Here’s a favorite from Chef DeAnna Germano, of Chef4Rent, that went out in our June newsletter. A refreshing mix of crisp, cold veggies in a tangy yogurt-based dip is just the ticket on a hot summer day. For a twist, if you can’t get your hands on some of the ingredients listed, try substituting other favorite vegetables from your seasonal produce list (turnips, cucumbers, other types of squash, etc.). Fresh Veggie Spring Rolls with Garlic Scape Dip By DeAnna Germano, Chef4RentMakes 4 servings. For the Rolls – 8 soy wrappers (Can be found at Wegmans.) 8 Lettuce Leaves 6 Cheriette or French Breakfast Radishes, thinly sliced (Pick your favorite kind!) 2 Carrots, sliced into thin matchsticks 1/2 Kohlrabi bulb, sliced into thin matchsticks 1 Yellow Squash, sliced into thin matchsticks For the Dip – 7 roasted Garlic Scapes 2 fresh Scallions 1 cup Plain Greek Yogurt 1-3 tsp. Sambal, depending on heat preference (Sambal is a spicy, chili-based sauce that can be purchased in the Asian section of many grocery stores and at Asian markets.) 1 tsp. Salt 1 tsp. Pepper Instructions: For the Rolls – Clean and cut all veggies into thin matchsticks, approximately 1″ long and 1/4″ thick. Lay out one Soy Wrapper on counter top, in diamond shape. Wet edges of wrapper. Lay veggies in center of wrapper with Lettuce Leaf. To create roll, bring bottom triangle of wrapper up and lay on top of veggies. Wrapper should stick to veggies. Then, fold the two sides in, wetting a bit more if necessary, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. Cut in half and serve with Garlic Scape dip. For the Dip – Turn oven to 425º. Roast Garlic Scapes for 10 minutes, or until browned. Puree all ingredients together to create dip.