Take it from me, don’t walk into a Whole Foods in the middle of summer thinking you’re just going to pick up something quick for dinner, not without a plan and a list and a whole lotta self control.
You’re going to get ambushed, I’m just telling you.
And don’t think grabbing one of those little hand baskets instead of a big old cart is going to save you, you’ll be shoving it around the aisles of the produce section with your foot before you know it.
Your head’s going to spin and your eyes’ll glaze over. It’s no use trying to remember what you came in for, the details of any recipe you’ve ever made, what you already have at home, or what day it is, for that matter.
These little apricots, with their unusual peachy blush, got to me first. I couldn’t stop dropping them into my green plastic bag.
It’s only after you reach the checkout line with your organic baby radishes, pea shoots, rainbow chard, and bulging bag of apricots that you’ll realize what you’ve done. And by then it’s too late to rush back and grab something, anything, that vaguely resembles dinner.
I’m soooo glad I had a pork tenderloin in the freezer…
2 ripe apricots, diced in small paces (no need to peel)
juice of 1 lime
handful of cilantro, minced
1/4 red onion, finely minced
salt and fresh cracked pepper
- Mix everything in a bowl and taste to adjust the seasoning. Refrigerate until ready to use.