Carefully remove stamens in the middle of each squash blossom.

Rinse squash blossoms, and set aside in a colander to drain off excess water.

Place cream cheese, lemon zest, garlic, salt and pepper into a bowl and mix with a fork, making sure ingredients are thoroughly combined.

Pat off excess water from squash blossoms with a paper towel.

Set aside 2 tbsp of the cheese mixture, then scoop the rest into resealable bag and cut the tip off one corner.

Carefully squeeze the cheese mixture out of resealable bag to fill each squash blossom..

Do not overfill, you want to leave the ends of the squash blossom, so that you can twist them together, as they were prior to prepping.

Place stuffed squash blossoms onto a baking tray and drizzle with a little olive oil.

Place in a preheated oven at 400 and bake for 10 mins.

While squash blossoms are baking, wash kale and drain, then set aside.

Place balsamic vinegar, grape seed oil, honey and cream cheese mixture into a food processor or blender, and blend on low until ingredients are thoroughly combined.

Make sure there are no cream cheese lumps, then set aside.

Slice red kale leaves into 1 inch pieces and discard hardy stems at base.

Arrange in a ring around the edge of your plate or bowl.

Fill the center of the ring with micro red kale.

Drizzle kale with a little of the balsamic dressing.

Squash blossoms should have begun to crisp, if not, raise heat to 425 for 3-5 mins.

Remove squash blossoms from oven and arrange in a circle on top of the kale.

Serve immediately with balsamic vinaigrette on the side.