Gaine TV > AgelessThrival™ Cuisine
Article from Issue #44 (April 7, 2022)
- Spinach Stuffed Sole with Steamed Sweet Potatoes, Asparagus, Red Pepper
- Spinach, Kale and Swiss Chard Salad
- Strawberries, Blackberries, BlueBerries and Raspberry desert topped with Greek Yogurt!
Recipe
All ingredients are sustainable, organic or non pesitcide sprayed produce.
Fresh Sole : one or two fillet person
Saute Spinach, with some onion in a pan using butter, or coconut oil...be careful of the temperature you can use with your oil. you can also steam the spinach - add seasoning of your choice. tarragon, garlic salt pepper or other as desired.
Spread spinach onto center of sole fillets and roll. Add 1/3 cup kefir into plan. Place in sauce pan and put into oven at 350 F for 20 minutes or until sole is cooked.
Add chopped sweet potatoes to steamer and steam until soft. Add asperagus and pepper for about 6 minutes until firm but not soft. Add all the veggies to pan with Sole and give them another 5 to 8 minutes in the oven.
Salad and Dressing
Chop or Dice the celery, onion, walnuts, avacado, tomato and add to salad bowl
Add spinach, kale and swiss chard
Add berries
Dressing:
mix the olive oil and dijon mustard together with the balsamic and minced garlic until it forms a thin pasty dressing consistency.
Add dressing to the salad.
Desert:
Add berry mixture to glass or bowl and top with plain greek full fat yogart.
The Best Wine to serve with Sole is Pinot Grigio or Chardonney. We served a Jackson Triggs. A delicious Canadian produced wine!
Serve and Enjoy!
Cost: About $11.23 per serving
Next on Gaine TV: Mike's Comment - April 3rd (Finance)
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