Beet and Kelp Hummus

 

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

 
 
IMG_5780.JPG
 

⏲️  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!!!

 
 
Kelp Mushroom soup.jpg
 

⏲️  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.

 
 
IMG_5412.jpg
 

⏲️  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

Fancy Fish Sticks

 

Everyone will like these tasty "of the sea" morsels.

 
 
fish-sticks.jpg
 

⏲️ Prep: 10 minutes ⏲️ Cook: 20 minutes Serves: 4 

Ingredients

2 lbs. white fish, such as halibut, flounder or cod

2 eggs

2 Tbsp. Ocean's Balance Kelp Purée

1-1/2 cups Italian flavored bread crumbs

Canola oil for frying

Directions

Step 1

Using a sharp knife, cut fish into rectangular logs, trying to maintain an even thickness (trim off very thin end pieces), approximately 2-inches long and 1-inch wide.  Arrange bread crumbs on one end of a large cutting board.

Step 2

Whisk together eggs and Ocean's Balalnce Kelp Purée in a large bowl until frothy. Dip chicken pieces in egg mixture, then roll in bread crumbs. Place breaded chicken pieces on other half of cutting board. 

Step 3

Heat approximately 1 cup of canola oil in a large frying pan. Working in batches, cook the chicken nuggets 4 to 5 minutes until brown. Adjust the heat if they are cooking too quickly, as you want to give the chicken enough time to cook without burning it. Drain on paper towels. Serve immediately.

Serve with Ocean Mayonnaise or Ocean Cocktail Sauce for an extra dose of the sea! 

 

Pairs with: A frosty pale ale. 🍺

Flourless Chocolate Kelp Cake

 

Gluten-free decadence fit for a king.  Neptune would approve!

 
 
flourless chocolate cake.jpg
 

⏲️  Prep Time: 15 minutes ⏲️ Time: 25 minutes  Serves: 8  

 

Ingredients

2/3-cup heavy cream

Scant ½-cup milk

2- 100g Lindt 70% cacao chocolate bars

1 Tbsp. butter

1 egg

3 Tablespoons Ocean’s Balance Kelp Purée

Butter and sugar for buttering the cake pan

 

Directions

Step 1

Pre-heat oven to 340 degrees. Butter and sugar an 8" cake pan. 

Step 2

While still in the wrappers, break up the chocolate bars into small pieces, then open the wrapping. Heat the cream and milk over low heat. Pour the chocolate pieces into the warm cream/milk mixture and melt slowly, stirring constantly, until smooth. 

Step 3

When the chocolate is melted and smooth, stir in the butter. Remove from heat and let cool. 

Step 4

Beat in the egg by hand. Stir in the kelp purée.

Step 5 

Pour the mixture into the buttered and sugared pan. Bake for 25 minutes, until the mixture is set on the top but still a bit jiggly. Cool and refrigerate for 3 hours.

 

 

Serve with: A dollop of fresh, whipped cream. 

Baked Artichoke and Kelp Spread on Polenta Rounds

 

A touch of the ocean is added to this tasty vegetarian/gluten-free appetizer.

 

⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Makes: 20  

 

Ingredients

1 (18 oz.) polenta log

3 cloves garlic, minced

5 Tbsp. olive oil

1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)

¼-cup fresh lemon juice

4 Tbsp. freshly grated Parmigiano-Reggiano cheese

2 Tbsp. Ocean's Balance Kelp Purée

2 tsp. ground black pepper

Directions

Step 1

Heat oven to 400 degrees. Cut polenta log into 20 slices.  Line cookie sheet with parchment paper. Arrange polenta slices on parchment paper. 

Step 2

In a sauce pan, cook olive oil on medium high temperature for approximately 3 minutes.  Add artichokes and brine, bring to a boil, cover and cook for 15 minute until artichokes are quite soft and most of the liquid has been cooked off.   

Step 3

Add lemon juice, cheese, Kelp Purée and pepper; stir until well combined and cheese has melted.  Remove from heat. 

Step 4

Using an immersion blender, blend ingredients until a thick, smooth paste is obtained.  Check for seasoning and adjust to taste.

Step 5 

Spoon paste onto polenta rounds.  Lightly sprinkle with grated cheese.  Bake for approximately 20 minutes, until topping and edges are brown.  Remove from tray immediately and let cool 5 minutes on wire rack.  Serve while still warm. 

 

Pairs with:  Champagne!! 🍾