One of the most challenging things about moving is settling into a new home. We opted to wait to have people over until we were mostly done unpacking. I thought this would be done in about a month, but 2 months later and well, we were finally nearly done. We finally invited our good friends over for dinner – first dinner party guests!
Since my #1 priority right now is studying and passing my last two tests before becoming a license Arizona broker, unpacking and repacking boxes didn’t quite make the list last week. I moved the two boxes of desk stuff into the 3rd bedroom and called it a day. For now the 3rd bedroom is a staging area of sorts where I still need to move things to new plastic boxes and such.
At the last minute, I decided to add a fresh watermelon margarita as the watermelon that I purchased was a little mushy, perfect to blend up in our Vitamix!
Saturday morning, I chopped and cut to prep for ease of tossing things together. I love Duralex bowls for their durability and perfect size
The marinated zucchini is as simple as tossing everything into a bowl and letting the lemon juice do the work. The zucchini this time were a bit bigger, so I cut them into smaller pieces than coins and let them marinate a bit longer.
I modified the recipe from Ripe for the potatoes as I wanted to keep the flavors more simple. Instead of finishing with the Gremolata, I added rosemary before baking the potatoes. (recipe at bottom). If you don’t have this cookbook yet, it is a must simply for the GORGEOUS photos.
Pretty sure that the sign of a healthy and delicious meal is that even the “garbage” looks pretty.
Roasted Fingerling Potatoes with Garlic & Rosemary
Pre-heat oven to 400. Slice potatoes in half. On rimmed baking sheet, toss with salt, pepper, olive oil, chopped garlic and rosemary. Roast for 30-35 minutes until tender. Flip every 10 minutes or so and finish with potatoes facing down for nice brown finish.