Two New Recipes You Have to Try on the Grill: Fruit Kebabs & Caesar Salad

The 4th of July is coming up and that means prime grilling season. But don’t let yourself get stuck the same old, same old–here are two unique recipes that might expand what foods you think belong on the grill!

Grilled Fruit Kebabs


We have some amazing organic plums ($2.49 per lb), organic peaches (on Abundance Sails for $2.39 per lb), and organic nectarines ($2.99 per lb) available right now. This recipe is a great way to make use of these wonderful summer fruits.


  • 1 pound fresh ripe peaches, nectarines, and/or plums, pitted and cut into quarters
  • 1 small pineapple (2-3 lbs.), peeled, cored, and cut into 2-inch cubes
  • 1/2 cup ginger ale
  • 2 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon vegetable oil
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground allspice
  • 2 sprigs fresh thyme, stems removed
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 6 metal or bamboo skewers (soak bamboo skewers in water before using)


Prepare and preheat the grill.

In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt and cayenne pepper, if using.

Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade. When the grill is hot, put the skewers on and grill on each side for 3-4 minutes, glazing the fruit with more marinade every couple of minutes.

Serving Suggestion

Grilled fruit is a flavorful accompaniment to jerk-spiced chicken or tofu, or a special summertime dessert, with a scoop of chocolate or vanilla ice cream.

Grilled Caesar Salad


Believe it or not, romaine lettuce actually comes out pretty tasty on the grill and makes for a delicious warmed salad.

We currently have in stock organic romaine for $3.99 for a pack of two.


  • 1-2 heads of romaine lettuce, quartered
  • 1 clove of garlic, peeled and minced
  • 6 anchovy fillets, rinsed and minced
  • 2 tsp mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 2 tbsp cider vinegar
  • grated parmesan (to taste)
  • salt and pepper to taste


Making the dressing

Mix the minced garlic and anchovies together in a bowl into a paste. Add the mayo and mustard with a whisk, then add most of the olive oil. (Save a little to use for grilling the lettuce.) Continue whisking and add the cider vinegar. Add salt and pepper to taste.

Grilling the lettuce

Start your grill about 30 minutes before you begin cooking.

If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.

Quarter the heads of lettuce. Lightly drizzle the olive oil over the cut surface of the heads. Put these face down onto the grill for 15-20 seconds per side. Once they are slightly golden, remove them from the heat.

Place on plates and apply the dressing with a baking brush so that it gets in between all the lettuce leaves. Sprinkle the parmesan cheese on top while still warm and serve.

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