The problem might be remembering what exactly I did with each one.
Canteloupe: Sliced and eaten
Okra: Used in Levantine Okra Stew. A friend suggested the recipe, and here is what mine looked like:
Sweet potato greens: Part went into a smoothie and part… I distinctly remember cutting up, but neither me nor my Designated Dishwasher can remember what they went into. It worked, though!
Sweet peppers: Eaten with hummus and tuna or blended up with water to reconstitute dry soup. It made it really good, and added a lot of flavor that the soup kind of lacked on its own. Would also be great with condensed tomato soup!
Butternut Squash: Put into a Lamb Tagine (thick stew), delicious.
Spearmint: Preserved three ways! Unfortunately, the ‘mint extract’ way was quite a spectacular failure. It tastes like minty grass, and looks like lake water. I have no idea what went wrong. I’ve already used the dried mint in tea a few times, and that is a huge success.
Eggplant: Sliced, tossed in oil & balsamic, and roasted. I had directions from my friend, who didn’t mention peeling them first. You should really peel them, the skin was inedible after being roasted.
Yukon potatoes: Latkes!
Onions: Latkes! Also chopped and put into the cavity of a whole chicken, which was cooked in the crockpot.
Jalapeños: Used in the whole crockpot chicken. Another went into the tagine, I believe.