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Grilling – Part 2

June 15, 2012
by Shannon Hepburn

This week, as promised, I’ll be sharing some recipes for the grill.  Before you grill, make sure it is clean. For a gas grill, turn all burners to high and heat with lid down until very hot, about 10 minutes. Scrape grate clean with a grill brush.  For a charcoal grill, build fire and keep the lid on for 10-15 minutes, then scrape.  Dip a wad of paper towels in oil; holding wad with tongs, wipe cooking grate.  Both the scraping and the oiling will prevent your food from sticking to the grill.

We’ve been using a dollop of Claire’s delicious, mostly sweet & spicy relish for dogs, burgers and sausages. The sweet/savory combo is super good!


  • The Basic Burger
  • Grilled Russian Kale with Yogurt Dressing
  • Grilled Chicken Red Onion and Mint Kabobs With Greek Salad
  • Fire Roasted Tomato And Bread Salad With Spicy Vinaigrette