Party food

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

Ingredients

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

Directions

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.

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!

 
 
Avo&Tom salad with Sprinkle.jpg
 

⏲️  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!

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!! 🍾

Fresh Salsa with Kelp

 
 

⏲️  Prep Time: 30 minutes Makes:  Approximately 5 cups of salsa

 

Ingredients

2 cups finely diced tomatoes

1 cup each finely diced red and green pepper

2 finely diced jalapeño peppers

1 large red onion, finely diced

3 Tbsp. minced garlic

1 bunch cilantro, finely chopped

3 Tbsp. Ocean’s Balance Kelp Purée

3-5 Tbsp. freshly squeezed lime juice

Salt

 

Directions

Combine all ingredients in a large mixing bowl. Adjust seasonings to taste.  Serve immediately with large nacho chips for dipping.

This salsa is also great as a topping for burritos, huevos rancheros, or quesadillas.

 

 

Great with: Ice cold Mexican beer like Tecate or Dos Equis. 🍺