The summer and the heat makes melon the perfect go to for a unique fun recipe - Watermelon Pizza. This is a recipe from @Jennifer Gaydeski - our resident Chef! She usually uses candied pecans and homemade pickled shallots, but I modify this with regular chopped pecans, lightly toasted. You can also buy pickled red onions in lieu of homemade pickled shallots, although they are easy to make (see below). INGREDIENTS for WATERMELON PIZZA - 1 Watermelon (small to medium size) - 1/2 Cup Pickled Shallots or Red Onions - 1/2 Cup Pecans, rough chopped and lightly toasted (350 degrees, 5-8 minutes, stir halfway through) - 3 ounces Gorgonzola Cheese, crumbled (or Blue Cheese) - 1/4 Cup Cilantro, chopped If you do want to pickle your own shallots: - 3 Large Shallots Sliced - 4 Cups Distilled White Vinegar - 2 Cups Water - 3/4 Cup Allulose (subbed in place of sugar) - 4 Tbsp Kosher Salt - 1 Healthy Pinch of Red Chili Flake (can omit) The first thing you will need to do is peel and slice your shallots, making sure you slice across the grain, so to speak. Fill your two 16-ounce jars (or whatever container you will be using) with the sliced shallots. Combine all of your other ingredients in a small pot and bring to a boil. Remove from the heat and pour over your sliced shallots. Cover with plastic wrap or a lid and leave on the counter until they have cooled to room temperature, and then you can move them to the fridge. Yes, it was that easy! BUILDING YOUR WATERMELON PIZZA First you will need to slice your watermelon. I cut mine right down the center, and then cut a thick (approx. 2 inch) slice. This is going to be the “crust” for your pizza. Brush your watermelon crust with some of the pickling liquid from your shallots. Now we just build the pizza by adding, in this order, shallots, pecans, Gorgonzola, and finally, cilantro, spreading everything out evenly. The last step is to cut yourself a slice and enjoy!

On this Tasty Tuesday, I have peaches on the brain. 🍑 After all, they are in season right now. I don't share a lot of desserts, as I am not a big sweets person, but this dish is one I created that is fully AIP (autoimmune protocol) compliant - free of grains, dairy, gluten and refined sugar. If I am going to indulge, I try to go for the best quality! I am dropping the link here to Twin Kitchens, so you can check out my AIP Peach Cobbler: https://twinkitchenscom.wpcomstaging.com/2020/08/11/aip-peach-cobbler-from-twin-kitchens/

This is a great time of year for fresh pestos, which add a ton of flavor to a dish. This image shows 4 options for making pesto, and you can play around with how much you like of each ingredient to make it your own. I know @Janet Frank and I both have used carrot top greens for a pesto too - you really can be creative! How can you use the pestos? ✅ 1. Pesto + Grilled Chicken Coat chicken breast with pesto before grilling. Juicy, flavorful, and high protein. ✅ 2. Pesto Egg Scramble Mix pesto into scrambled eggs for breakfast. ✅ 3. Pesto-Roasted Vegetables Toss zucchini, broccoli, bell peppers, or asparagus with pesto and roast. Brings out their natural flavors, and makes a great side dish. ✅ 4. Pesto + Salmon Spread pesto on salmon before baking. The oil keeps the fish moist, the pesto adds flavor. ✅ 5. Pesto Salad Dressing Thin pesto with olive oil and lemon juice. Drizzle over greens, vegetables, or salads. ✅ 6. Pesto Zucchini Noodles Toss spiralized zucchini with pesto. Feels like pasta without the refined carbs. You can add protein too, and I love this with shrimp or chicken. ✅ 7. Pesto Cauliflower Rice Mix pesto into cauliflower rice for a flavorful side dish. Again, add a protein you like! ✅ 8. Pesto + Beef or Ground Turkey Stir pesto into ground meat before cooking. ✅ 9. Pesto Deviled Eggs Mix pesto into the egg yolk filling for deviled eggs. Unique twist on a classic. 💡 Pro tip: Make it fresh when in season, freeze it in ice cube trays, and use it year-round. You control the ingredients—no mystery oils or preservatives. Question for you: What's your favorite way to use pesto? Drop it below! 💚

@Helen Chelden just asked me to share this recipe. @Janet Frank also just happened to share a vinegar slaw recipe too in her post (https://www.skool.com/lifestyle-evolution/feel-good-friday-easy-fast-eats?p=661567cd), so you will have options. INGREDIENTS FOR SLAW - 1/2 of a Green or Red Cabbage, shredded (can use a mix of both too) - 1/2 of a Large Yellow Onion, sliced - 2 Carrots, julienned - 1/2 of a Granny Smith Apple, julienned - 4 Tbsp Apple Cider Vinegar - 3 Tbsp Olive Oil or Avocado Oil - 1 tsp Sea Salt - 1/2 tsp Celery Salt (or ground celery seed) - Black Pepper to taste - 1 Tbsp fresh Cilantro (use 1 tsp if dried) Salt and pepper is a matter of preference, so start with less and add more if needed. Mix all of your ingredients together, cover and store in the fridge for at least an hour before serving. This AIP slaw is also great as leftovers the next day. Enjoy!

A new recipe is in the classroom recipes, under "More Chicken Dishes". If you are dairy free, you can sub full-fat coconut milk in place of the half and half. If you need any help with other modifications, let us know. Happy Cooking!