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, rainbow chard, oyster mushrooms, sweet bell pepper, white asparagus, carrot, tomatoes, arugula, cress, dill and strawberries.

Gnocchi with asparagus and chard

For my first dish I used the white asparagus and rainbow chard from my box. Other things I used were gnocchi, bacon (cubes) and butter. Peel the asparagus and cut them into 1,5 cm pieces. Chop the stems and leaves of the chard and keep separate. Bake the bacon cubes in a dry pan until crispy and brown. Transfer to a plate and set aside. In the same pan, bake the asparagus and stems of the chard for a couple of minutes until the asparagus is soft and brown. Add the crispy bacon pieces and the leaves of the chard and bake until wilted. In the meantime, melt some butter in a pan and bake the gnocchi until they are browned and cooked through. Add more butter if the pan is too dry. Add the vegetable/bacon mixture and toss everything together.

Mushroom and tomato stew

This is one of those dishes I make when I don't feel like spending too much time cooking. I used the oyster mushrooms and tomatoes of the box to make a simple stew. I also added kidney beans, meat broth, onion, garlic and other herbs, and served it with some plain rice. Cut the mushrooms and tomatoes, and finely chop 1 onion and 2 cloves of garlic. Add some olive oil to a pan, bring it to a heat and add the onion and garlic. Bake until fragrant. Add the mushroom and bake for a couple of minutes. Then add the chopped tomatoes, drained beans and 1 cup of broth. Season with salt, pepper, chili powder, cumin, paprika, coriander and parsley. Stir well and let it simmer for 8-10 minutes. Serve it with some rice.

Arugula, strawberry and goat cheese salad

A fast and easy salad with the arugula and strawberries from the box. I added goat cheese and made a dressing with balsamic vinegar (1.5 tablespoon), olive oil (3 tablespoons) and salt and pepper.

Cucumber salad

This cucumber salad is perfect as a side dish or as a spread on toast. Thinly slice the cucumber by hand, with a box grater or mandolin slicer. Mix together 1 cup Greek yoghurt, juice of 1 lemon, 1 minced clove of garlic and 1 tablespoon olive oil. Add freshly chopped dill, salt and pepper to taste.

Fish taco with carrot, cabbage and bell pepper

TACOS! I love them😍 For these tacos I used the carrots, sweet bell peppers and dill from my box. The other ingredients are tortillas, tilapia filet (or some other white fish), red cabbage, Greek yoghurt, lime juice and lots of delicious herbs. Start by marinating the fish. Mix 3 tablespoons olive oil, 1 tablespoon lime juice, 1-2 teaspoons chili powder (adjust to your level of spiciness), 1 teaspoon paprika, 0.5 teaspoon cumin, 0.25 teaspoon black pepper and 1 teaspoon salt. Cover the fish filets in this mixture and let it marinate while preparing the vegetables. Thinly slice the bell pepper. Grate the carrots (my mixer was a little bit too excited and turned it into dust) and cabbage. For the sauce, mix together 0.5 cup Greek yoghurt, lime juice (to thin the sauce), 0.5 teaspoon cumin, 0.25 teaspoon chili powder, 0.5 teaspoon coriander, 0.5 teaspoon oregano and some freshly chopped dill. Bake the fish fillets until flaky and break them up into smaller pieces. Add a tablespoon of sauce on the tortilla and spread out. Place the fish on top of the sauce. Cover with slices of bell pepper, grated carrots and grated cabbage. Finish with some more sauce on top.