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 eggplants, tomatoes, red onions, potatoes, lettuce mix, white asparagus, carrots, spinach, portobello mushrooms, strawberries and apples.

Mushroom and spinach quesadillas

I was craving quesadillas for a while now, so when I received the box I looked for a way to make them. I decided to use the spinach, mushrooms and onions for my filling. I added mozzarella AND cheddar cheese for a delicious, gooey texture. Cut the onion and mushrooms into slices. Heat olive oil in a pan, add the onion and bake until translucent. Add the mushrooms and bake until tender. Lastly, add the spinach in batches and bake until wilted. Sprinkle the two cheeses on top of a tortilla wrap, add the vegetable mixture, sprinkle another layer of the cheeses and cover with a second tortilla wrap. Bake the quesadilla in a hot skillet for a couple of minutes until crisp and brown, and then carefully flip it over. Cook the other side until crisp and brown. Remove from the pan and cut into triangles. I took such a long time to photograph these quesadilla, as I couldn't find the right light, that they lost their crispiness 😥 I promise they were perfectly crispy when I removed them from the pan! And so, so delicious!

Eggplant and potato stew

For my second dish I combined the eggplant, potatoes and tomatoes from this week's box. I served it with naan bread, but you could also eat it with rice. Cut the potatoes and cook them soft in boiling water. Cut the eggplant and tomatoes into cubes. Add olive oil to a hot pan, add the eggplant and bake until soft. Add some chopped garlic, curry herbs and salt. Bake for another couple of minutes. Add the chopped tomatoes and let it simmer for a while. At the end, add the cooked potatoes to the stew. If you want to soften the potatoes a little more, add them earlier and let them simmer in the sauce. Serve with some bread or rice.

Asparagus and spinach pasta with cream sauce

This week's box included white asparagus, nicknamed 'queen among vegetables' and 'white gold'. I just knew I wanted to pair them up with a creamy sauce. I added some of the spinach from the box and penne pasta. For the sauce I used butter, flour, garlic, almond milk, one lemon and black pepper. Prepare the pasta according to the packet instructions. Peel and cut the white asparagus. I had to look up instructions myself as I somehow had never cooked them before. Put them in a pan with water, bring to a boil and cook for about 3 to 5 minutes. Then remove from the heat and let them sit in the water for about 8 minutes. Drain and put aside. Bake the spinach in a hot pan with olive oil until wilted. Season with salt and pepper. For the sauce, add 3 tablespoons of butter to a hot pan. Melt and add one clove of minced garlic. Bake for a minute or two. Then add 2 tablespoons of flour and mix well. Slowly add about 1.5 cup of (almond) milk while stirring. Bring it to a boil and keep stirring until the sauce thickens. Season the sauce with black pepper, and the zest and juice of 1 lemon. Mix together the pasta, asparagus, spinach and white sauce.

Udon noodles with spinach and carrots

This dish was actually not on my list to make this week, but I had a lot of leftover spinach and carrot after cooking my first three recipes. I also added one of the red onions from this week's box, got some udon noodles from the store and used my kitchen staples to make a sauce and to season the dish. Cook the udon noodles according to the packet instructions. Cut the onion, carrot and two cloves of garlic. Add some olive oil to a hot pan, add the onion and bake until soft. Then add the carrot and garlic and bake for a couple of minutes. Add 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 2 teaspoons of ginger paste, 1 tablespoon of sambal and a cup of broth. Add the spinach in batches and bake until wilted. Serve together with the noodles.