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Quick Dinners for a Week

Everyday Food, Volume 30 March 2006

With just 10 fresh food items and some pantry and fridge basics, you'll have five dinners ready to go.

Recipes
Red Snapper with Tomato-Olive Compote and Rice
Chicken Tenders with Cucumber Salad and Chickpea Couscous
Barbecue Pork Sandwiches with Cabbage Slaw
Garlic-Chili Shrimp Skewers with Peanut Noodles and Broccoli
Spaghetti Carbonara

Shopping List
Check your pantry and fridge, then stop by the market for the following fresh ingredients:

-- 4 red snapper fillets (6 to 8 ounces each)
-- 1 seedless cucumber
-- 1 1/2 pounds chicken tenders
-- 1 bunch flat-leaf parsley
-- 2 pork tenderloins (12 to 16 ounces each)
-- Half a 2-pound green cabbage
-- 4 potato rolls
-- 1 1/2 pounds large frozen shrimp
-- 1 1/2 pounds broccoli (1 to 2 heads)
-- 8 ounces bacon (8 slices)

Miscellaneous
-- Onion
-- Garlic
-- Pitted Kalamata olives
-- Capers
-- Mayonnaise
-- Peanut butter
-- Large eggs
-- Parmesan cheese
-- Half-and-half

Pantry Items
Shopping for dinner is quick and easy when you have a well-stocked pantry. This is what you'll need for this week's dinners:

Spices
-- Coarse salt
-- Ground pepper
-- Ground ginger
-- Ground coriander
-- Paprika
-- Cayenne pepper
-- Red-pepper flakes

Dry/Canned Goods
-- Long-grain white rice
-- Canned diced tomatoes in juice
-- Canned chickpeas
-- Raisins
-- Couscous
-- Light-brown sugar
-- Spaghetti

Condiments, Oils, Vinegars
-- Olive oil
-- White-wine vinegar
-- Ketchup
-- Dijon mustard
-- Worcestershire sauce
-- Soy sauce
-- Rice vinegar
-- Vegetable oil