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

June 1, 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 Sriracha 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
  •  

TUESDAY

June 2, 2015

Sunny Anderson's Sausage Corn Mug Muffins

  • Cooking Spray

  • 1 package corn muffin mix, mixed according to package directions
  • 3 to 4 pickled jalapeño rings, chopped
  • 4 microwavable, pre-cooked frozen sausages, thawed and cut into 1/2-inch pieces
  • Maple syrup, to serve
  •  

Knife-and-Fork Open-Faced Burgers Topped with Stuffed Thick-Cut Sliced Tomatoes

  • 2 pounds ground beef or ground lamb

  • Kosher salt and black pepper
  • 3 tablespoons grated onion
  • 2 tablespoons rosemary, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 6 cloves garlic, chopped, divided
  • Olive oil, for drizzling plus 2 tablespoons
  • 3 large ripe heirloom or beefsteak tomatoes
  • 2 tablespoons butter
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup mint leaves, chopped 
  • 6 pieces of white Italian bread (from Whole Foods bakery counter) sliced 1-inch thick, toasted   
  •  

Sunny Anderson's Denver Mug Omelet

  • Cooking spray

  • 2 eggs 
  • 1/4 cup frozen Southwestern blend vegetables
  • 1 slice deli ham, chopped
  • 2 tablespoon cheddar cheese, shredded
  •  

Sunny Anderson's Coffee Cup Quiche

  • Cooking Spray

  • 8 butter crackers
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon scallions
  • 1 slice deli ham, chopped 
  • Salt and pepper
  • 3 tablespoons peas
  • 1 ounce piece of brie cheese
  •  

Sunny Anderson's Apple Dutch Baby Mug Pancake

  • Cooking Spray

  • 1 package shake-and-mix pancake batter, prepared to package directions
  • 3 tablespoon chunky apple sauce
  • 1 tablespoon raisins
  • 1/4 teaspoon cinnamon sugar
  • Maple syrup, for serving
  •  

Sunny Anderson's Chilaquiles in a Taza (Mug)

  • Cooking spray

  • A handful tortilla chips, slightly crushed
  • 2 eggs
  • 3 tablespoons salsa
  • 4 tablespoons Mexican blend cheese, divided
  • Hot sauce, to taste
  • Salt and pepper
  • 1 tablespoon cilantro, chopped
  •  

WEDNESDAY

June 3, 2015

Carrot Top Pesto with Whole Grain Penne

  • 2 cups leafy carrot tops (from one bunch) stems trimmed, soaked in cold water and drained well

  • 1/4 cup tarragon leaves, stemmed
  • A handful flat-leaf parsley tops
  • 2 small cloves garlic
  • About 1/3 cup toasted sliced almonds and pine nuts, combined
  • Juice of 1 lemon
  • Salt and pepper
  • A couple of handfuls of grated Parmigiano-Reggiano, about 1/2 cup, plus some to pass at table 
  • About 5-6 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 pound whole wheat or farro penne rigate  
  •  

Roasted Carrot and Fennel Soup

  • 1 pound (about 4) carrots, peeled and split lengthwise then across

  • 2 bulbs fennel, trimmed and quartered lengthwise (a handful of fronds reserved and chopped)
  • 1 large onion, peeled and cut into 6 wedges with root attached
  • Olive oil, for liberal drizzling (about 3 tablespoons)
  • Salt and pepper
  • A few sprigs fresh thyme, stripped from stems
  • 6 cloves garlic in their skins/jackets
  • 1 quart chicken or vegetable stock, store-bought or homemade
  • 1 tablespoon Acacia honey
  • A dollop mascarpone or crème fraîche, to finish (optional)
  •  
  • For the Fennel and Chili Flake Breadcrumbs:
  • 1 1/2 cups (3 half-inch slices, trimmed of crust) peasant-style bread, torn
  • 1 tablespoon olive oil, a turn of the pan
  • 2 tablespoons good butter
  • 1 teaspoon fennel seed
  • 1 teaspoon red pepper flakes
  • Salt and black pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese
  •  

