There's still basil in olive oil in the freezer from last summer; that's an easy one to use: pesto!
To go with it I did a beet salad by tossing steamed diced beets with olive oil, feta cheese, white pepper, and piment d'espelette.
We also had thick slices of smoked ham that I quickly pan fried.
The usual "let's use up tons of root vegetables" gratin:
thinly sliced celery root, potato, leek, bodenkohlrabi (at least that's what we think it is) and smoked ham with a sauce made from cream, milk, garlic, bay leaf, clove, salt, pepper, nutmeg, and a bit of cayenne. Topped with gruyere and then baked 40 minutes covered and 20 minutes open.
good stuff.
