Menu Planning

I've been flying by the seat of my pants a bit lately, selecting recipes somewhat randomly (hmmm...imagine that) from various cookbooks. Time to assess the state of my fridge, counter and CSA bounty to make a plan.

• One giant eggplant, tomatillos, several pounds of tomatoes and peaches, 3 yams
  
• Leftover quinoa elbow pasta
  
• 4 dozen eggs
• Ground lamb
• Tofu/Tempeh
• Cooked spaghetti squash
• About a gallon of artichoke tapenade
• A ton of various cheeses
  

Here's what I'm thinking so far:

• Alton Brown's Seared Ahi (already done, fabulous)
• Some sort of stuffed peppers with a buckwheat filling bound with egg (just discovered buckwheat flakes and am a bit obsessed. Bought gargantuan peppers at our local market that would be perfect for stuffing.)
  
• Mark Bittman's Middle Eastern Pizza from Kitchen Express, but made with his Easy Whole Grain Flatbread instead of pita (using chickpea flour - a lot lower carb than wheat). My ground lamb is defrosted and ready to go.
  
• Tempeh something-or-other (bought two packages of it at the Boise Co-Op. Maybe a curry with eggplant? I have enough canned coconut milk in my pantry to start using it as a form of currency.)
  
• Pressed and baked tofu (recipe TBD, maybe something from Sundays at Moosewood Restaurant)

Any great suggestions or recipes to share?