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.

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