| 1 c. Raw walnut halves |
1/4 cup |
$9.89 per 16 ounces
|
$0.64 |
| 8 ounce Dry cartwheel or possibly fusilli pasta |
2 oz |
$1.25 per pound
|
$0.16 |
| 3 x Bell peppers |
3/4 bell peppers |
$3.29 per pound
|
$0.65 |
| 4 x Japanese eggplant or possibly 1 globe eggplant |
1 eggplant |
$1.99 per item
|
$1.99 |
| 2 Tbsp. Extra virgin extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 4 sprg basil, (optional) |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 1/4 c. Extra virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1/2 c. Chicken stock |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 1 Tbsp. Chopped lemon zest |
3/4 teaspoon |
n/a
|
|
| 2 Tbsp. Freshly squeezed lemon juice |
1 1/2 teaspoons |
n/a
|
|
| 6 x Cloves garlic, finely chopped |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1/2 c. Minced parsley |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| 1/4 c. Minced basil leaves |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 1 Tbsp. Red peppercorns |
3/4 teaspoon |
$7.99 per 16 ounces
|
$0.03 |
| 1 tsp Asian chili sauce |
1/4 teaspoon |
$4.79 per 5 fluid ounces
|
$0.04 |
| 1/2 tsp Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$4.36 |
| Total Recipe |
$17.42 |
Suggestions?