I've got a pot of beans in the back, and I think I'm going to try some red bean hummus. I've become a bean convert after reading (and subsequently purchasing) An Everlasting Meal; cooking them with Tamar Adler's method and mindset yields an abundance of blessings, for both palate and soul.
It's a busy week, but I think we're in good shape. In the foil packs are leftover chicken ( which I am planing to freeze for easy chicken-noodle soup on the first chilly/rainy day) and country ribs (which I can't eat so spouse will probably take for lunch). We've got plenty of fruit (there are still local-ish peaches here, but they're going fast), cucumbers, squash, tons of yellow peppers from my dad, two pints of yogurt and a little half-pint of almond pesto. You can see some homemade sauerkraut on the top shelf; I've been making an active effort to consume more fermented items, and find that this crunchy kraut is great on a sandwich!
Also (not pictured) I have my first butternut and acorn squash, though I know I'll pick up several more at our last Farmer's Market. I'm thinking to do soup with white beans for the acorn squash, and probably roast the butternut and toss with pasta and the rest of that leftover chicken. I also have a few Brandywines I need to pick before the critters get to them and one gorgeous eggplant that will probably have to become Eggplant Parmesan.
I really love Eggplant Parm, but if no one else was enthusiastic about it, I'd probably make that dish once during the growing season, and just roast or sauté the eggplant the rest of the time (which the kids will eat, but not much and not with gusto). This will be the third time this summer for me to make this dish, and it's because...well, who could say "no" to a 6-year-old who begs for eggplant? Not me!