Seaweed, Greens, and Feta Spring Omelette
Courtesy of MSC members Dulse & Rugosas
Ingredients
2 eggs
A splash of milk
Pepper to taste (I like a lot)
A large pinch/shakes of flaked dulse (if you are new to seaweed start with just a little, as you eat more seaweed keep adding more)
Small pat of butter
Small handful of chives, chopped
Handful of spinach leaves, chopped
Chunk of feta about 1 inch square, crumbled
Directions
: Crack eggs into a bowl and add chives, pepper, milk and seaweed. Beat eggs and mix everything together.
Heat your pan on medium heat and add the butter. When it’s good and melted turn the heat down a bit and pour in your eggs. Allow you eggs to cook, with a spatula gently push the edges of the eggs toward the middles and swirl in the uncooked eggs ensuring that everything cooks evenly. When the eggs look like the are starting to set add the chopped spinach to one half of the eggs and sprinkle the feta cheese on top. Cover the pan and cook till the eggs look done, spinach is wilted and the cheese is melted. Flip the non-spinach half of the omelet over on top of the spinach and voila you have a seaweed and greens spring omelet. Eat, enjoy and of course spread the seaweed joy!!
Seaweed Brownies: Moist, Delicious, Nutritious!
Courtesy of MSC members Dulse & Rugosas
When we think of eating seaweed we think sushi or salad. But adding seaweed to baked goods like pizza crust, breads, muffins and brownies adds nutrition and a rich “umami” flavor. Plus the seaweed helps keep your baked goods moist.
Our dulse rich brownies are also known as “Pirate Brownie” because the dulse is soaked in dark rum adding a unique flavor to the mix. In my opinion, when you combine dulse and chocolate you get a “moorish” mix that stays moist and has a nice yet subtle oceanic/salty kick.
Ingredients
1 T Dulse soaked in 2 T dark rum
1 stick butter
½ cup cocoa
1 cup sugar
2-4 eggs, if you have chickens use 4
1 cup flour
½ t baking powder
½ cup nuts or other goodies including chopped dry cherries, chocolate chips, dark chocolate bar chopped into small pieces, etc.
Cream butter and sugar. Add eggs then flour and baking soda. Stir in nuts. Spoon into greased pans. Bake 350 until the brownies look almost done. You actually want to take your brownies out of the oven before they are all cooked. Let them sit in the pan for awhile and they will finish cooking.
It’s so fun to have everyone try and guess the secret ingredient. “You put seaweed in brownies?” Inspiration for this brownie recipe came from Prannie Rhatigan’s Irish Seaweed Kitchen cookbook. She has great recipes and information on the benefits of adding seaweed to your diet. I ordered the book direct from her website as the book was discounted and even paying for postage it worked out to be cheaper than Amazon. Plus, I got to get a package from Ireland!
Seaweeds from Maine are the best. Our cold mineral rich water makes for a nutrient rich and natural seaweed.
“For most American consumers, there hasn’t been an awareness that their seaweed salad is full of blue dye No. 1 and yellow dye No. 5 and that it may come from waters of questionable pedigree,” said Paul Dobbins of Maine’s Ocean Approved. For more about the future of Maine seaweeds visit here.
Links to more seaweed recipes
Atlantic Holdfast
Cucumber Wakame Salad, Miso Soup, Irish Moss Blueberry Pudding and More!
Maine Coast Vegetables
Seaweed Salads, Soups, Pizza and More!
Bon Apetit Magazine
15 Umami-Packed Seaweed Recipes, Because the Leafy Greens of the Sea Deserve Love, Too
Well+Good
25 Seaweed Recipes That Prove It’s Delicious Beyond Sushi
Food & Wine Magazine
Innovative dishes with seaweed, from crispy udon noodles with nori salt to wakame-and-cucumber salad.
Japan Centre
Seaweed Salad Recipe