Watermelon with Goat Cheese Salad

I'm getting this strange feeling of deja vu... like this has happened before... like last summer when I had way, WAY too much watermelon in my life...

Once again, I went in search of something different to do with all the watermelon sitting in the fridge. This time I wanted a salad-like concoction, but all the recipes I found online involved feta and mint. I did not want feta and mint! This is what I came up with to suit my craving... it was VERY tasty!!


Watermelon with Goat Cheese Salad

3 oz. thin-sliced prosciutto (5-6 pieces)
6 C. diced watermelon
1 bunch (about 8) large radishes, thickly sliced
1/2 small red onion, thinly sliced
1/4 C. fresh basil, chiffonade
1 1/2 T. honey
1/4 C. fresh lime juice
2 T. extra virgin olive oil
salt & pepper to taste
3 oz. goat cheese

Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes, turning over once or twice. Remove to paper towels to drain and cool. In a large mixing bowl, combine watermelon, radish slices, onion, and basil. In small bowl, whisk honey, lime juice, oil, salt, and pepper until well mixed. Pour dressing over watermelon mixture and stir gently until everything is well-coated. Crumble goat cheese and crisped prosciutto into mixture; stir again. Serve immediately.

Meaty Meaty Bolognese Sauce

My eldest stepson was over for dinner last night, I wanted to make something special, and I actually had all day to do it (which was a good thing, because this sauce took nearly 6 hours to make!). I'm sure this isn't completely traditional, but it was the best pasta sauce I've ever made!!! Buon appetito!!

Meaty Bolognese Sauce

1-6 oz. package prosciutto, cut into 1/2" pieces
1 T. olive oil
1 lb. extra lean ground beef
1 lb. Italian sausage (removed from casing, if links)
2 medium carrots, peeled and diced
2 large stalks celery, diced
1-8 oz. package sliced crimini mushrooms, coarsely chopped
1 medium onion, diced
1 T. minced garlic
1 C. red wine
1-6oz. can tomato paste
1-28 oz. can crushed tomatoes
2 C. beef broth
generous amount of fresh basil, sliced
Handful of freshly grated Parmesan cheese
Black pepper to taste

In a large, heavy pot over medium heat, saute prosciutto until just crispy. Remove and drain on paper towels, leaving fat in the pot. Slowly brown ground beef and sausage, seasoning with pepper, until cooked through. Add carrots, celery, mushrooms, onion, and garlic; continue cooking until vegetables are tender. Add wine and boil until almost completely evaporated. Add tomato paste and stir until completely incorporated. Add crushed tomatoes, beef broth, and reserved prosciutto. Reduce heat to low simmer, cover, and continue to cook for another 1-2 hours, adding water if it appears to be getting too thick. Just before serving, stir in basil and cheese.