Avocado & Tomato Salad with Miso Dressing and Bonito Sprinkle

 

Our own Shitake Seaweed Sprinkle marries beautifully with a flavorful miso dressing to make an irresistible salad!

 
 
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⏲️  Prep Time: 10 minutes   Serves: 1

Ingredients

1 ripe avocado

5 cherry tomatoes, cut in half

1 tsp. white miso (soy bean paste)

2 tsp. mirin (Japanese rice wine)

1 tsp. soy sauce

1 Tbsp. Ocean's Balance Shitake Seaweed Sprinkle

Directions

Step 1

Cut avocado in half length-wise and peel the skin off both halves.  Cut each half into crescent-shaped slices or bite-size chunks. Arrange avocado pieces on a plate; cover with cherry tomato halves. 

Step 2

For the miso dressing: Put miso in small bowl. Stir in mirin one tablespoon at a time until smooth.  Stir in soy sauce.

Pour over avocado and tomato pieces.

Step 3

Top with Ocean's Balance Bonito Sprinkle and enjoy!

The perfect lunch.  Try our other Sprinkle flavors on this salad too!

Seaweed Tapenade (Furikake)

 

Furikake is a traditional Japanese seasoning spooned on top of warm rice. It also happens to be delicious on a piece of toasted bread!!! 

 
 
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⏲️  Cooking Time: 10 minutes Makes: Approximately 1 cup

Ingredients

3 Tbsp. dulse flakes

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. soy sauce

3 tsp. mirin (Japanese rice wine)

3 Tbsp. sesame seeds

 

Directions

Step 1

Stir together dulse flakes, Kelp Purée, soy sauce and mirin in a medium-size sauté pan.  Cook over medium heat for approximately 8 minutes, until the mixture is quite dry and sticking to the pan. 

Step 2

Stir in the sesame seeds and continue to cook for 2 more minutes.

Serve immediately over warm rice or spread on thinly sliced pieces of toasted baguette.

Store in an airtight container in the refrigerator. 

Pairs with: Cold beer or crip white wine such as Muscadet. 🍺 🥂

Green Goodness Smoothie

 
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⏲️ Prep: 5 minutes  Serves: 2

Ingredients


1 ripe avocado, peeled and sliced

1/2 ripe banana, peeled & sliced

1/2 cup fresh spinach leaves, rinsed

1/2 cup regular milk or almond milk

1/2 cup orange juice

3 Tbsp. Ocean's Balance Kelp Purée

Directions

Step 1

Add all ingredients to blender.  Blend for one to two minutes, until ingredients are well blended and smooth, and the smoothie is a pretty, light green color. Serve immediately.

Note: The avocado makes it quite thick. Add more milk or juice to thin it out if desired. 

 

Great for: Breakfast, snack, anytime...!
 

Beet and Kelp Hummus

 

Impress your friends with tasty (and beautiful!) nutrition. 

 
 
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⏲️  Prep Time: 1 hour  Makes: 3-4 cups

 

Ingredients

4 large beets  

2-19 oz. cans small white beans (Cannellini or Great Northern)

Juice of 2-3 limes

3 Tbsp. Ocean's Balance Kelp Purée

1/4 cup Extra Virgin olive oil

Freshly ground sea salt and black pepper

Directions

Step 1

Preheat oven to 400°F.  Rinse beets, cut off ends, wrap in foil. Place on a baking tray and bake for 45 minutes, until soft.

Step 2

Remove from oven, remove foil and allow to cool enough to handle.  Rub off skin, cut into chunks, and continue to allow to cool for 15 minutes.

Step 3

Place all ingredients in food processor. Mix to a consistent texture.  Adjust oil, lime juice, salt and pepper to taste.

Serve with lime-infused tortilla chips.

 

Recipe courtesy of Linda Olson.

 

Pairs with: Mojitos! 

Kelp Mushroom Soup

 

Let's Talk about Umami!!!

