My little guy turns 2 on Friday. While I am still trying to wrap my mind around the fact that he is no longer a baby, I am busy planning his birthday dinner. We are keeping the celebration quaint this year with just grandparents and aunts and uncles. Joel is very into all foods Greek, so hence the menu of grilled Greek chicken and a layered Greek salad.

In my herb garden, my oregano was overtaken by the basil, so I needed to use it before it vanished completely. Yesterday I took three distinct Greek herbs: oregano, mint, and parsley. I used Ina Garten’s pesto recipe, and simply replaced the basil with equal parts of these three herbs. I had to test taste it of course, and then I had to quickly place it into the freezer for safe keeping! I will be pouring the pesto on top of the chicken just as it comes off the grill. Oh, I can’t wait!! And I will be posting my recipe for the layered Greek salad next week after our celebration for Joel’s second birthday. (sniffle, sniffle)