My Weekly CSA Box Meal Plan: How I’m Using Every Vegetable

One of my favorite parts of summer is picking up our weekly CSA box from the local farmers market. It’s like a Christmas present! Every week brings something different, and while it’s exciting, it can also be a little overwhelming when the produce starts piling up!

This week’s box included:

• Tomatoes
• Tenerette beans
• 1 head cabbage
• Red potatoes
• Candy onions
• 4 ears sweet corn
• bell pepper
• Two cucumbers
• Two zucchini
• Fresh basil
• Six peaches

AND I still had these leftovers:

• 3 ears sweet corn
• head of cabbage
• 2 tomatoes
• red potatoes
• tenderette beans
• 2 peaches

I needed to create a better plan so nothing went to waste! Since we’re only cooking for three people, my goal is to enjoy the freshest vegetables first, preserve what we can’t eat this week, and always leave room for next week’s CSA pickup. Here’s exactly how I’m now planning our meals.

Step 1: Store Everything Properly

Keep on the Counter

• Tomatoes
• Peaches
• Basil (trim the stems and place in a glass of water like fresh flowers)

Refrigerate

• Green beans
• Corn (leave the husks on)
• Cabbage
• Cucumbers
• Zucchini
• Bell pepper

Store in a Cool, Dark Pantry

• Red potatoes
• Candy onions

Collect Supplies

• Ziplock Freezer Bags (Quart & Gallon)
• 1 Cup Souper Cubes & 2 Cup Souper Cubes
• Storage Labels
• Permanent Sharpie Marker

Step 2: Prep Once for the Week

A little prep on Sunday makes dinner much easier all week long.

1. Trim all the green beans and store in refrigerator
2. Make a batch of Whipped Feta.
3. Grill a few extra chicken breasts for lunches.
4. Cook a batch of brown rice.
5. Mix a simple vinaigrette with olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Easy Whipped Feta Recipe

This creamy whipped feta is the perfect accompaniment to the Volare-inspired heirloom tomato salad. It takes just a few minutes to make and adds a rich, tangy contrast to sweet summer tomatoes.

Print Recipe Pin Recipe

Course: Appetizer, Salad

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 8 ounces block feta cheese crumbled
• ¼ cup plain Greek yogurt
• 2 tablespoons cream cheese softened (optional, for extra creaminess)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper to taste

Method

 

1. Add the feta, Greek yogurt, cream cheese (if using), lemon juice, and olive oil to a food processor.
2. Blend for 1–2 minutes, scraping down the sides as needed, until smooth and creamy.
3. Taste and add black pepper if desired. (The feta is usually salty enough that additional salt isn’t needed.)
4. If the mixture is too thick, add 1–2 teaspoons of water or olive oil until it reaches your desired consistency.
5. Serving Ideas
6. Dollop onto the heirloom tomato salad.
7. Spread on toasted baguette slices.
8. Serve as a dip with cucumbers, carrots, and bell peppers.
9. Use as a spread for sandwiches or wraps.
10. Pair with grilled chicken or salmon.

Notes

Whipped feta can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it sit at room temperature for about 15 minutes before serving for the creamiest texture.

Pro Tip: For a restaurant-style presentation, spread the whipped feta across the bottom of a serving platter first, then layer the tomatoes on top and finish with herbs, olive oil, and vinegar. This creates a beautiful dish that looks straight out of a Louisville restaurant kitchen.

This Week’s Meal Plan

Sunday:

Volare-Inspired Heirloom Tomato Salad

Layer sliced tomatoes with whipped feta, fresh basil, and thinly sliced candy onions. Drizzle with olive oil and balsamic glaze. Here’s the complete recipe for Heirloom Tomato Salad.

Serve with grilled chicken and garlic butter green beans.

Monday:

Chicken Sausage Sheet Pan Dinner

Roast:

• Red potatoes
• Bell pepper
• Candy onion
• Chicken sausage

During the last 10 minutes, add trimmed green beans and two ears of corn.

Season everything with:

• Olive oil
• Garlic powder
• Smoked paprika
• Italian seasoning
• Salt and pepper

Finish with grated Parmesan.

Tuesday:

Turkey Stuffed Zucchini Boats

Fill zucchini with seasoned ground turkey, marinara, mozzarella, and Parmesan.

Serve with a crisp cucumber salad.

Wednesday:

Summer Corn, Tomato & Basil Skillet

Sauté fresh corn, tomatoes, garlic, and basil in olive oil.

Top with grilled chicken or shrimp.

Thursday:

Unstuffed Cabbage Skillet

Brown lean ground beef or turkey with onions.

Add chopped cabbage, diced tomatoes, cooked rice, tomato sauce, garlic, and Italian seasoning.

A one-pan comfort meal that comes together in about 30 minutes.

Friday:

German Potato Salad with Grilled Pork Tenderloin

German Potato Salad

Ingredients

• 2 pounds red potatoes
• 6 slices bacon
• 1 candy onion
• 2 cloves garlic
• ¼ cup apple cider vinegar
• 2 tablespoons Dijon mustard
• ⅓ cup chicken broth
• Fresh parsley
• Salt and pepper

Boil the potatoes until fork tender.

Cook the bacon until crisp and sauté the onions in the bacon drippings.

Whisk together the vinegar, Dijon, broth, salt, and pepper. Toss with the warm potatoes and finish with bacon and parsley.

Serve warm.

Pair with a classic German cucumber salad.

German Cucumber Salad

• 2 cucumbers, thinly sliced
• ¼ candy onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Fresh dill
• Salt and pepper

Let the cucumbers sit with a little salt for 20 minutes before tossing with the dressing.

Saturday:

Fish Tacos

Top grilled fish with cabbage slaw, fresh tomatoes, avocado, and lime crema.

Best Seasoning Blend for Roasted Vegetables

This simple blend works with potatoes, peppers, cabbage, onions, zucchini, and green beans.

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder

Roast at 425°F until vegetables are tender and caramelized.

Finish with fresh herbs, Parmesan, or a squeeze of lemon juice.

Preserve the Extras

Freeze Green Beans

Trim the beans.

Blanch for 2–3 minutes.

Transfer to an ice bath.

Dry thoroughly and freeze in meal-sized bags.

Freeze Sweet Corn

Boil ears for 4 minutes.

Cool in an ice bath.

Cut kernels from the cob.

Freeze in freezer bags.

Freeze Peaches or Make Peach Ice Cream

Slice the peaches.

Arrange in a single layer on a baking sheet until frozen.

Transfer to freezer bags.

Perfect for smoothies, crisps, and baked goods.

Make Peach Ice Cream with this delicious recipe.

Make Roasted Tomato Basil Sauce

When the tomatoes become extra ripe, don’t let them go to waste.

Ingredients

• 4 pounds tomatoes
• 1 candy onion
• 8 garlic cloves
• ¼ cup olive oil
• Salt and pepper
• 1 teaspoon oregano
• Fresh basil

Roast everything at 425°F for about 50 minutes.

Blend until smooth, adding fresh basil at the end.

Freeze in two-cup containers for easy weeknight dinners.

One of the biggest lessons I’ve learned from buying a weekly CSA is that you don’t have to cook every vegetable immediately. Eat the most perishable produce first, prep a few ingredients for easy weeknight meals, and preserve the extras before the next pickup. By the end of summer, you’ll have a freezer stocked with roasted tomato sauce, sweet corn, green beans, peaches, and basil, making it easy to enjoy the flavors of the season long after the farmers market closes.