We just returned home from a fun family road trip through Michigan. My husband normally works on the weekends, so with the Memorial Day holiday we jumped at the chance to enjoy some time together. We spent the first night of our trip along the shore of Lake Michigan in a fancy resort.  As soon as we entered our room, Evie and Mack went nuts.  What is it about hotel rooms that makes kids want to jump on the bed?!

After a night in a sleepy beach town, we headed further east to visit with dear college friends.  As much as I wish all our friends lived here in Chicago with us, it is nice to see familiar faces while in unfamiliar locales.  We enjoyed a quick lunch in Kalamazoo with Pat and Kathy before heading to Detroit to spend the night with Adele and JJ and their two sweet boys.

Adele and JJ were wonderful hosts.  The moment we stepped into their beautiful home we were greeted with the aroma of homemade roast chicken (good thing Chris and I agreed to put the 28-Day Health Challenge on hold during our “vacation”!!).  Adele also put together a strikingly simple vegetable side dish that I would have gladly eaten as my entire meal (see the recipe below).

Evie and Mack were so happy to meet some new friends and try out some new toys. We tried to get a decent picture of the four little ones, but that was just about as challenging as herding cats!

As we were saying our good-byes to Adele and JJ this morning, Adele handed me the best parting gift ever: a bag full of fresh herbs snipped from her own garden. I kept the herbs near me in the car so I could enjoy their perfume during our four-hour drive home.  I already hung the thyme and sage to dry in the kitchen, and I am going to find a good use for the tarragon and oregano this week.

Adele’s Potatoes, Broccoli and Asparagus

What makes this dish so lovely is its lightness.  The potatoes are roasted in olive oil, but the green veggies are blanched in boiling water.  When all the ingredients are mixed together, each bite has just the right amount of tenderness and flavor.  Simplicity at its best!

Potatoes, cut into small pieces

Several garlic cloves, peeled

Olive oil

Fresh rosemary and thyme, chopped

Salt, pepper

Fresh broccoli

Fresh asparagus

Toss the potatoes, garlic, herbs and olive oil in a bowl with salt and pepper.  Drop on to a baking sheet and roast at 400 degrees until potatoes are tender.

Meanwhile, add some water to a shallow pan and bring to a boil.  Add the broccoli and asparagus, and cook just a few minutes.  Remove from water and drain.

Take potatoes out of the oven and pour into a large serving bowl.  Stir in the broccoli and asparagus.