From Every Day with Rachael Ray December-January 2008 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 are in orange; you probably already have them on hand. PRODUCE 1 small apple 1 lemon 2 bunches Broccolini 1 bunch broccoli rabe 1 red bell pepper 4 thin carrots 4 thin parsnips 5 yellow-fleshed potatoes, such as yukon gold Two 8-ounce packages cremini mushrooms 2 large onions 2 bunches scallions 2 shallots 1 head garlic 3 bunches flat-leaf parsley 1 bunch thyme DAIRY 1 quart milk 1/2 pint heavy cream Unsalted butter (1 stick) 1/2 pound unsalted mozzarella cheese One 15-ounce container ricotta cheese Grated parmesan cheese (1/2 cup) Two 4-ounce packages blue cheese 3 large eggs SHELLFISH 1 pound peeled and deveined large shrimp MEAT AND POULTRY 1 1/2 pounds trimmed, boneless beef sirloin Eight 1-inch-thick 4-ounce lamb chops Two 10- to 12-ounce pork tenderloins One 24-ounce package bulk sausage One 3 1/2- to 4-pound chicken, quartered   Sunday Pork Tenderloin with Cheesy Polenta Monday One-Pan Chicken Dinner Tuesday Sausage Flapjack Stacks Wednesday Sirloin Veggie Stir-Fry Thursday Lamb Chops and Chickpeas Friday Coconut Curried Shrimp Saturday Three-Cheese Broccolini Turnovers GROCERY One 16-ounce box frozen phyllo dough One 10-ounce box frozen baby peas 1/2 pound angel hair pasta One 16-ounce bag polenta White rice (1 1/2 cups) Chicken broth (1 cup) Beef broth (1 cup) 1 jar apple butter 1 jar marinara sauce Kalamata olives (1/2 cup) 1 jar sun-dried tomatoes packed in oil and garlic 1 jar pickled cherry peppers Two 15.5-ounce cans chickpeas One 13.5-ounce can unsweetened coconut milk Extra-virgin olive oil Vegetable oil Soy sauce (3 tablespoons) Green curry paste Fish sauce Salt and pepper Flour Baking powder Cornstarch

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