| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 tsp extra virgin olive oil |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 3 slc fresh ginger chopped (3 to 4) |
3/4 slice |
$2.99 per pound
|
$0.01 |
| 2 sm garlic cloves chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 Tbsp. chives snipped |
1 1/2 teaspoons |
$2.59 per 2/3 ounces
|
$0.42 |
| 2 med nectarines coarsely minced |
1/2 nectarines |
$1.99 per pound
|
$0.31 |
| 1/4 c. apricot preserves |
1 tablespoon |
$1.99 per 18 ounces
|
$0.08 |
| 2 Tbsp. Dijon mustard |
1 1/2 teaspoons |
$2.69 per 8 ounces
|
$0.09 |
| 2 Tbsp. cider vinegar |
1 1/2 teaspoons |
$4.29 per quart
|
$0.03 |
| 1/4 tsp freshly grnd black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 4 med carrots cut into 1-inch chunks |
1 carrots |
$1.49 per pound
|
$0.20 |
| 1 1/4 lb sea scallops |
5 oz |
$9.99 per pound
|
$3.12 |
| 1 lrg red bell pepper cut into 1-inch squares Minced chives for garnish (optional) |
1/4 bell pepper |
$3.29 per pound
|
$0.30 |
| Total per Serving |
$4.64 |
| Total Recipe |
$18.54 |
Suggestions?