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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

October 27, 2014

Robert Irvine’s Grilled Chicken with Spaghetti Squash, Asparagus, Artichokes and Feta Cheese

  • 1 spaghetti squash, halved and seeded

  • 5 tablespoons grapeseed oil, divided
  • Salt and pepper
  • 2 cups sliced cremini mushrooms
  • 2 garlic cloves, sliced
  • 1/2 cup white wine
  • 1 pound large, grilled chicken breasts, diced
  • 1 bunch asparagus, cut on a bias and blanched
  • 1 cup quartered artichokes
  • A pinch red pepper flakes
  • 1/4 chicken stock
  • 1/2 cup feta cheese crumbles
  •  

Pork Chops with White Beans and Sausage

  • 4 tablespoons butter

  • 1 cup panko or coarse fresh breadcrumbs
  • 8 to 10 leaves sage, very thinly sliced
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese
  • 4 large bone-in pork chops
  • 2 tablespoons olive oil 
  • Salt and pepper
  • 3/4 pound bulk sweet Italian sausage with fennel
  • 1 large carrot, peeled and chopped
  • 1 rib celery with leafy tops, chopped 
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 1 bay leaf
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 1 round tablespoon tomato paste
  • 1 cup dry white wine
  • 1 can cannellini beans, drained or 2 cups prepared dried beans
  •  

Pumpkin Spice Pumpkin Seeds

  • 2 cups pumpkin seeds

  • 4 tablespoons melted butter
  • 2 tablespoons sugar
  • 1 teaspoons pumpkin pie spice
  • Salt
  •  

Lemon Poppy Pepper Pumpkin Seeds

  • 2 cups pumpkin seeds

  • EVOO – Extra Virgin Olive Oil
  • Zest of 1 lemon
  • A handful of poppy seeds
  • Salt and pepper
  •  

Italian Pumpkin Seeds

  • 2 cups pumpkin seeds

  • EVOO – Extra Virgin Olive Oil
  • A handful dried Italian seasoning blend
  • A scant palmful crushed red pepper flake
  • 1/4 cup parmesan cheese, finely grated
  • Salt and pepper
  •  

TUESDAY

October 28, 2014

Eggplant Steaks alla Norma

  • 2 medium firm eggplants

  • Salt
  • 1/4 cup olive oil plus 2 tablespoons
  • 6 cloves garlic, 2 crushed, 4 thinly sliced
  • 1 to 3 small red chili peppers, 1 split, 1 to 2 minced or about 1 teaspoon chili flakes instead of the minced peppers
  • Black pepper
  • 2 pints cherry tomatoes
  • 1 sprig oregano, finely chopped or 1/2 teaspoon dried oregano, lightly crushed in your palm
  • A fat handful of basil leaves, torn
  • 1 cup ricotta salata, coarsely grated
  •  

Marc Murphy’s Lamb-Marc Burger

  • For the Feta Spread:

  • 1 cup mayo
  • 1/2 cup chopped pepperoncini
  • 1/2 cup plus 1 tablespoon feta cheese (cubed)
  • Kosher salt

  • For the Mint Chimichurri:
  • 2 tablespoons flat leaf parsley (chopped)
  • 2 tablespoons cilantro (chopped)
  • 1/4 cup mint (chopped)
  • 1 tablespoon crushed red pepper
  • 2 cloves garlic (finely chopped)
  • 1/2 medium red onion (finely chopped)
  • 1 tablespoon sherry vinegar
  • 1/2 cup extra virgin olive oil

  • For the Rub:
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons salt
  • 2 pinches of ground black pepper

  • 4 10-ounce ground lamb patties
  • 4 large sesame seed buns (Martin’s potato preferred)
  • 2 tablespoons butter at room temperature
  • 1 heart of romaine lettuce (shredded)
  • Extra virgin olive oil (for cooking)
  •  

WEDNESDAY

October 29, 2014

Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce

  • 1 large organic orange

  • 1 bag fresh cranberries
  • 2/3 cup sugar
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 1 rib celery with leafy tops, finely chopped
  • 1 small carrot, peeled and grated or finely chopped
  • 1/4 cup dry sherry or white wine
  • 1/4 cup chopped hazelnuts
  • 1/4 cup pine nuts 
  • 1 1/2 pounds 94% lean ground turkey
  • Salt and pepper
  • About 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups fresh breadcrumbs
  • 1/3 cup milk
  • 1 large egg, beaten
  • 1/4 cup flat-leaf parsley, finely chopped
  • 8 to 10 sage leaves sage, very thinly sliced
  • 2 tablespoons thyme, finely chopped
  • Olive oil, for drizzling

