Flavorful gluten-free recipes are prepared in the opener of this series, which features Rachael Ray turning one bag of groceries into three different meals. First up: sweet 'n' spicy shrimp-lettuce tacos; zucchini pappardelle; and a classic Mexican stew.
Rachael gets big flavor from a couple of marinades and a rub. On the menu: chicken cured with lemon and pepper and served with a fennel salad. Also: eggplant schnitzel and roasted peppers; espresso steak with baked zucchini.
Rachael's time-saving recipes begin with a poached chicken that's transformed into lemon chicken served with leek-rice pilaf. Also: linguine with kale pesto; and chicken with chilaquiles and creamy tomatillo sauce.
On the menu: chickpea-and-potato soup; Indian-inspired crispy curry "cutlet" sandwiches; and spinach tagliatelle with buttery tomato sauce.
On the menu: a paprika flank steak with watercress and blue cheese; "chicken in a sack"; Tex-Mex tomato soup and grilled cheese.
Rachael puts her spin on global cuisine. Featured: chorizo stew with kale; teriyaki chicken with soba; and Moroccan red harissa chicken.