Last month, my colleague Kerri wrote this cool piece for Heated about using summer fruit (berries, cherries, stone fruit) in dishes where you would typically use tomatoes. In Washington State, where she lives, these fruits come into season well before tomatoes. So she's been leaning into all sorts of savory fruit dishes, like pasta with blackberry marinara (sounds insane, looks incredible), cherries macerated with black pepper and balsamic (the juices make an amazing salad dressing), and even a quick braise of fresh apricots, cabbage and dill. It's not as if using fruit in savory recipes is anything new, but Kerri's piece got my mind racing with all sorts of ideas, and I thought it might do the same for you. Check it out below.