Soups can be made in advance and frozen or reheated. If you make a vegetable soup, which will be easy with your CSA box, especially since those often have fresh herbs, it will be fairly quick and *extremely *healthy. Remember, if you get a vegetable like beets, the leafy tops are to be cut off immediately and then you use them as “greens”, like you would Swiss chard. The beets themselves can be roasted, etc. Here is a link to an example of a soup that uses the green tops of a vegetable. I also add a dash or two of Frank’s hot sauce to it, and I make sure to add enough salt and pepper. It can be adjusted, like use leeks if you don’t have onions, etc.
Be sure you learn to roast vegetables in a little olive oil, salt, and pepper. This works for butternut squash, green beans, broccoli, onions, carrots, and many more. The only thing that varies is how hot to make the oven and how long it takes. But it is flexible if you have something else in the oven, and you can make it a little hotter or cooler as needed. Use tasty virgin or extra virgin olive oil if you have it. It makes a difference from plain canola or soybean oil. Here is an example for the butternut squash, which is very delicious and sweet if roasted properly until the water content reduces and it caramelizes. You can skip the nutmeg and butter at the end, so long as you use tasty olive oil, but they are a nice touch.
Finally, I suggest learning how to roast a whole chicken. This gives one dinner, plus leftover meat to make other things. Then, take the carcass and neck along with some meat still on the carcass and make a very simple soup stock by breaking it into a few parts, covering it with cold water, bring to a boil, reduce heat and simmer for several hours or until tasty to your satisfaction (add a little salt to the sample that you taste or you won’t be able to tell if it right or not). Do not boil it for any length of time, neither ought you stir. Just simmer it, undisturbed. Add water as needed. You could add a piece of an onion, etc., but since I use mine as little sauce enhancers here and there, I don’t need it to be jazzed up. If you are going to freeze your broth/stock, let it cool overnight in the fridge, use a spoon to lift off the fat that rises to the top in a solid layer, and then freeze in cup-sized containers. Since there is not much to a chicken carcass, you will get only two or more cups of stock from this, depending on how concentrated it ends up. Don’t freak out if your stock seems like jello. This is good and normal, due to natural gelatin. Also, I strain my stock very well before I put it in the fridge, but you could just let it settle some and pour off the top, clear stock, discarding stuff on the bottom.
If a whole chicken is too expensive for you, use entire legs with backs still attached instead. Roast extra legs and keep the meat for quick meals during the week.