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This week brought another wonderful CSA pickup. I will have no problem cooking and eating all of this produce. A surprise this week was a delicious cantaloupe. I can’t wait to dig into it.

This week’s share:
1 bunch Carrots
1 bunch Green Scallions
1 head Green Romaine Lettuce
1 head Green Boston Lettuce
1 Cantaloupe
1 Bell Pepper
1 lb. Heirloom Tomatoes
1 lb. Cherry Tomatoes

 

I’ve been making all sorts of sauces with these tomatoes. Last week I made a vodka sauce with fresh tomatoes. I used to make this vodka sauce pretty often but always with canned tomatoes. This turned out delish! Another variation on my typical recipe was the use of cream cheese instead of heavy cream. I had it in the fridge and thought it couldn’t hurt and it didn’t.

Vodka Sauce
This makes about 4 servings

Ingredients:
3 slices bacon chopped
1 medium onion diced
3 cloves of garlic minced
Dash crushed red pepper
2 lbs tomatoes chopped
1/4 cup vodka
1-1.5 oz. cream cheese, can be substituted with 1 cup heavy cream

Directions:
Cook bacon over medium heat until crisp. Add onion and garlic and cook until translucent. Add red pepper and cook for a minute. Add tomatoes to the pan, cover and simmer until tomatoes break down.

Add vodka and cook for a couple minutes. I pureed my sauce since I don’t like seeds and skins but it is not necessary if you like a chunkier sauce. After it is pureed, return the pan to heat and stir in cream cheese (or heavy cream) until it is melted and combined.

One pound of pasta should work with the amount of sauce. Serve topped with parmesan cheese.

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