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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

November 24, 2008

Roast Turkey Breast with Citrus Pesto and Shallot Gravy

• 1 cup (a large handful) flat-leaf parsley leaves
• 6 sprigs thyme, leaves removed
• 2 tablespoons chives, roughly chopped
• 1 cup pistachio nuts, toasted
• Zest of 1 orange
• Zest of 1 lemon
• 1/2 cup EVOO – Extra Virgin Olive Oil, divided
• Salt and ground black pepper
• 1 boneless, skin-on turkey breast (about 5 pounds)
• 2 pounds baby potatoes, halved
• 1 1/2 pounds Brussels sprouts, halved
• 1/2 cup grated Parmigiano Reggiano cheese
• 4 tablespoons butter
• 4 shallots, peeled and finely chopped
• 3 tablespoons flour
• 2 cups chicken stock
• 1/2 cup heavy cream

Jaime Oliver's Whole Roasted Cricket Ball Squash

• 4 gem or small acorn squash
• 1 teaspoon dried oregano
• 1 level teaspoon coriander seeds
• 1 to 2 dried red chilies, chopped, to taste
• A pinch of ground cinnamon
• 8 sun-dried tomatoes in oil
• Sea salt and freshly gound black pepper
• A large handful of arugula, washed and spun dry
• Extra virgin olive oil
• 1/2 a lemon
• 9 ounces tasty crumbly goat's cheese or feta cheese