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, cucumbers, leek, bok choy, green bell peppers, shiitake mushrooms, arugula, chervil, basil, potatoes, apples and applesauce.

Thai basil chicken

This is one of my favourite dishes I created lately, but it does include some sugar which I would rather not use in my recipes (oyster sauce, sambal, honey). I took the cucumbers, bell peppers and basil from this week's box. I also added some rice, chicken breast, onion, garlic and several kitchen staples. Cut the cucumber in thin slices and add half a cup of red wine vinegar, a quarter cup of water and a quarter cup of honey. Marinate in the fridge for at least an hour. Cook some rice according to the packet instructions. Bring a pot of water to a boil, add a chicken stock cube and the chicken breast. Cook the chicken for about 10 minutes in the boiling water, turn the heat down and let it sit for 10 more minutes with the lid on. Remove the chicken from the water and shred. TIP: I shredded the chicken with a hand mixer, a very quick way to achieve the required texture. However, use a high bowl for this as the chicken could fly in all directions😅 For the sauce, mix together three tablespoons of oyster sauce, two tablespoons of fish sauce and two tablespoons of soy sauce. Chop an onion, three cloves of garlic, the bell pepper and the basil. Preferably this recipe requires Thai basil, but I used the Italian basil from my box. Bake the onion and garlic until soft. Add the bell pepper and a teaspoon of sambal and bake for a couple of minutes. Add the shredded chicken, the sauce and basil and stir until everything is mixed well. Serve with the rice and pickled cucumber.

Potato, leek and lentil stew

With the potatoes and leek from this week's box I made a little stew. I also added some lentils and used the arugula from the box as a topping. Cut the potatoes into pieces and cook in boiling water until soft. Cut the leeks into strips and bake in a hot pan with some olive oil. Season with salt and pepper. Add chopped garlic and onion, paprika herbs and cayenne or chili pepper. Add a can of chopped tomatoes, two tablespoons of vinegar and two tablespoons of olive oil. Also add the precooked lentils and cooked potatoes. Bring to a boil and let it simmer for about 10 minutes. Serve with the arugula on top.

Celeriac and bok choy with mustard, cream sauce

For my third dish of the week I used the celeriac and bok choy from the box. I also added cannellini beans and made a sauce with mustard and almond milk. Peel and chop the celeriac. Add to a pot of water, bring to a boil and cook until soft. For the sauce, finely chop one onion and two cloves of garlic. Bake in some olive oil until soft. Add two tablespoons of flour, mix well and bake for a minute. Add three tablespoons of mustard and mix through. Slowly add 500ml of (almond) milk, but add a little bit at a time and stir to avoid getting a lumpy sauce. Keep stirring and let it simmer until the sauce has thickened. Chop and bake the bok choy until wilted. Add the precooked cannellini beans, celeriac and mustard sauce. Season with salt, pepper and the juice of one lemon.