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 cucumber, radish, broccoli, sea lavender, lettuce, red bell peppers, zucchini, tomatoes, strawberries and an apple syrup.
Quinoa, grilled broccoli and satay sauce
For my first dish I used the broccoli from this week's box and combined it with quinoa, chickpeas and a delicious satay sauce. Prepare the quinoa according to the packet instructions. Cut the broccoli into bite-sized pieces, put them in a pan and cover with water. Boil until the broccoli starts to soften. Drain and transfer to a hot pan with some olive oil. Add a can of drained chickpeas to the broccoli and bake for a couple of minutes. Season with salt and pepper. For the satay sauce, heat up a mixture of coconut milk (2 cups), peanut butter (0.5 cup), fish sauce (2 tablespoons), soy sauce (2 tablespoons), red curry paste (2 tablespoons), minced garlic (2 teaspoons), chili flakes and salt. Keep stirring until everything is incorporated and heated through. Add some squeezes of lime. Mix together the quinoa, broccoli and chickpeas, and satay sauce.
Spaghetti with zucchini, sea lavender and salmon
For this pasta dish I took the zucchini and sea lavender from my box. I made a sauce with butter, onion, garlic, flour, milk, white wine and lemon juice, and added a piece of baked salmon. Prepare the spaghetti according to the packet instructions. Cut the zucchini into quarter slices and heat up some olive oil in a pan. Bake the zucchini and sea lavender until soft. Season only with pepper as the sea lavender is salty on its own. Grab a sauce pan and melt 2 tablespoons of butter. Add some finely chopped onion and garlic and bake for 2 minutes. Then add 1 tablespoons of flour, stir well and bake for another minute. Slowly add half a cup of milk and half a cup of white wine and stir well. Let it simmer for about 4 minutes. Season with salt, pepper and a squeeze of lemon juice. Mix together the spaghetti, vegetables and the sauce. Melt some butter in a pan and bake the salmon until brown and crisp on the outside.
My last dish of the week includes the tomatoes and bell pepper from my box. Other ingredients you are going to need for this risotto are onion, garlic, butter, white wine, risotto rice, stock and parmesan cheese. To prepare, cut the bell pepper and tomatoes into small cubes, and finely chop an onion and 3 cloves of garlic. Heat up about 1 litre of stock (vegetable/chicken/meat). Melt some butter in a pan and add the onion and garlic. Bake until fragrant. Add the bell pepper and bake for 2 minutes. Then add about 1.5 cup of risotto rice and bake for another minute. Add the tomatoes and a cup of white wine. Let it simmer until the wine is evaporated. Then add the stock one ladle at a time until the rice is cooked. Keep stirring all the time. At the end, add a little cube of butter and some parmesan cheese and stir until melted through the dish. Garnish with parsley and basil.