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 1, 2017

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  
  •  

Hard-Core Carpaccio

  • For the Salsa Verde:

  • 2 fresh baby white or yellow carrots with green tops attached
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons finely chopped scallions (white and green parts)
  • 1 tablespoon chopped drained nonpareil capers
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons minced shallots

  • 1 lemon, peel finely grated and juiced
  •  
  • For the salad:
  • 4 cores iceberg lettuce
  • 4 cores romaine lettuce
  • One 4-inch broccoli stalk, peeled plus 1/4 cup florets and any broccoli leaves

Sliced Fresh Tuna Melts on Toast

  • A few sprigs fresh thyme

  • 2 large cloves garlic, crushed or halved
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling
  • Salt and pepper
  • 4 tuna steaks, each about 3/4-inch thick
  • Juice of 1/2 lemon
  • 4 slices hand-cut white bread, each about 1/4- to 1/2-inch thick, toasted
  • 2 tablespoons butter, softened
  • 2 teaspoons Dijon mustard
  • 4 slices beefsteak tomato
  • About 2 loosely packed cups coarsely grated Gruyère cheese

Peas and Carrots Soup

  • 4 carrots (rainbow if in season), peeled and cut into thirds then squared and cut into 1/4- to 1/2-inch dice

  • 3 ribs celery from the heart, halved lengthwise and cut into 1/4- to 1/2-inch dice
  • 1 small bulb fennel, trimmed and cored and cut into 1/4- 1/2-inch dice
  • 1 turnip, peeled, squared and cut into 1/4- to 1/2-inch dice
  • 1 large Russet potato, peeled, cut into planks then cut into 1/4- to 1/2-inch dice
  • 1 onion, chopped into 1/4- to 1/2-inch dice
  • 1 firm small to medium zucchini, cut into planks then cut into 1/4- to 1/2-inch dice
  • 2 leeks, whites and light greens, trimmed, washed and cut 1/4- to 1/2-inch half moons
  • 4 cloves garlic, thinly sliced or chopped
  • 3 tablespoons good EVOO – Extra Virgin Olive Oil
  • Salt and finely ground black pepper
  • 1 quart vegetable stock
  • 2 cups water
  • 1 cup fresh shelled peas
  • 1/4 cup tarragon leaves, chopped
  • 1 tablespoon fresh lemon juice, to serve

TUESDAY

May 2, 2017

Easy Overnight Oats

  • 1/3 cup rolled oats

  • 1/3 cup unsweetened almond milk
  • A dash of cinnamon
  • 1 teaspoon vegan vanilla protein powder

Healthy, Raw, Protein Cookie Dough

  • 1 scoop vegan vanilla protein powder

  • 1/2 cup almond flour
  • 1/4 cup almond butter
  • 2 tablespoons honey
  • 2 tablespoons dairy-free mini chocolate chips
  • 1 tablespoon unsweetened shredded coconut (optional)
  • Water, as needed

Kohlrabi Fries

  • 2 kohlrabi roots, stems and leaves removed

  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Steaks with Blue Tarragon Butter and Charred Green Onions

  • 4 lean, 8- to 10-ounce steaks, such as filets, trimmed sirloins, side-cut sirloins, each about 1 1/2-inches thick

  • Kosher salt and black pepper
  • Olive oil spray
  • 1 lemon, halved
  • 4 ounces butter, softened
  • 6 ounces crumbled blue cheese or smoked blue cheese
  • 2 stems tarragon, stripped and chopped, about 3 tablespoons
  • 1 bunch spring onions or scallions, trimmed of roots and tough tops

WEDNESDAY

May 3, 2017

Mom’s Lasagna

  • 1/2 cup olive oil

  • 1 onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt
  • 1 pound pork neck bones
  • 1 pound veal
  • 1 pound beef
  • 1 pound spicy Italian sausage, bulk or removed from the casings
  • 1/2 cup dry white wine
  • 4 cups peeled and chopped tomatoes or 1 28-ounce can San Marzano tomatoes, with their juice
  • 3 fresh bay leaves
  • 1 pound dried lasagna noodles
  • 2 pounds whole-milk ricotta cheese
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup fresh oregano leaves
  • 2 large eggs
  • 1 pound fresh mozzarella cheese, grated
  • 1/2 cup grated parmesan cheese

THURSDAY

May 4, 2017

Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks

  • 2 pounds boneless chicken thighs

  • Salt and pepper
  • 1 cup flour
  • Olive oil
  • 1 leek, white and light green parts only, halved and thinly sliced
  • 4 garlic cloves, minced
  • 1/3 cup sliced sun-dried tomatoes
  • 1 lemon, sliced
  • 1/2 cup prosecco
  • 1 cup chicken broth
  • 5 tablespoons butter
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons chopped Italian parsley

Thai Chicken Tacos

  • For the marinade:

  • 1/4 cup light brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup Tamari
  • 3 tablespoons fish sauce
  • 2 tablespoons Sambal Olek or Sriracha
  • 2 inches ginger root, peeled and grated
  • 2 large cloves garlic, chopped
  • 2 tablespoons peanut or canola oil
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander
  • 6 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
  • 1 lime, halved
  •  
  • For the Peanut-Ginger Sauce:
  • 1/3 cup smooth peanut butter
  • 1/4 cup boiling water
  • 3 tablespoons light brown sugar
  • 3 tablespoons Tamari
  • 2 tablespoons Sambal Olek or Sriracha
  • 2 inches ginger root, peeled and grated
  • 1 large clove garlic, finely chopped
  • Juice of 1 lime
  •  
  • Fixin’s:
  • 12 to 16 corn or flour soft tacos
  • 1/2 head thinly sliced Napa or white cabbage
  • 1/3 seedless cucumber, thinly sliced
  • 2 large radishes, thinly sliced
  • 1 bunch scallions, whites and greens thinly sliced on bias
  • Mint leaves, from a small bunch
  • Cilantro leaves, about 1 loosely packed cup

FRIDAY

May 5, 2017