T-6wks: Recipe roster

(Note to self: things to use up before I move to Austin for the summer! >.< did too good a job saving "food for later")
(share with SBI seminar/Formative class; small group; church staff/worship/volunteers; roommates/neighbors; busdriver Ms. T-; perpetually hungry friends aka L- and M-)

Real food:
napa cabbage and taiwanese sausage
soup (bonito, asian spinach, freeze-thawed silken tofu)
chili? (canned beans, fire-roasted diced tomatoes, corn, jalapenos, green bell pepper)
spaghetti and meatballs (crushed tomatoes, tomato paste, red onion, and assorted spices)
cornbread (creamed corn, cornmeal, milk, eggs)
miranda's sausage and cheese balls? (breakfast sausage, cheese cube collection - crumble)
tilapia with pesto?

Let inspiration strike (strategically defrost one/a couple frozen thing(s) at a time):
[frozen proteins] sausage, dried bean curd, whitefish, cheese slices/cubes
[frozen veg] broccoli, edamame, kale stalks, yu choy, carrots, celery
[pantry] couscous, lentils, pancake mix, grits
[dairy] ricotta, sour cream, cream cheese, yogurt

Dessert
http://www.thekitchn.com/recipe-lemonblueberry-yogurt-cake-with-lemon-cream-recipes-from-the-kitchn-186846 (lemons, yogurt, frozen raspberries)
apple cranberry crisp (fuji collection, canned cranberry, oatmeal, nuts)
http://www.crunchygooey.com/2013/12/soft-spice-cookies-with-cranberry-sugar.html
coconut-taro-tapioca soup round II
cheesecake brownies
something with pie crust?
http://food52.com/recipes/25341-yogurt-bread-with-molasses
thumbprint cookies OR some sort of swirled cake to use up my jam/preserve/lemoncurd collection??