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Wednesday: Emeril’s Make-Ahead Stuffed Shells + We Chop Off a Man Bun Right in Our Studio

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

February 27, 2017

Caramel Oranges

  • 8 medium (about 4 1/2 pounds) navel or Cara Cara oranges, or a combination of both

  • 1 cup (7 ounces) white sugar
  • 2 cinnamon sticks or star anise pods
  • 2 tablespoons salted butter

No-Fail Gnocchi

  • 4 large Russet potatoes, about 3 pounds

  • 1 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 tablespoon butter
  • Salt and finely ground black pepper
  • 1/8 teaspoon (a few grates) freshly grated nutmeg
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 cup all-purpose flour, divided
  • 3 egg yolks, lightly beaten
  •  
  • For the Tomato-Basil Sauce
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 2 cloves garlic, crushed and chopped
  • 1 28-ounce can San Marzano tomatoes
  • 1 cup chicken or vegetable stock
  • A handful of fresh basil, torn
  • 1 chunk Parmigiano-Reggiano rind

Lemon-Buttermilk Pound Cake

  • 2 3/4 cups (11 ounces) cake flour

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 2 tablespoons grated lemon zest plus 3 tablespoons juice (from 2 lemons)
  • 5 large eggs, separated
  • 3 tablespoons plus 2 cups (14 ounces) white sugar
  • 12 tablespoon salted butter, room temperature

TUESDAY

February 28, 2017

Classic Minestrone

  • 1/2 cup dry borlotti beans or 1 can pink beans or kidney beans (preferred brand Goya)

  • 1/2 cup dry cannellini or small white beans or 1 14-ounce can cannellini beans
  • 1 bay leaf
  • 2 onions, peeled and 1 halved and 1 chopped
  • Salt
  • 2 tablespoons olive oil
  • 1 meaty chunk (1/3 pound) pancetta, cut into 1/4-inch dice
  • 2 carrots, peeled and cut into 1/4-inch dice
  • 3 ribs celery heart with leafy tops, cut into 1/4-inch dice
  • 4 fat cloves garlic, crushed, sliced or chopped
  • 2 medium Russet potatoes, peeled and cut 1/2-inch dice
  • 1 pound zucchini or other seasonal vegetable, diced or cut into like-size shape and pieces
  • 1 head escarole, coarsely chopped or Tuscan kale, stemmed and chopped
  • A handful dried porcini mushrooms, coarsely chopped or torn
  • 2 quarts beef or chicken stock, divided
  • Herb bundle (a few sprigs each) of thyme, sage, rosemary
  • 1 14-ounce can diced tomatoes or 3 tomatoes (if they’re in season), peeled and diced
  • 1 chunk Parmigiano-Reggiano rind
  • 1 cup grated Parm, for topping
  • EVOO – Extra Virgin Olive Oil, for finishing and serving
  • Crusty bread, for mopping

WEDNESDAY

March 1, 2017

Super-Stuffed Shells with Spinach and Italian Sausage

  • For Emeril’s Basic Tomato Sauce:

  • 1 tablespoon olive oil
  • 3/4 cup chopped yellow onions
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1 28-ounce can whole peeled tomatoes, broken into pieces and their juices
  • 1 15-ounce can tomato sauce
  • 4 teaspoons tomato paste
  • 1 cup chicken stock or water
  • 1/2 teaspoon sugar
  •  
  • 1 teaspoon plus 1 tablespoon olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 12-ounce box (18 to 20) jumbo pasta shells
  • 2 cups finely chopped onion
  • 2 teaspoons minced garlic
  • 1 pound fresh Italian sausage, removed from casings or ground veal
  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 2 cups grated mozzarella cheese, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Emeril’s Essence
  • 1 teaspoon fresh basil, chiffonade
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon ground black pepper

Pasta Primavera with Saffron Cream

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 1 bundle thin springs asparagus, trimmed of ends and thinly sliced on bias
  • 1 cup fresh peas
  • 1/3 pound (a handful) thin green beans (haricots verts), cut into thirds on bias
  • 1 bunch green spring onions, thin leeks or fat scallions, thinly sliced on bias, whites and greens separated
  • 4 cloves garlic, thinly sliced or chopped
  • Salt and pepper
  • 1/2 cup white wine or chicken or vegetable stock
  • 1 cup cream
  • 1 teaspoon lemon zest
  • 1 pinch (about 24) saffron threads
  • 1/3 to 1/2 cup chicken stock, vegetable stock or water
  • Egg or semolina pappardelle or fettuccine
  • 1 cup freshly grated Parmigaino-Reggiano, plus some to pass at table
  • Finely chopped parsley, basil and chives, to serve

THURSDAY

March 2, 2017

Smoky Chicken Thighs and Zucchini

  • 1 pound Spanish chorizo, casings removed and crumbled (I use Gaspar’s)

  • 2 lemons
  • 3 small or 2 medium zucchini, thickly sliced
  • Pimentón (smoked sweet paprika)
  • 8 boneless, skinless chicken thighs

FRIDAY

March 3, 2017