Petrale Sole with a modified Beurre Blanc, Dinosaur Kale sauteed w/ garlic, and Rice Pilaf (recipe below)

Beurre Blanc:
minced shallots
white wine
white whine vinegar
lemon juice
sugar
salt
pepper
red chili flakes
parsley
plus gras butter...add after heat has been turned off. Melt into shallot mixture one tablespoon at a time.

Rice Pilaf:
1 c. basmati rice
1 1/2 c. chicken stock
1/2 yellow onion
Butter
Rosemary
Thyme
Salt

Saute the onion in the butter until the onion is transluscent.
Add the rice, rosemary and thyme and mix well.
Add chicken stock, bring to a slight boil.
Turn heat down to low, simmer until rice is tender (approx. 15-20 min.)