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 potatoes, tomatoes, orange cauliflower, spinach, snow peas, bell pepper, zucchini, apples, parsley and capuchins.

Thai fish curry soup

For this super delicious soup I used the bell pepper, snow peas, spinach and capuchins from this week's box. I also added white fish and rice noodles, while flavouring the broth with onion, garlic, red curry paste, coconut milk, fish sauce and fish broth. Finely chop an onion and 2 cloves of garlic. Cut the bell pepper and raw fish into pieces. I had already prepared the capuchins beforehand (8-12 hours soaking, 1 hour boiling). Start by baking the onion and garlic until fragrant. Add the bell pepper, snow peas and 2 tablespoons of red curry paste. Stir for a minute or two. Add the coconut milk (400ml) and fish broth (2 cups). Then add the capuchins, fish and 1 tablespoon of fish sauce. Bring it to a boil and let it simmer until the fish is cooked through. Add stripes of spinach and stir until wilted. Serve on top of rice or noodles.

Cauliflower steak and spinach rice

In this week's box there was a beautiful orange cauliflower and I just knew I wanted to make steaks from it. To complete the dish, I made a rice with the spinach and capuchins from the box. Just like in the recipe above, I had already prepared the capuchins beforehand (8-12 hours soaking, 1 hour boiling). Cut the cauliflower into thick slices. If you cut them too thin, they will fall apart into separate florets. Cover the cauliflower in some olive oil and your favourite herbs (cumin, paprika, chili, cinnamon etc.). Bake the steak in a 200 degrees Celsius oven for about 20 minutes in total (10 minutes on each side). Prepare the rice according to the packet instructions. Once cooked, drain and add to a pan with some melted butter. Add some of the precooked capuchins and strips of spinach. Season with salt and pepper and bake until the spinach is wilted. Serve the rice with the cauliflower steak on top.

Roasted vegetables with salmon

At the end of the week I was out of patience, inspiration and time, so I just threw together the remaining ingredients for my dinner. Oven roasted potatoes and tomatoes and pan grilled zucchini and salmon. Cut the potatoes into slices, sprinkle some olive oil, salt, pepper and parsley on top and bake in the oven until they are nicely brown on the edges. Cut the tomatoes into quarters, cover with some olive oil, salt, pepper, parsley and basil, and bake in the oven until soft. Cut the zucchini into slices and smear olive oil on both sides. Bake in a grill pan until charred on both sides. Marinate the salmon in some olive oil, salt and pepper. Melt some butter in a pan and bake the salmon for about 4 minutes on both sides.