I usually plan one meal a week based on whatever vegetables are fresh/on sale. But I also plan more involved dinners ahead of time and then get the ingredients for them. I stock up on fruits and vegetables for snacks. They have cherries and strawberries right now, and I think late-crop asparagus is on sale. Lots of other berries, too. I was pleased to see that Driscoll's, the biggest national distributor of strawberries, is now marketing certified organic berries. I sure would like to find a local berry farm where I can pick my own, though. Strawberries bred to be shipped cross-country are always so disapointing.
Organic pre-washed spinach is a must for me-- I put it on sandwiches, make salads with glazed walnuts and raspberry vinaigrette, and sometmes even cook it. But if I'm planning to cook it, I have to get a whole container devoted to just that. Zucchini is also a pretty regular purchase for me. I have a Holy Trinity of Carrot, Onion, and Zucchini that I use to vegify everything from skillet potatoes for breakfast to beans for tacos.
I try to always keep carrots, potatoes, onions, canned beans, canned tomatoes, and frozen corn on hand for quick meals.
Amy's canned chili and frozen dinners. Annie's salad dressings. Silk soymilk. My Kroger recently stopped carrying the Silk Coffee flavor, which infuriated me.