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Roasted Tomato and Basil Pesto Ravioli

Have you ever tasted something so delicious that the moment it touches your tongue you know it has forever become an emotional affair.

OK, this is a good one. I have little mental capacity left, and am holding on to my reserves in order to get necessary work done before bed, never mind packing for Tofino (we leave tomorrow – I hope), but I can offer up this. (I’ve been up before 5:30 for almost two weeks, and not compensating at bedtime – I feel like I’m 90, with far fewer IQ points. How do people function on no sleep?) The good news – Ataulfo mangoes are here, which means there’s a case of them ripening on my kitchen…

OK, this is a good one. I have little mental capacity left, and am holding on to my reserves in order to get necessary work done before bed, never mind packing for Tofino (we leave tomorrow – I hope), but I can offer up this. (I’ve been up before 5:30 for almost two weeks, and not compensating at bedtime – I feel like I’m 90, with far fewer IQ points. How do people function on no sleep?) The good news – Ataulfo mangoes are here, which means there’s a case of them ripening on my kitchen…

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter and flour. Along with the potatoes, thin layers of mushroom and onion are stacked with fresh chard and basil. A few cashews make the sauce rich and creamy.

Mushroom-Basil Au Gratin Potatoes-Thin layers of mushroom and onion are stacked with fresh chard and basil. A few cashews make the sauce rich and creamy.

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