In the neverending quest for ways to use leftover chicken, this week’s menu offers a great one: soba noodles with chard and chicken. It also features two meatless meals: zucchini pancakes with poached eggs and red-cooked tofu. Get the shopping list here (ingredients for suggested side dishes not included on the list).

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  Recipe

  Cheddar-Zucchini Pancakes with Poached Eggs

  Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner.

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  Recipe

  Roast Pork Chops with Baby Artichokes and New Potatoes

  This satisfying all-in-one dinner—with a pinch of cumin and a splash of balsamic—develops a sauce that delivers on flavor.

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  Recipe

  Beef Ragù Over Spaghetti Squash with Garlic Bread

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

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  Recipe

  Sesame Soba Noodles with Roast Chicken and Chard

  Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.

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  Recipe

  Red-Cooked Tofu

  Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a big tofu fan, this easy, aromatic stew might change your mind.

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