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

July 6, 2015

Chicken One-Pot with Lemon and Rosemary

  • 2 tablespoons olive oil

  • 8 pieces bone-in, skin-on chicken
  • Salt and pepper
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 1 bulb fennel, chopped
  • 1 small fresh or dried red chili, finely chopped
  • 2 cups white wine
  • 1/4 cup chopped fresh rosemary – lots!
  • 1 cup chicken stock
  • Zest and juice of 1 large lemon
  • Warm crusty bread, to pass at table
  •  

TUESDAY

July 7, 2015

Stir-Fry Beef with Broccolini and Tangerine or Blood Orange

  • 3/4 pound to 1 pound flank steak, halved lengthwise into 2 long, steaks each about 3 inches wide

  • 2 tangerines or 1 large blood orange OR 4 to 5 dried tangerine peels plus 1 orange
  • Salt
  • 2 bundles (3/4 pound) broccolini, trimmed
  • 4 tablespoons dark soy sauce or Tamari, divided
  • About 4 tablespoons dry sherry, divided
  • 1 1/2 teaspoons cornstarch
  • About 3 tablespoons stir-fry/high-temperature cooking oil, divided
  • 1 large bunch green onions, quartered with whites thinly sliced and green tops cut on a bias into 1 1/2-inch pieces
  • 1 inch ginger root, peeled and grated
  • 2 to 3 large cloves garlic, chopped
  • 1 red chili such as red finger chili pepper, seeded and chopped
  • 1/2 to 1 teaspoon Sichuan peppercorns (optional, for moderate to spicy heat)
  • 1 1/2 teaspoons light brown sugar
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon black bean sauce
  • 1 teaspoon toasted sesame oil
  • California (found in the bulk bins of market) or Texas (marked Texmati on label) white basmati rice, cooked in chicken or vegetable stock to package directions, for serving
  • Chopped smoked almonds and scallions and/or toasted sesame seeds, for garnish
  •  

WEDNESDAY

July 8, 2015

Chicken Rolls with Herbs and Green Onions and Roasted Green Beans with Chiles and Garlic

  • For the Chicken Rolls:

  • 4 pieces boneless, skinless chicken breast (you want medium to large pieces--ask for a minimum weight of 8 ounces but no larger than 12 ounces)
  • Salt and pepper
  • 4 cloves garlic, very thinly sliced
  • Zest of 1 lemon
  • 1 cup each mint leaves, flat-leaf parsley tops and basil
  • 1 cup shaved Parmigiano-Reggiano cheese
  • 4 spring onions or small bunch of scallions, trimmed and thinly sliced on a bias
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • Juice of 1 lemon
  •  
  • For the Green Beans:
  • 1 12-ounce package Haricots Verts or trimmed green beans
  • 2 large shallots, very thinly sliced lengthwise
  • 2 cloves garlic, crushed
  • 1 red finger chili pepper, seeded and very thinly sliced
  • 1 to 1 1/2 tablespoons olive oil
  • Salt and pepper
  •  

THURSDAY

July 9, 2015

FRIDAY

July 10, 2015

Hot Dog Flautas

  • 1 5-pack 10- to 12-inch, 12-ounce hot dogs (preferred brand Niman Ranch’s Fearless Franks or Brat Hans) or 8 good-quality, 6-inch beef, pork or vegan dogs

  • 1 tablespoon olive or vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Serrano peppers, seeded and chopped 
  • 1 can vegetarian spicy refried beans
  • 1/2 cup water
  • About 1 teaspoon (a scant 1/3 palmful) ground cumin
  • 5 8-inch corn or flour tortillas if using 10- to 12-inch dogs OR 8 6-inch corn or flour tortillas for 6-inch dogs
  • 1 1/2 to 2 cups shredded, easy-melting cheese such as Pepper Jack, Monterey Jack, Chihuahua or cheddar cheese
  • Natural cooking spray or a little extra cooking oil, for lightly brushing tortillas

  • For the Pico de Gallo: (make your own or use store-bought salsa)
  • 1/2 small red onion, finely chopped
  • 1 Serrano or jalapeño pepper, seeded and finely chopped
  • Salt
  • 3 plum tomatoes, seeded and chopped
  • A small handful cilantro, chopped 

  • Toppings:
  • 1/4 cup Mexican Crema or sour cream
  • 1/4 cup yellow mustard
  • Chopped lettuce
  • Pickled jalapeño slices
  • 1 small Hass avocado, dressed with lime juice
  •