| 1 med Chicken - (abt 3 lbs) Salt to taste Freshly-grnd black pepper to taste |
1/4 chicken |
$0.98 per pound
|
$0.98 |
| 1/2 c. Sherry vinegar |
2 tablespoons |
$3.39 per 12 fluid ounces
|
$0.28 |
| 1/2 c. Extra-virgin extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1 med Spanish onion sliced paper thin |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 tsp Saffron threads |
1/4 teaspoon |
$17.77 per 0.06 ounces
|
$1.83 |
| 1 x Carrot sliced 1/16" coins |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 4 x Garlic cloves peeled, whole |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 x Celery rib thinly sliced |
1/4 celery |
$1.99 per pound
|
$0.04 |
| 2 Tbsp. Capers |
1 1/2 teaspoons |
$5.49 per 4 fluid ounces
|
$0.34 |
| 1 Tbsp. Fresh thyme leaves |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| 2 lrg Beets roasted at 375 degrees for 1 hour, then cooled |
1/2 beets |
$3.29 per pound
|
$0.30 |
| 2 c. Chicory or possibly frisee salad greens |
1/2 cup |
$7.00 per pound
|
$0.69 |
| Total per Serving |
$5.00 |
| Total Recipe |
$20.00 |
Suggestions?