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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

March 30, 2015

White Bean and Bacon Soup with Garlicky Breadcrumbs

  • 1 pound (about 2 cups) dried cannellini beans

  • 2 large onions, 1 quartered and 1 chopped
  • 2 large fresh bay leaves
  • Salt
  • About 1 tablespoon olive oil 
  • 1/2 pound lean bacon or pancetta, cut into 1/4-inch dice
  • 1 bulb fennel, trimmed and chopped
  • 1 carrot, peeled and chopped
  • 2 ribs celery with leafy tops, chopped
  • 5 to 6 cloves garlic, chopped 
  • 2 tablespoons thyme, chopped
  • A few stems of rosemary, stripped and chopped
  • 1 cup white wine
  • 1 quart chicken stock
  • 1 chunk of Parmigiano-Reggiano rind
  • 4 cups (a few fat handfuls) baby kale or baby spinach, coarsely chopped
  •  
  • For the Breadcrumbs:
  • 2 thick slices stale whole wheat bread or 1 1/2 to 2 cups whole wheat panko breadcrumbs
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 2 tablespoons each chopped parsley, thyme and rosemary
  • 1/4 cup chives, minced
  • 1/2 cup grated Parmigiano-Reggiano cheese
  •  

Red Velvet Soufflés

  • 1 cup red velvet cake mix

  • 1/2 cup milk
  • 1 cup egg whites
  • Butter, softened, for greasing
  • Sugar, for dusting
  • A chocolate bar, for grating 
  •  

Grant’s Red Velvet Scones

  • 1 16.5-ounce package Red Velvet cake mix

  • 2 tablespoon buttermilk, plus more for brushing
  • 1 egg, beaten
  • Flour, for dusting
  • Sugar, for sprinkling
  •  

Grant's Red Velvet Cookies

  • 4 tablespoons butter, softened

  • 2 ounces cream cheese, softened
  • 2 eggs
  • 1 16.5-ounce package Red Velvet Cake mix
  • Powdered sugar, for rolling
  •  

Grant's Red Velvet Brownies

  • 1 16.5-ounce package Red Velvet cake mix

  • 3/4 cup canola oil  
  • 3/4 cup sweetened condensed milk
  • 2 eggs
  •  

Grant’s Red Velvet Blueberry Cobbler

  • 4 cups blueberries (or any other berry you like)

  • 1/2 cup sugar
  • Juice of 1 lemon
  • 1/4 teaspoon salt
  • 2 cups red velvet cake mix
  • 6 tablespoons butter, cut into cubes
  • 2 tablespoons milk
  • 1 cup almonds, sliced
  •  

TUESDAY

March 31, 2015

Melissa d’Arabian’s Stuffed Shells

  • For the sauce:

  • 1/3 cup olive oil
  • 1/2 cup finely chopped onion
  • 1 carrot, grated, about 1/2 cup
  • 4 cloves garlic, minced or pressed
  • 1/2 teaspoon Italian herb seasoning
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1/2 cup beef stock or vegetable stock (if making vegetarian)
  • Salt and pepper

  • 10 ounces jumbo pasta shells

  • For the Filling:
  • 24 ounces Lactaid Low-fat Cottage Cheese (1 ½ containers)
  • 1 egg, slightly beaten
  • 1/4 cup grated parmesan cheese (optional)
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon Italian herb seasoning
  • 3/4 teaspoon granulated garlic
  • Salt and pepper

  • To finish:
  • 2 tablespoons parmesan cheese (optional)
  • 1/2 cup chopped fresh basil
  •  

Pizza Masters’ Vodka Pizza

  • To make the dough you’ll need:

  • 1 tablespoon dry yeast
  • 2 1/2 teaspoons salt
  • 1/4 cup olive oil, plus more for the bowl
  • 3 1/2 cups high-gluten flour
  • 1 cup water

  • For the sauce:
  • 1 large Spanish onion, finely chopped
  • 8 ounces pomace olive oil
  • 1 cup vodka, preferably Tito's
  • 1 #10 can peeled tomatoes, coarsely ground in a food mill or smashed by hand
  • 2 quarts heavy cream
  • 1/2 stick butter
  • 8 ounces grated Pecorino-Romano cheese
  • 3 pinches salt
  • 3 pinches pepper
  • 1 pinch oregano
  • 2 tablespoons of freshly chopped Italian parsley

  • 5 ounces fresh mozzarella, shredded or cut into small pieces
  •  

Veal Chops Valdostana with Oven Frites and Haricots Verts

  • 1 1/2-inch bone-in veal chops, butterflied and pounded on each side to 1/2-inch (one side will be a bit wider than the other)

  • Salt and pepper
  • 1 1/2 cups shredded Fontina Val d’Aosta or Gruyère cheese
  • 1/2 cup Grana Padano or Parmigiano-Reggiano cheese, a couple of handfuls
  • About 1/8 pound (a few slices) Prosciutto di Parma or prosciutto cotto, julienned
  • Flour, for dusting
  • 3 tablespoons olive oil plus some for drizzling over fries and beans
  • 4 large cloves garlic, crushed, divided
  • 12 sage leaves
  • 1/2 cup dry white wine or dry vermouth
  • 2 tablespoons butter
  • Juice of 1/2 lemon
  • 2 large Russet potatoes, washed and cut into very thin sticks no more than 1/8 inch thick
  • 1 pound haricots verts (thin green beans)
  • 2 large shallots, very thinly sliced lengthwise
  •  

Melissa d'Arabian’s Banana Mango Smoothie

  • 1 cup Reduced Fat LACTAID® Milk

  • 1/2 cup sliced bananas, frozen
  • 3/4 cup cubed mango, frozen
  • 1/4 cup cooked white beans, rinsed
  • 2 tablespoons chopped walnuts
  • 1/8 teaspoon vanilla extract
  • Dash cinnamon
  •  

WEDNESDAY

April 1, 2015

Fabio Viviani's Rolled Flank Steak With Mint Pesto

  • This dish elevates the classic grilled steak to the next level, and the pesto inside makes the steak super moist and the presentation very dramatic.

