When I was done working for the day, I headed off to the grocery store to shop for our food for the week by myself. Ryan and I typically do the grocery shopping together, but since I was alone, I took my time and browsed around longer than usual, spending an inordinate amount of time in each aisle.
Tonight also seemed to be free sample night at Publix, so I chatted away with the free sample lady about the latest Apron’s recipe.
Speaking of Publix, a few of you have followed up with me recently about the honey citrus goat cheese dressing that I created for a freelance project back in April, asking when I am planning to share it with you guys. Well, that recipe was created for a Publix publication that will be coming out this summer! I’ll be sure to share it with you when it’s officially out in grocery stores.
I arrived home at dinnertime with bags overflowing with fresh produce and yummy food.
Since I had so many good things to choose from, making dinner was easy!
While roasting Brussels sprouts, I sautéed about a quarter of a sliced onion with a chopped portobello mushroom and mixed everything together with chickpeas and a dippy egg.
It was such a simple dinner but the chickpeas and creamy yolk took it up a notch.
Fresh berries are always a favorite.
This evening will be spent unpacking from our weekend in Jacksonville (aka dumping all my clothes in the laundry) and watching The Bachelorette!
See you in the morning!