I stumbled on this amazing company in Spain: Imperfectus. On this website you can order a box filled with 'imperfect' fruit and vegetables. I love it so much that I currently have a weekly subscription with them. Every Tuesday I receive a box of 8-10 kilos of fruit and vegetables that are considered too ugly in terms of shape or size to be sold in the supermarket. You do not know what will be in the box as it depends on what's in season, but the products are always fresh. One of the other advantages of this box is than none of the produce is wrapped in any plastic, unlike in all of the supermarkets here in Spain. Every week I will try to come up with new dishes inspired by the contents of my Imperfectus box.
This week's box included zucchini, green/red bell pepper, potatoes, lettuce, cucumber, tomatoes, onion, cherry tomatoes, pears, apples, peaches and figs.
Burritos with onion and bell peppers
Easy vegetarian burritos this time! I used the bell peppers and onion from the box and bought beans, avocados, tortillas and grated cheese from the store. One of the things that I have to have in my burritos are refried beans. I bake them with some onion, garlic, salt, pepper and spices like cumin and cayenne pepper. Add some water if the beans are too dry and start to stick to the bottom of the pan. I cut the peppers and onion into long thin match stick pieces and baked them with the same spices. In both the bean and veggie pan, I also added a little bit of lime juice.
To fill the tortillas, start by mashing an avocado. In Spain I am very lucky to have ripe avocados, but I know from experience that not every country is so fortunate. Try to find avocados that yield to pressure, but aren't yet mushy. Take a tortilla, put a little bit of the mashed avocado on top, some of the vegetables and beans, and finish it with a little bit of grated cheese. The trick is to not stuff it too much as it would then become difficult to close them. If you like, you could put the burrito, stuffed and closed, in the oven for about five minutes to crisp the tortilla. I was too hungry to wait for that this time.
Potato, apple and onion bake
This week, Imperfectus added some delicious apples to the boxes. I decided to pair them up with the potatoes en onion from the box. I baked one onion, cut into slices, for a couple of minutes. Then I added one tablespoon of balsamic vinegar and two tablespoons of honey, baking it for another minute or so. In an oven dish I lined up slices of potato, slices of apple and the baked onions. Add some salt and pepper and bake it in the oven until the potatoes are done.
Pear, fig, goat cheese and honey pizza
Every week Imperfectus also adds a simple recipe to the box. Normally I already have enough ideas in my head so I don't end up using them. This time, however, they added a very interesting recipe. A white pizza (without tomato sauce) topped with pear, figs and mozzarella. I decided to change the toppings a little bit by replacing the mozzarella with goat cheese and also adding some honey. Unfortunately they didn't provide us with a recipe for pizza dough so I had to look that up myself. As I try to avoid bad carbs as much as possible, I looked up recipes for pizza dough made out of spelt flour.
This was the first time I ever made pizza dough myself, so it wasn't perfect as I didn't exactly knew what the texture should feel like. However, I was pretty happy with my second try at rolling the dough so those are the pictures I posted here.
- 3 cups of spelt flour
- 7 gram of active dry yeast
- 1 cup of warm water
- olive oil
Mix one cup of the spelt flour, all of the yeast, 2 teaspoons of honey and one cup of warm water (not hot). Cover the bowl and let it sit for about 20 minutes. The mixture should get bubbly then. Add one tablespoon of olive oil, a pinch of salt and the remaining flour to this mixture. Don't add all of the flour add the same time. You may need less than the recipe states. If you have an electric mixer with dough hooks you can easily mix this for a couple of minutes. I don't have a mixer so I just did it by hand. If the dough doesn't stick to the sides of the bowl anymore while moving it should be good. Put the dough in a bowl, sprinkle with some olive oil, cover it with a plate and let it rise double in size for about 90 minutes. Punch the dough down, divide it into four pieces and let it rise one more time for about 40 minutes. Then you can roll it out, as thin as you want to.
One other thing I don't have is a pizza pan or pizza stone so I had to be a little creative. I flipped my oven tray and put it at the bottom of my oven. I preheated the oven at 200 degrees Celcius to make sure the tray was hot enough. In the meantime I put some slices of pear on my pizza dough (on oven parchment) and added some cinnamon. I baked these on top of the oven tray for about five minutes. Then I added slices of figs, crumbled goat cheese and a little bit of honey. Bake this for another five minutes. My pizza was already nicely crispy, but I believe I can improve the base if I make it more often.
After making this pizza twice, I finished the figs but I still had some dough left (bummer!). I made a different white pizza from the leftovers, adding some slices of tomato, zucchini, onion (all from the box) and black olives. I agree that this would taste better with tomato sauce, but I didn't have the ingredients this time. If you do have tomato sauce this would be the first thing to put on the dough, then some grated cheese (I used mozzarella), then the toppings you want and finish with some more cheese.
Zucchini, chickpea, feta, tomato and black olive salad
For this easy salad you don't need to cook anything. I took the zucchini, tomato and onion from this week's box and combined it with chickpeas (precooked), feta and black olives from the store. I cut the vegetables in slices and added the chickpeas (drained), feta (crumbled) and olives (in halves). I marinated the salad with some olive oil, red wine vinegar, lemon juice, honey, salt, pepper and parsley.