Jeremy, Jordan and Andrew -- a.k.a.: "90 Miles From Vegas" -- are playing their first real (non-graduation party) gig tonight at the Blind Pig; doors open at 9:30, and everyone over 18 who has a spare $3 is welcome to join the party!

Feeding teenagers can be a challenge. They tend to be better eaters than picky children (although Jeremy's favorite food when he was younger was spinach souffle, we did have an assortment of his friends who wouldn't even eat tuna casserole or cheese on a pizza); but they still like such charming junk as Doritos and cheeseburgers rather than anything particularly sophisticated. So, what does one feed the band before their star-making turn???

Subs and pasta salad, perennial favorites and all-around celebratory party food. But why just use a plain ol' roll when you can put all that sandwich meat and cheese onto warm-from-the-oven garlic bread? Yeah!!! For the pasta salad, I toasted some pine nuts, sauteed some spinach, and cooked up some nitrite-free bacon bits before adding a touch of thinned pesto for a dressing ... sigh. And for dessert I made a Plum Streusel Cake using gorgeous yellow-pink plums from the Farmers Market.

A bit of comfort for the guys (who might just be a teeny bit nervous!) and an easy dinner for the mom who's schlepping all the band equipment around ... a win-win situation!

Spinach-Bacon Pasta Salad

1 pound pasta (I like to use farfalle, but any small shape will do) 1/8 cup Italian dressing 2 strips bacon 2 cups spinach leaves, torn into 2" pieces 1/3 cup finely diced red onion 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup pesto extra-virgin olive oil 1/2 cup shredded Asiago cheese

Prepare pasta according to package directions; drain, rinse under cold water, and place into a large mixing bowl. Stir in the Italian dressing to keep the pasta from sticking.

Cut the bacon into 1" pieces and cook over medium heat until nearly crisp; add bacon to pasta, reserving the bacon fat. Cook the spinach in the bacon fat over medium heat for 1 minute, until just barely wilted; add to the pasta along with the onion, salt and pepper.

Combine the pesto and enough olive oil to thin it to a pouring consistency. Pour over the salad and toss to coat. Stir in the Asiago cheese.

Plum Streusel Cake

For cake: 1/4 cup butter, softened 2/3 cup sugar 1 egg 3/4 cup milk 2 cups flour 2 teaspoons baking powder pinch of kosher salt 12 small plums (or 6 peaches or 3/4 cup blueberries), halved

For topping: 1/3 cup sugar 1/8 cup flour 3/4 teaspoon cinnamon 1/3 cup softened butter

Preheat the oven to 375 F. Grease a 9" square baking pan.

Make the batter: In a large mixing bowl, stir together the butter and sugar until light and fluffy; stir in the egg and the milk. Combine the flour, baking powder and salt; mix into the butter. Place the plums cut-sides down into the batter, pressing lightly.

Make the topping: Combine the sugar, flour and cinnamon. Stir in the butter until well combined. Break off small pieces of the mixture and place them over the top of the cake, distributing evenly.

Bake for 40 minutes until a knife inserted into the center of the cake comes out almost clean.

The phrase "You Should Always Be Happy" (written on the stone pictured at the top of this post) comes from Deuteronomy 16:15, and is my wish for all my readers as they cook along with me ... may you always be happy here!