Summer tomato pasta, pesto, and sautéed chicken with rosemary lemon pan sauce:
Grated several vine-ripe tomatoes into a bowl (leave out the skin), and chopped a few more (slip-on). Added salt, pepper, garlic, a pinch of sugar, and a little lemon juice. Let sit for a few minutes, then served at room-temperature over pasta with fresh pesto.
Chicken was dried a little, sprinkled with salt and pepper, and sautéed in butter and avocado oil. Fried a little rosemary and garlic in the pan, deglazed the pan with a bit of dry vermouth (no wine on hand), and added a little lemon.