I think it's a good time for another edition of "Dinspiration." The home stretch of summer probably isn't the most innovative time of the year when it comes to cooking. It's hot, we're not trying to expend too much energy in the kitchen, and, given the amount of insanely great produce at our disposal, there's not that much incentive to turn off auto-pilot: Tomato, mozz and basil; gazpacho; grilled vegetables; something with
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