Happy St. Patrick’s Day!

Erin Go Braugh!

Slainte!

St. Patrick’s Day is one of my all-time favorite holidays. No muss, no fuss … just a good time with friends.

What’s not to love?!

Not a huge fan of the corned beef and cabbage, eh?

Ok … so maybe the food can be a little off putting for some. The Irish have a particular taste … one that may not be enjoyed by all.

I personally like corned beef and cabbage, despite the fact that it smells like a foot.

But if you’re one of the majority who does not care for it, I have a recipe for you to try instead.

How about a nice peppered steak with a pomegranate glaze paired with some spicy arugula?

I know, I know, it’s not very Irish.  But it’s damn tasty.  And life is too short to suffer through a bad meal. (As well as a bad glass of wine or a bad book – right, mom?)

Plus, steak goes great with a pint of Guinness!

I’ve featured this recipe before on WhatToCookWhen.com, but it’s a crowd pleasure so give it a shot if you haven’t yet.

And before I run out to join my Irish friends and family at the pub — that’s right, my birth name is McEldowney! – let me leave you with a good ‘ol fashioned Irish toast:

May the winds of fortune sail you,
May you sail a gentle sea.
May it always be the other guy
who says, “this drink’s on me.”

So the next time St. Patrick’s Day rolls around, and you find yourself hating corned beef and cabbage, grab a pint of Guinness and don some green anyways.  You have the perfect meal to enjoy the holiday with your pals, and still enjoy your dinner!

Until our next meal,

Rebecca

Peppered Steak with Pomegranate Glaze and Arugula

Peppered Steak with Pomegranate Glaze

This peppered steak recipe is cooked on the stove, and reduces super healthy pomegranate juice into a glaze. Pair it with peppery arugula and get ready for a fancy restaurant dinner, from the comfort of your own home.

What a crazy winter!  Not only did it seem colder, it seemed so long!

Now that Valentine’s Day is over, the stores are full of Easter supplies.

Which means Spring is just around the corner.

But before you say goodbye to the tastes of Winter, you want to revisit some of the flavors one more time.

When I think of Winter (and Fall!) I think of the amazing smell that fills the house when cooking apples and cinnamon.

This year I spent the entire season trying to find a recipe that incorporated them with pork chops, with no luck.  Every recipe I tried either left the pork chops dry, or the sauce dull and uninteresting.

So I set out to create my own!

I like to this of this as a modern twist on good ‘ol fashioned pork chops and apple sauce.  And if you love a good apple pie, you’re going to LOVE this variation.  The recipe uses a cooking technique that keeps the meat so darn moist, you won’t believe it – no shake and bake required!  And the fresh apples and accompanying cider sauce takes the satisfaction level to a new all-time high.

So the next time you want to revisit the tastes of Winter one more time, grab a few apples and a jug of apple cider, and maybe a few mulling spices for a warm after dinner beverage treat.  You have the perfect recipe for apple cider pork chops that will leave you feeling satisfied and your house smelling amazing.

Until our next meal,

Rebecca

Apple Cider Pork Chops

Ingredients:

Apple Cider Pork Chops

• 4 Boneless Pork Chops, 1-Inch Thick
• 1 Tsp Salt
• 1/ Tsp Dried Thyme
• 1/2 Tsp Ground Pepper
• 2 Tbs Olive Oil, Divided
• 1 Tbs Butter
• 1 Tsp Cinnamon
• 2 Granny Smith Apples, Peeled, Cored and Chopped
• 1 1/2 Cups Apple Cider
• 3 Tbs Maple Syrup
• 2 Tbs Apple Cider Vinegar

Directions:

1. Sprinkle pork chops with salt, thyme and pepper.
2. Let sit on the counter top for 30 minutes. (Do not skip this step – it’s key.)
3. Place 1 tablespoon of oil in a large cast-iron skillet, and heat over medium heat.
4. Place the pork chops in the pan, ensuring that none of them touch.
5. Cook each side slowly until golden brown, approximately 4 minutes per side.
6. Remove from heat and cover with a tight fitting lid.
7. Let chops sit in covered pan for 10 minutes (again, do not skip this step!).
8. While the chops “rest,” add butter and 1 tablespoon olive oil to another skillet and heat until foamy.
9. Add apples and cinnamon, and saute for about 3 minutes, or until slightly soft.
10. After the pork chops are done resting, transfer them to a plate and cover with foil to keep warm.
11. Return the chop pan to the stove and turn the heat back on to medium high.
12. Add the cider, maple syrup and cider vinegar and bring to a boil, scrapping all of the bits off the bottom of the pan. (Also called de-glazing, this technique makes awesome sauces and cleanup a snap!)
13. Add the apple mixture and continue to cook and stir until sauce starts to thicken.
14. When the desired consistency is reached, pour the apples and the sauce over each of the pork chops.

