| 1/2 c. extra-virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 bn broccoli rabe |
1/3 bunch |
$1.99 per pound
|
$0.03 |
| 1 tsp finely-minced garlic |
1/6 teaspoon |
$4.00 per pound
|
$0.00 |
| 1 Tbsp. unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 2 bn baby spinach washed |
1/3 bunch |
$3.99 per pound
|
$1.00 |
| 2 bn Swiss chard |
1/3 bunch |
$2.99 per pound
|
$0.11 |
| 1 pt red and yellow cherry tomatoes cut into halves |
1/6 pint |
$1.99 per pound
|
$0.22 |
| 1/4 c. pitted halved black olives |
2 teaspoons |
n/a
|
|
| 6 x sun-dry tomatoes in oil cut 1/2" cubes |
1 sun-dry tomatoes |
$2.79 per 3 1/2 ounces
|
$0.06 |
| 3 Tbsp. capers packed in vinegar liquid removed, rinsed |
1 1/2 teaspoons |
$5.49 per 4 fluid ounces
|
$0.34 |
| 2 bn arugula |
1/3 bunch |
$2.92 per ounce
|
$0.07 |
| 2 Tbsp. aged balsamic vinegar |
1 teaspoon |
$6.59 per 17 fluid ounces
|
$0.06 |
| 3 tsp coarse salt |
1/2 teaspoon |
$2.91 per 16 ounces
|
$0.02 |
| Total per Serving |
$2.17 |
| Total Recipe |
$13.05 |
Suggestions?