The featured recipe at Chef Nupur's Cunningham Park Farmers Market Bites Demo. Learn more about Chef Nupur here. Read about Chef Nupur in Edible Queens. Learn more about Down to Earth Markets here.
Ingredients
- 2 summer squash, sliced lengthwise into 1/4" slices
For the Marinade
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Drizzle of olive oil
For the Aoli
- 1/2 cup mayonnaise
- 2 tablespoon cream cheese
- 2 cloves garlic
- 1 teaspoon fresh dill
- Dash of lemon juice
- Salt to taste
For assembly
- Spinach Tortilla Wrap
- Lettuce
- 5 fresh cherry tomatoes cut in half
- 1/2 cup Italian salad dressing
- 1/4 teaspoon barbecue sauce
Instructions
For squash
Slice the summer squash into ¼ inch slices and toss into a bowl with garlic powder, red pepper flakes and olive oil. Set aside. Heat grill.
For dill aioli
In a blender, add mayonnaise, cream cheese, garlic, dill, lemon juice and salt and blend into a smooth cream.
Grill the summer squash on an indoor or outdoor grill, and warm the spinach tortilla on a skillet. Assemble the wrap by layering the dill aioli with the grilled squash, drizzle with a little salad dressing or barbeque sauce. Top with Lettuce and tomato.
