Carrot, Zucchini Flowers & Shitake Caps Stuffed W/ Goat Cheese

1. Cut the top off the head of garlic. Lightly brush the garlic with 1/2 tbsp olive oil. Bake for 25 minutes at 375°F.

2. Cut the tip off the bottom of the carrot to make the end flat. Starting about 1 inch from the bottom of the carrot, make a scallop shaped cut towards the centre of the carrot, at a 45 degree downwards angle. Continue making scalloped shaped cuts around the perimeter of the carrot, making a small bowl shaped carrot ?lower? Once the first flower is complete, cut the end off the bottom of the carrot to make it flat. Repeat this process to make the remainder of the carrot flowers. Use the same procedure for the zucchini. Reserve all carrot and zucchini trimmings for later use.

3. Blanch carrot flowers in salted water for 3 minutes and zucchini for 1 min. For a softer vegetable, cook longer. Remove carrot and zucchini pieces from the water and place them in an ice water bath. Strain and let dry. Remove the stems from the shitake mushrooms and quickly pan fry them for 1 minute in 1/2 tbsp olive oil.

4. In a food processor, combine 2 cloves of roasted garlic, rosemary, 1/2 tsp salt, pepper,
pumpkin seed oil and the reserved carrot and zucchini trimmings from step 2. Blend until well chopped. Add goat cheese and blend until uniform.

5. Place the mixture in a piping bag with a small tip. If you don? have a piping bag, fill the corner of a small zip lock bag with about 2 tbsp cheese mixture. Cut a hole the diameter of a pen in the corner. Fill carrot & zucchini flowers and shitake mushroom caps with the cheese mixture.

6. Bake for 10 min at 400° F.

7. In a small bowl, combine balsamic vinegar, 2 tbsp olive oil and a few pinches of sea
salt. Use to dress the mixed greens.

Serve the stuffed vegetables on small plates with a handful of mixed greens. Drizzle each plate with approximately 1/2 tsp of EFA oil and small amounts of roasted garlic.

Serves 6