Chicken Nuggets of the Sea


An innovative twist on surf 'n turf.


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


2 chicken breasts, trimmed

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 cubes into 1-1/2" cubes, trying to maintain an even thickness.  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.

Step 4

In a large mixing bowl, whisk eggs, garam masala (or nutmeg), salt, pepper and Ocean's Balance Kelp Purée until frothy.  Pour egg mixture evenly over leeks and cheese until you reach the top of the pie crust. Don't let the egg run over the side of the crust.

Try dipping the chicken nuggets in Ocean Mayonnaise for an extra creamy taste of the sea! 


Pairs with: Cold, hoppy beer. 🍺

Torta Verde


Lisa learned how to make this in Italy years ago. It's been updated for Maine. 


⏲️ Prep: 45 minutes ⏲️ Cook: 1 hour Serves: 6 


1 large onion, chopped

1 clove garlic, minced

Olive oil for cooking

2 lbs. spinach, washed, chopped and salted (chopped kale may also be added to the spinach for extra green color)

2 to 3 cups chicken or vegetable broth, simmering

¾-cup of risotto rice (Arborio)

4 eggs

4 Tablespoons Ocean’s Balance Kelp Purée

4 Tablespoons grated Parmigiano-Reggiano cheese

Spice mixture – equal parts nutmeg, basil and oregano


Seasoned Italian breadcrumbs


Step 1

Preheat oven to 350 degrees. Butter a pie plate and then coat bottom and sides with breadcrumbs.

Step 2

In a large sauté pan, cook the onion in a few tablespoons of olive oil over medium heat until limp, then add the garlic and cook a minute longer. Add the spinach and cook, stirring occasionally, until wilted. Add the rice and stir well.

Step 3

When the edges of the rice grains are translucent, add a ladle of hot broth and stir until absorbed. Keep cooking for 10 minutes, adding more broth as it is absorbed, and stirring constantly. The rice should be a bit hard. Cool.

Step 4

In a separate bowl, combine eggs, Kelp Purée, cheese and a tablespoon of the spice mixture. Add to spinach and rice mixture; stir well to blend all ingredients.

Step 5

Pour mixture into buttered and crumbed pie plate. Sprinkle with breadcrumbs, a few pinches of the spice mixture, and a few small pats of butter. Bake for approximately one hour, or until set. Allow to rest for 15 minutes before serving.

Serve with a grated carrot salad for a colorful and delicious meal.

Note:  This is a gluten-free recipe as long as gluten-free bread crumbs are used.

Pairs with: 

🍷 Italian wines such as Barbera d'Asti or Montepulciano d'Abruzzo.