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

May 21, 2018

Rachael's Italian Pepper Steak on Garlic Toast

  • For the steaks:

  • 2 sirloin steaks, about 12-14 ounces each, 1-1¼ inches thick
  • 1 tablespoon kosher salt, 2 teaspoons coarse pepper, and 1 teaspoon granulated garlic, combined
  • Olive oil, about 5 tablespoons
  • 3 cubanelle peppers, halved and sliced, or other frying peppers, green and/or red
  • 1 large onion or 2 medium onions, peeled, quartered and sliced
  • 1 tablespoon tomato paste
  • ½ cup sherry, red vermouth, or white wine
  • ¼ cup Italian hot pickled cherry pepper rings and about 2 tablespoons brine
  • A small handful of flat-leaf parsley, chopped

  • For the toast:
  • 4 (1 inch thick) slices good-quality Italian bread or white bread
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh thyme, chopped
  • A small handful of parsley, finely chopped
  • About ½ cup grated Parmigiano-Reggiano cheese

Pistachio Nice Cream

  • 3 bananas, thinly sliced and frozen

  • 1 avocado, diced
  • ½ cup toasted pistachios, chopped, divided
  • ½ teaspoon almond extract
  • Pinch salt
  • 1/3 cup maple syrup

No-Churn Banana Pudding Ice Cream

  • 1 pint heavy cream

  • 1 (14 ounce) container sweetened condensed milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 (3.4 ounce) package instant banana pudding
  • 1 cup vanilla wafer cookies, crushed
  • Bananas, salted caramel, whipped cream and salted peanuts, for serving

TUESDAY

May 22, 2018

Watermelon Slice Sorbet Sandwiches

  • 1 seedless watermelon

  • 1 pint sorbet

WEDNESDAY

May 23, 2018

Rachael's Hard Shell Red Eye Tacos

  • 1 tablespoon olive or vegetable oil

  • 1 pound ground beef (80/20)
  • ½ pound spicy bulk breakfast sausage
  • Salt and pepper
  • 2 tablespoons chili powder, such as Gebhardt’s
  • 1½ teaspoons ground coriander (half a scant palmful)
  • 1½ teaspoons cumin (half a scant palmful)
  • 1 teaspoon dried oregano (1/3 palmful)
  • 1 large or 2 medium jalapeno peppers, seeded and chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, chopped
  • ½ cup strong coffee, leftover from breakfast or brewed
  • ½ cup water
  • Hard shell squared-bottom large corn taco shells

    Suggested toppings:

  • Shredded pepper jack and/or cheddar cheeses (2½ cups total)
  • Shredded lettuce, iceberg or gem Romaine
  • Diced tomatoes or store-bought taco sauce
  • Pickled jalapeno pepper rings
  • Chopped raw and rinsed white onions
  •  

THURSDAY

May 24, 2018

Rachael's Slow Cooked Barbacoa Tacos

  • 4 pounds lean brisket, cut into large chunks

  • Salt and pepper
  • Safflower, corn or canola oil (about 3 tablespoons)
  • 2 cups beef stock
  • ¼ cup finely chopped or pureed chipotle
  • ¼ cup lime juice
  • ¼ teaspoon ground cloves
  • Half a cinnamon stick (about 1½ inches)
  • 1 large bay leaf
  • 2 tablespoons cumin (2 scant palmfuls)
  • 1 tablespoon coriander
  • 1 tablespoon oregano

  • To serve:
  • Charred corn or flour tortillas, for soft tacos, or toasted super-size flat-bottom hard tacos
  • Pico de Gallo (recipe below)
  • Pickled Red Onions (recipe below)
  • Cilantro leaves
  • Lime wedges
  • Pickled jalapeno slices
  • Crumbled queso fresco
  • Thinly sliced radishes

    For the Pico de Gallo:

  • 2 small serrano peppers or 1 large jalapeno, seeds and ribs removed for milder flavor, seeds and ribs intact for spicier flavor
  • 1 small red onion, minced
  • Juice of 2 limes
  • Salt, to taste
  • 2 cups cherry tomatoes or vine tomatoes, chopped
  • 2 scallions, chopped
  • Hot sauce, to taste (Rach likes Chipotle Tabasco Sauce or Frank’s RedHot)

    For the Pickled Red Onions:

  • ¾ cup white wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 medium red onion, sliced
  •  

Rachael's Pickled Red Onions

  • ¾ cup white wine vinegar

  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 medium red onion, sliced
  •  

Rachael's Pico de Gallo

  • 2 small serrano peppers or 1 large jalapeno, seeds and ribs removed for milder flavor, seeds and ribs intact for spicier flavor

  • 1 small red onion, minced
  • Juice of 2 limes
  • Salt, to taste
  • 2 cups cherry tomatoes or vine tomatoes, chopped
  • 2 scallions, chopped
  • Hot sauce, to taste (Rach likes Chipotle Tabasco Sauce or Frank’s RedHot)
  •  

FRIDAY

May 25, 2018

Rachael's Sicilian Sunday Braciole

  • 5 tablespoons extra-virgin olive oil (EVOO)

  • 2 small/medium onions, finely chopped
  • 6 cloves garlic, thinly sliced or finely chopped
  • 2 tablespoons sundried tomato paste or tomato paste
  • 1 teaspoon dried oregano
  • About 2 teaspoons chili flakes (2/3 palm full)
  • 2 cups white wine
  • 1 cup beef or chicken stock
  • 2 cups passata or tomato sauce
  • 1 can (28 ounces) Italian tomatoes
  • A handful of basil leaves
  • 1 chunk of rind of Parmigiano-Reggiano
  • Salt and pepper
  • ½ cup pine nuts, toasted
  • Zest of 1 lemon
  • 1 cup packed chopped baby arugula, baby kale or flat-leaf parsley tops
  • 8-10 pieces top round beef, thinly sliced, pounded to 1/8 inch
  • 8 slices riserva Prosciutto di Parma
  • 1 cup homemade or store-bought bread crumbs, toasted
  • ¾ cup grated Parm or pecorino cheese
  • ¾ cup grated provolone cheese

    About ¼ cup currants, soaked in hot water and drained