Boerschappen is a Dutch company that has different types of food boxes on offer (meat, fish, vegetarian, vegan). All of their products are bought directly from the farmers, without any interference of supermarkets or other stores. I find it very convenient to receive a box full of fresh produce every week. I love how these boxes give me inspiration to cook new dishes. Once a week I will share the food I made inspired by the contents of one of these boxes.

This week's vegan box included celeriac, eggplant, celery, cucumber, tomatoes, endive, spinach, onions, apples, pears and quinoa.

Sweet potato, chorizo and endive tacos

Using endive in tacos is probably not a very Mexican thing to do, but it pairs perfectly with the sweetness of sweet potatoes and the spiciness of chorizo. In this recipe I cooked the sweet potatoes in boiling water until they start to soften. Then I transferred them to a pan where I baked them in some butter. I crisped up the chorizo by baking it in a hot pan without any additional oil or butter. In that same pan, I baked the endive in the fat of the chorizo until wilted. Put all the ingredients on a tortilla and top it with some avocado.

Lasagne with spinach, lentils and celeriac bechamel

This week I was craving lasagne, but it took me a long time to decide which vegetables of this week's box to use. When I came across a recipe for a celeriac bechamel I thought it would be a nice experiment for me. For this bechamel suace, peel and cut the celeriac into pieces and cook them for about 20 minutes in a mixture of milk and vegetable broth. I used about 500ml of almond milk and 300ml of vegetable broth. Just make sure the celeriac is covered by liquid. Once the celeriac is cooked through and is soft enough, blend it smooth with a blender/mixer (don't drain the celeriac). Put it back on the stove and add a mixture of butter (50 g) and flour (40 g). Incorporate this well into the sauce. For the tomato sauce, bake some chopped onion and garlic in olive oil. Add tomato passata, precooked lentils and season with salt, pepper, basil and other herbs you like. Let it simmer for a while before adding the spinach. Heat the mixture until the spinach is wilted. Layer your lasagne in an oven dish: lasagne sheets - tomato sauce - bechamel sauce. Add shredded cheese after your last layer. Bake in the oven for about 40 minutes.

Greek quinoa salad

For this salad I used the cucumber, tomatoes and celery from this week's box. I did not use the quinoa from the box as I already had another package opened, but it comes down to the same thing. I added black olives, feta cheese and precooked kidney beans. Cook the quinoa as stated on the package. Cut all the ingredients and mix together with the quinoa. Make a dressing out of Greek yogurt, lemon juice, olive oil and vinegar. Season with salt and pepper.

Pita with grilled eggplant and tzatziki

In this dish there are three main things you need to prepare: the tzatziki sauce, the grilled eggplants and the roasted chickpeas. For the tzatziki sauce, I grated one of the cucumbers from this week's box. Once grated, try to get as much liquid out of the cucumber as possible. Mix together with 1.5 cup of Greek yogurt, one tablespoon of lemon juice, 2 tablespoons of olive oil and a chopped garlic clove. Cut the eggplant into slices and smear with olive oil on both sides. Sprinkle with some salt and pepper. Bake the eggplant in a grill pan or on a panini grill. Mix the precooked chickpeas with some olive oil and bake in the oven until crisp. Take it out of the oven and season with salt and pepper and herbs like paprika, chili, cumin and garlic. Now you can assemble your pita breads. Put the tzatziki sauce on the inside of the pita bread, add some sliced tomato and onion, the grilled eggplant, some more tzatziki sauce and sprinkle a couple of chickpeas on top.