A place to muse, explore, and give a voice to things that I am passionate about.
My mom used to make me Nestle chocolate mousse brownies when I was young, and this recipe is inspired by those. The addition of the sustainable seaweed adds richness to the brownies in a way that the cocoa cannot! In this recipe, I use dulse, a crimson-colored seaweed that tastes a bit fruity and salty – SO yummy!
These blini (Russian pancakes) are good enough to eat any time of the day and with a variety of condiments and toppings – including sustainable caviar!
The brightness and color of this pasta with the meatiness of the scallop cannot be beat. You might want to add fresh greens or arugula to toss in the pasta to add texture and dimension. This can be made with tinned scallops or even sautéed ones that have been thawed from your freezer “pantry”!
This dish for ricotta and tomato lovers combines my favorite flavors of summer with beautiful wakame from our Sea Pantry. I love using a whole sheep’s milk ricotta that is rich and full of flavor, like Bellwether Farms’ ricotta. The strips of Ocean’s Balance Wakame Seaweed integrated into this dip also really make it shine!
Here is a classic example of a sponge cake, but made with seaweed! Fill this egg-rich chocolate roll with your favorite ice cream.
Having flavorful tinned seafood in our sea pantry can be the difference between a dull salad (or a basic tuna on toast) and a delicious, crave-worthy meal or snack. I love using tinned smoked salmon to make this incredibly quick and easy dip that truly brings out the citrus and briny notes in the fish. It goes with everything from crackers to toast rounds to veggies!
Filled with a wonderful mixture of vegetables, seaweed, and spices, these roasted sea vegetable tacos can be made with fresh roasted vegetables or even leftover ones. You can add traditional cheeses like queso coqueta, anejo or queso blanco to top them off!
My favorite meals are made with simple, fresh ingredients. When the ingredients are the stars of the recipe, you don’t have to do a lot to make it good. This light citrus salsa with cucumbers and tomatoes really brings out the brightness of the crab for these fab tacos.
For these fantastic fritters, I used pasteurized, frozen Blue Crab caught in Maryland’s Chesapeake Bay with trotlines (a domestic crab that is considered a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch Program). I love to pair them with a Chipotle Mayo and a Green Goddess “from the Sea” dressing featuring kelp leaves and sustainable anchovies!