Community Health Services of Union County, Inc. 

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Grilled Peaches and Cherries with Cinnamon-Honey Syrup


14 ounces cherries
3 large peaches
1/4 cup honey
1 1/2 tablespoons butter (unsalted)
1/4 teaspoon ground cinnamon
Vanilla Ice Cream (optional)


1.Cut cherries in half and remove their pit and stems. Cut the peaches into large chunks and discard the pit.
2.Heat grill to medium heat. Thread fruit onto the skewers. Grill fruit on medium heat for about 10-15 minutes or until tender and showing grill marks. Remove the fruit skewers from the grill. When cooled enough to handle, but still warm, transfer fruit to a large bowl from the skewers.
3.In a small saucepan, just melt together butter, honey, and cinnamon over low heat. When butter is melted and ingredients are combined, remove from heat. Drizzle over fruit in the bowl and gently turn the fruit over in the bowl to ensure that all the fruit is coated with the syrup. If fruit is still hot or very warm, allow it to continue to cool.
4.Spoon the warm fruit over a scoop of vanilla ice cream, if desired. Spoon extra cinnamon-honey over the ice cream.


Pesto Grilled Shrimp


1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/4 lemon)
salt and pepper to taste
1 pound shrimp, peeled and deviened


1.Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
2.Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
3.Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.


Best Grilled Salmon


2 - 4 salmon fillets


1/4 cup brown sugar
2 tablespoons lemon juice
1/2 to 1 teaspoon black pepper
1 teaspoon salt
1/4 cup lite soy sauce
1/4 cup olive oil
2 tablespoons water
1-2 cloves minced garlic


1.Place all marinade ingredients into a gallon size zip lock bag and seal. Squeeze gently to combine ingredients, then add salmon fillets. Seal and refrigerate for 1 to 3 hours to allow flavors to penetrate the fish.
2.Preheat grill to medium high heat. For each salmon fillet, take a piece of heavy duty aluminum foil and fold into a "dish" with sides. Place a salmon fillet into each dish skin side down. Add a little of the marinade on top and place the entire dish on the grill.
3.Grill for 18-20 minutes with the lid closed. Flip the salmon onto the grill to sear the top, about 1-2 minutes. Carefully scrape off the skin (it should lift right off) and serve.