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 mushrooms, romanesco, basil, samphire, spinach, tomatoes, zucchini, baby leaf lettuce, red beets, blueberries and raspberries.

Roasted vegetable salad

For my first dish I threw together the zucchini, tomatoes, baby leaf lettuce and basil from my box. The only other thing I added was a can of precooked chickpeas. Cut the zucchini and tomatoes and scatter them on an oven tray. Cover with some olive oil and season with salt and pepper. Chop some of the basil and sprinkle on top of the vegetables. Bake in the oven until roasted. Stir a couple of times while they are in the oven. In the meantime, melt some butter in a hot pan and add the drained chickpeas. Bake until crisp before seasoning with salt, pepper and other herbs you like (paprika, chili, cumin). Put some lettuce on a plate, sprinkle a little bit of olive oil on top and season with salt and pepper. Add the roasted vegetables, the crispy chickpeas and more basil leaves.

Peanut noodle soup

For this peanut soup I used the samphire and mushrooms from the box. Furthermore, I used garlic, ginger paste, curry paste, broth, coconut milk, peanut butter, soy sauce and noodles. Finely chop 2 cloves of garlic. Slice the mushrooms and cut the samphire into florets. Heat olive oil in a pan and bake the garlic and 1 teaspoon of ginger for 2 minutes. Add the samphire, mushrooms and 1 tablespoon of curry paste and bake for another 2 minutes. Then add a can of coconut milk and enough broth to cover the vegetables. Bring to a boil and lower the heat. Mix through 3-4 tablespoons of peanut butter and 2 tablespoons of soy sauce. Let the soup simmer for about 15 minutes. Prepare the noodles according to packet instructions. You could also choose to prepare the noodles in the simmering soup. To finish, add a squeeze of lime juice.

Cod, beets, samphire and lentils

Only four main ingredients are in this dish: cod fish, red beets, samphire and precooked lentils. Peel the red beets and cut into squares. Add water and a pinch of salt to a pan and boil the beets until soft. Season both sides of the cod with salt, pepper and a squeeze of lemon juice. Melt some butter in a hot pan and bake the fish on both sides. Take another pan and melt another piece of butter. Add the samphire and bake for 2-3 minutes. Then add the precooked lentils and bake until heated through. Place the samphire/lentil mixture and the baked cod on a plate. Add a couple of pieces of cooked beets. Finish with another squeeze of lemon juice.