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Rachael Ray Recipes

Tagliata and Mushroom-Celery Salad
|Rachael Ray
Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Panzanella-Topped Grilled Portobellos
|Rachael Ray
Ingredients 8 portobello mushroom caps, wiped clean with a damp towel Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup) Grill seasoning, such as McCormick's brand Montreal Steak Seasoning Four 3/4 inch-thick slices of crusty bread (stale bread is better) 1 large garlic clove, smashed and peeled 4 plum tomatoes, seeded and diced 2 Cubanelle peppers, seeded and diced 3 jarred roasted red peppers, chopped 1 small red onion, chopped 1 pound ball fresh smoked mozzarella, diced 1 cup arugula (a couple of handfuls), shredded 1 cup basil (about... Read more...
Peeler Salad
|Rachael Ray
Have your kids help with dinner tonight. All they need is a vegetable peeler! Read more...
Sicilian Tuna Cutlets with Orange-and-Scallion Salsa
|Rachael Ray
Ingredients Four 6-ounce yellowfin tuna steaks, halved Salt and pepper 1 1/2 cups breadcrumbs 3 large navel oranges plus grated peel of 1 orange 1/3 cup finely chopped flat leaf parsley (a generous handful) 2 large cloves garlic, finely chopped 4 scallions or 1/2 red onion, finely chopped 2 sprigs oregano, finely chopped Extra virgin olive oil (EVOO), for drizzling and frying 4 cups arugula leaves Juice of 1/2 lemon Preparation Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season... Read more...
Peppery Salad
|Rachael Ray
Serve with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce, Coffee Granita and Penuche Caramel Ice Cream Balls. Read more...
Salad for Ten in Two
|Rachael Ray
For a complete meal, serve with Tuscan Chicken, Wild Mushroom Risotto and Poor Man's Caviar: Eggplant Spread. Read more...
Your Basic Tossed Salad
|Rachael Ray
Ingredients 2 hearts of romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 English (seedless) cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra virgin olive oil (EVOO) 2-3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Preparation Place the salad greens in a salad bowl and top with tomatoes, cucumbers, onion and carrot. Place the EVOO, vinegar and sugar in a small plastic container.... Read more...
White Bean, Tuna and Potato Salad
|Rachael Ray
Take this irresistible combo of potatoes, Italian tuna, beans and more to your next picnic or party. Read more...
Potato Salad Fra Diavolo
|Rachael Ray
Serve with Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano. Read more...
No-Mayo Potato Salad
|Rachael Ray
Rachael is not a fan of mayo, so she avoids using it when she can. This no-mayonnaise potato salad is perfect for a summer picnic, since you don't have to worry so much about it spoiling. Read more...
Spiedini and Panzanella Salad
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Lemon-Parm Sole with Arugula Salad
|Rachael Ray
A citrus spark of lemon and Parmigiano-Reggiano added to eggs makes a wonderful dip for sole francaise. A sparkling red and green salad of arugula and tomatoes with shaved Parmigiano-Reggiano complements the fish. Read more...