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Wednesday: Kirstie Alley, 3 Guilt-Free Recipes for Summer & Rach's Zucchini Tomato Pie

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

May 25, 2015

Potato and Salami Cheesecake

  • 3 pounds waxy gold potatoes, such as Yukon Gold

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup fresh breadcrumbs, toasted in a sauté pan until light golden brown
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh ricotta
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 pound sweet Italian salami, cut into 1/4-inch dice
  • 1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
  • 4 ounces Asiago, grated
  •  

Spicy Ricotta and Tomato En Carozza

  • 1 pound fresh ricotta

  • 8 half-inch thick slices firm whole wheat bread
  • Maldon sea salt or some other crunchy, shale-y salt
  • Lots of freshly cracked black pepper
  • 2 ripe large heirloom tomatoes
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon ground cayenne
  • 1 teaspoon kosher salt
  • Grating of nutmeg
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter, divided
  •  

Sweet Pepper Riggies

  • 4 red mild frying or bell peppers

  • 2 mild-heat chilies, such as Fresno or Hungarian Wax
  • 4 large ripe heirloom tomatoes or 3 cups passata (tomato purée or crushed tomatoes)
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 large cloves garlic, thinly sliced
  • 1 cup chicken or vegetable stock  
  • A handful of basil leaves, torn
  • 1/4 to 1/3 cup heavy cream
  • 1 pound mezze rigatoni or short-cut pasta 
  • Freshly grated Parmigiano-Reggiano cheese

  •  

TUESDAY

May 26, 2015

Ferg Burger Patty Loaves

  • 1 1/2 pounds ground beef sirloin

  • Kosher salt and coarse black pepper
  • 1/2 pound bulk sweet Italian or breakfast sausage
  • 1 1/2 tablespoons sage (a few sprigs), thinly sliced or about 1 teaspoon ground sage, 1/3 palmful
  • 1 small onion, grated (about 1/2 cup grated onion)
  • 2 large cloves garlic, grated, pasted or finely chopped
  • About 2 tablespoons Worcestershire (Don’t forget to shake up the bottle)
  • 1 rounded tablespoon Dijon mustard
  • 1 egg, lightly beaten
  • About 1/2 cup breadcrumbs, 2 small handfuls
  • Olive oil or vegetable oil, for drizzling

  • For the Mushroom Gravy:
  • 3 tablespoons butter
  • 1/4 pound button or cremini mushrooms, thinly sliced
  • Salt and black pepper
  • 2 shallots, finely chopped
  • 2 tablespoons flour
  • 1/3 cup dry sherry
  • 1 1/2 cups veal stock or beef stock
  • A small handful parsley, finely chopped
  • 4 thin slices white toast, buttered 

    For the Cheesy Mashed Potato Mounds:

  • 4 Russet potatoes, peeled and cubed
  • Salt
  • 1/4 cup veal or beef stock
  • 1/4 cup sour cream
  • 1/2 to 2/3 cup whole milk
  • 1 cup sharp cheddar cheese
  • Black pepper, to taste 
  • A little freshly grated nutmeg, to taste
  • 1 large egg, lightly beaten
  • A few tablespoons melted butter, to serve
  • Minced chives, garnish
  •  

WEDNESDAY

May 27, 2015

Rustic Whole-Wheat Tortilla Chips

  • 2 8-inch whole wheat tortillas

Zucchini, Tomato, Potato Pie

  • 4 tablespoons butter, melted, divided

  • 4 tablespoons olive oil, divided, plus more for liberal drizzling
  • 4 to 5 medium potatoes, peeled and thinly sliced with a mandoline or the slicing side of box grater
  • Salt and pepper
  • 1 1/2 to 2 cups coarsely grated stale white bread or peasant bread
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup flat-leaf parsley, chopped
  • 5 to 6 small, firm zucchini, thinly sliced or mandoline-sliced lengthwise
  • 1 medium onion, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 4 small vine tomatoes
  • 2 tablespoons thyme, chopped
  •  

Turkey Picadillo

  • 2 medium Yukon Gold potatoes

  • Kosher salt
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 1 medium green bell pepper, seeded and minced
  • 2 cloves garlic, crushed
  • 1 1/2 pounds lean (90/10) ground turkey
  • 2 cups dry red wine
  • 1/2 pound fresh tomatoes, coarsely chopped
  • 2/3 cup pimiento-stuffed green olives, drained and chopped
  • 1/2 cup capers, rinsed
  • 1/4 cup golden raisins
  • 1 teaspoon ground cumin
  • Pinch of dried oregano
  • 1/4 teaspoon black pepper
  •  

Guacamole Traditional

  • 2 ripe avocados

  • 3 tablespoons minced jalapeño
  • 1/4 cup fresh lime juice
  • 3 tablespoons minced red onion
  • 3 tablespoons chopped cilantro
  • 1 teaspoon kosher salt, or more to taste
  •  

THURSDAY

May 28, 2015

Pasta with Parmesan Fondue

  • Pasta Choices

  • 1 pound egg pappardelle, maltagliati (torn egg pasta), fettuccine or taglioni or tortellini/tortelloni or homemade or store-bought gnocchi 

  • Top with mushrooms and/or sliced ham or a small pile of sautéed radicchio: 
  •  
  • For Mushrooms:
  • 2 tablespoons olive oil
  • 3/4 pound cremini or a mixture of fresh mushrooms, thinly sliced
  • Salt and pepper
  • Splash of dry sherry or dry white wine
  •  
  • For Ham:
  • 1/4 pound speck (smoky ham) thinly sliced
  •  
  • For Radicchio
  • 1 tablespoon olive oil, a turn of the pan
  • 3 to 4 cups shredded radicchio
  • Salt and pepper
  • Aged balsamic, for light drizzling
  •  
  • For the Fonduta Parmigiano-Reggiano:
  • 1 large clove garlic, halved
  • 1 cup cream
  • 1 cup whole milk or 2 cups half-and-half
  • 1 tablespoon butter
  • 1 teaspoon nutmeg
  • Salt and white or finely ground black pepper
  • 1 egg yolk, optional
  • 1 to 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  •  

FRIDAY

May 29, 2015

Spicy Turkey Burgers with Barbecued Onions

  • For the Barbecued Onions: (Try these on hot dogs or dogs with cheese as well.)

  • 1 tablespoon olive or canola oil
  • 4 large sweet onions, halved lengthwise and sliced
  • Salt and coarse pepper
  • 1 large bay leaf
  • 2 cloves garlic, chopped
  • 1/4 cup ketchup
  • 1 tablespoon spicy brown or Dijon mustard
  • 1 teaspoon Tabasco or other hot sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup chicken or turkey stock
  •  
  • For the Burgers:
  • 2 pounds ground turkey
  • Kosher salt and coarse black pepper
  • 3 to 4 tablespoons grated onion with its juice
  • 2 cloves garlic, grated or minced
  • About 3 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin, 1/3 palmful
  • 1 teaspoon ground coriander, 1/3 palmful
  • 1 teaspoon smoked paprika, 1/3 palmful
  • Olive oil or canola oil, a liberal drizzle
  • Sliced sharp white cheddar (for cheeseburgers, optional)
  • 4 to 6 halved burger rolls
  • Lettuce leaves and sliced pickles, for garnish
  •