Recipe rotating for the seasons

In the spirit of knowing that decisions take precious brain power, I want to try a weekly meal menu. It could be a list of dishes to make in a week, given the ingredients on hand. Choosing from a pre-determined list would be much faster than the world of possibilities (or lack thereof due to morning brain) I currently have. There are four seasons and 52 weeks in the year. That means each season lasts 13 weeks. If we had each recipe 3 times, that is four weeks of recipes -- about 20.

Fall is coming, so let's start with Fall.

Fall seasonal produce Apples Brussel sprouts Butternut squash Cabbage Belgian Endive Broccoli Cauliflower Celery Onion Spinach Pumpkin Zucchini
Recipes we already know and love

1. Pumpkin/squash chili
2. Brown rice, broccoli, and cheese (with olives)
3. Cream of broccoli/celery soup
4. Japanese zucchini, rice, and scrambled egg tomago
5. White-bean pesto-filled butternut squash

Summer

Cold grain, fruit, and veg salad

Veggie burgers on rye with lettuce and tomato

Greek plate: hummus, pita, salad, olives, baba, Israeli couscous 

Salad wraps with beans, tomatoes, lettuce, and olives

Stephanie's potato salad

Salad pizza

Fresh veggie spring rolls with peanut sauce

Summer produce

Tomatoes

Corn on the cob

Summer squash

Eggplant

Fall produce

Sweet potato

Kale

Broccoli

Fennel

Beets

Leeks

Quince

Mushrooms

Apple

Pumpkin

Pears