It’s Wednesday and you’ve decided last minute to have friends over tonight for dinner…

Are you crazy!? It’s smack dab in the middle of the week!

You have a full day of work ahead of you…

Which means you have about an hour to prepare once you get home.

But that’s ok …

You just need an easy main course with minimal steps and ingredients … and properly timed sides to go with it.

Of course you also need flavor that rocks just as much as if you had more time.

Now before you turn your nose up at my recommendation, I want you to put aside any aversions you have to this dish.

Meatloaf is one of those dinner recipes that parents have abused for generations.

But give it a chance … this recipe will make you see meatloaf in a whole new light.

Using corn chips instead of bread crumbs or crackers makes this meatloaf recipe unforgettable. And the chili sauce seals the deal, giving it enough flavor to make the “I cover all meatloaf with ketchup” eaters, say goodbye to their beloved condiment.

Just one bite will give you a whole new outlook on meatloaf … I promise.

So the next time you’re having another couple over for dinner following a full day of work, print off this recipe at work and get your game face on.  You have the perfect recipe for a flavorful meatloaf that will comfort and satisfy all of your guests.

Until our next meal,

Rebecca

Best Meatloaf Ever

Ingredients:

Home Run Meatloaf

• 1 Lb Ground Meat – Turkey, Pork, or Beef
• 1 Cup Crushed Corn Chips
• 1 Bottle Heinz Chili Sauce
• 1/4 Cup Chopped Green Onions
• 1 Egg
• 1/8 Tsp Cayenne Pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Combine all ingredients, except only add 1/2 the bottle of the chili sauce.
3. Form two loaves.
4. Cover loaves with remaining chili sauce.
5. Bake 20-30 minutes, until cooked all the way through.
6. Slice into 1 inch pieces, and serve with mashed potatoes.

• Prep/Cook Time: 45 Minutes
• Serves: 4

Happy New Year!

Have you made any resolutions?

Do they include losing a few of the pounds you gained over the holidays?

I know what it’s like.  Parties and celebrations for over a week, and wherever you look … food.  Glorious sweets, rich sides, and never-ending snacks.  It’s really a beautiful thing.

But the holidays are over, and it’s time to shed the few pounds you treated yourself to as a Christmas present.

Don’t worry.  It’s the easiest return you’ll make.  You don’t need a receipt and you won’t hurt anyone’s feelings.

Over the next eight weeks I’ll be sure to include at least two recipes each week to keep you on track, along with some of the heartier dishes requested this time of year.

This mediterranean chicken recipe is the perfect place to start because it’s completely adaptable for everyone eating it with you, regardless of their idea of “dieting.”

Its flavor is sure to please everyone, and it can be served over a bed of greens if you’re avoiding carbs, with rice or cous cous if you’re looking for something resembling a complete dinner, or my favorite, paired with a cucumber dill sauce and pita for a delicious yet healthy chicken gyro.

So the next time you’re looking to shed some pounds after the holidays, pull out your skinny jeans and get motivated.  You have the perfect recipe for a mediterranean chicken to kick off your resolution to eat healthy in the coming weeks.

Until our next meal,

Rebecca

Mediterranean Chicken

Ingredients:

Mediterranean Chicken in a Greek Gyro

• 1/4 Cup Fresh Lemon Juice
• 2 Tbs Olive Oil
• 1/2 Tsp Garlic, Minced
• 1/2 Tsp Whole Grain Mustard
• 1/2 Tsp Oregano
• 1/2 Lb Boneless Skinless Chicken, Sliced Into 1/2-Inch Strips

Directions:

1. Mix the first five ingredients and pour into a container with a tight fitting lid or a ziploc bag.
2. Add the chicken, shake to coat, and marinage in fridge for 30 minutes, and up to 1 hour, shaking gently to redistribute marinade evenly halfway through.
3. Drain chicken and discard marinade.
4. Saute chicken in a large skillet until cooked all the way through, about 6-8 minutes.
5. Serve alone with rice, on a salad, or top with cucumber dill sauce and place on a pita for a classic greek gyro.

