5 Weeknight Dinners From a Single Farm Box

A box of seasonal produce can feel like a delightful puzzle: what do you actually make with all of it? Here's a simple, flexible week of dinners designed to use a typical mixed box from top to bottom.

Monday: a big roasting tray Toss whatever roots and hardy vegetables you have — carrots, potatoes, squash, onions — with oil, salt, and herbs, and roast until caramelized. Add eggs, sausage, or beans to make it a meal. This also cooks extra vegetables you'll reuse later in the week.

Tuesday: a loaded grain bowl Cook a pot of rice, farro, or quinoa. Top with your Monday roasted vegetables, fresh greens, and a simple dressing. Fast, filling, and endlessly adaptable.

Wednesday: soup or stew Simmer onions, garlic, and any softening vegetables into a pot of soup. A can of beans or tomatoes stretches it further, and it freezes beautifully if you make extra.

Thursday: a quick stir-fry or sauté Slice up your crispest vegetables and cook them hot and fast with garlic and a splash of sauce. Serve over noodles or rice for a five-minute dinner.

Friday: a fresh, simple salad night Use up the tender greens and herbs before they fade. Add cheese, nuts, or leftover grains and roasted veg to make it substantial.

The no-waste habits underneath - Cook once, eat twice: roast extra on Monday to fuel Tuesday. - Save stems, tops, and peels in a freezer bag for homemade stock. - Eat the most delicate items first; save the sturdy roots for later in the week.

Plan loosely, cook flexibly, and a single order can feed you all week long.