 Do you ever crave a pasta dish with a rich, creamy sauce? Recently in the “Here to Help” column in the first section of The New York Times was a published recipe by Colu Henry for Pasta alla Vodka. This recipe takes a quick 30 minutes to prepare.
For the recipe you’ll need, kosher salt, rigatoni (or penne), olive oil, pancetta (optional, but I suggest you don’t skip), an onion, fresh garlic, red-pepper flakes, vodka, 28-ounce can crushed tomatoes, black pepper, heavy cream, Parmesan cheese, fresh oregano and fresh parsley.
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 Recently Whole Foods had a great special on Bell&Evans skinless, boneless chicken breasts for $2.99/lb. One can never have enough chicken on hand, nor enough recipes in which to change this blank canvas into a new masterpiece. For our Sunday supper, I found an interesting recipe on the website Epicurious for Magic Crispy Chicken. The premise is that with less than 10 ingredients, this recipe comes out very crispy. I must say that mine was not crispier than other recipes I’ve made. I did to pulse the panko crumbs finer in my food processor; perhaps that made a difference? However, the flavor was delicious.
 The heat and humidity the past week has been miserable, though not as bad as for the northwest. In my CSA box for week 8, was broccoli, green beans, lettuce, sweet onions, cabbage, raspberries, mint and peaches.
One of the first ingredients I used was the green beans. I found a wonderful salad on the website, Lidia’s Italy, for String Beans, Capers and Basil Salad. This tasty salad can be served warm or at room temperature. Although my husband was nibbling on it while it was sitting out, he said he would prefer to eat it cold; into the refrigerator it went.
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