Orecchiette with Kale and Ricotta; Roasted Red Peppers Marinated in Garlic and Olive Oil; Heirloom Tomato Salad

The tomatoes keep coming. In recent weeks, we've had tomatoes with every meal. It is almost as if I have to build the rest of the dinner around the omnipresent bowl of tomatoes. I'm not complaining. I won't eat the crap they pass of as tomatoes during the rest of the year, so I want to get my fill when they are in season.

The CSA delivered a nice batch of kale, so I simply braised it and added some leftover ricotta and tossed it with orecchiette and some fresh grated locatelli.