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 I chose their vegan box which included onions, endive, bok choy, jonagold apples, pears, celeriac, oyster mushrooms, tomatoes, arugula, bay leave and pearl wheat.
Sweet potato, endive mash with chorizo
For this simple dish I used three main ingredients: the endive from the box, sweet potatoes and a spicy chorizo. Peel and cut the sweet potatoes and cook them in boiling water until they almost fall apart. Mash smooth with some milk or butter. In the meantime, cut the chorizo and bake until crispy (no oil or butter needed). Remove the chorizo from the pan, but leave the fat. Cut the endive into strips and bake them in the fat of the chorizo until wilted. Mix the sweet potato mash and endive and top it with the crispy chorizo.
Stir-fried bok choy and mushrooms with pearl wheat
One of the easy pairing this week was the bok choy with the oyster mushrooms. Ideal to stir-fry and to use in Asian inspired dishes. Instead of noodles, I used the pearl wheat from the box to complete the dish. I also still had a leftover egg from last week's box. Bring water to a boil and cook the pearl wheat for about 15 to 20 minutes. In the meantime, cut the bok choy, mushrooms, one onion and one clove of garlic. Stir-fry them together until they are soft. I seasoned the veggies with salt, pepper, sambal and soy sauce. Mix the vegetables with the pearl wheat and add a soft-boiled egg on top.
Salad with celeriac and arugula
For this salad I paired up the celeriac and the arugula from the box. To complete the dish I added lentils, peas, walnuts and blue cheese. Peel and cut the celeriac into bite-sized pieces. Coat with olive oil, salt, pepper and garlic powder and bake in the oven until crisp and brown (about 45 minutes). Rinse the lentils and peas and season with salt and pepper. You can roast the walnuts in some butter and honey if you like, or leave them as they are. Mix together the celeriac, lentils, peas, walnuts, arugula and finish with some crumbled blue cheese.