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

September 18, 2017

Bacon, Egg and Cheeseburger on a Roll with Spicy Mustard Hash Browns

  • 8 slices bacon

  • 2 Russet potatoes, about 1 1/2 pounds
  • 3 tablespoons grated onion
  • 3 tablespoons mustard, preferred brand Sir Kensington’s Spicy Brown
  • Salt and pepper
  • Canola oil, for frying plus 1/2 tablespoon for burgers
  • 1 1/2 pounds 80% lean ground beef
  • 8 slices yellow American cheese
  • A couple pats of butter
  • 4 large eggs (use Arucauna if you can find them)
  • 4 large, fresh Kaiser rolls, split

  • Optional toppings: sliced vine or beefsteak tomato, Italian cherry pepper Hoagie spread 

TUESDAY

September 19, 2017

Rachael Spaghetti

  •  3 tablespoons EVOO – Extra Virgin Olive Oil

  • 3 small sweet peppers, such as cubanelle or mild bell, quartered, seeded and thinly sliced
  • 2 medium onions, quartered and thinly sliced
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper
  • 1 cup chicken stock or water
  • 1 28- to 32-ounce can San Marzano tomatoes or 2 1/2 to 3 pounds garden tomatoes, peeled* and chopped
  • 1 cup passata or tomato sauce
  • A handful basil leaves, torn for the sauce plus extra to serve
  • 1 pound spaghetti
  • About 3 tablespoons hot cherry pepper rings, chopped with about 1 tablespoon of the brine
  • 2 tablespoons butter
  • 1 cup grated Parmigiano-Reggiano or Romano cheese, or a combination

  • *To peel the skin off garden tomatoes easily, cut an X in the skin on the bottom of the tomatoes them douse them in boiling water for about 30 seconds to loosen the skins. Cold-shock them in an ice bath and the skins should peel right off.

PB&J Breakfast Bars

  • 2 cups old-fashioned rolled oats

  • 3 tablespoons chia seeds
  • A couple pinches of salt (we use pink Himalayan salt)
  • 1 teaspoon ground cinnamon
  • 2/3 cup creamy natural peanut butter
  • 1 cup sweetened applesauce
  • 3/4 cup your favorite jam (we love raspberry or strawberry)

Date Oat Drops

  • 1 cup pitted, dried Medjool dates

  • 1/2 cup walnuts
  • 1/2 cup whole oats (not quick oats)
  • 2 tablespoons water

  • Toppings and fillings:
  • Shredded coconut and chocolate chips
  • Hemp and butterscotch chips

WEDNESDAY

September 20, 2017

Hoisin-Ginger Steak with Grilled Onions and Sesame Sriracha Corn

  •  1 hanger or flank steak, about 1 1/2 to 2 pounds

  • Kosher salt and coarsely ground black pepper
  • 1 tablespoon olive or canola oil, plus more for drizzling
  • 1-inch piece ginger, peeled and grated
  • 3 cloves garlic, chopped
  • 1/2 cup hoisin sauce
  • 2 limes, 1 juiced and 1 halved
  • 2 tablespoons honey or agave syrup
  • 2 tablespoons tamari
  • 2 tablespoons Worcestershire sauce
  • Fresh cilantro or flat-leaf parsley leaves
  • 4 ears corn, husked
  • 3 tablespoons butter
  • 3 tablespoons Sriracha
  • 1 tablespoon toasted sesame oil
  • 2 scallions, finely chopped
  • Toasted sesame seeds

Mulholland Eastsider

  • 2 ounces Mulholland gin

  • 1 ounce cucumber juice (available at any local juice place. The fresher the better!)
  • .75 ounce lime juice
  • .75 ounce orgeat syrup*
  • 8 or so mint leaves

    *Orgeat is an almond syrup with orange flower water. There's a ton of terrible stuff on the market, I recommend St. Vincent's and/or liquid alchemist.

