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 red beets, red bell pepper, leek, tomatoes, potatoes, endive, mizuna lettuce, chives, cucumber, strawberries and applesauce.

Potato and leek soup

This easy, quick recipe is perfect as a lunch dish. The only things you need for this soup are potatoes, leek, broth, chives, butter and milk (optional). Peel and cut the potatoes and slice the leek. Melt a lump of butter in a hot pan (high enough for soup) and add the leek. Bake until the leek starts to soften. Add the potatoes and cover the ingredients with a vegetable broth. Bring to a boil and let it simmer until the potatoes are soft. Blend smooth with a stick blender. You can add a little bit of milk if you like it creamier. Serve with a fresh garnish of chives and some bread.


I created this dish as I was really craving nachos this week. To be fair though, I didn't use a lot of this week's box in this recipe apart from the bell pepper. The plan was to also use the tomatoes as a topping, but they were very soft and became one big mush while cutting. You are going to need tortilla wraps, chicken breast, (black) beans, avocado, onion, garlic and cheddar cheese to make this dish. Add water to a pan and bring to a boil. Add the chicken breast and let it simmer for about 10 minutes. Turn the heat down and let it sit for another 10 minutes with the lid on top. Take the chicken out of the water and shred with a (hand) mixer. Just be careful as the chicken could fly out of the bowl. Chop an onion and a clove of garlic. Bake with some cumin and chilli pepper until soft. Then add precooked black beans (drained) and a cup of water. Bring to a boil and bake for about 5 minutes. Mash with a blender or by hand and bake for another 5 minutes. Cut the tortilla wraps into triangles and bake in the oven until crisp. Sprinkle some cheddar cheese on top of the nachos and bake in the oven until melted. Cut the bell pepper into cubes, mash the avocado with some olive oil, salt and pepper and plate everything up.

Quinoa salad with endive, beets and goat cheese

This salad is super nutritious as it includes vegetables, grains, legumes and nuts. I used the endive, red beets and lettuce from this week's box. From the store I got quinoa, goat cheese, chickpeas, walnuts and lemon. Prepare the quinoa according to the packet instructions. Cut the lower part of the endive, remove the outer leaves and cut in halves or quarters depending on the size. Sprinkle some olive oil on top and bake in the oven until they begin to brown. In the last couple of minutes of charring the endive, add some walnuts to roast. None of the other ingredients require any cooking. Mix together the cooked quinoa, precooked chickpeas and lettuce. Add the juice of a lemon, 1 tablespoon of extra virgin olive oil, salt and pepper. Peel the red beets, cut them into thin slices and add to the salad. The beets give off a pink colour, so keep that in mind if you want to take a pretty picture for Instagram. Add the roasted walnuts and sprinkle some goat cheese on top. Finish the dish with the grilled endive.