weekly grocery list

Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

monday

August 25, 2008

Caprese-Stuffed Meatballs with Tomato-Pesto Sauce

5 to 6 slices of bread, torn up
3/4 cup milk (eyeball it)
1 pound ground sirloin
1 pound ground veal
4 cloves garlic, grated or finely chopped
A small handful flat-leaf parsley, chopped
1/2 to 3/4 cup grated Parmigiano Reggiano cheese
1 teaspoon allspice
1 egg
Salt and freshly ground black pepper
4 cherry tomatoes, any stems removed
4 bocconcini (mini mozzarella balls), look for ones that are about the size of a cherry tomato. If they are bigger, cut them in half
2 tablespoons EVOO - Extra Virgin Olive Oil, plus additional for drizzling, divided
1 28-ounce cans San Marzano plum tomatoes
1/2 cup homemade or store-bought basil pesto (eyeball it)
Zest of 1 lemon, if using store-bought pesto
A loaf of crusty bread

tuesday

August 26, 2008

Fish Tacos with Quick Slaw, Avocado Sauce and Green Rice

1/4 cup plus 1 tablespoon EVOO - Extra Virgin Olive Oil, plus additional for drizzling
2 jalapeño peppers, seeds removed and finely chopped
1 1/2 cups rice
3 cups vegetable stock, divided
4 firm white fish filets, such as Mahi Mahi (about 8 ounces each)
Zest and juice of 3 limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup honey
2 tablespoons hot sauce
1/2 small head red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream
1 clove garlic, grated
12 6 to 8-inch flour tortillas

wednesday

August 27, 2008

Mozzarella in Carozza with Warm Zucchini Salad

1/4 cup (about 6 tomatoes) sun-dried tomatoes
12 slices white bread
6 thin slices fresh mozzarella
16 large basil leaves
Salt and ground black pepper
3 tablespoons EVOO - Extra Virgin Olive Oil
4 tablespoons flour
2 eggs, beaten
3 to 4 small zucchini, sliced into thin circles
2 to 3 cloves garlic, finely chopped or grated
4 to 5 scallions, thickly sliced
1/2 cup (about a handful) Italian parsley, chopped
1/4 cup (about a palmful) chopped mint, chopped

Ham and Cheese Waffles with Honey Mustard Dipping Sauce

2 cups boxed pancake/waffle mix (prepared according to package directions)
1 1/3 cups milk
1 egg
2 tablespoons vegetable oil
1 cup sliced ham, chopped
1 cup Swiss cheese, shredded
Melted butter (for brushing the waffle maker)
3/4 cup Dijon mustard
1/4 cup honey

thursday

August 28, 2008

Pork Chops & Applesauce

1 1/2 pounds baby red-skin potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup (about a handful) parsley leaves, chopped
4 McIntosh apples, peeled, cored and diced
3 tablespoons light or dark brown sugar
1 cup all-natural apple juice or cider (it should look cloudy)
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or tamari
4 center-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick

Lunchbox Chicken Tender Salad

1/2 cup cherry tomatoes, cut in half
1/4 English cucumber, sliced in half lengthwise and cut into half moons
1 head of romaine lettuce, chopped
4 chicken tenders, breaded and baked, then cut into pieces on a bias
1/4 cup honey mustard dressing
1 cup baked corn chips, crumbled

Baked Chicken Tenders

1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper

Lunch "Fun"-due

3 tablespoons salsa
3 tablespoons ranch dressing
1/2 pint strawberries
1 to 2 thick slices boiled ham, cut into bite-size pieces
1 to 2 thick slices boiled ham, cut into bite-size pieces
1 to 2 thick slices cheddar, provolone, American or Monterey Jack cheese, cut into bite-size cubes
2 medium carrots, peeled and cut into sticks
2 stalks celery, cut into sticks
1 slice angel food cake, cut into bite-size pieces