Sunny Three-Course Meal: Caprese Salad, Pesto Pasta, and Strawberry Cream Cake

Welcome to our instructable on a summer special three course meal featuring a variety of fruits and vegetables. Join us as we cook caprese salad, pesto pasta, and strawberry cream cake. Please feel free to replicate this in your own way!

Why save the best for last when the dessert is just so good! Aside from the temptation to start your meal with dessert, it is truly important to begin with the cake as it will require the most preparation time, and it can be served long after it is completed as long as it is refrigerated.

Step One: Prepare your ingredients and workspace.

First start by preheating your oven to 350 degrees Fahrenheit. Then grease 2 cake pans with butter followed by a dusting of flour. Then begin preparing your ingredients. Below contains a list of ingredients that you should have prepared before baking to maximize efficiency while baking.

• 3 cups all purpose flour
• 2 cups sugar
• 2/3 cup cocoa powder
• 2/3 tablespoon baking soda
• 4/3 teaspoons salt
• 1 cup vegetable oil
• 4/3 tablespoons vanilla extract
• 2 cups strong brewed coffee
• 1/6 cup cider vinegar

Step Two: Combine your ingredients.

Begin by combining dry ingredients in a large bowl. After they are well sifted, add the vegetable oil along with vanilla extract and begin combing with an electric mixer. Mix for a few minutes, then begin to gradually add the prepared coffee. When the mixture begins to seem smooth, blend in the vinegar while continuing to mix.

Step Three: Get ready to bake.

Now that your batter is prepared, evenly divide it into the greased pans. Bake in the oven for 20-25 minutes. It is important to check the progress of your cake, especially the closer to the end of the allotted baking time. To do so, stick a tooth pic into the batter; if there is residue of uncooked batter leave it in the oven.

Step Four: Assembly prep

While your cake is cooking use the time to prepare your materials for decoration. Begin making whipped cream by mixing 8 oz. of heavy whipping with a tablespoon of sugar until it forms soft peaks. Then wash and halve 28 strawberries to use as filling. Finally, pick your favorite chocolate bar, and melt it to a smooth but stiff consistency in the microwave.

Step Five: Assembling your cake.

After your cake has cooled for at least 20 minutes, remove one from its pan and place on desired place of assembly. Apply a thin layer of your choice of fruit jam. Next cover the top of the layer in halved strawberries. Then cover the strawberries with the prepared whipped cream. Repeat these tasks for each layer of cake. Finally, use the melted chocolate from step four to hand dip strawberries and place them on the top of the cake. Refrigerate until ready to serve.

Congratulations! You have completed the task of baking a chocolate strawberry and cream cake.

Now that you have your fruity dessert setting in the fridge, you can move on to the veggie-loaded main: pesto pasta with tomatoes and baby spinach.

Step One: Prepare your ingredients and workspace.

Get a large pot and fill it with 6 quarts of water. Set the heat to high and bring water to a boil, add a pinch of salt. Next, assemble your ingredients for easy access.

• 12 oz of pasta of choice (we recommend penne)
• 3 cups baby spinach
• 2 cups cherry tomatoes, any color, cut in half
• 1 cup basil pesto

Step Two: Cook pasta

Put the pasta into the boiling water and cook for 5-7 minutes or until you reach desired softness. Stir occasionally. Drain in a colander and set aside.

Step Three: The Sautee

Heat a tablespoon of vegetable oil in a large skillet. Once the oil is hot, add the tomato halves and sautee on medium heat until the tomatoes start to blister (approximately 5-7 minutes). Then, add the drained pasta, the basil pesto, and the baby spinach. Cook over medium heat and toss until the spinach wilts (about a minute or two).

Once this is complete, your pasta is ready to serve! Move on to the final course.

Now you can finally make the appetizer to go with your dessert and salad. It is best to make this last because it should be served fresh.

Step One: Prepare Ingredients

• Three large tomatoes
• 5 oz fresh mozzarella
• 15-20 leaves fresh basil
• 3 tablespoons balsamic vinegar
• salt
• pepper

Slice the tomatoes into 1/4 inch slices, and thinly slice the mozzarella (about 1/8 inch). Wash the basil leaves and split them in half.

Step Two: Assemble the Salad

Place the tomato slices on whatever dish you plan to serve them on. Put a slice of mozzarella on teach tomato, and spread the basil leaves evenly. Drizzle the balsamic evenly over the tomatoes and mozzarella, and add salt and pepper to taste. You've now plated your last dish, and everything is read to eat!

Thank you so much for joining us on this instructable! The summer flavors of tomatoes straight from the garden, fresh basil, crisp spinach, and sweet cream strawberries made for the perfect summer meal. We hope you enjoyed and that you're able to replicate this on your own!

- Fiona and Emma :)