Having the day off work, I got a jump-start on what I'm going to make this weekend. After debating on whether to make dishes suitable for a couple (or a single person plus a leftover meal) or going all out on a meal worthy of eight, I opted to go the big meal route, choosing a Passover menu from one of my magazines.
The line-up:
The line-up:
Baked Chicken with Apricots and Olives
Caramelized Onion-Potato-Carrot Kugel
Green Beans with Shallots and Walnut Oil
Chocolate-Almond Torte with Chocolate Glaze
Saucy Strawberry-Raspberry Cake
Grower's Direct:
Grower's Direct:
- Russet potatoes: $2.86/4.84 lb
- onions: $0.95/1.93 lb
- green beans: $2.86/2.06 lb
- carrots: $0.39/0.80 lb
- garlic: $0.42/bulb
- shallots: $0.70/0.35 lb
- Italian parsley: $0.39/bunch
- raspberries: $6.98/2 packs
- sun-dried apricots: $2.49
- TOTAL: $18.04
Ralph's
- walnut oil: $10.99
- Karo syrup: $3.59
- milk: $0.99/pint
- Simply Orange juice: $3.79
- Ralph's olives: $1.99
- Ghirardelli chocolate: $12/16 oz
- pineapple: $0.99
- cage-free eggs: $2.99/dozen
- whole chicken: $3.45
- TOTAL: $40.78
- Bob's Red Mill potato starch: $3.49
- TOTAL: $3.49
Total for the year: $702.87
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