| 1 head garlic, peeled |
1/4 head |
$4.00 per pound
|
$0.01 |
| 3/4 c. virgin extra virgin olive oil |
3 tablespoons |
$5.99 per 16 fluid ounces
|
$0.56 |
| 2 x onions, chopped |
1/2 onions |
$0.79 per pound
|
$0.10 |
| 4 x ripe tomatoes, peeled, seeded and diced |
1 tomatoes |
$1.99 per pound
|
$0.27 |
| 6 sprg fresh thyme (or possibly 1/4 tsp. dry) |
1 tablespoon |
$1.99 per cup
|
$0.19 |
| 2 Tbsp. minced fresh tarragon (or possibly 1 Tbsp. dry) salt and freshly grnd black pepper |
1 1/2 teaspoons |
$1.97 per 2 ounces
|
$0.03 |
| 1/2 c. all-purpose flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1 Tbsp. paprika |
3/4 teaspoon |
$1.79 per ounce
|
$0.11 |
| 2 Tbsp. unsalted butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 1/2 lb skinless flounder fillets |
6 oz |
$9.99 per pound
|
$3.75 |
| 1 Tbsp. minced fresh chervil |
3/4 teaspoon |
$3.70 per ounce
|
$0.06 |
| Total per Serving |
$5.15 |
| Total Recipe |
$20.62 |
Suggestions?