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 cauliflower, broccoli, leek, fennel, red bel pepper, arugula, coriander, snow peas, cherry tomatoes, bok choy and blueberries.
Brie, apple and arugula quesadillas
I combined the arugula from this week's box with brie cheese and apple for these quesadillas. This is a very easy recipe. Start by putting a tortilla covered in brie cheese slices in a hot pan. Wait until the brie has melted, but be careful not to burn the tortilla. Then put apple slices and arugula on top and cover it with another tortilla. Carefully flip the quesadilla and bake on the other side until crispy and brown. Cut into triangles and enjoy.
Kimchi cauliflower rice
For this recipe I used the cauliflower, snow peas and bok choy from the box. I bought the kimchi and eggs in the store and also used some garlic. To prepare, cook the snow peas in boiling water until soft. Finely chop a clove of garlic, slice the bok choy and grate the cauliflower (with a box grater or kitchen aid). Add olive oil to a hot pan and bake the garlic until fragrant. Add half a cup of kimchi (or more if you like) and bake for a minute or two. Add the cauliflower rice, bok choy, precooked snow peas and 2 tablespoons of kimchi liquid. Season with salt and pepper. Bake until the bok choy is cooked. Serve with a fried egg on top.
Beef stir fry with broccoli and bell pepper
For this simple stir fry dish I used the broccoli, bell pepper and coriander from the box. I added beef, red onion (from last week's box), garlic, ginger paste, soy sauce, sambal and sesame seeds. Bring your steak to room temperature and cut into thin slices. Season with salt, pepper and coriander. Cut the broccoli into florets and cook in some boiling water. Cut the red onion and the red bell pepper into thin slices, and finely chop 2 cloves of garlic. Add olive oil to a hot pan and fry the onion, garlic and 1 teaspoon of ginger paste until fragrant. Then add the beef and bake for 2 minutes. Drop in the bell pepper and cooked broccoli and bake for another 2 minutes. Season with 3 tablespoons of soy sauce and 1 teaspoon of sambal. Serve with some sesame seeds on top.
Leek, fennel and tomato pasta
My last dish of the week is a pasta plate with the leek, fennel and tomatoes from the box. I also added pancetta (cubes), lemon zest/juice and parmesan cheese. Prepare the spaghetti according to the packet instructions. Cut/slice the leek and fennel into small pieces. Cut the cherry tomatoes into quarters. Bake the pancetta cubes until crispy and brown. Remove from the pan and set aside. Add some olive oil to the pan and bake the leek and fennel until soft. Then add the tomatoes, salt, pepper, parsley, zest of 1 lemon and juice of half a lemon. Bake until the tomates have broken down. Drop in the pancetta and spaghetti and toss to combine. Serve with some grated parmesan cheese on top.