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with a fork. When the peppers are done, place them in a bowl and cover tightly with plastic wrap. Squeeze the roasted garlic cloves out of the bulb into a food processor bowl, along with the beans, 2 tablespoons of chili oil, and tahini. Season generously with salt and pepper (about 1 teaspoon each), adjusting to taste. Process until smooth and set aside. Wash and finely chop the kale. Steam until tender, about 5-10 minutes. Set aside. Skin and julienne the carrots. Steam until tender, about 5-10 minutes. Set aside. Remove the peppers from the bowl and gently peel off their skin. Julienne the peppers and set aside. Heat the remaining olive oil in a large pan. Add the onion and saute for 1-2 minutes, seasoning with salt and pepper to taste. Remove from heat and combine with rice. Divide the bean puree into three bowls. Add ¼ cup of the prepared kale to one bowl, ¼ cup of the prepared carrots to another, and ¼ cup of peppers to the third bowl of bean puree. Process each mixture separately until smooth. SIGNATURE MONTANA | 73 KITCHEN FROM THE Filled with vegetables and a healthy dose of legumes, this flavorful terrine serves well as a side dish or on its own. DIRECTIONS: Preheat the oven to 400 degrees. Line a loaf pan with parchment; oil the sides, and set aside. Cut the bell peppers in half and remove the pith and seeds. Place the halves, cut side down on the sheet pan. Cut about 1/2 " off the top of the garlic bulb, exposing the cloves inside. Drizzle the exposed cloves with 2 tablespoons of olive oil. Season with a dash of salt and pepper, wrap in aluminum foil and place on the sheet pan with the peppers. Bake the peppers and garlic for about 30 - 40 minutes. Make sure the peppers are charred and the garlic is so enough to be pierced Tricolor Terrine INGREDIENTS: • 4 ½ cups cooked sushi rice • 3 cups great Northern beans, drained • ⅓ cup tahini • 2 tablespoons chili oil + extra for garnish • 1 garlic bulb • 4 tablespoons extra virgin olive oil, divided • 3 large red bell peppers • 1 head of kale • 3 large carrots • 1 large white onion • salt • pepper Build the terrine, starting with a layer of rice (about 1 cup), and spread out evenly to form the base. Top with a layer of the carrot bean puree, topped with the prepared carrots. Top with another layer of rice, followed by a layer of the kale bean puree, topped with a layer of finely chopped kale and rice. Finish with a layer of the red pepper puree, followed by a layer of prepared peppers and topped with a layer of rice. Cover the terrine with foil and place in a roasting pan filled with about 1 inch of water. Bake in a 350-degree oven for about 45 minutes to an hour. Cool completely before slicing. Serving suggestion: Saute slices in a non-stick pan lightly coated with cooking spray, toasting each side until browned and crisp, about 2-3 minutes per side. Serve with a drizzle of chili oil.

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