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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

March 2, 2015

Crispy Chicken Vesuvio

  • 4 pieces skin-on, boneless chicken breast, (bone with a thin knife or ask your butcher to bone the breasts for you)

  • Salt and pepper
  • 1 teaspoon (1/3 palmful) fennel seed
  • 1 teaspoon (1/3 palmful) oregano
  • 1 teaspoon (1/3 palmful) red chili flakes
  • About 3 tablespoons olive oil, divided
  • 12 small/baby Yukon gold potatoes, halved 
  • 2 shallots, chopped
  • 4 large cloves garlic, sliced
  • 2 tablespoons thyme, chopped
  • 1 cup shelled peas
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • Juice of 1 lemon
  • 2 tablespoons butter
  • 1/2 cup chopped parsley
  •  

Penne with Pancetta, Peas and Mascarpone

  • 2 tablespoons olive oil 

  • 1/4 pound pancetta, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/4 cup heavy cream 
  • 2 cups frozen peas 
  • Salt and pepper
  • 1 pound penne pasta
  • 3/4 cup mascarpone
  • 1 tablespoon fresh lemon juice 
  • Grated Pecorino cheese, for garnish 
  • Mint and parsley, finely chopped, for garnish
  •  

TUESDAY

March 3, 2015

Baked Potatoes

  • 4 large Russet potatoes

  • Olive oil, for drizzling
  • Salt and pepper
  •  

French Onion Baked Stuffed Potatoes

  • 4 tablespoons butter

  • 6 onions, halved and thinly sliced
  • Salt and pepper
  • 1 large bay leaf
  • 1/2 teaspoon ground thyme
  • 1/2 cup dry sherry or dry white wine
  • 1 cup veal stock or 1 12-ounce can beef consommé 
  • 4 large baked potatoes
  • 2 cups grated Gruyère cheese
  •  

Taco Baked Stuffed Potatoes

  • 1 tablespoon canola or vegetable oil

  • 1 pound 80% lean ground beef
  • 1 onion, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon (a scant palmful) each cumin, coriander and chili powder (preferred Gebhardt’s or ancho)
  • 1 1/2 teaspoons (half a palmful) paprika
  • Salt and pepper
  • 1 cup beef or chicken stock
  • 4 large baked potatoes
  • 2 cups shredded sharp cheddar cheese
  • 2 cups lightly crushed corn tortilla chips

  • Toppings: chopped lettuce, Taco sauce or green and red hot sauces, diced and seeded tomatoes, chopped red onions, sour cream, diced avocado dressed with lime juice and pickled sliced jalapeño peppers  
  •  

Carbonara-Style Baked Stuffed Potatoes

  • 2 tablespoons olive oil

  • 1/3 pound pancetta or lean bacon, cut into 1/4-inch dice
  • 4 cloves garlic, chopped
  • 1 teaspoon coarse black pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock, warmed
  •  4 egg yolks plus 4 whole eggs
  • 1 cup grated Pecorino cheese
  • 1 cup grated Parmigiano-Reggiano cheese 
  • 4 large baked potatoes
  • 3 to 4 tablespoons flat-leaf parsley, chopped
  • 3 tablespoons melted butter
  •  

WEDNESDAY

March 4, 2015

Quick Tomato Soup with Balsamic Vinegar and Toasted Pasta

  • 2 tablespoons butter

  • 1/4 pound thin spaghetti pasta, broken into 1- to 2-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 rib celery with leafy top, chopped
  • 2 carrots, grated
  • 2 cloves garlic, sliced
  • Salt and pepper
  • 1 tablespoon light acacia honey or superfine sugar
  • 2 tablespoons balsamic vinegar
  • 1 28-ounce can whole, peeled tomatoes, preferably San Marzano, crushed with your hands
  • 2 cups passata or tomato purée
  • 1 quart chicken or vegetable stock
  • A few leaves of basil, torn
  • Minced fresh parsley
  •  

THURSDAY

March 5, 2015

Sicilian-Style Cauliflower Perciatelli

  • Salt

  • 1 head cauliflower, trimmed of greens at stem
  • About 1/4 cup EVOO – Extra Virgin Olive Oil
  • 6 to 8 anchovy filets
  • 4 cloves garlic. peeled and sliced
  • 1 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • A fat pinch saffron threads
  • Small handful golden raisins
  • 1 14-ounce can diced tomatoes or 2 large, ripe tomatoes, peeled and chopped
  • Pepper
  • 1 pound perciatelli or bucatini
  • Shaved or grated Pecorino cheese
  • About 1/3 cup toasted, chopped pistachios, pine nuts or sliced almonds
  • A handful of basil leaves, torn
  • Parsley, chopped, for garnish
  •  

FRIDAY

March 6, 2015

Jason Roberts’ Fresh Egg Rolls

  • I small onion, peeled and finely sliced

  • 1 small knob ginger, peeled and finely diced or grated
  • 2 cups of shredded cabbage (red or white, you choose)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 eggs
  • 1/4 teaspoon chili flakes
  • 2 green onions or shallots, finely sliced on the angle
  • 1/4 bunch fresh cilantro
  • 1/4 cup crisp fried garlic
  •  

Chicken or Turkey Burgers with Quick Pickled Salad and Siracha Ketchup

  • About 1/2 cup each Sriracha hot sauce and ketchup

  • 1 small red onion, very thinly sliced
  • 1 cup very thinly sliced seedless cucumber
  • 1 red finger/Holland or red jalapeño chili pepper, very thinly sliced
  • Juice of 1 lime
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons Acacia (light in flavor) honey or light agave
  • Salt and pepper
  • A handful chopped mint
  • Salt and pepper
  • 2 pounds ground chicken or turkey breast
  • 4 cloves garlic, minced
  • About 2 tablespoons grated ginger
  • 2 teaspoons (2/3 palmful) ground coriander
  • 2 teaspoons smoked paprika
  • 2 tablespoons dark soy sauce
  • 1 tablespoon peanut or vegetable oil
  • 6 soft hamburger rolls
  • Green leaf lettuce
  •  

Home Fries – From America’s Test Kitchen

  • Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.


  • 3 1/2 pounds russet potatoes, peeled and cut into ¾-inch dice
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsalted butter, cut into 12 pieces
  • Kosher salt and pepper
  • Pinch cayenne pepper
  • 3 tablespoons vegetable oil
  • 2 onions, cut into 1/2-inch dice
  • 3 tablespoons minced fresh chives
  •