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

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!! 🍾

Ocean Cocktail Sauce

 

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

 
 
Cocktail Sauce.jpeg
 

⏲️  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. 

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. 🍺

Beet Burgers

 

Savory and sweet combine for a beautiful main course dish.

 
 
beet burger.jpg
 

⏲️  Prep Time: 30 minutes Cooking Time: 30 minutes

Makes:  6 to 8 burgers  

Ingredients

3 large beets (approximately 1 lb.)

1-/2 cup uncooked brown rice

1 medium yellow onion, diced

4 cloves garlic, minced

2 Tbsp. cider vinegar

1/4 cup rolled oats

2 (15.5 oz) cans black beans

1/4 cup prunes, chopped

1 Tbsp. olive oil

3 tsp. paprika

2 tsp. cumin

1 tsp. coriander

1/2 tsp. dried thyme

1/2 cup Ocean's Balance Kelp Purée

Salt & Pepper

Directions

Step 1

Roast beets at 400 degrees, wrapped in foil for about an hour, until soft. Remove from foil and allow to cool. Remove skin (you should be able to rub it off with your fingers). 

Step 2

Cook brown rice until slightly overcooked, but not mushy.

Step 3

Sauté the onion in olive oil and a dash of salt until golden and slightly charred, approximately 10-12 minutes. Add garlic; cook until fragrant, about 30 seconds.  Add cider vinegar; stir until evaporated.  Remove pan from heat.

Step 4

Process oats in a food processor to achieve a flour.  Remove from the processor; set aside.

Step 5

Drain and rinse 1 can of beans; put in food processor along with chopped prunes.  Pulse until beans are roughly chopped.

Step 6

Grate roasted beets using larger holes.  Press grated beets in a colander to remove as much liquid as possible. 

Step 7

Combine beets, rice, bean and prune mixture, second can of beans and onion mixture.  Sprinkle with olive oil.  Add spices and kelp purée. Mix by hand; add salt and pepper to taste.  Add oatmeal flour and mix by hand until combined. Shape into burgers.

Step 8

Heat 2 Tbsp. of olive oil over medium-high heat in a heavy-bottomed sauté pan.  Cook burgers 2-3 minutes on each side until slightly brown. Reduce heat to low, cook 3-4 minutes more (to ensure the middle is cooked).  Serve with sautéed green beans, a chopped kale salad or on a toasted bun.  Melted cheddar cheese on top of the burger is also very good!
 

Recipe courtesy of Pratt Olson

 

Pairs with: A lemony white beer 🍺

Basil Sea Pesto

 

A delicious topping for pasta

(or pizza, as you’ll see in our other recipes...)

 
 
 

⏲️ Prep: 20 minutes   Makes: approximately 1 cup

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

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. (The pesto should be a bit on on the salty side in order to retain its flavor once combined with pasta.)  Stir into hot cooked pasta.

Note: The pesto can be stored in the refrigerator if the surface is completely covered in olive oil. 

 

🍷 Pairs with: Italian Chianti or Spanish Rioja