What to cook from your weekly vegetable box? 7 days, 7 ideas
Your weekly vegetable box has arrived, but you're stuck on what to cook? Here's a one-week seasonal menu — seven simple ideas so nothing goes to waste.
The biggest advantage of a weekly vegetable box is variety — which can also be a challenge: what to do with so many fresh ingredients over a week? We've put together a simple, seasonal menu where everything finds its place and the box empties by week's end.
Plan a little at the start of the week
As soon as the box arrives, separate the quick-to-use items (leafy greens, tomatoes) from the longer-keeping ones (root vegetables, squash) — our storage tips help with this. That way you use the perishable produce first and nothing is wasted.
7 days, 7 ideas
- Monday: Roast tray vegetables — a big batch to open the week, with leftovers for the next day.
- Tuesday: Classic lecsó — pepper and tomato, the homestyle way.
- Wednesday: Grilled summer vegetables as a side, with a fried egg.
- Thursday: Courgette-tomato pasta — a quick, filling dinner.
- Friday: Fresh mixed salad from the greens left over during the week.
- Saturday: Vegetable risotto — whatever's left in the box can go in.
- Sunday: Courgette fritters or a cream soup to close the week.
So nothing goes to waste
- Turn wilting greens into a cream soup or add them to a risotto — looks don't matter there, only flavour.
- Stir leftover roast vegetables into a salad, a tortilla or scrambled eggs the next day.
- Cook very ripe tomatoes into a quick tomato sauce that also keeps well frozen.
A fresh, seasonal selection to your door — you just cook.
Order a weekly vegetable boxFAQ
How long does a weekly vegetable box last?
An average box gives a household of 2-4 people roughly a week's worth of cooking, depending on eating habits.
What if I don't use everything by the end of the week?
Longer-keeping vegetables (roots, squash, onions) can carry over to the next week, while perishables can become cream soup, sauce or a freezable batch.