| 1/2 cup ricotta |
2 tablespoons |
n/a
|
|
| 1/4 cup feta (crumbled) |
1 tablespoon |
$7.69 per 12 ounces
|
$0.21 |
| 1 lemon (juice and zest) |
1/4 lemon |
$0.80 per item
|
$0.20 |
| 1/4 cup herbs (such as dill, mint, parsley, chopped) |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| 1 egg (lightly beaten) |
1/4 egg |
$2.53 per 12 items
|
$0.05 |
| 2 tablespoons olive oil, divided |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 6 ounces shiitake mushrooms, brushed clean and thinly sliced |
1 1/2 oz |
$4.99 per 4 ounces
|
$1.87 |
| 1/4 cup chopped sun dried tomatoes (oil-packed variety) |
1 tablespoon |
$2.79 per 3 1/2 ounces
|
$0.19 |
| 10-12 thin asparagus spears, trimmed |
2 3/4 asparagus |
$3.99 per 8 ounces
|
$0.77 |
| 1 tablespoon olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| Total per Serving |
$3.57 |
| Total Recipe |
$14.27 |
Suggestions?