Monday, August 30, 2010

Sausage and Peppers. Watermelon Cooler.

I realize that posting this earlier in the summer would have been a better idea, and had I come up with it earlier I totally would have. So for those of you that still have access to good, summery watermelon...this one's for you. Also, sausage=goodness.

Sausage and Peppers

1.5 lbs sausage of choice (I went with an organic chicken/apple sausage)
1 red bell bepper
1 green bell pepper
1 onion, sliced thin
2 cloves garlic, smashed
Olive oil
Mixed salad greens (enough for 3-4 servings)

Heat a tablespoon of olive oil in a large saute pan. Add the garlic and onions, cooking for 2 minutes. Then add in the sausage and cook another 3-4 minutes, stirring often. Add in the bell peppers and cover. Let cook another 5 minutes stirring occasionally, or until bell peppers are soft.

Place handfuls of mixed greens on each plate and cover with warm sausage and peppers. This will help wilt the greens and the moisture from the sausage can be your dressing. If you want, add some olive oil to the salad.

Watermelon Cooler

1/2 a small watermelon (about 8 inches long)
1 lime, cut in half
Ice cubes

Cut the watermelon up into 2 inch pieces. Place 5 cups of chopped watermelon into your blender and turn on. Push down with a spatula (not too don't want your spatulas looking like brooms) if the blade doesn't catch it at first. While running add in the juice of half the lime, then about 1 cup of ice cubes. Add more ice if you want it frothy/slushy-er. Pour into a pitcher. Repeat with the rest of the watermelon and the other lime. Natural refreshment on a warm day.

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