THURSDAY

October 30, 2014

Turkey Croque Monsieurs or Madames with Cranberry-Rosemary Relish

  • 1 bag fresh cranberries, about 3/4 pound

  • 3/4 cup sugar
  • 1 cup water
  • 4 tablespoons rosemary, coarsely chopped
  • Salt
  • 3 tablespoons butter
  • 2 rounded tablespoons flour
  • 1 1/2 cups warm milk
  • Pepper
  • Freshly grated nutmeg, to taste
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 large clove garlic, crushed (optional)
  • 6 slices peasant-style bread, cut into thin oval slices 1/4- to 1/2-inch thick
  • 1 pound sliced turkey breast, leftover or store-bought from deli, hand-sliced thin but not too thin
  • 2 cups shredded Fontina Val d’Aosta or Gruyère
  • A few handfuls baby kale or arugula, to garnish
  • 6 eggs, cooked over-easy or sunny-side up (if preparing Croque Madames)
  • Melted butter
  •  

FRIDAY

October 31, 2014

Richard Blais’ Nitro Milkshake Creamsicle

  • For the Orange Sorbet : (or use store-bought)

  • 6 fl. ounces water
  • 5 ounces sugar
  • 2 ounces glucose
  • 1 teaspoon pectin-based ice cream stabilizer
  • 17 fl. ounces orange juice

  • For the vanilla foam:
  • 1 quart heavy cream
  • 4 ounces sugar
  • 1 tablespoon vanilla extract
  • 2 CO2 charges

  • Possible Candy Options:
  • Skittles
  • Nerds
  • M&Ms
  • Kit Kats
  •  

Candy Corn Cheese Plate

  • 1 triangular wedge brie cheese

  • 1 wedge of a sharp yellow cheddar, cubed
  • 1 wedge of a milky looking havarti, cubed
  •  

“Candy Corn” Pizza

  • 2 yellow bell peppers

  • 2 orange ball peppers
  • 1 1-pound ball pizza dough, at room temperature
  • Flour
  • 1 cup your favorite pizza sauce
  • 1 slice provolone cheese
  • 2 cups mozzarella, grated
  •  

Boo-Gers: Halloween-Inspired Patty Melts

  • 1 1/2 pounds 80% lean ground beef

  • 2 tablespoons Worcestershire sauce
  • 2 large cloves garlic, grated or pasted
  • 2 to 3 tablespoons grated onion
  • Kosher salt and coarse black pepper
  • A drizzle of olive oil
  • 8 slices hand-cut pumpernickel bread
  • Softened butter
  • 3 tablespoons Sriracha
  • 2 tablespoons ketchup
  • 1 cup sour cream
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons minced chives
  • 8 slices ripe heirloom or beefsteak tomato
  • 8 slices yellow sharp cheddar or 4 slices each cheddar and yellow American
  • Blue potato chips, for serving
  • Garlic, spicy or whiskey-sour pickle halves, for serving
  •  

John’s Vampire Killer Cocktail

  • 12 ounces of your favorite bloody mary mix, homemade or store bought (mine includes tomato juice, lemon juice and zest, lime juice and zest, horseradish, Worcestershire sauce, hot sauce and lots of black pepper)

  • 2 shots good quality vodka
  • Lemon wedges, lime wedges, pickles, olives and pickled garlic, for garnish
  •  

Richard Blais’ Pumpkin Soup

  • Nitro crème fraîche*

  • 2 tablespoons butter
  • 2 cups diced roasted pumpkin
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 tablespoon chopped sage leaves
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 3 sprigs thyme
  • Salt and pepper
  • Roasted pepitas (pumpkin seeds), to garnish
  • Cocoa nibs, to garnish
  •  

Hot Halloween Cheese Ball

  • 4 jalapeños, stems removed and reserved

  • 1 8-ounce brick cream cheese
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese (such as Cotswald), grated
  • 2 tablespoons grainy Dijon mustard
  • A few dashes Worcestershire sauce
  • Salt and pepper
  • 1 cup spicy cheddar crackers
  • 1/4 cup pepitas (pumpkin seeds)
  •