Mary Berg loves a grocery store shortcut to make cooking smarter, not harder. Starting with bagged slaw, Mary cooks up golden brown Japanese Okonomiyaki-inspired pancakes, topped with tonkatsu sauce. Then, Mary shows how to jazz up a store-bought rotisserie chicken by turning it into Quick Coq au Vin that will wow any table. For a weekend treat, Mary makes Butternut Squash and Kale Strata, using pre-cut butternut squash, frozen chopped kale and day-old bakery loaf. She finishes with a Creamy French Onion Dip, made with frozen pre-chopped onions, perfect for dipping pita, chips or crudités.

Mary Berg is celebrating summer's seasonal fruits and veggies. With her limited-edition bounty of peppers, Mary makes a sweet and spicy appetizer, Baked Goat Cheese with Jalapeno Cherry Jam. Her Creamy Zucchini Risotto is like summer on a plate, with parsley, mint and even those cute little zucchini blossoms. Mary has also got the perfect dish to highlight tomatoes aplenty: Tomato Butter Chicken. Don't forget the cocktails! Mary's Strawberry Cucumber Mojito is packed with garden-fresh goodness all muddled together in delight.