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All in One Bag

Everyday Food, September 2006

Visit the market just once, and you'll have everything you need to make dinner for the week.

-- Roasted Cod with Potatoes and Olives
-- Buttermilk Baked Chicken with Spinach Salad
-- Pork Tenderloin with Roasted Apples and Onions
-- Shrimp and Tomatoes over Soft Polenta
-- Broiled Polenta with Mushroom Ragout


Pick up these ingredients for each recipe, plus pantry items if you don't already have them on hand. With long-lasting staples on hand, each dinner will be even easier and faster to make.

3 1/2 pounds red new potatoes
2 pints cherry or grape tomatoes
1 lemon (optional)
3 bags (5 ounces each) baby spinach
4 medium red apples
1 bunch seedless red grapes
2 large red onions
1 pound green beans
2 packages (10 ounces each) white or cremini mushrooms

4 cod fillets (6 to 8 ounces each)
4 bone-in chicken breast halves (10 to 12 ounces each)
2 pork tenderloins (12 ounces each)
1 1/2 pounds frozen medium shrimp

1 quart low-fat buttermilk
1 pint reduced-fat sour cream
4 ounces soft goat cheese

White sandwich bread

Pantry Items
1 head garlic
Dried crushed rosemary
Red-pepper flakes
Coarse salt and ground pepper
Herbes de Provence
Olive oil
Cider vinegar
Balsamic vinegar
Pitted Kalamata olives
Honey Maple syrup
1 can (14.5 ounces) diced tomatoes in juice
Tomato paste (in can or tube)
Yellow cornmeal