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54 in collection
Baked ham with orange glaze
When it comes to baked ham glazes, honey, brown sugar and pineapple seem to get all the attention. But after trying this super simple recipe, you'll have a new go-to dish for holiday gatherings. Delicious served with green beans or peas.
Rosemary-balsamic roast rack of lamb
Balsamic vinegar is the perfect match for lamb in this simple spring roast.
Strawberry cake with cream cheese frosting
This is the perfect snacking cake. And since it’s not too sweet, you can even enjoy for breakfast. Try icing only half and freezing the rest for later.
French bread pepperoni pizzas
Slices of salami stand in for pepperoni in these tasty pizzas. Serve for dinner or as a hearty after-school snack.
Steamed spring vegetables with toasted breadcrumbs
Breadcrumbs with lime and mint add freshness and flair to spring veggies.
Spring baby potatoes with tomatoes and olives
Black olives and chopped parsley evoke the flavors of Provence in this country-style dish. If you’re short on time, skip peeling the potatoes. It will still taste great.
Bean salad crunchy tacos
Diced and boiled potatoes can be used in place of beans in this fresh salad. Corn and chopped red onions are also delicious additions.
Pad Thai with snow peas and bean sprouts
Pad Thai noodles take about 25 minutes to soak. Once ready, this recipe comes together in a flash.
Caramelized rhubarb is a tangy counterpart to creamy whipped mascarpone in this fresh dessert.
These protein-packed burgers can be made in advance and reheated in a flash.
Green onion pancakes with hoisin dipping sauce
These savory pancakes are incredibly versatile. Serve as a snack, or use them as Asian-inspired wraps for chicken or pork.
Spinach and ground beef flatbreads
These are similar to ‘pides’, the Turkish version of pizza. Topped with ground beef, spinach and feta, they make great snacks or a light meal with salad. Heating the baking sheet first ensures crisp pastry, but you can skip this step if you’d prefer.
This soup comes together in just 20 minutes. Make it in the morning, and it will be chilled by dinnertime.
Spring veggie and chicken pot pie
This unusual pot pie is topped with crisp and buttery crescent roll dough. We’ve used frozen vegetables but you could easily use fresh—just cook them until tender crisp before proceeding with the recipe.
Ginger and mint add fresh notes to this simple side.
Pan-roasted baby potatoes with herbs
Tasty and easy! Fresh fingerling potatoes go beautifully with the green veggies of the season.
Vegetable couscous with chicken
Spinach, ham, and cheese bake
This is a homey, satisfying supper dish that is perfect for using up bread that’s a little past its prime.
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Savory Magazine May 2017
Make Mom's Day
Cinco de Mayo
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