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6 cups water
2 cups cornmeal
1½ tsp. sea salt
1 tbsp. butter (or olive oil)
3 spring onions, bulb and greens, minced
8-10 shitake mushrooms
1 pound ground turkey sausage (can substitute diced tempeh)
2 cups baby greens (pak choi, bok choy, etc.)
½ cup chicken stock or veggie stock
2 tbsp. fresh thyme
½ cup raw milk cheese (optional)

Combine water and cornmeal. Bring to a boil and reduce flame to medium/low. Add 1 tsp. sea salt. Cook uncovered for 20-25 minutes, stirring occasionally to prevent lumps. While polenta is cooking, saute onion in butter or olive oil for 1 minute. Add mushrooms and continue cooking 2-3 minutes. Add ground turkey sausage and break into small pieces as it cooks. Add greens, chicken stock, remaining ½ tsp. sea salt and thyme. Continue cooking 5-7 minutes or until greens are soft. Pour the cooked polenta into a 9x13 casserole dish. Let sit 2-3 minutes to gel. Top the polenta with sautéed vegetables and sausage. Sprinkle lightly with cheese and bake at 375º for 5 minutes or until cheese melts. Yields: 8 servings.

1 bunch asparagus
Olive oil
Sea salt

Preheat oven to 375º. Trim woody asparagus ends (about 1-2 inches) and discard. Lightly toss asparagus with olive oil and sea salt. Roast uncovered for 20-25 minutes or asparagus looks slightly shriveled. Yields: 4 servings.

Baby mixed greens
Edible flowers
Sunflower Sprouts
1 tbsp. raspberry jam
1 tsp. local honey
1/3 cup walnut oil (or olive oil)
2 tbsp. raspberry vinegar
Pinch of Sea salt

Mix the greens, sprouts and edible flowers in a large bowl. Whisk raspberry jam, local honey, oil, raspberry vinegar, and sea salt. Top salad with Raspberry dressing.