I am writing this post after spending the last six hours eating.

Not just eating, but eating dishes made primarily of cheese. It was our annual cheese party, so more on that and all the delicious things we ate to come. But in the meantime, I’m looking at photos of food and recipes and thinking about how it’s unlikely that I’ll ever eat again.

Too dramatic? At least I’m not eating for the next 10 days. But if had to make something of all these vegetables swarming my countertops and vegetables crispers, here’s what I’d make:

Acorn Squash

• Acorn Squash and Blue Cheese Pasta with Spinach
• Stuffed Acorn Squash
• Roasted Squash Wedges with Hazelnut Dukkah + Tahini Drizzle | What’s Cooking Good Looking

Roma Tomatoes

• Classic Nigerian Jollof Rice | Food52
• Eggplant Sliders with Oregano Tomato Slaw + Peppercorn Ailoli | With Food + Love
• Easy Pico de Gallo | Show Me The Yummy

Turnips

• Stir Fried Beef with Bok Choy and Turnips
• Mashed Turnips with Goat Cheese and Leeks
• Trout with Braised Turnips and Swiss Chard

Bell Peppers

• Chicken Thigs with Chickpea Ratatouille | Food52
• Gemista, Rice Stuffed Vegetables | Green Kitchen Stories
• Tahini Noodle Bowl with Collards | Naturally Ella

Kale

• Wild Rice with Kale, Sun Dried Tomatoes, and Gruyere
• Delicata Squash, Kale, and Wild Rice Pilaf
• Creamy White Beans with Wilted Greens

Fennel

• Cabbage, Fennel, and Pancetta Pasta
• Fennel and Orange Salad with Mint
• Cream of Fennel Soup

Russet Potatoes

• Smoked Trout Dip
• Potato and Leek Soup | All Food Considered
• Spicy Hummus Oven Fries | Dolly and Oatmeal

Dragon Tongue Beans

• Dragon Tongue Beans with Pancetta and Mushrooms
• Sub for green beans and wax beans in Cherry Tomato, Green Bean and Wax Bean Salad with Herbed Bread Crumbs | Serious Eats
• Sub for green beans in Thoran |Food52