Joni Sare, cooking instructor

Sole dinner w/kale salad and a caprese salad

Images of a dinner, which was made with one of my culinary students in Pebble Beach:

• Poached Fish with veggies and herbed coconut cream in parchment wrap

• Relaxed Kale Salad (wilted, raw)

Cheese-free Caprese Salad with Basil Butter

A pad a butter rests on top of each fish fillet, also has fennel sprigs, baked potato, bell pepper and a bit of white wine.
After 20 minutes in the oven the fish is poached in the butter, white wine and moisture from the fish and bell peppers.

The Caprese Salad: layers of tomato, baked potato mashed with coconut cream, basil butter, yellow bell pepper (sliced fennel and apple are under the tomato, can’t see’m sorry ’bout that).

Click here to read more about this cheese-free version of a Caprese Salad.

Basil butter

Click here to learn more about flavored butters.

Herbed Coconut Cream Sauce, similar to Alfredo Sauce (for the fish)

Above, is a dairy-free, gluten-free vegan Alfredo Sauce.

The Clean Plate Club
The Clean Plate Club
The Clean Plate Club

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