Weeknight Dinner Planner: Make Dinner the Rachael Ray Way

Cook up a storm this week with these recipes right from Rachael.
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Monday: Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

These open-faced turkey sandwiches are here to get you through whatever kind of Monday you might be having.

Recipe: Try Rachael Ray's Garlic Toasts with Wilted Spinach, Turkey, Gravy, Tomato & Provolone

Tuesday: Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas

almond-crusted sole with chard pesto & rice pilaf with peas

Pesto makes everything better, don't you think?

Recipe: Try Rachael Ray's Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas

Wednesday: Cauliflower Steaks with Romesco Sauce

Cauliflower Steaks with Romesco Sauce

Go meatless tonight with these hearty cauliflower steaks.

Recipe: Try Rachael Ray's Cauliflower Steaks with Romesco Sauce

Thursday: Go-Greek Grilled-Chicken Salad with Creamy Dressing

go-greek grilled-chicken salad with creamy dressing

After you get a taste of this homemade dressing, you won't ever buy another bottle. 

Recipe: Try Rachael Ray's Go-Greek Grilled-Chicken Salad with Creamy Dressing

Friday: Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

ziti and sweet-but-hot sauce with sausage and eggplant

You're just 30 minutes away from ziti heaven. 

Recipe: Try Rachael Ray's Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

Shopping List:

For the garlic toast:

  • Olive oil
  • Butter
  • 3 cloves of garlic
  • 4 slices (1 inch thick) good-quality white bread
  • Fresh flat-leaf parsley
  • Freshly grated Parmigiano-Reggiano or Parmesan
  • Black pepper
  • Flour
  • Turkey or chicken stock
  • Worcestershire sauce
  • 1 lb. thick-cut deli-sliced roast turkey breast
  • 3/4 to 1 lb. medium leaf spinach (not baby)
  • Freshly grated or ground nutmeg
  • Salt
  • Lemon
  • 4 thick slices of beefsteak tomato
  • 8 slices of provolone

For the sole and pilaf:

  • Butter
  • Broken pasta pieces or orzo (rice-shaped pasta)
  • Long-grain rice
  • Salt and pepper
  • Chicken or vegetable stock
  • Shelled fresh spring peas or organic frozen peas
  • Blanched (no skins) almonds
  • Dry breadcrumbs
  • Fresh flat-leaf parsley
  • Fresh thyme
  • Salt and white pepper or finely ground black pepper
  • 1/2 lb. Swiss chard (about 1 bunch)
  • Parmigiano-Reggiano
  • 2 lemons
  • 2 cloves garlic
  • Nutmeg
  • EVOO
  • Flour
  • 3 large eggs
  • Dijon mustard
  • Safflower or olive oil
  • 4 sole or tilapia fillets (6 to 8 oz. each)

For the cauliflower steaks: 

  • Salt
  • 3 plum tomatoes or 2 tomatoes on the vine
  • 1 large head or 2 medium heads cauliflower
  • Natural olive oil cooking spray
  • Pepper
  • 4 large scallions
  • 6 to 8 piquillo peppers in water or 2 large roasted red peppers
  • Dry-roasted Marcona almonds
  • EVOO
  • Sherry vinegar
  • 2 cloves of garlic
  • Hot paprika or crushed red pepper
  • Paprika

For the salad: 

  • EVOO
  • Whole-milk Greek yogurt
  • Red wine vinegar
  • 1 lemon
  • 1 shallot
  • Dried oregano (preferably Greek)
  • 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 (such as field peppers)
  • 1 red or white onion
  • 1/2 English cucumber or 1 small zucchini,
  • Fresh flat-leaf parsley leaves with tender stems
  • 6 boneless, skinless chicken cutlets (or 3 breasts, each halved horizontally into 2 cutlets)
  • Salt and pepper
  • 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 ziti: 

  • 1 medium eggplant
  • Salt
  • Olive oil
  • 1 lb. sweet Italian sausage with fennel
  • 1 small onion
  • 3 cloves of garlic
  • 1 can (28 oz.) Italian tomatoes
  • A few leaves of basil
  • Chopped hot Italian cherry pepper rings plus brine, or Cento Cherry Pepper Hoagie Spread
  • 1 lb. ziti with lines (rigate)
  • Grated Parmigiano-Reggiano
  • EVOO