CHEESECAKE WITH LEMON BALM

Posted on by October 13, 2017

Pastry:
1 cup flour
4 Tbsp. butter or margarine
Pinch of salt

Filling:
4 Tbsp. butter or margarine
2 Tbsp. honey
12 oz. cream cheese
2 eggs, beaten
6 Tbsp. lemon balm, minced

Preheat oven to 400 degrees. First, make pastry. Sift flour and salt into medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. For filling: beat margarine, honey, and cream cheese together in a bowl until soft and creamy. Beat in eggs and fold in lemon balm. Reduce oven temperature to 350 degrees. Pour filling into baked pastry shell. Bake for 45 minutes or until filling is golden and set, but not cracked. Serve with whipped cream, or cover chilled cake with a thin layer of sour cream. Makes 6 servings.

LEMON BALM CAKE WITH BLUEBERRIES

Posted on by October 13, 2017

3/4 cup milk
1 or 2 Tbsp. lemon balm
1 Tbsp. lemongrass
1 Tbsp. lemon thyme
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup sugar
6 Tbsp. margarine or butter, softened
1 Tbsp. grated lemon zest
2 cups fresh blueberries
Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.

POTATO AND LOVAGE SOUP

Posted on by October 13, 2017

2 Tbsp. olive oil
1 onion, chopped
3 cups potatoes, peeled and cubed
3 cups water
Approx. 1 1/4 cups milk
3 Tbsp. minced fresh lovage plus garnish
salt and black pepper to taste

Heat the oil in a large saucepan and add the onions and potatoes. Cook over low heat for 10 minutes. Add 3 cups of water and continue simmering until the potatoes are tender. Remove from the heat and allow to cool slightly. Puree the cooled mixture in a food processor or blender. Place into a clean pan and stir in the lovage and milk slowly, stopping when you feel it’s the right thickness. Heat through, and serve with a garnish of lovage leaves. Makes 4 servings.

EGG SALAD WITH HERBS

Posted on by October 13, 2017

6 large eggs
3 green onions (scallions) thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)

Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.

LOVAGE BUTTER

Posted on by October 13, 2017

4 tablespoons of butter
1 tablespoon of minced lovage
Salt & Pepper to taste
Melt the butter in a small pan and add the salt, pepper, and lovage. Heat gently for 3-5 minutes. Serve over vegetables.

LENTILS WITH LOVAGE

Posted on by October 13, 2017

1/2 small chopped sweet onion
chopped butter
12 ounces whole green lentils
1/2 cup chopped lovage
1 sprig of fresh thyme
orange zest/peel
chicken stock or water

Sauté the chopped onions in the butter to soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange peel or a small amount of zest and stock. Cover and simmer until tender. Remove the lentil mixture with a slotted spoon and reduce the liquid in the pan, while adding a little more butter and salt and pepper to taste. Serve over the lentil mixture. Serves 4.

MINTED PEAS AND RICE WITH FETA

Posted on by October 13, 2017

1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

(from Eatingwell.com)

LEMON BALM MINT COOLER

Posted on by October 13, 2017

2 cups loosely-packed lemon balm
1 cup loosely-packed mint (peppermint or spearmint)
6 cups hot water
juice of 4 fresh lemons (1 cup)
honey or sugar to taste

Place the leaves into a 2-quart jar or pitcher. Bruise them to release the flavor with a wooden spoon. Pour hot water over leaves and let sit for 1 hour. Strain and discard the leaves. Add lemon juice and honey or sugar to taste. Mix and serve over ice with sprigs of lemon balm or mint for garnish.

TZATZIKI

Posted on by October 13, 2017

2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint

Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.

(from Mad Mares Cookbook)

TATSOI STIR FRY

Posted on by October 13, 2017

Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tatsoi
salt and pepper to taste
Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tatsoi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tatsoi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary. Serve hot.