Cucumber Dill Sauce

Ingredients:

Cucumber Dill Sauce

• 1/2 Cup Cucumber, Skinned and Chopped
• 1/2 Cup Nonfat Plain Yogurt
• 1 Tsp Dill

Directions:

1. Mix all ingredients in a bowl.
2. Store in fridge until ready to use.

Simple, right?

“The meterologists must be bored.”

That’s the reason my friend gave about all the drama surrounding holiday travel throughout the midwest this holiday season.

Let’s hope she’s right and people get to where they want to go this week. (We’re hoping to make it to Iowa!)

But at the sad chance that you do get snowed in and aren’t able to get home for the holidays, I thought I would feature some of my favorite “I’m so glad I gave this a chance” recipes from the year. That way you’ll be able to at least enjoy a few awesome meals!

I mean come on … good food makes everything a little better, right?

This first recipe has had its share of turned up noses.  Yet everyone who has given it a shot, raved about it.  So why not you?  (Yes, I’m talking to you!)

This recipe has an amazing blend of sweet and spice, is chock full of healthy ingredients, and results in a Moroccan flavored beef stew that makes the meat so tender it melts in your mouth.

Serve it up with some couscous and you’ll be good to go with very little effort.

So the next time you get snowed in and your travel plans get wrecked, pull out your crock pot and get ready for an exotic night at home.  You have the perfect recipe for a moroccan-inspired beef stew that will take a little bit of the edge off!

Until our next meal,

Rebecca

Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew

Have you ever seen those ads for Omaha Steaks?

To me they always looked too good to be true.  I mean really.  Frozen meat delivered to your door?!

But about two years ago I ordered box for my parents, as a thank you gift after my wedding.  We thought it was a clever gift because my husband is from Omaha.

Well I’ve been on their mailing list ever since, and finally a few months ago I broke down and ordered them for myself.

Talk about a cool gift!

Not only do I love that everything is packaged in normal single-serve sizes (which makes eating healthy super easy!), but I always have various meats on hand.  So no matter what we feel like for dinner, I’m ready to roll.

So lately I’ve been able to try out a lot of new recipes – thanks to my freezer full of meat!

And this latest recipe I found is perfect for a day when it’s raining, scorching, (or snowing!) and you don’t feel like battling the grill and the elements.

It involves cooking the steaks on the stove of all places, and includes a glaze made out of pomegranate juice.  And let me just say, the end result looks and tastes like something you’d order at a fancy restaurant.

Plus, the cooking style and sauce will make even an average quality piece of meat like top sirloin, into something extraordinary.

So the next time you have a huge box of meat from Omaha Steaks, or simply feel like a good steak dinner and don’t feel like firing up the grill, pull out your good knives and get ready for a treat.  You have the perfect recipe for a delicious steak dinner that will make you feel like you’re eating at a fancy restaurant, from the comfort of your own home.

Until our next meal,

Rebecca

Peppered Steak with Pomegranate Glaze

Ingredients:

Peppered Steak with Pomegranate Glaze

• 4 4Oz Sirloin Steaks (Or 1-Pound Sirloin Steak)
• Peppercorn Melange, Coarsely Ground (See note at bottom)
• 1 1/2 Tsp Finely Chopped Rosemary
• 2 1/2 Tsp Olive Oil, Divided
• 1 Cup Pomegranate Juice
• 4 Tsp Golden Brown Sugar (Or 3 Tsp Maple Syrup)
• 2 1/2 Tsp Balsamic Vinegar, Divided
• 4 Cups Arugula

Directions:

1. Sprinkle steak with coarsely ground pepper.
2. Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
3. Add steak and cook to desired doneness. (About 5 minutes each side for medium-rare.)
4. Transfer steak to a plate and cover with tin foil.
5. Add pomegranate juice, brown sugar, and 2 teaspoons balsamic vinegar to skillet.
6. Boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes.
7. Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl.
8. Divide arugula evenly among four plates.
9. Slice steak, divide and arrange alongside arugula.
10. Drizzle glaze generously around steak and serve.

