WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

April 25, 2016

Sliced Steak Salad with Chipotle Vinaigrette and BBQ Chips

  • 1 small red onion, very thinly sliced

  • Juice of 1 lime (about 2 tablespoons)
  • Salt and pepper
  • 1 large shallot, finely chopped
  • 3 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 tablespoon Chipotle Tabasco sauce or puréed chipotle in adobo to taste
  • 1 clove garlic, minced or pasted
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 4 hanger, skirt or flatiron steaks (about 6- to 7-ounces each)
  • 1 head romaine lettuce, trimmed and sliced 1 1/2-inches thick
  • 1 bunch upland cress or watercress
  • About 1/4 cup pickled jalapeño rings or banana pepper rings
  • 2 cups thick-cut or ridged BBQ potato chips
  • 1 cup thickly shredded or curls smoked cheddar or pepper jack cheese
  •  

TUESDAY

April 26, 2016

Audrey Johns' Giant Breakfast Cookie

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking soda
  • Zest of 1 orange
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract1
  • 1/2 cup applesauce
  • 2 cups old-fashioned rolled oats
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  •  

Audrey Johns’ Guacamole Dip

  • 1 avocado

  • 1/2 clove garlic
  • 2/3 cup 0% Greek yogurt
  • 4 to 6 tablespoons salsa
  • Juice of 1/2 lime
  • 1 tomato, seeded and diced
  • 1 green onion, chopped
  • 1 jalapeño, seeded and minced
  • Kosher salt and freshly ground black pepper
  • Veggie sticks, for serving
  •  

Audrey Johns’ Ranch Dip

  • 1/2 clove garlic, minced

  • 3 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon minced fresh dill
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups 0% Greek yogurt
  • 1 tablespoon white vinegar
  • Veggie sticks, for serving
  •  

Audrey Johns’ Chunky Blue Cheese Dip

  • 4 green onions, thinly sliced

  • 1 cup 0% Greek yogurt
  • 1/4 crumbled blue cheese
  • 1/2 teaspoon freshly ground black pepper
  • Veggie sticks
  •  

Asparagus and Pea Spring Soup With Grilled Ham ‘N Cheese

  • 2 tablespoons olive oil

  • 1 bulb fennel, chopped
  • 1 pound asparagus, trimmed and thinly sliced on bias
  • 2 large leeks, whites and light greens cut into half moons
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 2 cups shelled fresh peas
  • 1 cup shelled favas, fresh or defrosted or frozen shelled edamame
  • 1 quart chicken or vegetable stock 
  • 8 slices good quality peasant bread
  • Softened butter
  • 4 tablespoons Dijon mustard
  • 2 tablespoons crème fraiche
  • Thinly sliced cornichons
  • 8 slices Gruyère or Swiss cheese
  • 3/4 pound imported mild ham, such as Mandrange
  • 8 slices ripe brie or Camembert
  • Juice of 1 lemon
  • 1 cup packed parsley and mint leaves combined
  •  

WEDNESDAY

April 27, 2016

Blue Chilaquiles Verde with Eggs

  • 8 tomatillos

  • 1 small white onion, quartered
  • 4 fat cloves garlic, cracked
  • 2 jalapeño peppers
  • Cooking spray
  • Salt and pepper
  • 2 limes
  • 2 teaspoons cumin
  • 1 tablespoon fresh oregano or 1 teaspoon dried Mexican oregano
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • A small handful cilantro leaves
  • 1 teaspoon honey or agave
  • 1 package good quality blue corn tortilla chips, preferred brand Que Pasa
  • 2 cups shredded Pepper Jack cheese
  • 1 avocado
  • 1 cup sour cream
  • Butter, for cooking eggs
  • 4 large eggs
  • 1 cup queso fresco crumbles
  • Finely chopped green onion
  • Green Tabasco or other green hot sauce, such as Bronx Hot Sauce
  •  

Julianne Hough’s Go-To Breakfast

  • 1 tablespoon olive oil

  • 2 to 3 eggs
  • 1/4 cup water
  • Chopped tomatoes (optional)
  • Chopped avocado (optional)
  •  

THURSDAY

April 28, 2016

Philly Hoagies

  • 1 cup drained giardinera (hot pickled vegetables)

  • 2 pounds hanger steak, vein removed
  • 3 tablespoons olive oil, divided 
  • 1 large red field pepper or bell peppers, seeded, quartered lengthwise and sliced
  • 1 large green bell pepper or 2 cubanelle peppers, seeded, quartered lengthwise and sliced
  • 1 large yellow onion, peeled, quartered lengthwise and sliced
  • 4 cloves garlic, sliced
  • Salt and pepper
  • 1 cup chicken stock
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon (about 1/3 palmful) granulated garlic
  • 1 teaspoon (about 1/3 palmful) granulated onion
  • 2 cups milk
  • Salt and white pepper, to taste
  • 2 1/2 cups (12 ounces) grated mild to medium Provolone
  • 4 Italian hoagie rolls (gristedes), lightly toasted
  •  

FRIDAY

April 29, 2016

Tripletas

  • For the Tomatillo Chow Chow:

  • 2 large red field peppers or red bell peppers, seeded and finely chopped
  • 2 large green bell peppers, seeded and finely chopped
  • 10 tomatillos finely chopped
  • 2 jalapeño pepper, finely chopped
  • 2 red finger chili peppers, finely chopped
  • 1 red onion, finely chopped
  • 1 pound green cabbage, finely chopped
  • 3 tablespoons Kosher salt
  • 1/2 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup bottled water
  • 2 bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 tablespoon dry mustard
  • 1 teaspoon celery seed
  • 2 teaspoons mustard seed
  • 2 teaspoons coriander seed

  • 2 1/2 pound boneless pork loin roast
  • 8 large cloves garlic, crushed
  • Olive oil, for drizzling 
  • Salt and pepper
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 2 tablespoons thyme, chopped 

  • 1 tablespoon light brown sugar
  • 1 tablespoon instant espresso powder or fine ground coffee
  • 1 tablespoon chili powder such as Ancho or a blend such as Gebhardt’s
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 1/2 pounds skirt steak or hanger steak

  • 3 baguette/loaves French bread 
  • 1 1/2 pounds deli-sliced Swiss cheese
  • 2 pounds deli sliced mild/boiled ham
  • Lettuce
  • Sliced tomatoes
  • Thinly sliced onions
  • 1 bag Plantain chips or 1 container Potato Sticks

  • Sandwich Sauce:
  • 3/4 cup ketchup
  • 1/4 cup sour cream
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon cayenne pepper sauce
  • Salt and pepper
  •