As one of my last adventures as an undergraduate, I finally hit up Lincoln Park's Green City Market with Stephanie, Eric, and Emily. The day was filled with sun, Snookelfritz ice cream, and fresh greens from Growing Home. We also took home a loaf from Evanston's Bennison's Bakery, heirloom tomatoes and radishes, and feta goat cheese from Nordic Creamery. All were assuredly put to good use, and the tomatoes, radishes, and bread helped Stephanie and me craft a delicious meal centered around barbecue chicken salad. First broiled and lightly coated with barbecue sauce; then mixed in with celery, radishes, and onions and topped with a dollop of mayonnaise.
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