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 bok choy, arugula. white asparagus, cherry tomatoes, kohlrabi, potatoes, mushrooms, coriander, strawberries and apple juice.

Pasta with cherry tomatoes, arugula and burrata

There were some beautiful cherry tomatoes in this week's box, so I decided to use them in a simple pasta. I combined the tomatoes with the arugula from the box and a burrata cheese from the supermarket. Other things you need for this dish are a good olive oil, garlic and spaghetti. Cut the cherry tomatoes into quarters and put them on an oven tray or in an oven dish. Sprinkle with some olive oil, salt, pepper, basil and minced garlic (2 cloves). Bake in the oven for about 20 minutes or until the tomatoes are roasted. Cook the spaghetti according to the packet instructions. Mix together the spaghetti and the tomato mixture. Finish the dish with the arugula and some burrata.

Rice noodles with vegetables and chicken

For this dish I used almost half of this week's box: the bok choy, kohlrabi, carrots and mushrooms. I also added rice noodles, chicken thighs, sesame seeds, garlic and some of my kitchen staples to make a sauce. Slice the carrots, mushrooms and bok choy, and cut the kohlrabi (peeled) into matchsticks. Cut the chicken thighs into strips and mince one or two cloves of garlic. Heat olive oil or butter in a pan and add the chicken strips. Season with salt and pepper and bake until cooked through. Remove the chicken and set aside. Add the vegetables, garlic, 1 teaspoon of ginger paste to the pan and bake until cooked through. Add 1 tablespoon of fish sauce, about 3 tablespoons of soy sauce and some sesame seeds (adjust to taste). Bake for a couple of minutes before adding the baked chicken at the end. Cook the rice noodles according to the packet instructions and serve with the vegetables/chicken mixture. Garnish with some more sesame seeds.

Grilled asparagus, white fish and potatoes

For this delicious golden dish I used the asparagus and potatoes from the box. I combined it with a white fish fillet (pangasius) and made a sauce out of butter, egg yolk and lemon juice. Cut the potatoes and boil them in water until they start to soften. Drain and set aside. Peel the asparagus and boil them in water until cooked. Drain and set aside. Season the fish with salt, pepper and a little bit of lemon juice. Add a little bit of butter to three separate pans, of which one grill pan, and melt. Bake the potatoes until crisp and brown. Grill the asparagus in the grill pan and turn until they are beautifully charred all over. Bake the fish on both sides until cooked through. For the sauce, melt 100g of butter. Mix together 1 egg yolk, 2 tablespoons of lemon juice, 1 teaspoon of water and a pinch of salt and pepper. Add the melted butter and keep mixing until the sauce thickens. Plate up and garnish with some parsley.