PRODUCE

2 pounds baking potatoes

1 head garlic (or 1 small jar chopped garlic)

1 bunch scallions

1 red onion

1 red bell pepper

6 ounces sugar snap peas

Celery

1 pound zucchini

SHELF GOODS AND STAPLES

Dried thyme

Dried basil

Ground cumin

Dried oregano

Olive oil

Canola oil

1 pound dry (not canned) red kidney beans

1 (14-ounce) box fast-cooking brown rice (for Monday and Thursday)

2 (14 1/2 ounce) cans diced tomatoes

Sherry vinegar

Tabasco sauce

1 (10-ounce) whole-grain baguette or French loaf

Dijon mustard

Low-sodium vegetable or chicken broth

Ditalini pasta

Low-sodium soy sauce

Hoisin sauce

Rice vinegar

MEAT

1 (3- to 4-pound) boneless pork loin

DAIRY

Sliced Swiss cheese (reduced fat, if desired)

Kosher dill pickle slices

Eggs

Parmesan cheese

FREEZER

1 (20-ounce) bag frozen pepper and onion stir-fry mix

Frozen chopped onions

1 (10-ounce) box frozen peas and carrots

1 (10-ounce) box frozen peas (if not using fresh snap peas for the fried rice)