Cilantro-Pesto Kabobs

The thing that makes Pigeon so unique and special is his crazy happiness about life. It overflows and infects everyone around him. When he wakes up in the morning, he gets so excited about life he turns into a one man wrecking ball: tail flying into everything in sight and energy sky high.
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I take him on morning walks with coffee. He canโ€™t get enough of the early morning world: the birds, the sounds, and the endless sources of smelling.

If I could be as happy as Pigeon all the time, well, Iโ€™d be slightly crazy.

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These cilantro-pesto kabobs are delicious. I wound up making a sandwich with the left over kabobs. I spread the cilantro-pesto on toasted bread with spinach and ginger vinaigrette. It was great way to use them up.

Avocado is the magic ingredient
Avocado is the magic ingredient

Mexican Kabobs
Diced veggies and tofu- I used squash, mushrooms, peppers and onion.
Cilantro pesto:
1 bunch cilantro
3 leaves kale
2 cloves garlic
ยผ olive oil
salt/pepper

1) Soak your kabob sticks in water for 30 minutes. Meanwhile make the pesto by combining all ingredients in a food processor and processing until smooth but still slightly chunky.
2) If you are using tofu, press it for 10 minutes or so to get a lot of the water out. Then cute into cubes.
3) Make the kabobs by piercing the vegetables and tofu with the moistened sticks. Heat the grill to medium. Using a brush, spread the cilantro-pesto on the kabobs and grill, rotating regularly until vegetables are cooked through and tofu is crispy.
4) Eat on a sandwich, or on a huge spinach salad, or right off the kabobs!

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