So, I can’t tell if the title of this recipe, the pictures for this recipe, even the thought of this recipe sounds good BUT BELIEVE ME! This recipe is fantastic! The harvest is in full swing and we’ve been eating good and reaping the benefits! I created this recipe last week, modified from my recipe for Pork Tenderloin with Tart Cherry Sauce and modeled after an appetizer I had in Charlevoix, Michigan at the Weathervane Restaurant earlier in July. We try to cook what’s in season and it was the first harvest of melons this week at the farmers market. We were told that they were delicious (and they weren’t kidding – I think the best I’ve ever had). We also were able to harvest 2 jalapenos from our own garden, and use up some amazing of the amazing tart cherries I have frozen in our deep freeze from the Charlevoix Farmers Market last year. Because we’re gluten free, dairy free, soy free, and nut free – so is this recipe. We also used primarily organic ingredients.