Farmer Jami’s Veggie Field Wraps

6 leaves cavalo nero (aka Lacinato kale), washed and trimmed

6 tablespoons hummus, see note

2 ounces spring pea tendrils

2 carrots, cut into matchstick-size pieces

1 ounce carrot tops, chopped

Juice of ½ lemon

1 tablespoon olive oil

Salt and pepper

Spread 1 tablespoon hummus on each leaf.

In a small mixing bowl, dress pea tendrils, carrots and carrot tops with lemon juice, olive oil, salt and pepper; gently toss to combine. Place salad on top of hummus. Roll leaf around mixture and enjoy

Serves six.

For homemade hummus: Gently saute 2 cloves crushed garlic in 3 tablespoons of olive oil. When just fragrant transfer to a food processor along with 8 ounces cooked garbanzo beans, 3-5 tablespoons lemon juice (or to taste) and 1½ tablespoons tahini. Puree until smooth; add a bit of water if needed to adjust consistency.

Chef Jeremy Lycan, Heritage Prairie Farms, Elburn