THURSDAY

June 4, 2015

Dr. Travis Stork's Broccoli and Turkey Salad

  • 3 cups shredded cooked chicken or turkey

  • 1 1/2 cups cooked or raw broccoli florets
  • 1/4 to 1/3 cup olive oil mayonnaise
  • 3 tablespoons finely chopped shallot or red onion
  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons fresh herbs, such as dill, cilantro, mint, parsley or a combination
  • 1 tablespoon fresh lemon juice, or to taste
  •  

Spicy Butternut and Vegetable “Stoup”

  • 1 cup Basmati rice

  • 6 cups chicken or vegetable stock, divided
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 small butternut squash, peeled, seeded and cut into small dice
  • 1 large onion, chopped
  • 2 Pink Lady or Honeycrisp apples, peeled and chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 large bay leaf
  • Salt and pepper
  • 2 round tablespoons curry powder (yellow/mild/madras)
  • 1 tablespoon chili powder (preferred brand Gerhardt’s)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 28-ounce can diced tomatoes or chunky crushed tomatoes
  • 1/2 cup sweet mango chutney, preferred brand Patak’s
  • 1/2 cup cilantro or parsley, chopped
  • 1 small bunch scallions, thinly sliced, whites and greens
  • Small wedges of lime 
  •  

Dr. Travis Stork's Classic Guacamole

  • 3 medium to large ripe avocados

  • 1/2 medium white or red onion, finely chopped
  • 1 medium tomato, cored, seeded and finely chopped
  • 1/2 to 1 jalapeño pepper, to taste
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice, or to taste
  • 1/4 teaspoon salt, or to taste
  •  

Dr. Travis Stork's Quicksadillas

  • 2 small zucchinis (About 8 ounces)

  • 1/4 teaspoon salt
  • 1 cup shredded leftover chicken or turkey
  • 1/2 cup (2 ounces) grated Jack cheese
  • 2 scallions, chopped   
  • 1/4 red bell pepper, cored, seeded and finely chopped (optional)
  • Couple dashes hot sauce or to taste
  • 6 6-inch 100-percent corn or other whole-grain tortillas
  • Guacamole and/or salsa, for serving
  • Cooking spray
  •  

FRIDAY

June 5, 2015

Lettuce Tacos with Sesame-Cumin Beef

  • 5 tablespoons soy sauce or liquid amino, divided

  • 3 tablespoons canola oil, divided
  • 2 tablespoons mirin or sherry
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 1 1/2- to 2-pound flank steak
  • 2 green bell peppers, seeded and sliced
  • 1 cup shelled edamame
  • 1 large onion, sliced
  • 2 red or green chile peppers, seeded and chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 cup shiso, cilantro or parsley, chopped
  • Sesame oil, for drizzling
  • Gomasio (sesame salt), toasted white or black sesame seeds, for sprinkling
  • A big pile romaine or Bibb lettuce leaves, for serving
  •  

Thug Kitchen's Cauliflower Cream Pasta with Fresh Herbs

  • Warning: The recipe below contains adult language.




  • From Thug Kitchen: The Official Cookbook


  • Want to enjoy creamy pasta without having to f***ing worry about cholesterol? Puréed cauliflower makes this sauce silky without any of that added bulls*** that made you avoid creamy sauces for so long. Feel free to add some stuff like roasted asparagus, steamed broccoli or roasted red peppers to this dish to mix it up.

     

    1 pound pasta (fettuccine, linguine, spaghetti, whatever)

  • 4 cups chopped spinach
  • Salt and pepper
  • 1/2 head cauliflower (about 1 pound), cut into little trees
  • 1/2 cup unsweetened plain nondairy milk
  • 2 or 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon miso paste
  • 1/3 cup minced fresh parsley
  •