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!

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! 

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

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!! 🍾

Mussels Sautéed in White Wine, Butter & Kelp

 

The flavors of the ocean combine deliciously in this simple dish that's sure to become a regular on the dinner table.

 
 
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⏲️  Prep Time: 10 minutes Cooking Time: 15 minutes  Serves: 4 as an appetizer

 

Ingredients

4 garlic cloves, finely minced

3 Tbsp. olive oil

1/2-cup dry white wine (Pinot Grigio or Sauvignon Blanc)

4 Tbsp. (1/2-stick) salted butter

1/2-cup chicken broth

3 Tbsp. chopped fresh parsley

2 Tbsp. lemon juice

3 Tbsp. Ocean's Balance Kelp Purée

1 (2 lb.) bag mussels, rinsed, scrubbed clean, and beards removed

Plenty of crunchy baguette slices for dipping!

 

Directions

Step 1

In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 2 minutes, being careful not to let the garlic turn brown.

Step 2

Pour in white wine, cook for two minutes. Stir in butter, chicken broth and 1 tablespoon of the chopped parsley; cook for another 5 minutes. Add lemon juice and kelp; stir until well combined  

Step 3

Raise heat to medium high, add mussels and stir to coat them with the sauce. Cover the sauté pan and continue cooking for 7 to 9 minutes, stirring occasionally, until the mussels are open. Taste the sauce and adjust seasoning as necessary. Remove any unopened mussels.

Step 4

Pour into a large, shallow serving bowl, top with remaining parsley. Serve with baguette slices.

 

 

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

Ocean Cocktail Sauce

 

The umami of this sauce almost makes the shrimp an afterthought!

 
 
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⏲️  Prep Time: 5 minutesMakes: Approximatley 1 cup cocktail sauce

Ingredients

3/4-cup tomato ketchup

2 Tbsp. prepared horseradish

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

3 Tbsp. Ocean's Balance Kelp Purée

 

Directions

Stir all ingredients together in a bowl.  Adjust seasoning to taste.  Chill at least one hour before serving.

Serve with large boiled shrimp arranged decoratively around rim of bowl.

 

 

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