Servings: 2

2 whole Flatbreads 2 whole Flatbreads
1 whole Roma tomato 1 whole Roma tomato
2 oz Fennel 2 oz Fennel
1 ¾ oz Artichoke hearts 1 ¾ oz Artichoke hearts
½ oz Garlic ½ oz Garlic
2 ¾ oz Red kale* 2 ¾ oz Red kale*
1 ¾ oz Carrots 1 ¾ oz Carrots
1 oz Dried cranberries 1 oz Dried cranberries
½ oz Pine nuts ½ oz Pine nuts
2 tbsp Balsamic vinaigrette 2 tbsp Balsamic vinaigrette
½ cup Coconut cream with corn ½ cup Coconut cream with corn
1 ½ tsp Oregano-garlic seasoning 1 ½ tsp Oregano-garlic seasoning
½ tsp Crushed red pepper flakes ½ tsp Crushed red pepper flakes

Preheat oven to 400 degrees. Remove and discard any thick center stems from red kale, if necessary. Roughly chop leaves into bite-size pieces. Remove core from fennel with angled downward cuts. Medium dice into pieces, about ½ inch each. Roughly chop artichoke hearts. Cut Roma tomato widthwise into slices, about ¼ inch thick. Place in a small bowl. Drizzle with about 1 teaspoon olive oil. Season with about ¼ teaspoon salt and a pinch of pepper. Turn to evenly coat.
Place garlic in the center of a rectangular piece of foil. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Gently stir to coat. Fold edges of foil together to enclose garlic. Roast 10 to 15 minutes, or until fragrant and lightly browned.
Place kale in a medium bowl. Drizzle with about 1 tablespoon of the balsamic vinaigrette. Lightly season with salt. Massage until leaves soften. Add carrots, dried cranberries, and pine nuts. Drizzle with remaining vinaigrette to taste. Salt and pepper to taste. Toss to combine.
Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add fennel to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Stir. Cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Add artichokes. Cook 3 to 4 minutes, or until fennel is tender, stirring occasionally.
Remove garlic from foil (reserve roasted garlic oil); place in a second small bowl. Gently mash garlic with a fork into a paste. Add coconut cream with corn and reserved roasted garlic oil. Season with oregano garlic seasoning, about ¼ teaspoon salt, and a pinch of pepper. Stir to combine
Place flatbreads on a lightly oiled, foil-lined baking sheet. Drizzle about 1 tablespoon olive oil over each flatbread. Season with salt and pepper. Rub to evenly coat. Spread roasted garlic sauce over flatbreads. Top with veggie topping and tomato. Transfer baking sheet to oven. Bake 7 to 9 minutes, or until flatbreads are golden brown
Quarter flatbreads. Divide roasted garlic and veggie flatbreads between plates. Sprinkle crushed red
pepper flakes over flatbreads to taste (or omit). Serve kale salad on the side. Enjoy