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 corn, fennel, spring onion, romanesco, potatoes, zucchini, tomatoes, bok choy, cucumbers, string beans, bell pepper, plums and blackberries.
Romanesco, fennel and chickpea bowl
In my first dish I used the romanesco and fennel from the box and added chickpeas and Greek yogurt. Cut the romanesco into florets and put them on an oven tray with the drained chickpeas. Sprinkle olive oil on top and season with salt, pepper, coriander and cumin. Bake until brown and crisp. Cut the fennel into short matchsticks. Mix together with 3 tablespoons of lemon juice, chili herbs, parsley and sesame seeds. Combine a cup of Greek yogurt with 1 tablespoon of lemon juice and a pinch of salt. Serve all the ingredients together in a bowl.
Corn on the cob, pork chop and Mexican rice
For this colourful dish I used the corn and some of the cherry tomatoes from the box. Other things I included are rice, sieved tomatoes, broth, butter, pork chop and herbs. Add 1 cup of rice, 1.5 cup of sieved tomatoes and 1.5 cup of broth to a pan. Bring to a boil and let it simmer until the rice is cooked. Cut the cherry tomatoes into quarters and mix through the rice. Season with salt, pepper, cumin, chili and cilantro. Remove the husks and silks from the corn and cut them in thirds. Melt butter in a pan and bake the corn on all sides until they are charred all over. Mix together 1 tablespoon of butter with salt and chili herbs and smear/melt on the corn while they are still hot. Season the pork chop with salt and pepper and bake on both sides in butter. Garnish the dish with cilantro.
Beef stew with vegetables and potatoes
I used a lot of the vegetables from the box for this dish: the bell pepper, spring onion, zucchini, tomatoes, string beans and potatoes. I bought a big piece of chuck roast and added sieved tomatoes, broth and herbs. Cut the chuck roast into pieces (not too tiny) and bring to room temperature. In the meantime, slice the spring onion and string beans, and cut the bell pepper, zucchini and tomatoes into pieces. Melt butter into a hot pan and sear the meat on all sides. Lower the heat and cover the meat with 1 cup of sieved tomatoes, 2-3 cups of broth and water if needed. Season with salt, pepper and herbs. Let it simmer for about 4 hours. Stir once in a while and add more liquid if needed. After 3 hours, add all of the vegetables, except for the potatoes. At the end of the cook of the meat, cut the potatoes into quarters and boil until they start to become soft. Mash roughly with a fork and bake with butter until crispy. Serve the stew with the potatoes on top.