Miso Deviled Eggs topped with Seaweed Sprinkles


This classic app is given a make-over with new ingredients and an umami-rich topping. You won’t be able to stop at one.

Miso Deviled Eggs.jpg

⏲️  Cook Time: 20 minutes Prep Time:  20 minutes   Serves: 12


12 eggs, room temperature

1/2 cup mayonnaise (vegan, if desired)

2 T Shiro Miso (soy bean paste)

1 tsp Mirin (Japanese rice wine)

Ocean's Balance Seaweed Sprinkles


Step 1

Place eggs in bottom of large pot. Cover with water. Bring to a boil over medium heat; cook for 10 minutes. Rinse under cold water. Refrigerate for 20 minutes. 

Step 2

Remove shells from eggs. Cut each egg in half length-wise. Scoop out yolk into a mixing bowl.

Step 3

Add mayonnaise, miso and mirin to egg yolks. Mix well. Add more mayonnaise and/or mirin if the mixture is too dry.

Step 4

Spoon egg mixture into empty egg whites. Top with Seaweed Sprinkles. My preference is Bonito, but the Spicy and Shiitake are also great choices, especially for a vegan offering.

Dulse-wrapped Grapes


Move aside bacon-wrapped prunes: there’s a new app in town! Salty Dulse (which has been called the “bacon of the sea”) is moistened by the juicy grape, creating a savory-sweet experience that will have you reaching for another.


⏲️   Prep Time: 10 minutes   Serves:  6


24 green or red seedless grapes

24 small strips of Ocean’s Balance Whole Leaf Dulse


Step 1

Wrap a strip of Dulse around a grape. Secure with a toothpick.

Arrange on platter.

Pairs with: Cold beer or dry, white wine.

Dulse with Cantaloupe (Dulse con Melone)


A vegan take on the Italian classic! The savory flavor of the Dulse mixes beautifully with the sweetness of the cantaloupe.

Melon & Dulse.jpg

⏲️   Prep Time: 10 minutes   Serves: 8


1 ripe cantaloupe

8 long strips Ocean’s Balance Whole Leaf Dulse


Step 1

Cut cantaloupe in half. Remove seeds. Cut each half into 4 wedges.

Step 2

Moisten a strip of Dulse by gently rubbing it against the top of a cut cantaloupe slice. Arrange Dulse as pictured above. Repeat with remaining cantaloupe slices.


Pairs with: A sweet white wine such as Reisling.

Spicy Watermelon


Raise the bar on cool, refreshing watermelon by garnishing it with Spicy Seaweed Sprinkles. The sweet/spicy combination never fails to please. You’ll be the hit of the next barbecue!

Spicy Watermelon.jpg

⏲️   Prep Time: 5 minutes   Serves: 10


1- 5lb. watermelon

3 T Ocean's Balance Spicy Seaweed Sprinkles


Step 1

Cut watermelon in half length-wise. Cut each half in half, again lengthwise. Cut each quarter into 1”-thick triangle-shaped slices.

Step 2

Arrange slices on serving platter. Sprinkles with Spicy Seaweed Sprinkles.


Pairs with: Good friends and plenty of sunshine!!!

Beet and Kelp Hummus


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


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



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


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 


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


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.


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


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


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. 🍺

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  



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


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!! 🍾