Fluffy Olive Oil Scrambled Eggs

  • 2 tablespoons extra virgin olive oil

  • 8 large eggs
  • Kosher salt and ground black pepper

Sunny-Side Up Fried Eggs

  • 4 large eggs

  • 1 tablespoon salted butter
  • Kosher salt and ground black pepper

Baked Persian Herb Omelet

  • 5 tablespoons extra virgin olive oil, divided

  • 2 cups lightly packed fresh flat-leaf parsley leaves
  • 2 cups lightly packed fresh cilantro leaves and tender stems
  • 1 cup coarsely chopped fresh dill
  • 6 scallions, trimmed and coarsely chopped
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 6 large eggs
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 1/3 cup dried cranberries, coarsely chopped (optional)
  • Whole milk Greek-style yogurt, to serve (optional)

THURSDAY

September 21, 2017

Smoky, Pulled Chicken Barbecue Sandwiches with Poppy Seed Ranch Slaw

  • For the poached chicken:

  • 1 4-pound whole chicken
  • 1 onion, halved
  • 1 leek, quartered and rinsed
  • 1 carrot, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • Bundle of thyme and parsley
  • 2 bay leaves
  • 5 to 6 whole black peppercorn
  • Salt

  • For the slaw:
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup tablespoons super-fine sugar
  • Juice of 1 lemon
  • 3 tablespoons white vinegar
  • 1 tablespoon celery salt
  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons poppy seed
  • 1/2 cup finely chopped dill, chives and parsley
  • 1 small (3/4- to 1-pound) white cabbage, quartered, cored and very thinly shredded
  • 1 small red onion finely chopped or grated
  • 1 carrot, grated

  • For the smoky barbecue sauce:
  • 2 tablespoons olive oil or canola oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground mustard
  • 1 teaspoon cayenne pepper or hot paprika
  • 3 tablespoons pourable light brown sugar (I use Domino, in the yellow box with a pour top)
  • 3 tablespoons cider vinegar (I use Braggs)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked soy sauce, shoyu or tamari
  • 1 cup tomato sauce
  • 1 to 1 1/2 cups chicken poaching liquid/stock

  • 8 soft rolls
  • Bread-and-butter pickles

Shorey's Raspberry Cake

  • 1 1-pound all-butter pound cake

  • 2/3 cup seedless raspberry jam
  • 3/4 to 1 cup sour cream

Curly Dogs with Pickle Relish

  • For the pickle relish:

  • 1 dill pickle, cut into 1/4–inch dice (about 1/4 cup)
  • 1/4 cup coarsely chopped mild onion, such as Vidalia or Maui
  • 1/4 cup diced (1/4-inch) tomato
  • 2 tablespoons sliced scallion
  • 1 tablespoon ketchup
  • 1 teaspoon hot chili sauce, such as Sriracha
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar

  • 2 hot dogs
  • 1 teaspoon peanut oil
  • 1 hamburger bun (about 2 ounces), split in half

FRIDAY

September 22, 2017

Grilled Chicken Reubens on Rolls with Bacon, Swiss and Apple and Fennel Sauerkraut

  • 8 slices meaty bacon

  • 1/2 small bulb fennel, quartered and thinly sliced
  • 1 crisp apple, peeled and thinly sliced
  • 1/2 small onion, sliced
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 pound/jar sauerkraut with caraway, drained (you can find it in the Whole Foods refrigerated section)
  • 4 pieces boneless, skinless chicken breast, butterflied and pounded to 1/4- to 1/2-inch thick
  • Salt and pepper
  • 4 tablespoons grainy Dijon mustard
  • 8 slices Emmentaler or Jarlsberg Swiss cheese
  • 1 cup Fabanaise or sour cream
  • 3 tablespoons pickle relish
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 4 hoagie rolls, split

Brown Sugar-Black Pepper Bacon

  • 3 tablespoons light brown sugar

  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon black pepper, preferably freshly ground
  • 16 slices thick cut bacon
  •  

Custard-Style French Toast

  •  5 large eggs

  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons powdered sugar
  • 1 tablespoon brown sugar*
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 10 half-inch slices day-old/stale country loaf, challah bread or Texas toast**
  • 2 to 3 tablespoons butter, divided
  • 2 to 3 tablespoons canola oil, divided

    *You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract

  • **If your bread is fresh, cut it and leave it out on the counter the night before. This will dry out your bread and prevent soggy toast when finished.

Pear Butter

  • 1 pound pears (any type), washed, stemmed and cored

  • 1/4 cup water
  • 1/4 apple cider
  • A dash of nutmeg
  • 1/2 cup sugar

Maple Roasted Pears

  • “Use the syrup to top not only the pears, but French Toast as well.”


  • 4 ripe but firm, Bartlett Pears*, peeled, halved and cored
  • 1 lemon, cut in half
  • 1/2 cup apple cider, room temperature
  • 2 tablespoons butter
  • 4 tablespoons real, Grade-A maple syrup
  • 1/2 teaspoon vanilla extract
  • *You can swap Bosc Pears for Bartlett, but raise the oven temp to 400°F degrees.