This light, simple recipe came to me in a burst of inspiration from the Sunday Farmers’ Market in the little village where I live: the plump heirloom tomatoes, just-picked corn on the cob, and bags of crisp multi-colored greens looked too delicious to resist–and they melded beautifully into a super supper wrap, with just a couple of additions. In fact, the recipe was so good I made it for lunch again the next day! And it’s open to lots of variation, so you can suit your taste and make it totally your own.

Summer Garden Wrap is great for picnics (I plan to pack a couple for an outing with my beau)–and you can turn the filling ingredients into a pasta sauce in no time flat. This is healthy summer eating at its best, straight from the garden.

INGREDIENTS

4 wraps
Corn cut from 2 ears of corn on the cob
1 large ripe tomato, chopped
1 bell pepper, diced
1 summer squash, diced and steamed until tender
Mixed salad greens, left raw, or braising greens, coarsely chopped and lightly sautéed in olive oil until wilted
1/4 cup oil-cured black olives, cut in half
Salt and freshly-ground black pepper to taste

1. In a bowl, combine all ingredients. Divide filling evenly among 4 wraps, fold ends in, then roll. Cut each wrap in half, and serve.

Serves 4

Add-In Variations for Wraps

Hummus, baba ghanouj, cream cheese, or grated cheese
Slivered almonds or diced walnuts
Cooked or canned beans
Grated carrot, beets, or squash
Diced cucumber

To Make Pasta Sauce

1. Place the corn, tomato, bell pepper, and black olives in a bowl. Saute braising greens lightly in olive oil and add to vegetables in bowl.

2. Bring a large pot of salted water to a boil. Add 1 package of pasta and cook according to package directions until al dente. Five minutes before pasta is done, add the diced summer squash so it can cook along with the pasta.

3. Drain pasta and squash and add to vegetables in bowl, tossing to combine. Add salt and pepper to taste and serve.

Serves 6.