From Every Day with Rachael Ray August-September 2006 HERE'S HOW IT WORKS: What's for dinner tonight? Don't even think about it! Just use our menu planner. We've put together a one-stop shopping list and a week's worth of easy meals. We've listed the items from our essential Every Day kitchen in orange; you probably already have them on hand. PRODUCE 3 lemons 2 limes 2 ripe pears 2 semi-tart apples, such as Fuji 3 medium vine-ripened tomatoes 1 seedless cucumber 1 bunch celery 1 red bell pepper 4 ears of corn 2 bunches watercress Two 7-ounce bags salad greens 1 medium onion 1 head garlic 1 bunch basil 1 bunch flat-leaf parsley DAIRY Milk 1 stick unsalted butter 5 large eggs One 15-ounce container whole-milk ricotta cheese 4 ounces blue cheese FISH AND SEAFOOD 4 salmon fillets (about 1¾ pounds) 1 pound large peeled and deveined shrimp MEAT 12 chicken breast cutlets (about 2¼ pounds) One 8-ounce package sliced bacon 1½ pounds lean ground beef 2 pork tenderloins (about 2 pounds total)   Sunday Toasted-Pecan Chicken Salad Monday Couscous Salad with Grilled Shrimp Scampi Tuesday Chicken and Honey-Buttered Waffles Wednesday Coconut-Poached Salmon Thursday Bacon Sloppy Joes Friday Pork Tenderloin with Apple Succotash Saturday Tomato Blue Cheese Tart BAKERY 4 hamburger buns GROCERY Cornstarch Coarse salt Black peppercorns Chili powder Plain bread crumbs Extra-virgin olive oil Vegetable oil Ketchup Worcestershire sauce Honey One 16-ounce package waffle mix One 10-ounce box couscous One 24-ounce jar chunky applesauce Chicken broth (5½ cups) One 13.5-ounce can unsweetened coconut milk 4 ounces pecan halves (1 cup) One 10-ounce package frozen baby lima beans One 9-inch Pillsbury Just Unroll Refrigerated Pie Crust

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