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Grill for the Week

Everyday Food, July/August 2006

Follow this simple plan, and shop only once for five meals.

Meal 1: Grilled Salmon Steaks with Mustard Sauce and Asparagus
Meal 2: Garlic-Marinated Chicken Cutlets with Grilled Potatoes
Meal 3: Grilled Steak with Potato Salad
Meal 4: Grilled Chicken Cobb Salad
Meal 5: Grilled Vegetable Tostadas

You can pick and choose among the meals, or follow our plan for making all five in a row, using leftovers from one to make the next.

Meal 1
What to make: Grill the salmon and asparagus.
What to save: grilled asparagus

Meal 2
What to make: Grill the chicken and potatoes. Make salad, using vinaigrette and leftover asparagus.
What to save: grilled chicken, potatoes, and vinaigrette

Meal 3
What to make: Grill the steak. Make potato salad using leftover potatoes; make romaine salad using leftover vinaigrette.
What to save: prepared romaine and vinaigrette

Meal 4
What to make: Cook the bacon and cut the vegetables. Make salad using leftover romaine, vinaigrette, and chicken.

Meal 5
What to make: Grill the vegetables and tortillas; assemble tostadas.

Pick up these ingredients for each recipe, plus pantry items if you don't already have them on hand.

3 pounds medium-thick asparagus
3 pounds baby red new potatoes
1 head garlic
1 bunch fresh thyme
1 bunch flat-leaf parsley
2 bunches scallions
2 medium heads romaine lettuce (12 ounces each)
2 plum tomatoes
1 avocado
3 medium zucchini (1 1/2 pounds total)
4 portobello mushrooms (1 pound total)
1 lime (optional)

4 salmon steaks (6 to 8 ounces each)
3 pounds chicken cutlets (about 12)
1 1/2 pounds flank steak 6 bacon slices

1 tablespoon butter
8 ounces feta cheese

Pantry Items
Olive oil
Dijon mustard
White-wine vinegar
Coarse salt and ground pepper
Reduced-fat mayonnaise

4 slices bread
4 flour tortillas (10-inch)
3 cups prepared fresh salsa

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