| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 med onion, minced |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 2 x red bell pepper, minced |
1/3 bell pepper |
$3.29 per pound
|
$0.29 |
| 2 c. canned beet, liquid removed, and, diced |
1/3 cup |
n/a
|
|
| 15 x cloves roasted garlic |
2 1/2 cloves |
$5.29 per 2 ounces
|
$0.12 |
| 1/2 tsp dry sage |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 tsp dry basil |
0.08 teaspoon |
$2.59 per cup
|
$0.00 |
| 1/2 c. red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1 Tbsp. balsamic vinegar |
1/2 teaspoon |
$6.59 per 17 fluid ounces
|
$0.03 |
| 1/2 tsp salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 tsp black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.70 |
| 7 c. vegetable stock |
1 cup |
$3.69 per 32 ounces
|
$1.12 |
| 1/2 c. minced fresh parsley |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| Total per Serving |
$2.69 |
| Total Recipe |
$16.12 |
Suggestions?