From Every Day with Rachael Ray March 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 pineapple 1 lemon 1 pint grape tomatoes 2 sweet potatoes One 1-pound bunch radishes Two 10-ounce bags mixed greens Four 6-ounce bags baby spinach 2 pounds yellow onions 3 red onions 1 head garlic DAIRY 1/2 pint heavy cream Butter 1/2 pint heavy cream One 8-ounce block pepper jack cheese One 8-ounce block Swiss cheese One 8-ounce block gruyére cheese 2 large eggs SHELLFISH 1 1/2 pounds flounder fillets MEAT AND POULTRY One 1-inch-thick boneless sirloin steak (11/2 pounds) Four 1/2-inch-thick slices boneless pork loin (6 ounces each) One 4-pound chicken 3 ounces sliced prosciutto 1 pound deli-sliced pastrami or corned beef BAKERY 1 baguette   Sunday Reuben Pizza Monday Sweet & Sour Pork Rice Bowl Tuesday French Onion Bread Soup Wednesday Jamaican-Style Beef Kebabs Thursday Garlicky Bean Enchiladas Friday Southern-Fried Flounder Salad Saturday Prosciutto-Stuffed Chicken with Creamed Spinach GROCERY 1 package 6-inch corn tortillas One 1-pound package refrigerated pizza dough One 16-ounce bag sauerkraut White rice (2 cups) Panko (Japanese bread crumbs) One 10-ounce box plain couscous Two 15.5-ounce cans cannellini beans Chicken broth Beef broth (2 cups) Extra-virgin olive oil Vegetable oil Mirin (Japanese sweet rice wine) Mayonnaise Ketchup Honey mustard Soy sauce Salsa verde Bread-and-butter pickles Hot pepper sauce Salt and pepper Chili powder Chinese five-spice powder Ground allspice Dried thyme Flour Cornmeal Pecans Dry white wine

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