| 3 navel or temple oranges, peeled and sectioned, removing all membranes, squeeze any remaining juice over the fruit and chill in the cooler |
3/4 navel |
$1.29 per pound
|
$0.30 |
| 1 C black olives, ripe / pitted |
1/4 cup |
n/a
|
|
| 2 TBS oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 2 garlic cloves. chopped |
1/2 garlics. |
$4.00 per pound
|
$0.01 |
| 1/2 tsp sweet paprika |
1/8 teaspoon |
$1.79 per ounce
|
$0.02 |
| a pinch of cayenne |
1/4 pinch |
$3.65 per 3 ounces
|
$0.00 |
| 1/8-1/4 tsp granulated sugar |
0.05 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/8 tsp ground cumin |
0.03 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.00 |
| 2 TBS chopped flat leaf parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$0.39 |
| Total Recipe |
$1.55 |
Suggestions?