8 cups Prepared and cooled grits
1 lb organic Chicken breast seasoned with 1 tsp thyme, salt & pepper
2 cloves minced Garlic
1 bunch chopped Asparagus
3 cups chopped Kale (or baby spinach)
1 cup chopped Arugula
1/2 cup chopped Parsley
1/4 cup each Lemon Verbena & Basil
1 thinly sliced Red Pepper
1 bunch Green Onions sliced
Edible flowers, we used calendula & tangerine gem marigolds
3 Tangerines peeled and sectioned
2 cups Blueberries or Huckleberries
*Substitute any of the above ingredients from locally available options
Honey Citrus Vinagrette:
1/3 cup Local honey
Zest from 1 Orange
1 Orange juiced
1 Lemon juiced
1 cup Extra virgin olive oil
1/4 cup Vinegar (champagne or white balsalmic are our favorite) but apple works too.
Prepare 4 cups of grits using the cooking ratio on the box 1c grits : 1 1/4 c water.
Follow directions exactly, and they should turn out great. (If too much water evaporates and they are too al dente, add a bit more water, stir, cover and wait a few minutes.)
Cool or chilll grits for best results.
Citrus Honey Vinagrette:
Warm honey, add zest and juice from orange and lemon and simmer on low for 5 minutes.
and then add olive oil and vinegar (I used white balsamic) .
Season sliced organic chicken breast with thyme, salt & pepper, then sauté the chicken along with a couple cloves of minced garlic.
When chicken is almost finished, add asparagus and saute till tender.
When done set aside to cool.
In a large bowl add grits, greens, freshl herbs, citrus honey vinagrette and stir to mix
Spread on a large platter.
Top with cooled chicken and asparagas.
Garnish with red peppers, green onions, tangerines, blueberries and edible flowers.