Ocean Approved - Healthy Kelp

Kelp Noodle Cut is an excellent compliment or gluten free substitute for linguini. With a neutral flavor of its own, it will take on the flavor of the gravy or sauce that is added to the dish.

As all our products are cooked al-dente prior to packaging, simply thaw and drain, mix in with linguini just before taking it off the heat. This is a great way to add color and texture to your linguini dish.

Ingredients:

• Kelp Salad Cut
• Spaghetti
• 2 pounds Blue Mussels
• White Wine

Steps:

1. Cook pasta, drain in colander and rinse with cold water to stop cooking.
2. Thaw and drain Kelp Salad Cut
3. Carefully clean the mussel shells
4. Cover bottom of sauté pan with ¼ inch white wine. Place mussels in sauté  pan. Turn heat to high and cook until mussels open- stir occasionally.
5. Add pasta and Kelp Salad Cut and stir
6. Apportion on plates and serve

Cook’s note: the seaweed slaw is delicious on its own, or as an accompaniment to grilled dishes, such as Teriyaki Salmon steaks or hamburgers.

Ingredients:

• 1/3 cup Ocean Approved Slaw Cut
• 1/3 cup red bell pepper, slivered to matchsticks
• 1/3 cup snow pea pods, slivered to matchsticks
• 1 tbsp toasted sesame seeds
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

Steps:

1. Make Asian Sea Slaw by tossing together Kelp Salad Cut, pepper, peapods,sesame seeds, vinegar, soy and sesame oil
2. Serve as a salad or on top of grilled Salmon steaks or hamburgers.

Ingredients:

• Kelp Slaw Cut
• Shredded Cabbage
• Carrot Slivers
• Non Creamy Cole Slaw Dressing

Steps:

1. Thaw and drain Kelp Slaw Cut
2. Mix 4 parts shredded cabbage to 1 part Kelp Slaw Cut
3. Add carrot slivers
4. Add non-creamy cole slaw dressing to taste- mix well.

Simply thaw, drain, and add sprinkle across the top of the fish as soon as it comes off the grill, drizzle with Wakame dressing.

Ingredients:

• Kelp Salad Cut
• Toasted sesame seeds
• 1 part rice wine vinegar
• 2 parts sesame oil
• 3 parts soy sauce

Note: Several customers have written to say they have substituted our Kelp Slaw Cut for the Salad cut and have been very pleased with the results.

• Package of kelp salad cut
• Toasted sesame seeds
• 1 part rice wine vinegar
• 2 parts sesame oil
• 3 parts soy sauce

1. Rinse and drain Kelp Salad Cut.
2. Mix ingredients 1,2,3 and pour over the salad cut.
3. Sprinkle with sesame seeds and serve.

A variation sent in by Satomi MacKay:

• Package of Kelp Salad Cut
• 2 table spoons of ponzu (I usually use Kikkoman’s)
• 1 teaspoon of sesame oil—if you want to punch up the flavor, I use hot sesame oil
• Roasted sesame seed

1. Mix the ponzu and the sesame oil in a small bowl
2. Add the mix to the Kelp Salad Cut
3. Sprin

kle roasted sesame seeds on top

4. Enjoy!

Photo: Jim Bazin

• 1 Thai red hot pepper
• 4 cloves of garlic
• 1 small onion
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 4-ounce package of kelp noodles
• Linguine
• pounds of live mussels

1. Cook linguine and reserve it in a colander. Thaw the kelp noodles then mix in with the linguine.
2. Finely dice pepper, garlic and onion.
3. Combine the olive oil and butter in a large sauté pan over low heat, add the diced ingredients. Sweat until the onions are clear.
4. Carefully clean the mussel shells and add the mussels to the sauté pan. Turn the heat on high and cook, stirring frequently until the mussels are fully open.
5. Run hot water over the linguine and kelp noodles to warm them.
6. Add Linguine to the sauté pan and stir
7. Apportion on plates and serve.