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

As the days start getting warmer, we start thinking of refreshing salads. This “Corn and Pasta Salad” is filled with all the flavors we love. We start by preparing some PASTA. While boiling the pasta, we shuck leftover SWEET CORN into a large bowl. Then, we add diced ENGLISH CUCUMBERS, halved GRAPE TOMATOES, and sliced ORGANIC FRESH ASPARAGUS. A dressing combines LAURA LYNN MAYO with crumbled FETA and ORGANIC JUICY LIME juice. We toss everything with the cooked pasta and garnish with fresh BASIL