I couldn't narrow favorites down to one, by any means, but there are always some dishes at this time of year, when I start harvesting certain foods from the garden. A favorite Szechwan eggplant recipe I have been making since I have been making since the early 80s, that I tweak only slightly, it was so good! Changed the type of ground meat, sometimes, often served it on pasta, instead of rice, but the seasonings are left the same, it was so good! That was the first dish I made, when eggplants were coming in.
Tomatoes are next, with 3 different dishes I always make, countless times, in various ways. First, I might make today - the lentil salad, using a bunch of those cherry tomatoes, the garlic chives, and habanero peppers (frozen for this batch - to early for now), from the garden. Next, when I have 1 1/2 to 2 lbs of tomatoes, dice them with fresh garlic, a lot of basil, and olive oil, and the hot pasta is stirred in to slightly cook them, but that's all. Also good cold, as my favorite pasta salad. I slightly change it sometimes, with chopped kalamata olives, sometimes some green olives, maybe some capers, and some anchovies, depending on who will be helping me eat it!
The last thing with the tomatoes, when I get at least 3 lbs of them, is gazpacho, something I have been eating since I went to Spain, when I was 7 years old! This is something I can actually make in the off-season, with frozen tomatoes - the cucumbers and peppers I can buy, but the tomatoes from stores are never the same.