Meal Planning

I have a lot of things in my fridge that need to be used up.  I finally found kohlrabi, so I made that salad (it's good, reminiscent of my favorite creamy dill potato salad), but I have enough kohlrabi (and fresh dill) to make it again.  I didn't make the corn, so I still have that.  I have some red onion and green bell pepper diced up in a container in my vegetable crisper.  I also have two watermelon radishes that I thought were kohlrabi when I bought them because they look similar and weren't labeled at the store.  Also a container of cucumber slices.  And some fresh tomatoes.  Here is what I'm making in an attempt to use up as much as possible.

Vegan Ribs and Summer Corn with Green Chile Cream (Vedge,  pg. 101) and Garlic Broccoli and leftover Kohlrabi White Bean Potato Salad
I already have all the ingredients for this entire meal.  The kohlrabi salad was a little more tart than I wanted when I made it yesterday (too much dressing), and I had about a pound of baby Yukon gold potatoes sitting in my pantry left over from something else, so I quartered the potatoes and boiled them and added them to the last of the kohlrabi salad.  It's really nice this way, but now I have enough for our entire family to eat it as a side tonight.

Homemade Pizza and Leftover Veggie Sides
My goal here is just to use up the container of diced red onion and green bell pepper I found in my fridge, leftover from making pizza last week.  I have a new favorite pizza dough recipe that's sort of a blend of a couple different recipes I've previously used.  I need to draw that up and link it here.  I plan to make pizza on Wednesday night so I can pack leftovers in Simran's lunch the next day.  She didn't end up liking the vegan pepperoni I made, though I thought it was really good on the vegan pizza and Sameer has been finishing off the rest of the pepperoni from the fridge as a snack.

Black Bean Burgers (The How Not to Die Cookbook, pg. 88) and Sweet Potato Fries and Pickled Watermelon Radish Salad
I made a double batch of black bean burgers last week, so I have plenty in my freezer, plus leftover vegan chipotle mayo I made for them last week, which everyone in the family liked, even Simran (I just left about a spoonful of the red chile pesto I was making in my food processor, added about a cup of Vegannaise, and blended -- laziness ftw).  I will make the sweet potato fries in the air fryer.  The pickled watermelon radish salad is basically going to be pickled watermelon radish, the leftover cucumber slices in my fridge, and any cherry tomatoes leftover after I make kebabs for Simran's lunches.  Also the fresh dill leftover from making the kohlrabi salad, if it's still good by then.  I might also make the kohlrabi potato salad again because I have three cups of kohlrabi shredded and ready to go.  

Grilled Avocado Enchiladas and Black Beans
Sameer has requested I just make this again Saturday since he really likes it and it fits my requirements of "tasty" and "doesn't require me to do a lot of work on a Saturday" since I can do most of the prep work in advance.