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Here’s a twist on the slider. We took defrosted premade meatballs and pressed them into a thin layer in a sheet pan. We baked them in the oven until they were done. Then we cut out rectangle shapes to place onto individual Kellogg’s Club Crackers. A slice of Kraft Chunk Cheddar and half of a cherry tomato are added to the top of the meat before going back into the oven to melt the cheese. We’re serving with ketchup and honey mustard dressing as dipping options. | Ingles Markets

This surprisingly meaty and savory dish is juicy, smoky, and satisfying enough to stand in for meat on a hot day. “Savory Grilled Watermelon Steaks” start with thick-cut rounds of LOCAL LARGE SEEDLESS WATERMELON. We marinate the slices in a mixture of POMPEIAN OLIVE OIL, A1 STEAK SAUCE, smoked paprika, garlic powder, salt & pepper, and a dash of liquid smoke. For a final touch, we sprinkle crumbled ODYSSEY FETA, and fresh herbs over the top. | Ingles Markets