It’s that magical time of year when tomatoes come into their own. They are so juicy, sweet and flavorful they trigger a sort of high. Well, they do in me anyway, I tend to get giddy in a ripe tomato’s presence. I think what I find so striking about in-season tomatoes is how different they are from the hothouse duds I eat the rest of the year. These vine-ripened, sunshine-rich tomatoes taste almost like a different species. They have a sweetness and a grassiness that you never find in a mid-November beefsteak. In-season tomatoes are never mealy and watery. And every inch of them screams “Tomato!” at full volume in surround sound. So what do you do with these supersonic tomatoes? As little as possible. So, allow me to introduce you to my Ricotta Gnocchi with Raw Tomato Sauce.
Would you get a load of that recipe title? Sorrel Falafel Collard Wraps with Turmeric Tahini Sauce. Sounds kinda healthy, right? No, this blog has not been hacked and no, I’m not currently in the throes of an identity crisis. I just thought I’d make something healthy for a change. I finally realized that life is about balance and sometimes- Oh! Who am I kidding? These green falafels are wonderfully and unabashedly deep fried and I’m not the least bit sorry about it. They’re crispy and delicious and that’s where my priorities lie, I’m sorry. There’s still plenty of green action to be found in and around these wraps, which means vitamins, which means health, right? Right?!
Okay, I know the blog has been a little sandwich-heavy lately and I promise I will get over it soon and move onto something else. But I was wondering if you could find it in your hearts to welcome one more sandwich into the fold. These Picnic Sandwiches with Shaved Radish, Poached Asparagus & 8-Minute Eggs to be exact. I mean, this is peak picnic season, these sandwiches were extremely called for, albeit not particularly well-timed. But hey, what can you do? They don’t have anything deep fried in them, which I realize is a 
Today’s Fava Bean Ricotta Ravioli is the second ravioli recipe to grace this blog. Remember this sundried tomato number? Well, after I made those, um, rustic ravioli I acquired a set of ravioli stamps because I’m a very shallow person…At least as far as ravioli is concerned. The sundried tomato ravioli was delicious and those little parcels deserved to look as delicious as they tasted. But, sadly, I can’t go back in time to write this wrong and, to be honest, I don’t think I’d waste a trip on a ravioli. So, instead, I’ve decided to move forward and make beautiful ravioli today and into the future. I’m moving up in the world or at least my ravioli is.