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Video: Martha Stewart maps out four nights of meals

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    >>> four budget friendly recipes your families will love.

    >> martha stewart with the menu from digital everyday food .

    >> i just finished easter and now cooking for the entire week.

    >> we'll have a fairly small shopping list , you'll reuse a couple of items and starting out monday with roasted tomato pasta.

    >> eight pounds of delicious plum tomatoes, it will cost you about $15, sprinkle them with good olive oil , some thyme and salt and pepper . you can do that, put all the thyme and salt and pepper on and they roast at 475 for approximately 45 minutes and look how they look. that's enough for two whole meals for a family of six.

    >> what do you do with them after you roasted them?

    >> first you have this delicious shell pasta, any pasta will do, two cups of the roasted tomatoes and add that to olive oil and more garlic, saute that and here you can stir around. i'll turn that down a little bit so you don't get splatted on your beautiful suit.

    >> all right.

    >> here you have your pasta already cooked, fresh basil, and those can get thrown right in here and sploshed around and here is what it looks like and garnish it with freshly grated parmesan cheese .

    >> start to finish a 20-minute meal.

    >> so easy.

    >> great.

    >> now this is for the meat of the week, and this is i think these pork tenderloins are delicious and also on special at the grocery store. ooh, you're standing there watching those burn.

    >> i'm working on it, martha.

    >> she's still traumatized from the april fool 's joke.

    >> you love fennel. this is a bowl of fennel, people pass it up because they don't know what to do with it. slice it, ten garlic cloves and one head of fennel, and put that in the oven at 475 for ten minutes. add your fillets of pork and put that back in the oven and roast for about 30 minutes , and these come out looking so beautiful, and so tasty, and the first night you serve the roasted fennel and the pork and with a little bit of dill as a garnish, that is a delectable dinner.

    >> we're saving some of the pork?

    >> two of those for tacos later in the week.

    >> we'll tune in later for that. here's how we're going to use the rest of the tomatoes so onions and garlic and add your roasted tomatoes, cook those with two cups of water, add the coriander.

    >> you don't need to mush the tomatoes?

    >> they'll mush up. some cumin and sugar. sugar is important, a half a teaspoon, no thet a lot and the coriander.

    >> spicy.

    >> here we have it already cooked and put it in your blender and you blend this and you have a spicy tomato soup that is so good, with toasted bread and a salad. you can add more, hamburger if you want or something, but that is, don't forget red hot . er in a grilled cheese sandwich .

    >> you have 12 ingredients so far and three meals which is pretty good.

    >> here is the fourth. this one gets a little bit more fancy because you have guacamole which i love making and avocados are one of the best foods . they're $1.59 and at some places five for $1, in season. make yourself fresh guacamole, white onion , san leandro to rcilantro, and salt and pepper , onion. make yourself a taco. this one is started, a piece of lime, cilantro and give two, maybe three to the hungry people in your family and you have again a delicious dinner. i think this is so nice.

    >> martha thank you so much. download the recipes and shopping list on today.com.

TODAY recipes
updated 3/29/2013 4:44:43 PM ET 2013-03-29T20:44:43

Shop less and make more delicious dishes with these recipes from Martha Stewart's "Everyday Food." Here, the kitchen maven makes spiced tomato soup, roasted-tomato pasta with basil, roasted pork tenderloin with fennel and garlic, and pork carnitas tacos.

Grocery list:

2 pork tenderloins

2 pounds pork shoulder

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Extra-virgin olive oil



2 avocados

6 or 7 pounds plum tomatoes

3 white onions

Fresh cilantro leaves

Fresh basil


1 jalapeno chili

3 to 4 fennel bulbs

2 heads of garlic

Red pepper flakes



Dried oregano

Salt and pepper



12 corn tortillas

Pasta shells

Recipe: Pork carnitas tacos (on this page) Recipe: Roasted-tomato pasta with basil (on this page) Recipe: Spiced tomato soup (on this page) Recipe: Roasted pork tenderloin with fennel and garlic (on this page)

Recipe: Pork carnitas tacos

Everday Food

  • For tacos:
  • 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 12 corn tortillas, warmed or lightly toasted
  • 1 small white onion, diced small
  • 1/2 cup packed fresh cilantro leaves
  • Guacamole, optional (see below)
  • Lime wedges, for serving
  • For guacamole:
  • 2 ripe avocados, peeled, pitted, and lightly mashed
  • 1/2 cup minced onion
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 1 plum tomato, seeded and diced
  • 1/4 cup chopped cilantro
  • 2 to 3 tablespoons fresh lime juice
  • Coarse salt

For tacos:

In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.

For guacamole:

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.


You can make the guacamole several hours ahead and keep it in the refrigerator. Cover the bowl with plastic wrap, pressing the plastic directly onto the surface of the guacamole to prevent discoloration.

Recipe: Roasted-tomato pasta with basil

Everyday Food

  • Coarse salt and ground pepper
  • 12 ounces medium pasta shells
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, smashed and peeled
  • 2 cups Whole Roasted Tomatoes (in soup recipe above)
  • Grated Parmesan and torn fresh basil leaves, for serving

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.

2. Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.

Recipe: Spiced tomato soup

Everyday Food

  • For soup:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 cups Whole Roasted Tomatoes (recipe below)
  • 1/2 teaspoon sugar
  • 1 tablespoon unsalted butter
  • Fresh cilantro leaves, for serving
  • Red-pepper flakes, for serving
  • For whole roasted tomatoes:
  • 8 pounds plum tomatoes
  • 6 sprigs of thyme
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper

For soup:

1. In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.

For roasted tomatoes:

1. Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.

Recipe: Roasted pork tenderloin with fennel and garlic

Everyday Food

  • 12 garlic cloves, peeled
  • 3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 pork tenderloins (about 1 pound each)
  • 1/2 teaspoon dried oregano

1. Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.

2. Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.

3. Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.


The key to succulent pork tenderloin is to not overcook it. And once you pull it out of the oven, let it rest for at least 5 minutes before slicing.

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