 
 
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⏲️  Prep Time: 10 minutes Cooking Time: 1 hour Serves: 4

 

Ingredients

1 lb. mushrooms (Baby Bella, Cremini, Button), cut into thick slices  

1 Tbsp. olive oil

3 Tbsp. butter

1 small onion, chopped

1 Tbsp. flour (all-purpose or gluten-free)

2 Tbsp. Ocean's Balance Kelp Purée

2 cups chicken or vegetable broth

2 cups milk

2-3 Tbsp. heavy cream

Salt & Freshly ground pepper

Directions

Step 1

Melt butter in a soup pot, then add oil.  Cook onions in butter/oil combination over medium heat until soft, about 5-7 minutes. 

Step 2

Add mushrooms and a dash of salt and stir to combine.  Cover pot and let the mushrooms sweat for about 7 minutes.  Stir in flour, let cook one more minute.

Step 3

Add Kelp Purée, broth and milk.  Bring to a boil, then lower heat and simmer for 20 minutes.

Step 4

Using an immersion blender,  blend soup until it is thick and smooth.  Stir in cream. Season with salt and pepper.  For added flavor, top with additional sliced mushrooms that you have cooked in butter until crisp, and/or a swirl of truffle oil.  

 

 

Delicious with a crispy baguette and a creamy cheese like Taleggio. 

Kelp-Rubbed Broiled Salmon

 

Our good friend Chef Louis Pickens of Black Betty's Bistro created this scrumptious dish for his School Lunch Program.  We watched the kids at La Petite École lick their plates clean! It's sure to become a regular in your meal line-up.

 
 
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⏲️  Prep Time: 5 minutes Cooking Time: 10 minutes  Serves:  4

 

Ingredients

1-1/2 lbs. thick-cut salmon pieces

1/2 tsp. onion powder

1/2 tsp. each salt & white pepper

2-3 Tbsp. Ocean's Balance Kelp Purée

1 Tbsp. raw sugar (Turbinado)

2 Tbsps. chopped fresh parsley

 

Directions

Step 1

Preheat oven to broil. 

Step 2

Sprinkle onion powder, salt and white pepper on salmon pieces. Spread Kelp Purée over entire surface. Sprinkle with sugar and parsley.

Step 3

Place salmon pieces skin-side down on baking sheet. Place under broiler and cook for 10 minutes until the surface of the salmon is browned, the edges are slightly charred, but fish is still soft to touch.

Serve with buttery mashed potatoes and sautéed broccoli.

 

 

 

Pairs with:  Crisp white wine such as Pinot Grigio, Chablis or Sauvignon Blanc.  

Basil Sea Pesto Pizza

 
 

⏲️ Prep: 20 minutes  Cook time: 20 minutes Serves:

Ingredients

3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

 1 prepared 12" pizza crust

8 oz. mozzarella cheese, grated

Directions

Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.

Step 2

Pre-heat oven to 400 degrees.  Spoon pesto onto pizza crust. Top with grated cheese.

Step 3

Put pizza directly on rack in oven. Bake for 20 minutes, or until cheese is melted.  Cool for 5 minutes. Cut into 8 slices.  Serve immediately.

 

🍷 Pairs with: Italian Chianti or Spanish Rioja

Basil Sea Pesto Pizza on Polenta

 
 

⏲️ Prep: 20 minutes  Cook time: 20 minutes  Makes: 20 pieces 

Ingredients

3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

 1 (18 oz.) prepared polenta log

8 oz. mozzarella cheese, grated

Directions

Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.

Step 2

Pre-heat oven to 400 degrees.  Line a cookie sheet with parchment paper. Using a sharp knife, slice the polenta log into 20 even discs. Spoon pesto onto each disc. Top with grated cheese.

Step 3

Bake for 20 minutes, or until cheese is melted.  Remove from cookie sheet and drain on paper towel.  Serve warm. 

 

🍷 Pairs with: Italian Chianti or Spanish Rioja