Black bean diapoza, sort of. Instead of the butternut squash I did canned pumpkin so I could skip step 1 of prep, and I did a whole sweet potato and cooked it in the microwave then fork-mashed it so I was also able to skip the puree step.
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Y’all. This chicken and roasted red pepper panini recipe is amazing, even though I forgot to put sun dried tomatoes on the list. I did grapes on the side and also roasted potatoes with italian dressing drizzled over them. Thankfully I made too much and there was some leftover for my lunch today and it’s still delicious.
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We ran out of flour so I’ve been doing some non-bread things the last few days that have been tasty.
Yesterday’s brekkie: open faced quesadillas with monterey jack and homemade corn tortillas, plus an egg over easy and some sliced tomato with salt n pepper
Yesterday’s dinner: frozen saag paneer scooped up with more leftover corn tortillas
Today’s brekkie: oats with an egg and more sliced tomatoes
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It is autumn, so it’s time for butternut squash and sage pasta sauce!
ETA: why yes, I did post about this dish last year, too.
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Oooh I can make a plainer version of that for my pasta, what a brilliant idea!
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Yum! One recipe I made last year that I loved was pumpkin sage risotto. I didn’t bookmark a specific link so hopefully it turns out yummy again this year.
Ha, this is actually on my meal plan for this week again. I’m doing a meatless version this time. Another item on the meal plan is waiting for cooler weather later this week, minestrone soup. I need soup weather to be here!
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I made some Spanish rice using rice and salsa. https://www.allrecipes.com/recipe/33385/best-spanish-rice/
I’m also trying to eat out of the freezer more, I simmered this frozen brisket I had with leftover barbecue sauce and home fermented beer not home-brewed, since I got the wort from seconds of an imperial stout from a local brewery. Très magnifique!
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Chili and cornbread is my traditional election night gathering meal. We’re gathering online this year, but I still made the food. It is delicious.
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I am currently nomming on green! 
baby cucumbers, baby spinach, green olives… And some pea crisps, hommus and prunes. Yummy.
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I made wheat toast this morning and then put cold fudge sauce from the fridge on it (Wizard’s parents gave us an opened jar that they didn’t want anymore and I was like… we will make hagelslag but not?). It was good.
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I went to the local Korean market and bought marinated short ribs, banchan side dishes I liked: stir fried spicy anchovies, seaweed, fish cake, and I made a sesame seed/oil spinach side dish and am making some potato salad for later. Also got a small container of gochujang (red pepper paste).
I had some really fancy Japanese rice I had leftover from making sushi handrolls and some very good Japanese shochu (Kannoko).
I smoked 3 racks of pork ribs last weekend and it turned out I didn’t need all the charcoal so I smothered the coals in the smoker and then was able to reuse them today. My wife really enjoyed the KBBQ!
It was awesome not having to pay the restaurant price and now I have a bunch of leftovers for future meals! 
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We had fried corn for lunch and “taco salad” for dinner.
Fried corn was most of a package of frozen cut corn, the end of a package of mixed bell peppers, 2 eggs, flour, etc.
The salad was the only thing I could think of that was going to be quick and use what we had: lettuce, cilantro, end of the corn, tortilla chips, cheese, thinned salsa for dressing, and a can of rinsed black beans.
It worked I’m pleased to say. We got home late from picking up a loaner car (2nd car is in the shop) and I knew I didn’t have the energy or inclination to cook, anything.
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My problem today is to use what we have. I have an over abundance of bell peppers (green) and we’ve already had stuffed peppers once this week, not inclined to make it again. Also, the cooked rice is a frozen brick.
So, what to do? I have barley, peppers bell and hot, onion, mushrooms, and lentils, hmm. Barley pilaf comes to mind, heavy on the peppers. I found a recipe for stuffed peppers, stuffed with mushrooms and barley. I’ll modify that.
Dinner in probably < an hour? Saute onions, peppers, & mushrooms, add the barley (and lentils?), water and seasoning. Cook for a bit, then add other seasoning as needed. Maybe more butter? It should be colorful, if nothing else.
We’ve been eating a lot of combined veggie dishes lately. I still have a lot of veggies from the farm to use up and have little inclination to make something elaborate and time consuming, like a casserole.
I ordered about 100# of veggies to be picked up next Thursday, so whatever I have here needs to be used ASAP.
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Crow, will you share the recipe? Is it here already?
Thanks! I have pasta, sage in the yard, and 3 butternuts to use up…
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Thank you!
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