Late-summer squash is the star of this week’s menu, first in a simple pasta pairing zucchini with goat cheese and spicy sausage, and then spaghetti squash as a stand-in for pasta, topped with a hearty beef ragu.  Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).

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  Recipe

  Seared Scallops with Wilted Fennel & Spinach Salad

  Citrus and fennel help bring out the scallops' sweet side in this quick and easy main.

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  Pork Medallions with Whisky-Marmalade Sauce

  Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak up any excess sauce.

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  Garlicky Tortellini, Spinach & Tomato Soup

  Served with a crusty piece of bread, this feel-good soup makes a delicious lunch or dinner, and it’s incredibly easy to make.

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  Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

  Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.

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  Recipe

  Beef Ragu Over Spaghetti Squash, paired with Edna Valley Pinot Noir

  Here, spaghetti squash is used like pasta to delicious effect, and a quick garlic bread rounds out the meal.

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