Weekly Meal Planner: October 8-14, 2011

• Chicken in Red Wine Vinegar (left)

• Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

• Caramelized Endives with Apples

• Goat Cheese-Stuffed Roasted Figs

• Braised Pork with Pearl Onions and Grapes (left)

• Yukon Golds with Shallot Butter

• Tangerine and Arugula Salad with Ricotta Salata and Pistachios

• Stir-Fried Noodles with Chanterelles (left)

• Sesame Spinach (Shingumchi Namul)

• Roast Chicken with Rosemary and Lemon (left)

• Spice Roasted Butternut Squash

• Spinach Salad with Corn Bread Croutons

Tip: Use leftover chicken to make tomorrow's salad.

• Chicken Salad with Cumin-Scented Carrot Raita (left)

• Pita Bread

• Twice-Cooked Broccoli with Hazelnuts and Garlic

• Eggplant Ravioli with Gewürztraminer and Bacon (left)

• Parsley Salad with Pine Nuts and Lemon-Tahini Dressing

• Viognier-Steamed Clams with Bacon and Parsnips (left)

• White Cheddar and Scallion Muffins

• Mixed Salad with Three Vinegars

• Fudgy Chocolate Brownies

Tip: Serve leftover muffins with meals over the weekend.