The Gourmet Pescatarian

Vegetarian and Pescatarian recipes... with style.

[gourmetpescatarian]

Warm grilled peaches with walnuts and endive salad

[gourmetpescatarian]

Mixed Mushroom Tacos with Crispy Avocado & Cotija Cheese

Mushrooms, one of the staple ingredients of autumn, make for a wonderful taco filling. Flavored with authentic Mexican spices, they’re hearty and incredibly delicious. Here, we’re using two types of mushrooms—button-topped cremini and ruffled maitake—and pairing them with an array of tasty toppings. Quick-pickled red onion provides tangy brightness, while battered, pan-fried avocado slices add crispy texture on the outside and creaminess within. When frying the avocado, be sure to work in batches, to keep the oil in the pan nice and hot. Enjoy, chefs!

[intensefoodcravings]

Breakfast Stuffed Peppers | Paleo Leap

[yellowgreenfarmersmarket-deacti]

[beautifulpicturesofhealthyfood]

Pomegranate Breakfast Parfait…RECIPE

[gourmetpescatarian]

Scallops on potato and cauliflower purée.

[foodffs]

roasted pears for winter days

Really nice recipes. Every hour.

Show me what you cooked!

[veganfoodblog]

Vanilla Almond Smoothie Bowl

[beautifulpicturesofhealthyfood]

Tuna Salad Cucumber Rolls…RECIPE

[yummyinmytumbly]

Chopped Kale Greek Salad

[lundsandbyerlys]

Alaska Halibut Caprese

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4

1 sheet (12” x 18”) aluminum foil 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen Salt and pepper, to taste 8 oz. fresh mozzarella cheese, cut into 8 slices 8 large fresh whole basil leaves 2 medium tomatoes, each cut into 4 slices 3 Tablespoons balsamic vinegar 1-½ Tablespoons olive oil 1/3 cup chopped fresh basil

Preheat broiler/oven to medium-high (450°F). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan and broil about 5 inches from heat source for 4 to 6 minutes, or until lightly browned.

Turn fillets over and season with salt and pepper. Broil an additional 5 to 7 minutes for frozen halibut OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion. Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt.

Blend balsamic vinegar and oil. To serve, spoon dressing over fillets and garnish with chopped basil.

Nutrients per serving: 384 calories, 18g total fat, 7g saturated fat, 44% calories from fat, 76mg cholesterol, 46g protein, 7g carbohydrate, 1g fiber, 385mg sodium, 495mg calcium and .7g omega-3 fatty acids

Recipe source: Alaska Seafood

[foodfuck]

[caitlinjapa]

Gazpacho with Crispy Chickpeas

[yummyinmytumbly]

Massaged Kale Salad with Peaches, Walnuts and Goat Cheese

[yummyinmytumbly]

Sweet Potato Pancakes with Caviar and Crème Fraîche

[youchew]

Kale & Brussels Sprouts Salad w. Roasted Butternut Squash

1 medium butternut squash, seeded and cut into ½-inch cubes

¼ cup fresh lemon juice

2 tbsp Dijon mustard

1 tbsp minced shallot

¼ tsp kosher salt, plus more for seasoning

freshly ground black pepper

2 large bunches kale, centre stem discarded, leaves thinly sliced

12 oz brussels sprouts, shredded

½ cup extra-virgin olive oil

1/3 cup roasted salted almonds, with skins, coarsely chopped

1 cup finely grated parmiggiano-reggiano

http://joanne-eatswellwithothers.com/2012/11/recipe-kale-and-brussels-sprout-salad-with-butternut-squash-for-world-diabetes-day.html

[gourmetpescatarian]

Coffee break in Amsterdam.

[sabonhomeblog]