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 spinach, cucumber, tomatoes, bok choy, green beans, carrots, eggplant, bell pepper, cilantro, blueberries, raspberry, a loaf of bread and prawn crackers.

Feta vegetable bake

In my first dish of the week I incorporated the tomatoes and green beans from the box. I also added chickpeas (precooked), black olives, onion, garlic and of course feta. Cut the green beans and tomatoes into bite-sized pieces, slice the onion and finely chop one clove of garlic. Place all the vegetables in an oven dish, add the chickpeas and olives (chop if necessary), add some olive oil, salt and pepper, and mix everything together. Place the block of feta in the middle of the dish and sprinkle olive oil on top. Bake in the oven for about 45 minutes until the feta is browned and the tomatoes are broken apart. If your oven dish is as full as mine, try to stir the vegetables a couple of times while in the oven. You can mix through the baked feta once you take the dish out of the oven.

Baba ganoush and kebabs

When I saw the eggplants in the box I immediately knew I wanted to make a baba ganoush out of them. I paired it with minced meat kebabs, tortillas, feta cheese and the cilantro. Cut the eggplants in half and carve diamonds into the flesh. Sprinkle some olive oil on top and bake in the oven for about 45 minutes or until the flesh is soft. Peel 2 cloves of garlic, wrap in aluminium foil and bake with the eggplant in the oven. Once the eggplant is soft, scrape the flesh out of the skins and add to a mixer. Add the roasted garlic, 1 tablespoon of tahini, 2 tablespoons of olive oil and 1 teaspoon of cumin. Blend with a mixer into a rough puree. Season with salt, pepper, cumin and lemon juice. For the kebabs, mix together minced meat, an egg, salt, pepper, 1 teaspoon of cumin, 2 teaspoons of paprika, 1 teaspoon of cinnamon, freshly chopped parsley and cilantro. Form little sausage shapes and pierce with a skewer. Melt some butter in a hot pan and bake the kebabs on all sides until brown on the outside and cooked on the inside. Serve them with the baba ganoush, tortilla wraps, feta cheese and cilantro.


This colourful dish is based on the Korean bibimbap. I used the carrots and cucumber from the box and added rice, eggs, minced meat and store-bought kimchi (sugar free). Clean the carrots and grate with a box grater or with a kitchen aid. Cut the cucumber into slices and immerse them in one part water and two parts of vinegar. Prepare the rice according to the packet instructions. Heat olive oil in a pan and add the minced meat. Bake until browned all over and season with salt and pepper. In a separate pan, bake an egg sunny-side up. Grab a bowl, add all of the ingredients and mix together (especially the egg yolk).

Toast with grilled vegetables

At the end of the week I still had some vegetables, bread and feta cheese left, which was perfect for a quick lunch dish. I baked the spinach until wilted and a sliced red onion until brown. I cut the bell pepper into big pieces and charred them in a grill pan. Take a slice of bread, add the wilted spinach, the grilled peppers, the baked onions and crumble some feta cheese on top. Season with salt and pepper.