    Serves 6

    For the Mint Pesto:

  • 1 1/2 cups packed fresh mint leaves
  • 2 1/2 cups baby spinach
  • 4 garlic cloves, chopped
  • 1/3 cup pine nuts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup grated grana padano
  • 1/2 to 1 1/2 cups extra-virgin olive oil, depending on your desired thickness

    1 3-pound flank steak Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

Lamb Shanks with Horseradish Gremolata & Oven-Baked Polenta with Honey

  • Lamb Shanks with Horseradish Gremolata and Oven-Baked Polenta with Honey

    6 lamb shanks of similar size, 1 per person/portion

  • Salt and pepper
  • 1 tablespoon fennel seed, toasted and coarse ground or crushed
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 small bulb fennel, chopped
  • 1 large carrot, chopped
  • 2 ribs celery with leafy tops, chopped
  • 6 cloves garlic, sliced
  • 2 fresh bay leaves
  • 4 to 5 stems of rosemary, leaves stripped, about 1/4 cup
  • 2 to 3 tablespoons fresh thyme
  • 1 teaspoon chili flakes, 1/3 palmful
  • 1/4 cup tomato paste
  • 2 cups dry white wine
  • 1 quart lamb stock or mix 2 cups chicken with 2 cups beef stock
  • Juice of 1 lemon

    For the Gremolata:

  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 to 1/3 cup freshly grated horseradish root
  • 1 cup loosely packed flat-leaf parsley
  • 1 handful of mint
  • A small handful chives
  • 1 large clove garlic, crushed

    For the Polenta:

  • 3 tablespoons butter plus some for greasing casserole
  • 2 quarts chicken stock
  • 1 3/4 cups coarse cornmeal/coarse Italian polenta
  • Salt and coarse black pepper
  • About 3 tablespoons Acacia (mild flavor) honey
  • 1 cup freshly grated Parmigiano-Reggiano cheese

Fabio Viviani’s Toasted Baguette with Prosciutto Di Parma, Homemade Sundried Tomato, Basil and Extra-Virgin Olive Oil

  • 3 Roma tomatoes, quartered

  • 2 teaspoons dry thyme
  • 1/3 cup extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 5 slices baguette on the bios about 1/4-inch thick
  • 5 slices paper-thin Prosciutto Di Parma
  • 5 fresh basil leaves

Baby Potatoes Roasted in Parchment Paper

  • Serves 6

    About 30 to 40 baby potatoes (any colors you like)

  • 20 fresh mint leaves
  • 2 tablespoons fresh rosemary
  • 4 garlic cloves, crushed
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons olive oil

THURSDAY

April 2, 2015

One-Pot Chicken Provençal

  • 1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)

  • Salt and pepper
  • 2 teaspoons dried Herbes de Provence
  • 3 tablespoons olive oil
  • 1 small bulb fennel, chopped
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 2 to 3 large cloves garlic, chopped
  • 1 large fresh bay leaf
  • 2 tablespoons thyme, chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • A pinch saffron threads, optional but recommended
  • 1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
  • Baguette or other crusty bread

FRIDAY

April 3, 2015

Grant’s Peep Crispy Treats

  • 15 yellow marshmallow Peeps

  • 15 blue marshmallow Peeps
  • 15 pink marshmallow Peeps
  • 6 tablespoons butter, divided
  • 6 cups crispy rice cereal
  •  

Grant’s Peanut Butter Bunny Cups

  • 4 hollow chocolate bunnies

  • 1 cup heavy whipping cream
  • 1/2 cup creamy peanut butter
  • 2 tablespoons confectioners’ sugar
  • 1/4 teaspoon salt
  •  

Grant’s Hoppin’ Bunny Shakes

  • 2 big scoops chocolate ice cream, about 2 cups

  • 1 shot espresso or really strong coffee
  • 1 shot vodka
  • 1 shot Kahlua
  • 1 chocolate bunny
  •  

Grant’s Chocolate Cream Egg Croissants

  • 1 package frozen puff pastry dough, thawed

  • Flour, for dusting work surface
  • 1 egg
  • 2 tablespoons milk
  • 4 chocolate cream eggs
  • Confectioners’ sugar, for dusting
  •  

Beer-Battered Fish Tacos

  • For the Tacos:

  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 tablespoon (a palmful) Old Bay Seafood Seasoning
  • 1 tablespoon (a palmful) chili powder, preferred brand Gebhart’s
  • 2 teaspoons (2/3 palmful) each garlic powder, salt and ground pepper
  • 1 12-ounce bottle blonde beer or lager
  • 1 large egg, beaten
  • 2 pounds Mahi Mahi or other white sustainable fish, cut into 3x1-inch sticks
  • 16 6-inch corn tortillas
  • 1/2 small white cabbage, shredded
  • Radishes, very thinly sliced
  • Queso Fresco or Cotija cheese, crumbled
  •  
  • For the Chipotle Crema:
  • 3 tablespoons chipotles in adobo
  • Juice of 1 lime
  • 1 cup Mexican crema
  • Salt
  •  
  • For the Chunky Guacamole:
  • 1/2 small red onion, finely chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • Salt
  • 4 plum tomatoes, chopped
  • 1/4 cup cilantro, finely chopped
  • 2 ripe avocados, diced 
  • Juice of 1 lemon or lime