The weather has been lovely of late -- warm, sunny days with cool breezes and the clearest blue skies. These are the kind of days that just make you feel happy no matter what else is going on. And it seems to have the same effect on plants, judging by the herbs in our little garden which are sending out new leaves and flowers like it was going out of style. The bees are having a field day collecting pollen and their low drone makes a delightful background hum when we're sitting outside. Here is one of the happy bees pollinating our thyme plant.

This shows a small part of our marjoram plant which has basically doubled in size since I transplanted it from its terracotta pot to the ground a month ago.

These herbs were just crying out to be tossed with some potatoes, olive oil, sea salt, pepper and garlic and roasted until crispy on the outside and soft on the inside. And I was only too happy to oblige, using these lovely organic Russian banana fingerling potatoes.

I served these roasted potatoes with a grilled tri-tip grass-fed steak (from Bear River Valley ranch) and my new favorite asparagus recipe. Delicious!

* 1 lb small, waxy potatoes such as Russian Banana, Yellow Finn or Yukon Gold

* 3 Tbsp olive oil

* 2 tsp sea salt

* 1 tsp freshly ground black pepper

* 2-3 cloves garlic, pressed or minced

* 3 Tbsp minced fresh herbs (thyme, rosemary, marjoram, etc.)

1. Preheat the oven to 400°. Wash/scrub the potatoes and set aside to dry in a collander for a minute or two.

2. Toss the potatoes, olive oil, minced herbs, salt and pepper until coated thoroughly then turn out into a single layer in either a glass or ceramic baking dish or a thick baking sheet.

3. Roast, turning two or three times, for 40 or so minutes or until you can easily poke a fork into one of the larger potatoes. Let cool briefly and serve warm.