Dinner:  April 29, 2009

This is a plate of creamy Anson Mills grits with Smith’s Farmstead cheddar, Simmons Farm spinach and Hopkins Farm asparagus sauteed with olive oil and shallot, topped with a sunny-side up Zephyr Farm egg – the combination of a cooked bean or grain plus veggies and egg has become my favorite formula for a quick meal, any time of day.

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