| 6 Tbsp. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 3 Tbsp. white wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1/2 tsp salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp dry thyme |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 tsp dry crushed red pepper |
0.08 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 can chickpeas - (15 1/2 ounce ea) rinsed, liquid removed (navy beans may be substituted) |
1/3 can |
$0.89 per 15 ounces
|
$0.31 |
| 2 med fennel bulbs thinly sliced |
1/3 fennel bulbs |
$2.10 per pound
|
$0.36 |
| 3 x garlic cloves chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 c. crumbled Gorgonzola cheese (crumbled blue cheese may be substituted) |
1 tablespoon |
$5.49 per 4 ounces
|
$0.54 |
| 1/4 c. chopped fresh Italian parsley Fresh fennel fronds for garnish |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$1.54 |
| Total Recipe |
$9.26 |
Suggestions?