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 18, 2008

Spring Shepherd’s Pie

2 1/2 to 3 pounds (about 4 large) Idaho potatoes, peeled and cut into chunks
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 10-ounce box (about 1 cup) frozen peas
7 to 8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup (about a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish

tuesday

August 19, 2008

Szechuan Chicken Salad

3 tablespoons rice wine vinegar
3 tablespoons honey
2 tablespoons Tamari
2 tablespoons hot sauce
3 tablespoons vegetable oil
Salt and freshly ground pepper
2-inch piece of ginger, grated
1 large clove garlic, grated or finely chopped
1 cup shelled frozen edamame, defrosted
1/2 head Napa or Savoy cabbage, shredded
1 small red bell pepper, thinly sliced
1/4 cucumber, halved lengthwise then thinly sliced on an angle
1/4 pound shitake mushrooms, stemmed and thinly sliced
4 scallions, very thinly sliced on an angle
3/4 pound deli-sliced chicken breast, torn or thinly sliced
1 cup crispy noodles from leftover take-out packets (optional)
3 tablespoons toasted sesame seeds, available on the Asian foods aisle of market

Ginger Lemonade

2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 16 lemons)
1/4 cup ginger, thinly sliced

wednesday

August 20, 2008

California Pasta with Artichokes and Almond-Citrus Pesto

2 leeks
2 tablespoons plus 1/4 cup EVOO – Extra Virgin Olive Oil
1 10 ounce box frozen quartered artichoke hearts, defrosted or 1 14-ounce can quartered artichoke hearts, drained
Salt and pepper
1 pound fettuccine
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon lime zest
1 cup flat-leaf parsley tops
3 tablespoons (a small handful) slivered or blanched almonds, toasted
1 clove garlic, grated or finely chopped
1/3 cup (a rounded generous handful) grated Parmigiano-Reggiano cheese
1/2 cup dry white wine

Fancy Puffy Party Poppers: Smoky Bacon Bites

1 tablespoon EVOO – Extra Virgin Olive Oil
1/2 pound bacon, chopped into small pieces
1 large onion, finely chopped
Pepper
Flour, for dusting
1 13x10" sheet puff pastry dough, defrosted
1 6-ounce container herb garlic cheese like Boursin
1 cup Swiss cheese, shredded

Fancy Puffy Party Poppers: Asparagus and Ham Poppers

2 tablespoons butter
2 tablespoons flour
1 cup milk
A pinch of nutmeg
Salt and ground black pepper
1/2 pound rosemary ham, chopped
1 bunch asparagus, tough woody ends trimmed
1 13x10" sheet puff pastry dough, defrosted
Flour, for dusting
1 cup Gruyere cheese, shredded

Fancy Puffy Party Poppers: Wild Mushroom Smear

2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it)
2 shallots, finely chopped
2 cloves garlic, finely chopped or grated
1/2 pound shitake mushrooms, finely chopped by hand or pulsed in the food processor
1/2 pound cremini mushrooms, finely chopped by hand or pulsed in the food processor
1/2 pound button mushrooms, finely chopped by hand or pulsed in the food processor
1/4 to 1/2 cup cream, enough to bind
Salt and pepper
2 tablespoons chives, chopped
1 sprig fresh tarragon, leaves removed and chopped
1 13x10" sheet puff pastry dough, defrosted
1/2 cup white cheddar cheese, shredded