potatoes |
1/4 lb |
$1.09 per pound
|
$0.27 |
| 1 lb Fresh asparagus, sliced crosswise Into 1-inch lengths, tough stems peeled |
2 2/3 oz |
$3.99 per 8 ounces
|
$1.33 |
| 1 bn Scallions Or possibly 6 green onions, thinly sliced |
1/6 bunch |
$1.09 per cup
|
$0.18 |
| 1/2 c. Chopped parsley, preferably italian |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| Total per Serving |
$2.12 |
| Total Recipe |
$12.73 |
Suggestions?