Here's a list of all the ingredients you’ll need to cook along with Rachael this week. Watch the show or check back online each day for the complete recipes.

thursday

May 23, 2013

Fish Salpicón

• 1/2 pound cod
• Seafood seasoning or a mixture of sea salt, pepper and Mexican oregano
• Wondra (quick-mixing flour), for sprinkling
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 2 serrano chiles, seeded and minced
• 1 or 2 cloves garlic, pasted
• 1 small white or red onion, very finely chopped
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint
• Leaves of 1 sprig oregano, chopped or a sprinkle of dried
• Juice of 2 limes
• Sea salt
• Corn tortilla chips or small, charred corn tortillas, for serving

Pepita Pesto Pasta with Roasted Squash

• Salt and pepper
• 1 pound quinoa penne or whole wheat penne
• 1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
• 1/3 cup EVOO – Extra Virgin Olive Oil, plus more for drizzling
• Nutmeg, for grating
• 1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
• 1/2 cup grated Pecorino Romano (a couple of handfuls)
• 1/3 cup toasted pepitas (pumpkin seeds)
• 2 jalapeño or serrano chile peppers, seeded
• 2 cloves garlic, crushed or pasted
• Juice of 1 lime

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