After moving from Spain to the Netherlands, one of the things I missed the most were my weekly vegetable/fruit boxes from Imperfectus. I find it very convenient to receive a box full of fresh produce every week. I love how these surprise boxes give me inspiration to cook new dishes. Once settled in the Netherlands, I looked into similar concepts. I stumbled onto Boerschappen who offer different types of food boxes (meat, fish, vegetarian, vegan). For my first box, I chose the vegetarian version which, apart from vegetables and fruit, also includes eggs and dairy. Again, I will try to post an weekly overview of my dishes inspired by these boxes.
This week's vegetarian box included golden delicious apples, white cabbage, red cabbage, lollo rosso lettuce, radish, potatoes, mushrooms, carrots, eggs, cheese and flavoured yogurt.
For this tuna salad I used the carrots, radish, lettuce and eggs from the box. I combined some canned tuna with grated carrot, sliced radish and boiled eggs. I served it in lettuce cups and made a dressing out of plain yogurt, salt and pepper.
Red cabbage, potatoes and egg
One of the traditional dishes in the Netherlands is stamppot, which is a combination of mashed potatoes with cooked vegetables. One of my favourite versions of this dish is with red cabbage. I wanted to make a more sophisticated version and served it in a different way. All of the main ingredients for this dish came from this week's box (potato, red cabbage, apple, egg), except for the herbs. Cut the potatoes into bite-sized pieces and cook them in boiling water. Caramelize the apples (cut into pieces) before adding the red cabbage and boiled potatoes. Stir-fry for about 7 minutes. Season the dish with cinnamon, nutmeg, salt and pepper, and finish the dish with a fried egg on top.
These vegetarian tacos include several products from this week's box: mushrooms, carrot and red/white cabbage. I got the tortillas and black beans from the store. Bake the mushrooms in olive oil until they soften before adding drained black beans. Cook further until the beans are fully heated through. Season with cumin, paprika, garlic, salt, pepper, coriander and soy sauce. Grate some carrots, white and red cabbage and mix together with juice from a lime and a little bit of soy sauce. Serve the tortillas with the mushroom/bean mixture and top with the coleslaw. Garnish with some coriander.
With the huge amount of cabbage in this week's box I just had to make a simple coleslaw. Apart from the white and red cabbage, I also incorporated carrot, radish and lollo rosso lettuce in this dish. Grate/chop/shred everything and mix it together with some mayonnaise, vinegar, salt and pepper.
Mushroom and cabbage pasta
This pasta dish includes two products from this week's box: white cabbage and mushrooms. Chop two cloves of garlic and bake in some olive oil. Add sliced mushrooms and cabbage. Cook until the cabbage starts to wilt. Add some white wine and cook for a couple of minutes. Then add some vegetable broth and let it simmer for about 10 minutes. In the meantime, cook the pasta al dente in some boiling water. Add the pasta to the cabbage/mushroom mixture and add some butter and parsley. Serve with some parmesan cheese.