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 eggplant, zucchini, red bell pepper, potatoes, lettuce, one big tomato, spring onion, cucumber, galia melon, different types of peaches (paraguaya, nectarine) and plums.

Lettuce, potatoes, cauliflower, chickpeas and satay sauce

For this dish I was inspired by the lettuce and potatoes in this week's box. I also added some cauliflower, chickpeas and satay sauce. Start by peeling and cutting the potatoes. Roast the potato cubes in the oven with some olive oil, salt, pepper, garlic powder, cumin and cayenne pepper. Then sauté the cauliflower and chickpeas in a pan with the same herbs used for the potatoes. For the satay sauce, heat up a mixture of peanut butter (about 3 tablespoons), soy sauce (1 tablespoon), honey (1 teaspoon), lime juice (half) and coconut milk (about 150ml). After everything is cooked and heated you plate up: take a couple of lettuce leaves, add some of the cauliflower/chickpeas mixture, add a couple potato cubes, top up with some sauce and enjoy!

Pasta with eggplant, bell pepper and tomato sauce

For my second dish I decided to whip up a simple pasta, using the eggplant, bell peppers, spring onions and the giant tomato from the box. The only extra things I had to buy for this dish were tomato sauce and wheat pasta. First, you cut the eggplant and roast them in the oven with some olive oil, salt, garlic powder and cayenne pepper. In the meantime boil some water to cook the pasta. For the sauce, sauté the spring onion and bell pepper with some garlic, after which you can add the big tomato (cut into pieces) and tomato sauce. Add some olive oil (2 tablespoons), balsamic vinegar (1 tablespoon), oregano, basil, salt, pepper and bring it to a boil. When everything is cooked, mix it together and enjoy this delicious food!

P.S. I made a banana/zucchini bread with the zucchinis and some bananas from the supermarket. I used the recipe of my banana and carrot bread, substituting the carrots by 2 cups of zucchini and leaving out the nuts. Also, I used the leftover coconut milk, bought for my satay sauce, in a smoothie mixed with some of the fruits in this week's box.