Ingredients
Croutons
- 1 slice Crusty bread cut into ¼" cubes
- ½ TBSP Extra-virgin olive oil
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Chorizo Carbonara
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground chorizo
- 4 oz Spaghetti
- 2 Eggs beaten
- ⅔ cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- ½ cup Fresh parsley chopped
Watermelon
- 2 slices Watermelon
Watermelon Mint Drink
- 2 cups Watermelon diced
- 6 Fresh mint leaves
- 1 TBSP Lime juice
- 1 tsp Honey or agave syrup (optional, adjust to taste)
- 16 oz Water cold
Instructions
- Prepare the ingredients as instructed above.
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle olive oil over the bread cubes. Season with salt and black pepper. Toss until evenly coated. Spread in a single layer on a baking sheet and bake until golden brown and crisp (about 10-12 minutes). Set aside to cool.
- Make the Caesar dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in grated Parmesan and season with salt and black pepper to taste.
- Boil water for pasta: Bring a large pot of water to a boil over high heat.
- Cook the chorizo: Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat.
- Add the chorizo, breaking it up into small pieces, and cook until no longer pink.
- Make the carbonara sauce: In a bowl, beat together eggs and Parmesan cheese.
- Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.
- Cook the pasta: Add spaghetti to the boiling water and cook until al dente.
- Using tongs, transfer the cooked spaghetti directly to the chorizo pan. Mix in the egg mixture, tossing the pasta until coated. Gradually add reserved pasta water, a little at a time, until a creamy consistency is reached. Sprinkle it with extra Parmesan, parsley, and cracked black pepper.
- Assemble the Caesar salad: Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.
- Make the watermelon mint drink: In a blender, combine all ingredients until smooth.
- (Optional) Strain the mixture through a fine mesh strainer into a pitcher or jar, pressing with a spoon to remove pulp.
- Serve the carbonara with Caesar salad, watermelon slices, and watermelon mint drink.
Nutrition
Calories: 1162kcal | Carbohydrates: 105g | Protein: 49g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1700mg | Potassium: 1004mg | Fiber: 6g | Sugar: 35g | Vitamin A: 9099IU | Vitamin C: 62mg | Calcium: 554mg | Iron: 7mg
Chorizo Carbonara
Ingredients
Croutons
- 1 slice Crusty bread cut into ¼" cubes
- ½ TBSP Extra-virgin olive oil
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Chorizo Carbonara
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground chorizo
- 4 oz Spaghetti
- 2 Eggs beaten
- ⅔ cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- ½ cup Fresh parsley chopped
Watermelon
- 2 slices Watermelon
Watermelon Mint Drink
- 2 cups Watermelon diced
- 6 Fresh mint leaves
- 1 TBSP Lime juice
- 1 tsp Honey or agave syrup (optional, adjust to taste)
- 16 oz Water cold
Instructions
- Prepare the ingredients as instructed above.
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle olive oil over the bread cubes. Season with salt and black pepper. Toss until evenly coated. Spread in a single layer on a baking sheet and bake until golden brown and crisp (about 10-12 minutes). Set aside to cool.
- Make the Caesar dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in grated Parmesan and season with salt and black pepper to taste.
- Boil water for pasta: Bring a large pot of water to a boil over high heat.
- Cook the chorizo: Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat.
- Add the chorizo, breaking it up into small pieces, and cook until no longer pink.
- Make the carbonara sauce: In a bowl, beat together eggs and Parmesan cheese.
- Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.
- Cook the pasta: Add spaghetti to the boiling water and cook until al dente.
- Using tongs, transfer the cooked spaghetti directly to the chorizo pan. Mix in the egg mixture, tossing the pasta until coated. Gradually add reserved pasta water, a little at a time, until a creamy consistency is reached. Sprinkle it with extra Parmesan, parsley, and cracked black pepper.
- Assemble the Caesar salad: Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.
- Make the watermelon mint drink: In a blender, combine all ingredients until smooth.
- (Optional) Strain the mixture through a fine mesh strainer into a pitcher or jar, pressing with a spoon to remove pulp.
- Serve the carbonara with Caesar salad, watermelon slices, and watermelon mint drink.
Nutrition
Calories: 1162kcalCarbohydrates: 105gProtein: 49gFat: 62gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 258mgSodium: 1700mgPotassium: 1004mgFiber: 6gSugar: 35gVitamin A: 9099IUVitamin C: 62mgCalcium: 554mgIron: 7mg
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