Nettle Polenta Lasagna-to the best of my memory

Ingredients:
Fresh nettles
Coarse cornmeal
Puttanesca sauce
Thinly sliced mushrooms
Thinly sliced zucchini
Mozzarella
Parmesan
Ricotta
Pesto

Pick fresh nettle leaves in early spring
Lightly steam nettles-set aside

Make Moosewood Polenta:
5 Cups water
1.5 cups coarse cornmeal
1/2 tsp salt

Bring 4 cups water to boil
Mix the remaining cup of water with the cornmeal
Add to boiling water with salt, mix until uniform
Simmer until thick and bubbly (10 minutes)

Assembly
Spoon 1/3 of the polenta into lasagna pan
Layer 1/2 puttanesca sauce, sliced mushrooms, zucchini, nettles & your choice of cheese mixture (I like mozzarella with pesto, pepper, parmasan, and ricotta)
Smooth next third polenta over the nettles, repeat saucy things
End with polenta, then mozz & parm

Bake 375 for 25-30 minutes
*Caution* Takes a little time to prepare! Best when shared with your favorite cousin and a bottle of red wine in a yurt. XOXO

Whitewater Power Bars (Improvised)

1 C butter
1.5 C peanut butter
1.5 T vanilla
2 C brown sugar
1 C agave nectar
(cream together)

1 C sesame seeds
1 C pumpkin seeds
1 C sunflower seeds
1 C almonds
1 C coconut
(toast all)

Combine both mixtures
Add 2 C dried cherries or other dried fruit
1 C chocolate chips

Bake @ 350 for 20 minutes
Yummy!