Once again, necessity is the mother of invention: It's hot so no one really feels like cooking, or eating; I have tons of leftovers in my fridge, but no full meal; we're eating on the run this week, we go from baseball games to Yankee Homecoming concerts at Waterfront Park. So, today I made Roasted fingerling and asparagus salad to take with us.

The fingerling potatoes had been roasted with a whole head of garlic, salt, pepper, olive oil, and asparagus. I put them together on a tray with the garlic cloves to squeeze onto the potatoes, added some roasted chicken breast, put a sprig of rosemary on top and sprinkled a little more olive oil. That's summertime, and the living is easy.