I’ve got an ambitious plan to make up for lost time with my menu this week, including trying to use veggies that have been languishing in the crisper for several weeks now. (Looking at you, cabbage!)

Some old favorites:

• Zucchini chicken enchiladas

• Tuna poke

• Zucchini bread and cheddar squash biscuits (I actually used yellow squash in both)

And some new ideas:

• Kabobs with baba ghanoush eggplant spread

• Chicken stew with farro and tomatoes (recipe from The Chef and the Slow Cooker)

• Cabbage fried rice

• Burst cherry tomato pasta
• Blistered green beans with miso

• Seafood and corn salad

• Plum cake (I’ll probably freeze this for later)

I’m also going to see if the cayennes ripen to red on the counter, then dehydrate and crush them to make homemade red pepper flakes!