Another year or so later

While this blog has been gathering dust and cobwebs, I have had a move, a baby, a career change, and a drastic drop in craftiness. I have decided to start things up again (again) to share a magical food combo, which will also maybe get the ball rolling here.

Pesto and Pineapple- Truly a perfect combination of salty, savory and sweet, originally dreamed up as a pizza topping but since expanded to chocolate and now kebabs. More of an idea than a recipe, this one.

Pesto and Pineapple Kebabs

* Fresh Pineapple Chunks
* Marinated firm Tofu (I like to marinate in a soy sauce blend for color)
* Red Pepper slices
* Onion slices
* Prepared basil pesto (ours was frozen from last year's bonkers basil surplus)

Alternate food on skewers, and place on a medium-hot grill. Spread pesto over kebabs- it will drip through and catch on fire, which I think is necessary for flavorful vegetarian grilling. Grill until the first side is slightly charred and repeat on the other side.