From Every Day with Rachael Ray June-July 2007 HERE'S HOW IT WORKS: What's for dinner tonight? Take this menu planner to the store and you've got a week's worth of fast, easy meals in the bag! Items stocked in our Every Day kitchen (rachaelraymag.com/kitchen) are in orange; you probably already have them on hand. Just use our menu planner. PRODUCE 1 green apple 1 lime 2 large oranges 2 pints grape tomatoes 1 avocado 1 small bulb fennel 1 large jicama 1 bunch kale 5 small onions 4 scallions 1 head garlic 1 bunch basil 1 bunch mint 1 bunch cilantro DAIRY 1 pint heavy cream Butter (1 stick) 8 ounces shredded monterey jack or cheddar cheese 3 ounces mozzarella 8 ounces parmesan cheese 1/4 pound sliced provolone cheese 10 large eggs FISH Four 6-ounce skinless flounder or halibut fillets MEAT AND POULTRY 1 pound ground pork 1/2 pound bacon 4 pounds chicken parts 4 turkey cutlets (about 1 1/2 pounds total) 1/4 pound deli-sliced ham 1/4 pound deli-sliced mortadella or other bologna 1/4 pound deli-sliced salami   Sunday Pasta Frittata Monday Pork Soft Tacos Tuesday Cobb-Style Rice Bowl Wednesday Baked Flounder with Orange-Jicama Slaw Thursday Hash-Brown Turkey Friday Jumbo Muffuletta Saturday Brandy Chicken with Fennel Salad BAKERY One 8- to 9-inch round loaf soft bread GROCERY One package 6-inch flour tortillas One 16-ounce bag frozen hash browns One 10-ounce package frozen corn Pasta (1 cup cooked) Brown rice (5 cups cooked) One 6-ounce jar pitted kalamata olives One 7-ounce jar pitted Spanish olives One 16-ounce jar pickled vegetables (giardiniera) Vegetable oil Extra-virgin olive oil White wine vinegar Salt and pepper Sweet smoked paprika One 8.5-ounce package shelled sunflower seeds Flour Sugar Brandy, preferably apple

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