INGREDIENTS:
• 4 16-ounce bunches of organic rainbow carrots, trimmed, peeled, cut to approximate size and seasoned with extra-virgin olive oil and salt/fresh cracked pepper
• 6 large stalks of asparagus, trimmed and peeled to same length
• 6 ounces shitake mushrooms, stems removed and washed
• 1 bunch swiss chard, large center stalks removed
• Tzatziki mixture
• 1 32-ounce container of organic carrot juice
• 1 packet of granulated gelatin
• Salt and fresh cracked pepper to taste
• Balsamic glaze for plating

DIRECTIONS:
To prep:
• Roast carrots at 375F until tender, about 35 minutes.
• Blanch asparagus in near boiling water for 2 minutes and shock in ice water to retain bright color.
• Pickle shitake mushrooms for two hours in 50/50 mixture of sherry vinegar and water, plus a teaspoon each of black peppercorns, salt, coriander seeds, and red chili flakes.
• Blanch swiss chard in near boiling water until softened, then layer out on paper towels to dry.
• Simmer and reduce the organic carrot juice down to 2 cups of liquid. Add gelatin to reduced carrot juice and dissolve, just keeping warm. This is your carrot aspic for setting mold, aka your “glue”.
• For Tzatziki mixture, combine one cup plain Greek yogurt with two small shredded Persian cucumbers (squeeze out the water), the juice of half a lemon, three ounces of good extra virgin olive oil, and season with salt and fresh cracked pepper.

Line a 6×4 inch loaf pan with plastic wrap. Place blanched swiss chard carefully inside mold, completely covering plastic wrap on all sides with enough hanging over the edges to finish wrapping the bottom. Press firmly into place. With carrots trimmed to fit mold, dip each carrot in the carrot aspic and then place into the mold being careful to completely cover the bottom. Continue doing this until you have the mold half full, avoiding any gaps in the carrots.

Shingle the pickled shitake mushrooms down the center of the mold end to end. Dip each asparagus stalk into the aspic and then place in the mold on top of the shitake mushrooms. Continue layering carrots until mold is nearly full. Spoon some of the remaining carrot aspic over carrots so that every portion of the mold has additional “glue”. Fold overlapping swiss chard over exposed carrots and cover with plastic wrap. Place an identical mold filled with water on top of the carrot mold to press things down firmly and place all of it in the refrigerator overnight to set up.

To Plate, prep each plate with tzatziki and nickel sized coins of reduced balsamic glaze. Transfer cold terrine to cutting board and invert.  Remove mold to expose terrine and remove surrounding plastic wrap. Carefully slice down through terrine while supporting it with each draw of the knife. Carefully lay each slice of terrine in center of plate and serve.