We decided soup was the thing, a mainly vegetable soup, with a chicken broth base. Here's what went into it, mostly without measurements--it was the kind of cooking where you put in a spoonful of this and a handful of that.
Clean Out the Refrigerator Soup
About 6 cups of chicken broth
1/2 an onion
1/2 stalk celery
3 skinny stalks of fennel1 sweet potato, peeled and diced
Remains of a head of romaine lettuce (perhaps 6 small leaves)
1/2 glass white wine (remains of the Gewurtztraminer)
A bit of zucchini relish
Last 2 spoons of a jar of almond butter
Remains of a jar of smoky chipotle salsa (perhaps 1/2 cup)
Spoonful of garlic-ginger paste
Spoonful of horseradish
Couple of shakes of ancho chile powder
Large pinch of curry powder (hot)
Handful of cilantro leaves
Believe it or not, this made a wonderful soup--mildly spicy, a little smoky in flavor, slightly crispy carrot bites along with tender sweet potato cubes. I didn't do any sauteing or anything special, just poured in the broth and then added the rest of the ingredients, beginning with the carrots through fennel, then a pause to allow them to soften, then the sweet potatoes, another pause, and then everything else, ending with the yogurt after I'd turned it off. The cilantro was added after dishing out, since I'm a cilantro love and D isn't.
This is why I love soup.