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 25, 2016

Spicy Tomato Soup and Garlic Bread Grilled Cheese Sandwiches

  • For the soup:

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 ribs celery with leafy tops, finely chopped
  • 2 to 3 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • Salt
  • 2 cups chicken stock
  • 2 cans Italian tomatoes
  • 2 cups passata or tomato purée
  • A handful basil leaves, torn
  •  
  • For the Garlic Bread Grilled Cheese:
  • 4 tablespoons butter, softened
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 cloves garlic, grated 
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 1/2 cup grated Parm cheese
  • 8 to 12 slices white bread
  • 4 to 6 slices mild provolone
  • 4 to 6 slices deli-sliced mozzarella, white American or white mild cheddar
  •  

TUESDAY

July 26, 2016

Chilaquiles with Chorizo, Black Beans and Eggs

  • 12 (6-inch) corn tortillas

  • Cooking spray
  • Salt
  • 1 tablespoon olive or corn oil
  • 1 pound Mexican chorizo, cut from casings
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped 
  • 1 (14-ounce) can black beans, drained
  • 3 tablespoons chipotle in adobo, puréed
  • 1 cup Corona or Dos XX beer
  • 1 (8-ounce) can tomato sauce 
  • 1 teaspoon (1/3 palmful) ground cumin
  • 1 teaspoon (1/3 palmful) dried Mexican oregano
  • 1/8 teaspoon ground cinnamon

  • For the Avocado Purée:
  • 1 avocado
  • 1 cup sour cream
  • Juice of 1 lime

  • 1 tablespoon butter
  • 4 large eggs

  • Toppings: chopped cilantro, radish matchsticks, crumbled Queso Fresco, thinly sliced scallions, pickled jalapeño peppers
  •  

WEDNESDAY

July 27, 2016

Harissa Chicken

  • For the Harissa*:

  • 2 roasted red peppers, peeled and seeded
  • 6 Guajillo dried chili peppers, seeded and stemmed
  • 6 New Mexican dried chili peppers, seeded and stemmed
  • 1 teaspoon each coriander seed, cumin seed, caraway seed, fennel seed
  • 2 teaspoons Kosher salt
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 6 cloves garlic, chopped
  • Juice of 1 lemon

  • 1 4-pound chicken, cut in half 
  • 2 tablespoons olive oil

  • Garnishes:
  • 1 lemon, halved  
  • Cilantro or parsley, chopped
  • Toasted sliced or slivered almonds
  • Scallions, thinly sliced on a bias
  •  

THURSDAY

July 28, 2016

Fried Chicken Thighs and Cheesy Grits with Green Onions

  • 1 cup buttermilk

  • 1 tablespoon hot sauce, preferably Frank’s Red Hot, plus more for passing at the table
  • 8 boneless, skinless chicken thighs
  • Vegetable oil, for frying
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1 tablespoon granulated garlic
  • 1 teaspoon cayenne or hot paprika
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • Salt and pepper
  • 3 cups chicken stock
  • 1 cup medium to coarsely ground yellow corn grits or cornmeal
  • A little freshly grated or ground nutmeg
  • 2 tablespoons butter
  • About 2 teaspoons honey, plus more for passing at the table
  • 1 1/2 cups shredded sharp cheddar
  • 1 bunch scallions, whites and greens, finely chopped
  •  

Fanny Slater’s Pulled Buffalo Chicken Tacos with Red Onions and Poblanos

  • 2 pounds boneless, skinless chicken thighs*

  • Kosher salt and coarse black pepper
  • 1 tablespoon paprika
  • 2 tablespoons neutral oil (such as vegetable, grapeseed or sunflower)
  • 2 poblano peppers, seeded and cut into strips
  • 1 small red onion, sliced
  • 2 teaspoons chili powder
  • 1/4 cup white wine or chicken stock

  • For the Homemade Buffalo Sauce:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small clove garlic, minced
  • 1 cup Louisiana-style hot sauce (your favorite brand)
  • 1 tablespoon lemon juice
  • Kosher salt

  • 12 to 14 small (6-inch) flour tortillas, warmed just before serving
  • 2 cups shredded Monterey Jack cheese
  • 2 cups chopped romaine lettuce
  • 1 small bunch cilantro, roughly chopped, for garnish
  • Lime wedges, for garnish
  •  

FRIDAY

July 29, 2016

Sliced Ginger-Garlic Steak and Cold Sesame Noodles

  • For the Steak:

  • 1/4 cup toasted sesame oil
  • 3 tablespoons Tamari/soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 inches ginger, peeled and grated
  • 4 large cloves garlic, grated or pasted
  • 1 tablespoon chili-garlic paste or sambal olek
  • 2 pounds skirt steak, cut into 4 portions
  • Canola or peanut oil
  • 1 bunch scallions or green onions, both whites and greens, sliced on bias
  •  
  • For the Noodles:
  • 1 pound spaghetti (regular or whole-wheat) or Chinese egg noodles shaped like thick spaghetti (available at Asian markets)
  • 1 tablespoon chili-garlic paste or Sambal Olek
  • 1 tablespoon sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons smooth peanut butter
  • 3 tablespoons Tahini
  • 3 cloves garlic, grated or finely chopped
  • 2 inches ginger root, peeled and grated 
  • 1/4 cup toasted sesame seeds, to garnish
  • 1/2 cup dry-roasted peanuts, finely chopped
  • 1 red finger chili pepper, very thinly sliced
  • 1/2 seedless cucumber, cut into matchsticks/juilienned
  • 1/4 cup chives, minced
  •