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 carrots, endive, sweet potatoes, green bell peppers, red onions, turnip greens, lettuce, curry sauerkraut, chestnut mushrooms, apples, pears and a jar of chili sin carne.

Sweet potato and turnip green mash

For this simple dish I used the sweet potatoes and turnip greens from this week's box, while also adding some sundried tomatoes and goat cheese. Start by peeling and cutting the sweet potatoes. Add to a pot of water and bring to a boil. Cook until the potatoes are soft. Mash the potatoes with a little bit of milk. In the meantime, cut the turnip greens, the sundried tomatoes and crumble the goat cheese. Mix together with the mashed sweet potatoes.

Pasta with sausage and endive

This week I received a bag of endive which I used in two different recipes. The first of those is a pasta with sausage (I used pork chipolatas) and several vegetables. I used the endive, a green bell pepper and an onion from this week's box and two tomatoes leftover from last week's delivery. I also incorporated some green peas and parmesan cheese. Cut the endive, green bell pepper, tomatoes, onion and garlic. Slice the sausages lengthwise to remove the casing. Cut the meat into pieces. Cook the pasta according to the packet instructions. Bake the onion and garlic in some olive oil until soft. Add the tomatoes, bell pepper and sausage and bake for a couple of minutes. Season with salt and pepper. Add one cup of vegetable broth, the endive and the peas. Let it simmer until the endive is wilted. Mix the pasta with the sauce and serve with some parmesan cheese.

Wraps with sweet potato, chicken and curry sauerkraut

In my third recipe I incorporated the sauerkraut, sweet potatoes and bell pepper from this week's box. I added tortilla wraps and chicken breast from the supermarket. Cut and peel the sweet potatoes, add to a pot of water and bring to a boil. Cook until they start to soften. Cut the chicken and the bell pepper into strips. Bake the chicken in some olive oil and season with salt and pepper. Once the chicken is cooked through, add the bell pepper and bake for a couple of minutes. In the meantime, add a lump of butter to the sauerkraut and heat up on the stove. Assemble the tortilla wraps - sweet potatoes, chicken and bell pepper, sauerkraut.

Endive and mushroom risotto with goat cheese

My second dish with the endive is a risotto. Apart from the endive, I also used the bell pepper, onion and mushrooms from this week's box. Furthermore, you need risotto rice, vegetable broth, white wine (optional), butter and goat cheese. Bake some chopped onion and garlic in olive oil. Add the risotto rice, the bell pepper and endive and stir for a couple of minutes. You can now add some white wine if you want, and cook it down. Season with salt and pepper. Add vegetable broth (warmed) one ladle at a time and keep stirring until the rice is cooked. In the middle of this process, add the mushrooms. Once the rice is cooked, add a lump of butter, about 75 gram of goat cheese and stir until melted.