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 parsnip, kale, tomatoes, cucumber, red beets, eggplant, potatoes, arugula, apples, pears, marmalade and a garlic chives plant.

Hamburger with beets, goat cheese and arugula

This week I was craving a good old hamburger with potatoes. I used the (precooked) red beets, arugula and potatoes from this week's box, while buying some goat cheese, burgers and bread in the supermarket. Peel and slice the potatoes and coat them in some olive oil, salt and pepper. Bake in the oven for about 20 minutes or until they start to brown. I crisped up the potatoes by putting on the grill setting of the oven for another 5 minutes. Bake the burgers on both sides in butter until they are done. Assemble the burgers - bread, goat cheese, arugula, red beets, burger, bread - and serve them with the baked potatoes.

Kale and eggplant wrap with tzatziki sauce

I received a huge bunch of kale this week, so my last two dishes will hero this ingredient. The first one is a wrap with kale, eggplant, tomato, chickpeas and tzatziki sauce. For the sauce, grate two small or one big cucumber. 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. Slice the eggplant into cubes and bake in olive oil until soft. Season with salt, pepper, garlic, paprika and cumin. Cut the kale, coat in a little bit of olive oil and massage until the leaves are soft. Bake the chickpeas in the oven until crisp. Season the chickpeas with salt, pepper, garlic and chili powder. Cut the tomato into thin slices. Assemble the wraps - tortilla, tzatziki sauce, kale, eggplant, tomato and chickpeas - and try to eat them without spilling!

Kale and parsnip salad

For my last dish I combined the kale and parsnip from this week's box in a colourful salad. I added lentils and chorizo. Peel and cut the parsnip into matchsticks. Coat in olive oil, salt and pepper. Bake in the oven for about 20 to 30 minutes, or until brown. Slice the chorizo and bake in a dry pan until crisp. Cut the kale and coat in some olive oil. Massage the oil into the kale until the leaves are soft. Season with salt, pepper and some lemon juice. Mix together the kale, (precooked) lentils, chorizo and parsnip.