Note: Peppercorn melange is a mix of whole black, white, pink, and green peppercorn. It is often sold in a grinder in the spice section of the supermarket.

* Original recipe appeared in Bon Appetit Magazine.

You know how good the deals are at the end of summer?

Patio furniture … outdoor games … beachwear … all at 50% off, sometime more!

Well this year you took advantage of a deal just to good to be true.

Even though you already had a perfectly good one, you just couldn’t withstand the deal.

Plus the old one cooked with charcoal, and you just knew you’d cook more with the grill if it used gas!

So you made your case for buying the new grill.

That was August, it’s now almost Thanksgiving, and you’ve used it twice.

Well pull that cover off, because do I have the most awesome recipe for you to experiment with.

This tangy garlic shrimp skewer recipe will blow away your expectations.  Whenever I’ve ordered marinated shrimp at a restaurant, I’ve always been super excited about all the flavors they use to make the shrimp.  Only to be disappointed when my order comes, because it just tastes like shrimp.

Don’t get me wrong … I love shrimp!  But don’t sell me on interesting flavors that I can’t taste.

Now if you don’t have a food processor or blender, you can also just whisk the marinate.  But I highly recommend pulsing the marinade because it really helps all the flavors blend and then stick to the shrimp.

So the next time you want to use the new grill you bought at that end of summer sale, go ahead and fire it up. You have the perfect recipe for tangy garlic shrimp skewers that will make you want to use the grill on a more regular basis.

Until our next meal,

Rebecca

Tangy Garlic Shrimp Skewers

Ingredients:

Tangy Garlic Shrimp Skewers

• 5 Cloves Garlic, Minced
• 1/4 Cup Olive Oil
• 1/4 Cup Tomato Sauce (or 1/2 Cup Diced Tomatoes)
• 2 Tbs Red Wine Vinegar
• 3 -4 Tbs Chopped Fresh Basil
• 1/2 Tsp Salt
• 1/4 Tsp Cayenne Pepper
• 2 Lbs Fresh Shrimp, Peeled and Deveined
• Skewers (If wood or bamboo, soak in water)

Directions:

1. Mix garlic, olive oil, tomato sauce (or diced tomatoes), vinegar, basil, salt, and cayenne pepper in a blender or food processor.
2. Pulse until blended and pour into a large container with a tight fitting lid.
3. Add shrimp to the container, seal with the lid, and toss lightly to coat. Refrigerate for 30 minutes to an hour, tossing again halfway in to re-coat the shrimp.
4. Lightly oil the grate and preheat the grill for medium.
5. Thread shrimp on skewers like a horseshoe, with the skewer pierced through the head and the tail.
6. Brush the shrimp with marinade again before placing on the grill.
7. Grill each side 2 to 3 minutes, or until opaque, brushing the shrimp once more with marinade before flipping.

Having another couple over for dinner is fun.

Especially when that couple loves to eat like you do, and enjoys having a good meal.

And as opposed to a big group, you get to focus on your guests and the conversation.  Instead of the massive setup and clean-up required with larger dinner parties.

In fact … since you have all that extra time, why not plan a really special dinner?

I know, I know … I just pointed out that you now have all this free time to enjoy your guests.  And here now I’m going to give you a way to fill it.  But done right, you can do a special four-course meal, with little hassle.

Start small bowl of flavorful pureed zucchini soup, which you can make in advance and just leave warming on the stove.  Soup is an easy way to start off any meal.

Follow it up with a complex arugula and watermelon salad, or maybe a spinach salad with raspberry vinaigrette.  I like to make these salads before the guests arrive and divide out onto the salad plates in advance.  Then simply dress right before serving for a no-fuss course.

And then for the main, serve today’s recipe … this oh-so-simple yet oh-so-good butternut squash risotto with shrimp.  The beauty of this recipe is that it gives you GREAT risotto, with none of the headache most risotto dishes require.  You get to add all the broth at once!

And if you use soy milk to finish it off, you get a really rich flavor, with a lot less fat and calories of a traditional risotto.

