I thought I would post a second recipe, and since it is hot, this is a cool, refreshing and delicious salad!  When people hear feta and watermelon together, they usually make a face.  Once they taste it, the face turns from doubt to pure bliss!  This salad combines sweet, tart, crunchy, smooth and tantalizes your taste buds!  Even if you are not a big fan of watermelon or feta, try it, I guarantee you will love it!  Make sure that you leave your comments below and if there is anything in particular that you might like to see for recipes, give me a shout out!  

Keep cool and enjoy the weekend...

WATERMELON, FETA AND MINT SALAD

• • 1 (5-pound) watermelon
  • 1 Vidalia or other sweet onion
  • 1/4 cup balsamic vinegar (I like to use white balsamic, but the brown will do fine)
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs

  Directions

  Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

  In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

  In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

  Either divide evenly in plates and serve garnished with a mint leave, or serve in a bowl and place mint sprigs in the center.

Carbonara with sausage

The first recipe I would like to share with you in so simple but absolutely amazing!  This is a recipe that I came up with looking through the refrigerator and working with what I had on hand.  It is Fettucine Carbonara with Sausage, Carmelized Onion and Zucchini.  The longest part of this recipe is caramelizing the onions and zucchini.  The rest is a quick put together!  You can caramelize your onions and zucchini ahead and finish later.  Enjoy

Fettucine Carbonara with Sausage, Caramelized onion and Zucchini

1. 1 lb. italian sausage (either pork or turkey, I have used both)
2. 1 lb. fettucini (good quality from Italy)
3. 3 sweet onions sliced thin
4. 2 large or 3 small zucchini sliced in matchstick pieces
5. 2 garlic cloves finely minced
6. 4 egg yolks
7. 1/2 cup parmesan cheese
8. 2 tbs. fresh parsley chopped
9. salt and pepper to taste (preferably white pepper)
10. reserved pasta water
11. extra virgin olive oil

In a large saute pan, add 2 tbs. extra virgin olive oil and heat on medium heat.  Add your onions and zucchini.  Cook for about 30 - 40 minutes on medium low, until they have reduced by about 2/3's and are a medium brown color. (be careful to stir frequently and don't burn them, they should be really sweet).  Remove your sausages from the casings and add to pan, breaking them apart.  Cook about 15 minutes till sausage is completely browned and cooked through.  While the sausage is cooking, bring a large pot of salted water to a boil over high heat.  Add pasta and cook according to directions.  While pasta is cooking, in a large serving bowl, beat your egg yolks with the parmesan cheese.  When the pasta is done, toss into the bowl and quickly mix with the egg yolk mixture.  ( The heat from the pasta will set the egg yolks and make them really creamy)  Add your sausage mixture and mix well.  Add about 1-2 ladles of pasta water to loosen the sauce.  Drizzle with a bit of extra virgin olive oil.  Garnish with parmesan cheese and parsley and serve immediately.  Enjoy!