Artichoke with Lemon Balm
1 artichoke
1 handful lemon balm leaves
pinch of sea salt

Trim the spiny ends off of the artichoke leaves with a kitchen scissors.
Put the artichoke into a small or medium saucepan.
Fill with water 2/3 of the way up the artichoke.

Add a pinch of salt and the lemon balm to the water.
Bring to a boil, then reduce to a simmer.  Turn the artichoke over to make sure that it’s cooked all the way around.
Simmer for 25-45 minutes.  The artichoke is done when you can pretty-easily pull away one of the bottom leaves.

Recipe found at:


Farm Fresh Asparagus, Lemon Pappardelle, Mushrooms, Shrimp, Herb Lemon Balm
1 pound fresh asparagus, tougher bottom part removed, then cut on the diagonal into one inch pieces
1/2 pound mushrooms, wiped clean, sliced
1 pound shrimp, peeled, shelled
**stock**  add shrimp into a small pan with 1/2 cup water, 1/3 cup wine, a few peppercorns, reduced to half the amount then strained, alternatively, a ladle of the pasta water from cooked pasta may be used (keep either hot on stovetop)
2 cloves garlic, chopped
6-8 leaves lemon balm, sliced thinly
1 pound lemon pappardelle (or other favorite pasta noodle)
6 tablespoons butter, cut into pieces
1/4 cup olive oil
1 teaspoon kosher salt, or as desired to taste
1/2 teaspoon cracked black pepper

Prepare quick style shrimp stock following directions next to shrimp ingredient above.

Cook lemon pappardelle reserving a ladleful or more liquid from cooked pasta if not preparing quick shrimp stock as above.

Into a large saute pan over medium heat, add butter and olive oil, heat until warm and butter is melted, then add in the garlic, cook about one minute then add the shrimp raising the temperature a little higher, stirring to mix together the shrimp with the garlic. Cook shrimp for about two to three minutes until pink on both sides then using a slotted spoon remove shrimp to a plate. Add mushrooms into the same pan and cook for about one minute until mushrooms begin to soften, add in asparagus stirring and cooking for another three minutes. Return shrimp to pan and stir mixture together cooking for an additional two minutes before tossing in lemon pappardelle noodles gently folding together with pan ingredients and immediately pouring the hot quick shrimp stock into the pan (or pasta water if using) continue stirring about one minute or more for the flavors to blend together. Stir in sliced lemon balm, salt and pepper. Check seasoning and adjust to taste. Transfer pasta to a platter topped with the vegetables and garnish with lemon balm leaves, serve hot.

Recipe found at:


Oven Roasted Cauliflower with Roasted Shallot Garlic Butter

 4 large shallots, halved lengthwise
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter (1/2 stick), at room temperature
1 teaspoon minced garlic
1/2 teaspoon freshly squeezed lemon juice
1 large cauliflower, cut into large florets

Preheat the oven to 450°F. Line a small baking dish with aluminum foil.

Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.

When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.

Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven  (450 as well) and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.

Recipe found at:


**Tips and Hints for this week’s box contents found at:

As with many herbs, lemon balm has been used medicinally for centuries. It’s known to have 8 different antiviral properties, 8 different sedative properties and 12 different anti-inflammatory properties! The leaves are also antibacterial, antihistaminic and antioxidant.

Lemon balm has been used to treat:

Fevers – Digestive ills – Painful Menstruation – Headaches – Colds & Flu – Insomnia – Anxiety – Cold Sores – and to Improve Moods

Some easy ways to get these lemon balm benefits are:

LEMON BALM TEA – Make a tea by steeping a heaping teaspoon of dried leaves or a large tablespoon of fresh for about 15 minutes. Mix with some honey and this is a great tea for children over 2 years old that have a fever or a cold. Of course, it’s good for us adults also!

 HOT WATER INFUSIONS – Lemon balm infusions have been used historically to treat Newcastle Disease, herpes and even the mumps! To make a hot water infusion fill a glass jar 1/3 full of the dried lemon balm leaves or about 3/4 full of fresh. Fill the jar with boiling water, cap and let steep for at least 4 hours. The long steeping time brings out much more of the medicinal qualities of the herb.


**Other lemon balm ideas- use with any recipe you would use lemon!  -Lemon balm chicken recipe here -Chop and sprinkle onto green salads or fruit salads.

Kids – Fun candied lemon balm leaves!  Beat an egg white with a tiny bit of water. Dip lemon balm leaves in the mixture, then dip in sugar. Lay on a parchment lined baking sheet. You can air dry these, or speed up the process by putting them in a 200 degree F oven until they look dry, but not browned. Check after 20 minutes and every 5 to 10 after that.


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