Everyday Food: Grab a cart and use this five-suppers shopping list

Posted Tuesday, Apr. 08, 2014  comments  Print Reprints
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Shopping List

 

Produce

• 1 head garlic

• 1 large red onion

• 1 bunch leeks (1 1/2 pounds)

• 2 pints grape or cherry tomatoes

• 3/4 pound small potatoes

• 1 small head cauliflower

• 1 large bunch radishes, with tops

• 1 large bunch Swiss chard (1 1/2 pounds)

• 1 large bunch asparagus (1 pound)

• 1 bunch parsley

Dairy

• Unsalted butter

• 7 ounces Gruyere cheese

Poultry/meat/fish

• 1 whole chicken (3 1/2 to 4 pounds)

• 1 1/4 pounds boneless lamb shoulder

• 1 pound skirt steak

• 1 pound frozen large shrimp (peeled and deveined)

Staples

• Extra-virgin olive oil

• 5 1/2 cups low-sodium chicken broth

Miscellaneous

• 1 can (15.5 ounces) chickpeas

• 1 baguette

• 1 pound pizza dough

• 1 jar (12 ounces) marinated artichoke hearts

• 1 pound linguine

Monday: Roasted chicken with cauliflower and chickpeas

Serves 4

• 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry and cut into 8 pieces

• Coarse salt and ground pepper

• 1 pint grape or cherry tomatoes

• 1 small head cauliflower, cored and cut into 2-inch florets

• 1 large red onion, cut into wedges

• 1 can (15.5 ounces) chickpeas, rinsed and drained

1. Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, about 20 minutes.

2. Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 minutes. Transfer chicken and vegetables to a serving dish and serve immediately.

Nutritional information per serving: 611 calories, 27 grams fat (7 grams saturated fat), 30 grams carbohydrates, 61 grams protein, 9 grams fiber and 40 percent of calories from fat.

Tuesday: Lamb, potato and leek stew

Serves 4

• 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces

• Coarse salt and ground pepper

• 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well and thinly sliced crosswise

• 5 1/2 cups low-sodium chicken broth

• 3/4 pound small potatoes, halved or quartered if large

• 1/3 cup roughly chopped fresh parsley, for serving

1. Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium heat until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, about 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, about 4 minutes. Add broth.

2. Bring mixture to a boil. Reduce heat and simmer, partially covered, about 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, about 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.

Nutritional information per serving: 434 calories, 13 grams fat (5 grams saturated fat), 22 grams carbohydrates, 54 grams protein, 3 grams fiber and 27 percent of calories from fat.

Wednesday: Buttery shrimp and radish pasta

Serves 4

• Coarse salt and ground pepper

• 3/4 pound linguine or other long pasta

• 1/4 cup (1/2 stick) unsalted butter

• 2 garlic cloves, thinly sliced

• 1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped

• 1 pound frozen large shrimp (peeled and deveined), thawed

1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.

2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high heat. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, about 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, about 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.

Nutritional information per serving: 536 calories, 15 grams fat (8 grams saturated fat), 66 grams carbohydrates, 35 grams protein, 3 grams fiber and 25 percent of calories from fat.

Thursday: Steak with Swiss chard and garlic bread

Serves 4

• 3 tablespoons extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 1 pound skirt steak, patted dry and cut into 4 pieces

• Coarse salt and ground pepper

• 1 large bunch Swiss chard (1 1/2 pounds), stems cut into 1/2-inch pieces, leaves torn into bite-size pieces and rinsed (with some water still clinging)

• 1 baguette, split lengthwise

1. Heat broiler, with rack in middle position. In a small saucepan, heat oil and garlic over medium-high until oil bubbles at edges. Add 1 teaspoon garlic oil to a large skillet and heat over medium-high. Season steak with salt and pepper and cook, in batches if necessary, until well browned and medium-rare, about 5 to 7 minutes, flipping halfway through. Transfer to a cutting board, tent with foil and let rest while preparing vegetables.

2. Return skillet to medium heat and add garlic slices and 2 teaspoons garlic oil. Add chard stems and cook, stirring occasionally, until crisp-tender, about 3 minutes. Add leaves and season with salt and pepper. Cover, reduce heat to medium and cook until leaves are wilted, about 3 minutes. Meanwhile, brush bread with remaining garlic oil, season with salt and pepper, and broil until golden and crisp, about 2 minutes. To serve, thinly slice steak against the grain and serve with chard and garlic bread.

Nutritional information per serving: 537 calories, 28 grams fat (7 grams saturated fat), 31 grams protein, 40 grams carbohydrates, 4 grams fiber and 47 percent of calories from fat.

Friday: Spring vegetable pizzas

Serves 4

• 1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole

• 1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces and halved lengthwise if thick

• 1 pint cherry or grape tomatoes, halved

• 1 pound pizza dough, thawed if frozen and divided in half

• Coarse salt and ground pepper

• 7 ounces Gruyere cheese, grated (3 cups)

1. Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus and tomatoes. 2. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza.

3. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, about 3 to 5 minutes.

Nutritional information per serving: 565 calories, 25 grams fat (10 grams saturated fat), 29 grams protein, 65 grams carbohydrates, 8 grams fiber and 40 percent of calories from fat.

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Go shopping with this ingredient list. It has all you need for five easy weeknight dinners.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

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