Not sure what to do with the lemons in your organic in-season mixed box? Try this healthy and tasty recipe from marthastewart.com.
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Sea salt or coarse salt
1/2 cup shelled unsalted pistachios
1 small shallot, cut into eighths
1 Meyer lemon (about 5 ounces), cut into eighths and seeded
3 tablespoons lemon or regular extra-virgin olive oil
1/2 pound whole-wheat spaghetti
2 cups packed baby arugula
Freshly ground pepper
Preheat oven to 375 degrees.
Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl.
Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine.
Stir in 2 tablespoons oil. Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water.
Toss pasta with pistachio mixture until coated.
Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper.
Divide among 4 serving plates.