| 2 Acorn squash, halved and seeded |
1/2 acorn squash |
$1.99 per pound
|
$0.95 |
| 2 T Butter (replace with non-dairy margarine for vegan) |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 2 T Vegetable oil |
1/2 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 cup chopped onion |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 2-3 garlic cloves, finely minced. |
5/8 garlic cloves |
$4.00 per pound
|
$0.02 |
| 3/4 cup Quinoa, soaked and rinsed according to package directions |
3 tablespoons |
$6.49 per 14 ounces
|
$0.52 |
| 1 cup vegetable stock (or 1 cup water + 1 Vegetable boullion cube) |
1/4 cup |
$3.69 per 32 ounces
|
$0.24 |
| 2 t. whole grain mustard |
1/2 teaspoon |
$2.69 per 8 ounces
|
$0.03 |
| 1 bay leaf |
1/4 bay leaf |
$3.59 per 2 ounces
|
$0.06 |
| 1 T Vegetable oil |
1/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1/2 cup sliced celery |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 2 cups coarsely chopped spinach |
1/2 cup |
$3.99 per pound
|
$0.13 |
| 3/4 cup dried cranberries or sour cherries |
3 tablespoons |
n/a
|
|
| 1/3 cup chopped pecans |
1 tablespoon |
$7.39 per 8 ounces
|
$0.30 |
| Total per Serving |
$2.36 |
| Total Recipe |
$9.45 |
Suggestions?