We've been saying it for weeks, but it's official now: Fall is here (finally). To celebrate, this week's menu features comfort-food favorites from our October issue—cheesy pizza, creamy potato soup, hearty pork chops, and more. Look for the issue on newsstands now or download the digital edition on your tablet.

Monday: Fridays are usually pizza night at my house, but this week I'm going to mix things up a bit and kick off the week with a little cheesy-goodness: Three-Cheese White Pizza with Fresh Arugula. We prefer the fresh arugula right on top of the pizza, but feel free to serve on the side for picky eaters. Save extra arugula for Wednesday's meal.

Tuesday: Don't be deterred by the ingredient list: this pork chop recipe uses many pantry-friendly ingredients and spices you probably already have on hand. Curry powder and licorice notes from fennel add rapid flavor to this quick tomato braise.

Wednesday: Use the reserved arugula from Monday's meal to mix up a peppery pesto that pairs beautifully with supple, slightly sweet shrimp. Shopping tip: For the complete meal, you'll need only a 1/4 cup of pine nuts: 2 tablespoons get mixed into the pesto and the remaining 2 tablespoons get sprinkled atop roasted cauliflower.

Thursday: This super-easy soup yields delicious results. As the soup simmers, get started on freshly-baked rolls that make use of a few pantry items and ready-to-bake bread dough.

Credit: Jennifer Causey

Friday: Close out the week with Cheesy Skillet Gnocchi served with Grape & Hazelnut Salad. When shopping during the cooler months, look for vine-ripened tomatoes. They tend to be sweeter and juicer.

BONUS:  This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering—perfect for your Saturday football watching party.

Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.