Saturday evening picnic

What could be better than enjoying a relaxed summer alfresco potluck dinner with friends at a local city park on a sunny but temperate Saturday?

The scene:  A picnic table dressed with a tablecloth, battery-powered candles, and the bounty of our kitchens amid the dappled shade of redwoods and oaks.

The following freshly homemade goodies:  sourdough smoked cheddar bread, cooked lemony greens, black-eyed peas, Mexican couscous, walnut red beet salad with naan bread, roasted potato salad, and brownies.  A bit of wine and a bit of coffee … how civilized!

My contributions:

  • Greek-Style Cooked Greens: Kale and beet greens blanched and simply seasoned with extra-virgin olive oil and lemon (from Mark Bittman’s How to Cook Everything Vegetarian)
  • Roasted New Potato Salad With Olives: New potatoes roasted with olive oil and herbes de Provence, then mixed with Spanish olives, red onion, parsley, and a vinaigrette (from

Hooray for summer in all its glory!


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