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cabbage into quarters, brushing each cut side with olive oil and then grilling and chopping, the backyard chef infuses a grill flavor into a favorite coleslaw. Flatbreads, patted out from prepared whole-grain or gluten-free pizza dough, can be brushed with olive oil, grilled on both sides and then topped with flavorful garden goodies. Simple fruits like peaches and plums—simply sliced in half, pitted and grilled—yield fresh taste sensations, especially cradling a scoop of frozen yogurt. A quick foray to the garden or farmers’ market can


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by Claire O’Neil I


n outdoor spaces from Cape Cod, Massachusetts, to Arch Cape, Oregon, produce is growing and grill embers are glowing. Growing a garden and grilling its bounty have


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co-authors of The Gardener & the Grill. They’ve observed that when the bounty of the garden meets the sizzle of the grill, de- licious things happen. “Natural sugars in vegetables and fruits caramelize,” says Adler. “Essential oils in fresh herbs become more aromatic. The colors of fruits and vegetables stay more vivid when grilled, rather than when cooked any other way.” “Grilling gives even familiar foods an exciting new makeover,” notes Fertig. For example, by cutting a head of


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Claire O’Neil is a freelance writer in Kansas City, MO. Fresh on the Grill


Kale, Potato and Chorizo Pizza Hearty but not heavy, this pizza takes kale (or alternatively, Swiss chard or collard greens) and onions from the garden, and then adds vegetarian chorizo to accent.


Yields 4 servings


1 pound fresh whole grain or gluten-free pizza dough ¼ cup whole grain or gluten-free flour for sprinkling 4 new potatoes, cooked and thinly sliced 8 kale leaves Olive oil, for brushing and drizzling Grapeseed oil for brushing the grill rack 8 oz cooked and crumbled vegetarian chorizo (Portuguese or other spicy sausage optional) ½ cup chopped green onion (white and light green parts) Coarse freshly ground black pepper


Prepare a hot fire on one side of the grill for indirect cooking. Oil a perforated grill rack with grapeseed oil and place over direct heat.


Divide the dough into four equal parts. Sprinkle with whole grain or gluten-free flour and press or roll each piece into an 8-inch circle. Sprinkle flour of choice on two large baking sheets and place two rounds of dough on each sheet. Brush the potatoes with olive oil, place on the perforated grill rack and grill for 15 minutes, turning often, or until tender before topping the pizza.


Brush the kale with olive oil. Grill leaves for 1 minute on each side or until slightly charred and softened. Quickly trim off the bottom of the stalk and strip the leaves from the stems. Finely chop the leaves and set aside.


Brush one side of each pizza with olive oil and place, oiled side down, on the direct heat side of the grill grate. Grill for 1 to 2 minutes or until the dough starts to bubble. Brush the top side with olive oil and flip each pizza round, using tongs, onto a baking sheet.


Kale, Potato and Chorizo Pizza. photo by Steve Legato


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