1 |   Main Dish

Ultimate Cheesy Bread

I could probably live on cheese and bread, which might be a problem. But for my birthday, I decided to embrace it. This simple open-faced, toasted, cheesy bread is best when made with fresh baguette and super-creamy or sharp cheese. Adding a few toppings, like pear or pesto, makes it even better than I thought it could be!

3 |   Side

Walnut Arugula Pesto

Pesto improves all manner of things: pasta, vegetables, bread. You can whip it up today for your Ultimate Cheesy Bread, and then tomorrow toss some with your roasted vegetables. In addition to sweet basil, peppery arugula gives dimension, along with nutty walnuts and tangy lemon. The secret to this great pesto adds only a few minutes to the total time, which is just 10 minutes.

2 |   Salad

Birthday Salad

Kale is still one of my favorite dark leafy greens, and this is no ordinary kale salad. By massaging the light, lemony dressing into the leaves, and then letting it sit for up to 8 hours, the kale becomes tender without going limp and soggy. Tossing in toasted almonds, dates, and Parmesan cheese makes this a fresh and tasty Mediterranean-inspired salad.

4 |   Dessert

Strawberry Rhubarb Crisp

I grew up eating rhubarb straight from the garden. We’d pull up a stock and chew on the end. My mouth waters just thinking about it! I also love strawberries, and if you combine the two flavors, the result is dreamy—the strawberries are sweet and the rhubarb is tart and a little sour. Add a crumbly, crunchy top, and you’ve got the perfect summer desert.

1 |   Main Dish

Ultimate Cheesy Bread

2 baguettes

4 ounces very sharp cheddar cheese

2 red pears

Walnut Arugula Pesto (recipe below)

 Want to make this dairy or gluten-free? Remember this recipe is a guide. So try your favorite cheese or cheese substitute like GO VEGGIE white cheddar Deli Slices or daiya Medium Cheddar Style Farmhouse Block. For a gluten-free option instead of a baguette, use the pear and pesto combination on your favorite gluten-free bread.

The Simple Steps...

1. Preheat the oven to 400˚. Slice each baguette in half length wise. Spread each half with about 1 tablespoon of the Walnut Arugula Pesto. The recipe is below. Place the sliced baguette onto a large baking tray.

2. Wash, core, and thinly slice the pears. Lay the slices on the baguette evenly covering the pesto.

3. Cut the sharp cheddar cheese into thin slices and cover the sliced pear.

4. Place the baking tray in the oven and toast for 5-7 minutes or until the cheese is melty and the baguette is lightly toasted.

5. To serve, cut the toasted baguette into four pieces. Each person should get four pieces or one half a baguette. Serve with some Birthday Salad, and enjoy!

2 |  Salad

Birthday Salad

1 small shallot, finely chopped

1 teaspoon honey

1/4 teaspoon red pepper flakes

1 1/2 tablespoons lemon (1/2 a lemon)

1 teaspoon lemon zest (1/2 a lemon)

8 dates, pitted and chopped

2 tablespoons olive oil

2 bunches of kale (about 8 cups chopped)

1/3 cup sliced almonds, toasted

1/2 teaspoon salt

1/4 cup shaved Parmesan cheese

Want to make this dairy or gluten-free? This salad is already gluten-free, and it’s easy to make it dairy-free too. Simply skip the parmesan cheese.

Make ahead option– This is perfect to make ahead. Mix everything, except the toasted almonds, together. Allow the salad to sit 1-4 hours and up to 8 hours so the kale leaves have a chance to soften. Top with the toasted almonds before you serve it.

The Simple Steps...

1. In a large mixing bowl, add the chopped shallot, honey, and red pepper flakes. Zest half a lemon right over the bowl. Add the lemon juice. Stir in the chopped dates, even if you think you don’t like them. They add a pop of sweetness. Then stir in the olive oil.

2. Wash and chop the kale, and add it to the bowl. Toss everything together to coat it in dressing. Toast the sliced almonds at 350˚ for 5 minutes. Remember to keep an eye on them so they don’t burn.

3. Sprinkle the salt over the leaves and mix everything together. Toss in the cheese and toasted almonds.

4. To serve, if you can resist eating it straight from the bowl, place some salad onto a plate and enjoy!

3 |  Side

Walnut Pesto

1/3 cup toasted walnuts

1 cup packed arugula

1 cup packed fresh basil leaves

1/3 cup grated Parmesan cheese

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1 garlic clove, minced

1/2 teaspoon salt

1/4 cup olive oil

Want to make this dairy or gluten-free? This simple recipe is already gluten-free. For a dairy-free option, try 1 1/2 tablespoons nutritional yeast instead of the Parmesan cheese. It adds a salty cheesiness that pesto needs. 

Make ahead option– This recipe makes about 1 cup. Store this in a sealed container or small jar in the fridge for a week, or freeze the extra. Fill an ice tray with the pesto. Once the cubes are frozen, empty the cubes into a freezer bag or container to use up to two months later. Remember you can double this recipe to enjoy more pesto later.

The Simple Steps..

1. Preheat the oven to 350˚. Spread the walnuts on a small baking pan. Toast for 5 minutes. Stir them up. Then set the timer for one minute and watch them so they don’t burn.

2. Add all the ingredients to a food processor bowl and pulse until everything is combined and is very finely chopped.

3. To serve, spread a few teaspoons on a baguette slice or toss with pasta or vegetables.

4 |   Dessert

Strawberry Rhubarb Crisp

Crumble Crust:
1/4 cup soft butter

1/4 cup brown sugar

1/2 cup whole wheat flour

1/4 teaspoon salt

1/4 cup almond meal

1/2 cup quick oats

1/4 teaspoon almond extract (optional)

Strawberry Rhubarb Filling:
2 cups fresh strawberries

2 cups chopped rhubarb

1/2 cup sugar

1 tablespoons corn starch

Make ahead option– For a simple dairy-free option, use coconut oil or Earth Balance Natural Buttery Sticks instead of the butter in the crumble crust. For a gluten-free option, use your favorite gluten-free flour blend or use Pillsbury Best Mulit-Purpose Gluten Free Flour Blend.

Want to make this dairy or gluten-free? This will keep at room temperature for five days. Or follow The Simple Step 2-5 and place the filling and topping into a freezer safe/oven proof container and freeze it. This will keep for up to two months in the freezer. When you’re ready to bake it, add 5-10 minutes to the total bake time.

The Simple Steps...

1. Preheat the oven to 400˚.

2. In a medium mixing bowl, combine the soft butter and brown sugar until well combined. Mix in the flour, salt, and almond meal. Stir in the quick oats, and if you have almond extract, add that now too.

3. Wash and coarsely chop the strawberries. Add them and the rhubarb to a medium saucepan with the sugar. Cook this for 15 minutes at medium heat stirring often. If you use frozen fruit, you will need to cook it for about five minutes longer. The filling is ready when the rhubarb is tender and falling apart.

4. Mix the cornstarch with one tablespoon water in a small bowl then stir this into the fruit mixture. Stir while cooking this another minute.

5. Pour the filling into a 9x9 baking dish or several individual baking dishes. Break the dough into small crumble pieces and place them on top of the filling.

6. Bake the dessert for 15-20 minutes until it’s golden brown and bubbling. Allow this to cool slightly before digging in as it will be piping hot, and it’ll thicken as it cools. Serve it warm by itself or with your favorite dessert topping.