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 vegetarian box which included oxheart cabbage, carrots, apples, pears, cherry tomatoes, green bell peppers, leek, sweet potato, corn salad, eggs and strained yogurt.
There was a bag full of corn salad and a great amount of cherry tomatoes in this week's box. I used these ingredients in a simple, nutritious quinoa salad. I added feta cheese and chickpeas for more bite. Cook the quinoa in boiling water and bake the chickpeas or crisp them up in an oven. Season the chickpeas after they are done with, for example, cumin, paprika or chili powder. Cut all the fresh ingredients and mix together with the cooked quinoa and chickpeas. Bring the salad to taste with salt, pepper, olive oil and vinegar.
For this noodle dish I used the cabbage, leek, carrots and eggs from this week's box. I added whole grain spaghetti to this dish as those were the ones I had at home. Cook the spaghetti in boiling water. Cut the vegetables and bake with some onion and garlic. Season with salt, pepper, soy sauce, sambal and a stock cube. Make some scrambled eggs in a separate pan and mix everything together. You can serve it with a satay sauce if you like.
Sweet potato, bell pepper and carrot chili
One of my go to dishes: a chili with the vegetables I have on hand. This time, I used the sweet potato, the green bell peppers and carrots from the box. I also added minced meat, onion, garlic, chopped tomatoes, coconut milk and two types of beans (kidney, black). Bake the minced meat with some onion and garlic. Then add the chopped vegetables and bake for a couple of minutes. Add the chopped tomatoes, precooked beans (with some of its liquid) and coconut milk. Season with salt, pepper, cumin, paprika, chili herbs and cinnamon. Let it simmer until the potatoes are soft.
Leek and cabbage gratin
At the end of the week I still had some leftover leek and cabbage with which I made a gratin. Chop and bake the leek and cabbage until wilted. Season with some salt and pepper. Make a white sauce from butter, flour and milk. Add three tablespoons of butter and three tablespoons of flour to a pan. Mix it well and heat if for about a minute. Then slowly add 1.5 cup milk to the mixture, but keep mixing the entire time. Heat until the sauce thickens. Season the sauce with salt, pepper and nutmeg. Add some grated cheese to the sauce if you like (I used gruyere and cheddar). Put the leek and cabbage into a baking dish, pour over the sauce and finish with grated cheese on top (again gruyere and cheddar). Bake in the oven for about 30 minutes.