Artie and I took it easy this past weekend to make sure Artie recuperated from a dislocated rib. While folks were having barbecues and setting off fireworks, we went with the effortless. A long drive while singing along to Smiths songs, lovely a Summertime walk through Bronx River Park and spending time with Mozzer and Connie were just some of the things we did. We rounded out the nice long weekend with a picnic dinner on the greenway along Pelham Parkway (Bronx, NY).
For our picnic dinner, I made a special roasted potato salad with corn and tomatoes. Artie baked some gardein’s Chipotle-Lime Crispy Fingers. I packed up some Daiya’s Pepperjack Style Shreds, Sweet & Sara Coconut Macaroons and drinks. We were ready to go.
We found a nice spot and laid out our plush-like blanket. We took in the view and enjoyed a bit of people watching before serving each other food. We took the roasted potato salad and topped with the crispy fingers and Daiya cheese. It was filling and delicious. The potatoes were nice and firm, and held up well in the salad. The corn and tomatoes were sweet. The crispy fingers had a great flavor that complemented the salad. The “cheese” gave the salad a subtle creaminess with a definitely spice kick. It was a perfect Summertime meal that was light, yet filling.
After the salad, we couldn’t want to tear into the macaroons! If you couldn’t get guess, I’m a fan of all kinds of macaroons! Sweet & Sara’s macaroons were beautiful coconut snowballs that were so close to the real deal. They weren’t as dense as traditional macaroons, but the flavor was spot-on with some of the best macaroons I’ve ever eaten…or made myself.
Lovely coconutty goodness! Thanks to Sweet & Sara!
As dinner ended, we were greeted by 2 cutie pies. A couple of dogs came up to us while on a run with their human parents. They were so sweet and let us pet them, and didn’t try to steal our food…or what was left of it.
After a few moments, we said goodbye to our new friends. We then took a quick rest under the sky watching dusk move to sunset. We watched the cloud shapes shift with the color of the sky. Then, it was time to go home to enjoy an evening of snap, crackles and pops of pretty fireworks fly in the sky.
- 4-5 small Idaho potatoes, cubed
- 1/2 c. cut corn
- 1 c. grape tomatoes, halved
- 2 garlic cloves, minced
- 1/4c. plus 2 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1/4 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 1/4 tsp, dried parsley
- Salt and pepper to taste
- Preheat oven to 350 degrees. Place cubed potatoes on a baking sheet. Drizzle with 2 Tbsp of olive oil and season with salt and pepper. Mix well and spread into a single layer. Bake for 25-30 minutes, turning the potatoes after 15 minutes
- Into a small bowl, add 1/4 c. olive oil and minced garlic. Stir together and let it set for 10 minutes
- After 10 minutes, whisk in red wine vinegar and spices until well combined. Set aside until potatoes are ready
- When potatoes are done, remove from baking sheet and place in a large bowl to cool slightly
- Add corn, tomatoes and oil and vinegar mixture to the potates. Toss well before serving. Can be eaten warm or cold