From: Executive chef Gloria Ciccarone-Nehls, The Big 4 and Nob Hill Spa at the Huntington Hotel, San Francisco. Yield: 4 servings. 2 12” chipotle or other flavored flour tortilla ½ cup sun-dried tomato pesto (recipe follows) ½ cup roasted garlic aioli (recipe follows) as needed, marinated grilled summer squash (recipe follows) 2 cups fresh spinach leaves, tossed with 2 Tbsp. prepared light vinaigrette 8 oz. feta cheese 1 cup avocado spread (recipe ...

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