Ingredients:

• 1 Thai red hot pepper
• 4 cloves garlic
• 1 small onion
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 4oz package of Kelp Noodle Cut
• 2 pounds of live mussels

Thaw Kelp Noodles and reserve in a colander.
Finely dice pepper, garlic and onion.
Combine the olive oil and butter in a large sauté pan over low heat.
Add the diced ingredients.
Sweat onions until clear.
Carefully clean mussel shells and add mussels to sauté pan.
Turn the heat on high and cook, stirring frequently until mussels are fully open.
Run hot water over the kelp noodles to warm them.
Add to sauté pan and stir.
Serve!

Makes 4 appetizer soups

Ingredients:

• Kelp Noodle Cut — 4 ounces
• Kelp Slaw Cut — 2 ounces (optional)
• Carrots — 1 shaved in thin strips
• Snow peas — 8 to 12 cut length wise in thirds
• Ginger — small chunk
• Olive oil
• Vegetable stock

Finely chop the ginger and mix it in the pot with olive oil. Bring to low heat and let it simmer for ten or fifteen minutes stirring frequently.
Pour the stock into the pan and bring it to a soft boil.
Cut kelp noodles in half.
Add the carrots, snow peas, and kelp noodles.
Return to soft boil then remove from the burner.
Portion between 4 bowls.
Add one quarter of the Kelp Salad Cut to the center of each bowl and serve.

Ingredients:

• Any of Ocean Approved’s kelps
• Sweet red pepper
• Yellow onion
• Baby cukes
• Hot peppers
• Brown sugar
• Cider vinegar
• Allspice
• Celery seed
• Mustard seed
• Salt

Chop vegetables to small pieces, especially the hot pepper. Add pepper seeds to taste (hot!).
Bring cider vinegar to a boil and stir in sugar, salt and pepper. When sugar and salt are completely dissolved add vegetables and kelp. Stir briefly to blanch the vegetables and then remove from heat and chill in liquid.

The picture shows it served over French bread and hummus. It can also be served over crackers and cheese, on sandwiches, and other dishes.

Ingredients:

• Kelp Slaw Cut
• Shrimp
• Eggs
• Cheese
• Butter
• Garlic
• Onion
• Salt
• Pepper

Cook shrimp and peel.
Sauté garlic and onion in butter.
Mix eggs thoroughly and add to pan.
When eggs are almost ready, add shrimp and kelp Slaw Cut.
Sprinkle with cheese, salt and pepper.

Ingredients:

• Kelp Slaw Cut
• Maine salmon
• Hot house tomatoes
• Marinade or dressing (We like vinegar, oil, garlic, salt, pepper)

Section tomato leaving bottom attached.
Lightly coat salmon with dressing and grill or broil.
Cut cooked fish to size and place between tomato segments.
Top with Kelp Slaw Cut and drizzle with dressing.
This can be served over salad, rice, noodles, couscous, etc.

Ingredients:

• Artichokes
• Picked crab meat
• Kelp Slaw Cut
• Mayonnaise
• Soft cheese
• Hard cheese

Cook and clean artichokes. Mix crab, Kelp Slaw Cut, mayo and soft cheese into a bowl. Stuff artichoke with crab and kelp mix. Sprinkle hard cheese on top and bake @ 500⁰F for 10 minutes or until top browns nicely.

We thin our kelp lines much like you would thin a row of carrots. The baby sugar kelps make excellent wraps for smoked salmon, cream cheese and fresh dill.

These pickles from the sea were a hit at the 20 Mile Meal and the Harvest on the Harbor Festival.

Ingredients:

• 1lb kelp noodles
• 4 cloves garlic
• 1 red cayenne (or equivalent) pepper finely diced
• 1.25 quarts white vinegar
• 1.25 quarts water
• 2 tablespoons sea salt

1. In a stainless steel pot, bring vinegar, water and salt mixture to a boil
2. Take pot off burner and add Kelp Noodles, garlic and pepper
3. Chill
4. Pack in lidded jars with liquid covering the pickles and store in the fridge

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.