My current cold weather supper is veggie stew. You can use any veggies you have in the crisper, cut into chunks. Last night I used up 1/2 a butternut squash, 1/2 red onion, 2 zucchini, 1 beet, 2 parsnips, 2 carrots, 3 tomatoes that were sitting in the crisper. The onion I sauteed in 1/2 tablespoon of olive oil, added 4 crushed garlic cloves, then added 1 cup of dried red lentils, and 4 cups of water. I let it simmer for 15 minutes while I chopped up the veggies into chunks. After 15 minutes the lentils are nearly cooked so I added the rest of the veggies and 3 bay leaves, salt and pepper. Cook until the beets are tender. Yes, the colour of the stew will be violently red-purple. But that's part of the fun!
It was great last night for the two of us (I roasted a skinned chicken leg for my DH), and there is plenty left for supper tonight.