Right now in my fridge I have made ahead (left over) servings of kale and beet greens from POV’s garden, boiled, then tossed with a cube of frozen fresh minced garlic and a half a meyer lemon. I also have servings of potato pancakes made of fresh blue and sweet potatoes grated with onion and TJ’s Smoke seasoning. I cooked them with a tiny bit of oil from a mister in a super-non stick pan. To make a meal, I’ll probably poach two eggs from POV’s chickens, microwave a pile of greens topped with a pancake. Voila. A 3-400 calorie meal in 3 minutes.

I’ll steal this idea and pass it on. Thanks!

Polenza? A Polenta based Lasagna of course! Another recipe from Barry–what will he come up with next?

This dish is easy, flavorful, healthy and can be made with a variety of ingredients. The key is using FRESH ingredients- nothing canned.

First make the polenta.

Polenta is a 4 to 1 mix, 4 cups water brought to a boil, gradually whisking 1 cup of polenta. Stir with a whisk until it starts to firm (much like oatmeal). For added flavor you can always add some of your favorite fresh spices or herbs or grate in a little parmesan cheese the polenta sets up.

Pour the polenta into a rectangular Pyrex dish and smooth it out so that it is roughly 1/2 inch thick. Bake in the oven for approx 20 minutes at 350 degrees or until the polenta has lightly browned. Remove from the oven.

On top of the polenta layer shredded spinach, slices of eggplant, tomato slices, fresh basil, sauteed onions and mushrooms, FRESH grated Parmesan Garnish with a liberal sprinkling of red pepper flakes and garlic to taste. Add whatever veggies you like–be creative! You could also add a protein such as a chicken or turkey sausage if you want.

Sprinkle the grated cheese in between the layers of different vegetables, keeping in mind that most of the vegetables we have added thus far have a high water content. This will mean that once the dish is back in the oven and cooking it will tend to be rather fluid and bubbly. Letting the dish cool before serving will make for easier serving and let the flavors settle.

Based on your diet, add the appropriate amount of cheese for you. You could use a reduced fat cheese as well but it may not melt as well. Feta or goat cheese are great options that are lower in fat and full of flavor.

The final step is to cook another batch of polenta and pour it over the layered vegetables. Sprinkle with cheese and bake for roughly 25 minutes at 350 or until the top layer is lightly browned.

Remove from oven, let sit for 10-15 minutes.

Thanks Barry–delish as always!!