What do I do with all that food?

I thought I would do a write-up on what made this week with the CSA crops I got on Saturday - I have to say at the start of the new year I've been slightly less than inspired to cook with all these winter veggies, but things like Florida grapefruit and baby cherry tomatoes are keeping me sane in the kitchen, while deciding how to use things I have for the week. Its also fun using veggies in sweet things, like I did with the zucchini when making chocolate-chip zucchini bread. I am definitely looking forward to spring foods!

Here's a rundown of what was in the box on Saturday. I also got 5 doz. local organic eggs - I know, a LOT - but I've pawned some off on friends and am still searching for ways to use up the rest in the next few weeks (eggs for brunch, perhaps a quiche?)

-sweet potatoes
-onions
-brocoli
-kale
-lettuce
-carrots
-zucchini
-parsley
-cherry tomatoes
-grapefruit
-kiwi
-apples
-bananas

Here's what I made this week:

-cous-cous with roasted sweet potatoes, onions and garlic, and diced apricots; with salad

-carrot soup with cardamom

-portugese chorizo potato stew with cherry tomatoes

-chocolate-chip zucchini bread

-macaroni and cheese with aged cheddar

-french lentils with kale and pulled chicken

And what's left for next week:

-1 grapefruit (they've been great for breakfast)
-a few apples
-2 kiwi
-a few brownish bananas
-brocoli
-sweet potato
-a few onions
-a few carrots

SO, in summary - I am looking for simpler. I liked everything that I made, but am definitely ready for a change of seasons (only a few more cold months!)
I am going to re-visit some of my older recipes, maybe cooked a dozen times years ago, but since forgotten about. I am craving lots of the familiar so will try cooking some of the old favorites!