The finally, finish the dinner off with a scrumptious rum cake that you made the night before.

There you have it, an easy four-course dinner for four!

So the next time you’re hosting a double date at your house and want to serve something memorable, tell your guests to bring a white wine if they ask.  You have the perfect recipe for a a delicious butternut squash risotto with shrimp that will surely get you a second double date.

Until our next meal,

Rebecca

Butternut Squash Risotto with Shrimp

Ingredients:

Butternut Squash Risotto

• 3 Oz Pancetta (Italian Bacon), Chopped (You can find this in your grocers deli. Just ask for a few thick slices, and then you won’t have any extra to waste!)
• 1 Lb Large Uncooked Deveined Peeled Shrimp
• 1 Tbs Olive Oil
• 1 Large Onion, Chopped
• 2 Garlic Cloves, Chopped
• 1 Cup Short-Grained Riced (Ex: Aborio)
• 4 Cups Vegetable Broth, Heated in Microwave
• 3 Cups Peeled Butternut Squash, Cut Into 1/2-Inch Cubes (Frozen works great too!)
• 1 Tbs Chopped Fresh Sage (Or 2 Tsp Dried)
• 1/4 Cup Soy Milk (Or Whipping Cream)

Directions:

1. Saute pancetta in a large deep saucepan over medium-high heat until pancetta is browned and almost crisp.
2. Remove the pancetta and set aside in a medium bowl.
3. Sprinkle salt and pepper on the shrimp, and then saute them in the same saucepan for about 3 minutes.
4. Remove the shrimp and add to the bowl with the pancetta.
5. Add the olive oil to the pan, and then the onion and garlic. Cook until the onion is translucent, stirring often, about 5 minutes.
6. Add rice to the onion and garlic, and stir for one minute.
7. Add the hot broth, increase heat and bring to a boil.
8. Add squash and sage. Reduce heat to medium and simmer until rice is tender but still firm, and the mixture is creamy, stirring very often – especially towards the end to avoid burning.
9. Stir in the soy milk or cream, shrimp, and pancetta.
10. Remove from heat and season to taste with salt and pepper.

* Original recipe appeared in Bon Appetit Magazine.

Before we jump in to today’s recipe, let me apologize for the lapse!

I’ve been away on vacation for the past two weeks … but I’m back armed with some tasty Fall recipes!

Picture it …

It’s been dark and stormy all day…

You’ve been away on vacation <grin>…

And are really excited about spending a night at home … on the couch … snuggled in a blanket … catching up on your favorite TV shows … with your honey!

You want to make something comforting and cozy, to further encourage the cuddle-inducing rain outside.

How about a warm and savory classic like the chicken pot pie?

Now of course I’m not recommending you go and thaw out a Swanson’s frozen TV dinner here … but when I think about a chicken pot pie it takes me back to when a simple chicken pot pie made any night feel special and comforting at the same time.

This recipe actually can be made a variety of ways, depending on your calorie/fat sensitivity and serving preference.  But I personally like to make individual pot pies in ramekins, so that each of us has our own … just like the days of the frozen TV dinner!

But you can also make it the good ‘ol fashioned way, pouring it in a pie crust with a second crust on top.

Or fancy it up with a nice phyllo dough and egg wash topping …

Or make it a tad healthier, by skipping the crust all together, and just serving the filling with a side of rice.

Whatever your preference, the delicious, savory taste of this chicken pot pie will evoke those comforting feelings of long ago.

So the next time you’re looking to cuddle up in front of TV, make sure your DVR is set, or your movie is all picked out. You have the perfect recipe for a delicious chicken pot pie that will set the ambiance for a cozy night at home.

Until our next meal,

Rebecca

Chicken Pot Pie

Ingredients:

Chicken Pot Pie

• 2-3 Cups Diced or Shredded Cooked Chicken (You can also use a pre-made rotisserie chicken or else cut a couple chicken breasts into pieces and boil with the vegetables.)
• 1 Cup Sliced Carrots
• 1 Cup Sliced Celery
• 1 Cup Diced Potato
• 1 Cup Frozen Green Peas
• 1/4 Cup Butter
• 1 Cup Chopped Onions
• 1/3 Cup All-Purpose Flour
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/4 Tsp Garlic Powder
• 1/2 Tsp Poultry Seasoning
• 2 Cups Chicken Broth
• 3/4 Cup Milk
• 1 Phyllo Dough Sheet (Can also make with unbaked pie crusts, or simply serve the filling with rice.  See tips below!)

