First I'll wash and freeze any beet greens that seem in decent condition to use in breakfast smoothies. I'll dice up the four melons and put them in the fridge for snacking and post-meal fruit. I will boil the beets, slice them, and put them in the fridge to eat later. I will probably have to roast the poblanos because every poblano recipe I know involves that. I don't really have to try to use up the garlic or jalapenos (I don't know how to make the tilde on here) because they go into so many things.
Veggie Summer Rolls
I'm planning to make these tonight while the basil and green onions are still fresh. It'll also use one of the tequila peppers (in place of the red), a cucumber, and some of the tofu and carrots currently in my fridge.
Shakshuka
I was looking up how to use cranberry beans when this recipe came up. So I'm going to make the other linked shakshuka recipe from AllRecipes but replace the mushrooms with fresh cranberry beans. I will probably shell and cook the beans today. This recipe will use up some or all of the eggs leftover from baking my birthday cake.
Vegan Nashville Hot Cauliflower Bites
The cauliflower will become this. It's pretty easy and will definitely get eaten. Sameer likes it as much as I do.
Barbati Aloo Subzi and Beetroot Paratha
This will use up some of the potatoes and all the green beans, and the paratha will use some of the cooked beets (I figure I'll eat the remaining beets plain straight from the fridge).
Korean Eggplant Tacos with Kimchi Mayo (Vedge, pg. 171)
The eggplants can go into this. It's a little time consuming, but it was fantastic last time (Sameer liked the eggplant, but not the kimchi mayo; I like both) and ensures there will be no leftover eggplant. I don't have any cabbage this week, but I will probably shred some carrots and buy extra cilantro to fill the tacos. The whites of the new green onions can go into them too.
Summer Corn with Green Chile Cream (Vedge)
I can't remember if that's the exact name of the corn. It's basically a vegan elote cup.
Kohlrabi Salad with White Beans & Horseradish (Vedge, pg. 38)
Cucumber Salad
I'll use one or two of the cucumbers I have in this and replace the white onion with green onion whites because I have those. I also have extra dill I dried last time some came in the farm box, so I can use that here too. My plan is the eat this with some of the cherry tomatoes and consider it a light lunch. I should probably go ahead and make this today.
Enchiladas Verdes
Sameer said he'll make the tomatillos into a salsa verde again (which will also use up a good portion of the garlic and at least one jalapeno), so I can make the salsa into enchiladas verdes stuffed with spinach and topped with monterey jack. I thought I'd written this recipe up at some point -- it's just something I make based on the enchiladas at a place I can't remember the name of in uptown Hoboken -- but I can't find it.
I haven't made plans for all the bell peppers, and there are still two leftover from last week, so I think I need to start chopping them up and storing them in the freezer for use in stirfry and soups at a later date.
[Edited 8/4/2020] Ice Cream Sandwich
Sim and I made oatmeal butterscotch cookies last week (they've been in the freezer to maintain freshness and also so I don't keep eating six of them a day) and then made vanilla ice cream later in the week, and tonight they became Simran's ice cream sandwich dessert.
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