| 1 1/2 Tbsp. extra virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 2 c. sliced onions |
1/2 cup |
$0.79 per pound
|
$0.10 |
| 3 x garlic cloves, chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 c. pearled or possibly hulled barley |
1/4 cup |
$4.51 per 20 ounces
|
$0.30 |
| 2 tsp minced fresh sage or possibly 1 tsp. dry |
1/2 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/2 tsp salt, or possibly more, to taste |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 10 c. water or possibly vegetable stock, more as needed |
2 1/2 cups |
n/a
|
|
| 1 lrg russet potato, peeled and minced |
1/4 russet potato |
$4.99 per 10 pounds
|
$0.10 |
| 2 c. carrots, sliced 1/2" thick |
1/2 cup |
$1.49 per pound
|
$0.21 |
| 1 sm bunch kale, leaves cut from the stem and stalk, about 6 c. |
1/4 bunch |
$1.99 per pound
|
$0.07 |
| 1 1/4 c. cooked and rinsed kidney beans |
1/4 cup |
$0.89 per 15 1/2 ounces
|
$0.16 |
| 2 Tbsp. lemon juice, ( 1/2 lemon) Freshly grnd black pepper to taste |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1/3 c. grated Parmesan cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.27 |
| 4 tsp extra-virgin extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| Total per Serving |
$1.42 |
| Total Recipe |
$5.70 |
Suggestions?