Weeknight Dinner Planner: 30-Minute Meals Every Day of the Week!
Bring Rachael's recipes to your dinner table every day this week—all in 30 minutes or less!
Monday: Go-Greek Grilled-Chicken Salad with Creamy Dressing
Try Rachael Ray's Go-Greek Grilled-Chicken Salad with Creamy Dressing
Tuesday: Fish Francese on Toast with Vegan Tartar Sauce
Try Rachael Ray's Fish Francese on Toast with Vegan Tartar Sauce
Wednesday: Sweet Spring Vegetable Linguine with Carrot-Top Pesto
Try Rachael Ray's Sweet Spring Vegetable Linguine with Carrot-Top Pesto
Thursday: Roasted Red Pepper & Hot Coppa Parmigiana
Try Rachael Ray's Roasted Red Pepper & Hot Coppa Parmigiana
Friday: Orecchiette with Broccoli Rabe Pesto
Try Rachael Ray's Orecchiette with Broccoli Rabe Pesto
Shopping List:
For the chicken salad:
- EVOO
- Whole-milk Greek yogurt
- Red wine vinegar
- 1 lemon
- 1 shallot
- Dried oregano
- 2 cloves of garlic
- 3 heads Little Gem lettuce or 2 hearts of romaine
- 2 vine or beefsteak tomatoes
- 2 thin mild red or green peppers
- 1 red or white onion
- 1/2 English cucumber or 1 small zucchini
- Fresh flat-leaf parsley leaves
- 6 boneless, skinless chicken cutlets (or 3 breasts)
- Salt and pepper
- Dried oregano (preferably Greek), granulated garlic, and granulated onion
- Olive oil or cooking spray
- 3/4-lb. brick of feta (preferably Greek)
- Pitted kalamata olives
- Pepperoncini (pickled peppers)
- Charred pita bread
For the fish francese toast:
- Vegan mayonnaise (like Sir Kensington’s Fabanaise)
- Mixed fresh dill and chives
- Cornichons or relish (like Wickles)
- 2 lemons
- Small capers
- Flour
- Salt and pepper
- 4 large eggs
- Good-quality white bread
- Safflower or canola oil
- Butter
- 4 sole or tilapia fillets (6 to 8 oz. each)
- Frozen fries (cooked according to package directions), malt vinegar, fine sea salt, and oil-and-vinegar slaw (optional)
For the linguine:
- Butter
- 1 small bunch thin carrots with leafy tops
- 1 small bulb fennel
- 2 leeks
- 3 clove garlic
- Salt and white pepper or finely ground black pepper
- Vegetable or chicken stock
- Linguine or farro linguine
- Fennel fronds, fresh basil, and fresh mint
- Parmigiano-Reggiano
- EVOO
- Toasted shelled pistachios (I like Sicilian pistachios)
- 1 lemon or lime
- Pepitas
For the parmigiana:
- Olive oil
- 3 cloves garlic
- Tomato paste
- Calabrian chili paste or crushed red pepper
- White wine or chicken stock
- 1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes (I like Pomì)
- A few leaves of basil
- 12 large roasted red bell peppers packed in water (from two 12-oz. jars)
- Grated Parmigiano-Reggiano
- 18 slices hot coppa or capocollo (spicy Italian ham)
- Grated provolone
- Fresh flat-leaf parsley
For the orrechiette:
- Salt
- 1 large bunch (about 3/4 lb.) broccoli rabe (rapini)
- 1 lb. orecchiette or other short-cut pasta
- Toasted pistachios or toasted blanched hazelnuts
- Calabrian chili paste, or 6 to 8 pickled hot cherry pepper rings and a splash of brine
- 2 cloves garlic
- Grated Parmigiano-Reggiano
- Grated Pecorino Romano
- EVOO