You mentioned in a comment about veggies going off...squash (acorn, butternut, etc) keeps a loonngg time I'm always amazed if I forget I have squash in the fridge, over a week later, still perfect and ready to eat. I find sweet potatoes keep a while too, and garlic stores in a cool dark dry place for a while.

I eat a lot of veggies and try to use up everything I buy - no spoilage. Some weeks I mess up but the last year or so I've gotten a lot better about not wasting food. The trick is to eat a little every day...I know that sounds silly but a lot of times I was buying stuff on sale and then "forgetting" to eat it until it was too late.

Now I try to have at least 1 type of vegetable with every meal. Even breakfast it's either a handful of greens in a smoothie or an omelet loaded with spinach and mushrooms. Dinners I like a medley...a few different types of veggies as a side.

My two methods for most of my veggie cooking:

1. Stove top. Pour a little fat of choice (oil, butter, etc), stir fry. This works for most smaller veggies, but I would do for potatoes/squash and other heavy things
2. Oven. Put your oven at 375F. Chop up and toss all your veggies with just a light coat of some oil, season as you like, bake for about 30 minutes. 30 minutes may be overkill if you're doing just something small like onions/mushrooms, I just start checking on them after 20 minutes and see what they look like. Fork tender is my goal.

For instance, this week my produce list was shallots, mushrooms, spinach - those 3 I buy every week - and then whatever is on sale...so this week was asparagus, white onions, a couple fresh herbs, red chili peppers, and green bell peppers. Dinner all week has had variations of those things. Some of the red peppers finely minced with asparagus, or mushrooms stir fried with green peppers. You get the idea.

If I don't get fresh veggies I usually get a frozen variety - and some things I prefer canned (anything tomato based and peas/green beans I like canned)...just gotta shop sales mostly.