Directions:

1. Preheat oven to 400 degrees F.
2. In a saucepan, combine the carrots, celery, potatoes, and peas (as well as the cubed chicken if it’s not yet been cooked).  Add water to cover and boil for 10-15 minutes, or until the vegetables have softened to your liking.
3. Remove from heat, drain, and set aside.
4. In the saucepan, melt butter over medium heat and then cook the onions until soft.
5. Stir in the flour, salt, pepper, garlic powder, and poultry seasoning.  Whisk for a minute until blended.
6. Slowly stir in the chicken broth and milk, whisking to make sure all of the flour gets blended.
7. Simmer over medium-low heat until thick, and then remove from heat.
8. Gently fold in the veggies and chicken.
9. Pour into individual ramekins or a single oven-safe dish.
10. Cover with the phyllo dough, seal edges, and cut away excess dough.  Make several small slits in the top to allow the steam to escape.
11. Bake in the preheated oven for 25 minutes, or until pastry is golden brown and the filling is bubbly.
12. Cool for 10 minutes before serving.

Tips:

This recipe can be made a number of ways.  If you prefer to use two pie crusts, simply pour the filling into one, cover with the other, and extend the baking time to 35 minutes.

If it’s just the two of you, try making to individual pot pies in small ramekins, and then save the rest of the filling and pair with some steamed rice for a delicious leftover over dinner.

It’s ok … it happens to everyone.

You just haven’t been eating your veggies lately.

Or maybe you’ve just been tempted by all of those other deliciously decadent options that seem to keep crossing your path.

But whatever the reason, you’re looking for a way to get a few more veggies into your diet this week.

Do I have a delicious recipe for you …

Last week a girlfriend and I went out for dinner, and I was craving veggies over my normal carnivore preferences.

Yet shockingly I still ended up paying $17 for what you’re basically going to make with this recipe.  It was definitely tasty and a good, interesting way to eat vegetables … but $17!?  Plus tax and tip?  For a stack of vegetables!?

Then I read the Naturally Thin book I was telling you about last week, and came across this recipe and realized how easy it would be to duplicate it, with an even more interesting flavor, thanks to the pesto and toasted pine nuts.

(Side note: I’m going to post a short review on the book this weekend.  I loved it and hated at the same time – and if you’re interested I’ll tell you why!)

So the next time you want to eat more veggies, and want to treat yourself to something nice, get ready for a flavorful surprise.  You have the perfect recipe for a vegetarian main course that will give most high-end restaurant options a run for their money.

Until our next meal,

Rebecca

Vegetable Tower with Pesto and Pine Nuts

Ingredients:

Vegetable Tower

• Olive Oil
• Balsamic Vinegar
• Large Whole Portobello Mushrooms
• Fresh Spinach
• Sun-Dried Tomatoes, Sliced
• Feta or Mozzarella Cheese
• Pesto (Store bought is fine!)
• Pine Nuts
• Any other roasted veggies you like – zucchini, red pepper, squash … make it your own!

Directions:

1. Spray a baking sheet with sides with cooking spray.
2. Slice veggies 1/4-inch thick (leave mushrooms in tact) and place on the cookie sheet. Drizzle the veggies with olive oil, and add a touch of balsamic vinegar to the mushrooms. (You can roast mushrooms in a separate pan if you prefer.)
3. Roast in the oven at 400 degrees F for about 15 minutes.
4. In the meantime, saute the spinach with a little bit of olive oil and garlic. Remember, spinach shrinks WAY down when cooked, so add enough to the pan so when shrunk still fills the mushroom cap.
5. Once the vegetables are roasted, put on a new baking sheet sprayed with cooking spray.
6. Fill each mushroom cap with the sauteed spinach, and then layer the rest of the veggies, finishing with the sun-dried tomatoes and then cheese.
7. Bake for about 15 minutes, or until the cheese is melted.
8. Carefully move vegetable towers to a plate.
9. Drizzle with pesto and sprinkle with toasted pine nuts.