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 carrots, red onions, portobello mushrooms, oxheart cabbage, San Marzano tomatoes, cucumber, mint, chard, eggplant, green asparagus, strawberries and bread rolls.
Taco with grilled eggplant and asparagus
For my first dish I used the green asparagus and eggplant from the box. I made a sauce with Greek yoghurt, lime juice and several herbs, and also added crispy chorizo. Cut the eggplant into quarter slices and season with olive oil, salt, pepper, cumin and paprika herbs. Cut the asparagus into pieces and season with olive oil, salt and pepper. Grill the eggplant and asparagus in the oven until charred. Cut the chorizo into pieces and bake in a dry pan until crispy. Mix together Greek yoghurt (0.5 cup), lime juice (2-3 tablespoons), cumin (0.5 teaspoon), chili powder (0.25 teaspoon), coriander (0.5 teaspoon) and oregano (0.5 teaspoon). Take a tortilla wrap, put one tablespoon of sauce on top and cover with the vegetables and chorizo. Garnish with some coriander.
Hamburger with coleslaw and blue cheese dressing
For this hamburger dish I made a coleslaw with the cabbage, carrots and red onion from the box. I also used this week's cucumber and bread rolls. I bought minced meat for the burgers and made a sauce with Greek yogurt, mayonnaise, mustard, blue cheese, apple cider vinegar and salt. Season your minced meat with salt and pepper and other herbs you like (e.g. chili, paprika, cumin, parsley). Add a little bit of parmesan cheese, mix together with you hands and form a ball for each burger. Flatten the balls until they are shaped like a burger. Bake the hamburgers on both sides until cooked through. Cut the cabbage, grate the carrots and slice the onions. For the sauce, mix together Greek yogurt (0.5 cup), mayonnaise (0.25 cup), mustard (0.25 cup), apple cider vinegar (1 tablespoon), crumbled blue cheese (0.5 cup) and a pinch of salt. Slice the bread roll in half, add some blue cheese sauce on the bottom half, top with coleslaw, a couple of cucumber slices and the burger. Serve with more coleslaw and blue cheese sauce on the side.
I had such a huge amount of coleslaw left I ate it later that week on some toast (see picture on the right).
Fusilli with sausage, chard, mushrooms and tomatoes
This pasta dish includes the San Marzano tomatoes, portobello mushrooms and chard from my box. I also added sausage meat and of course fusilli pasta. Cut the stems of the chard into slices and shred the leaves of the chard. Keep separately. Slice the mushrooms and cut the tomatoes into quarters. Skin the sausages and cut into pieces. Prepare the fusilli pasta according to the packet instructions. Put some olive oil in a hot pan. Add the sausage and bake until cooked through. Then add the stems of the chard and mushrooms and bake until soft. Add the tomatoes and leaves of the chard and bake until wilted. Season with salt, pepper, chili, parsley, basil and a little bit of vegetable broth. Serve with the fusilli and some parmesan cheese on top.