Weeknight Dinner Planner: Make Dinner the Rachael Ray Way
Monday: 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
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
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
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
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