Level up for recipes with a side of fresh Aji Verde. This spicy Peruvian green sauce is versatile and pairs well with practically anything, especially beans and eggs.
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Sea beans, also called salicornia or samphire, are small briny bites that are crisp succulents that grow along shorelines and pair with almost any recipe, especially kelp pesto sauces.
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Looking for a delicious plant-based recipe? Try this Baked Tofu. Consider it the perfect vehicle for umami-rich seaweed flavor and nutrition, especially when you include Blue Evolution Kelp Puree.
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This white pesto pasta with corn, summer squash, and roasted cherry tomatoes has us craving summertime.
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“I was recently tasked with a very fun project by my friends at Blue Evolution: to develop some untraditional kelp recipes to highlight their beautiful Alaskan kombu and wakame. My mind went a million different directions and somehow I landed on chocolate (!) and my favorite brownie recipe by David Lebovitz. Can one even put seaweed into brownies? Well as it turns out - you can!” - Tori
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With Earth Day just around the corner, we’re thinking of ways to create less waste and prevent plastic packaging from ending up in our oceans. Making your own veggie stock is a great way to use up the tail ends of your vegetable scraps, and skip non-recyclable packaging altogether. Check out this recipe from Closed Loop Cooking to find out how!
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We all know the holidays can be, well, a little indulgent. That’s why we’re kicking off the new year with a light and healthy recipe featuring one of our favorite winter vegetables – Brussels sprouts. A match made in heaven for our Rotini with Superfood Seaweed!
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With summer comes beach days, family vacations, and the first harvests of our homespun gardens! This recipe highlights an easy-to-grow staple that many of us have an over-abundance of or can easily find at any farmers market or grocery store: the mighty zucchini!
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This dish is naturally vegan, simple, relies on kitchen staples and with the addition of the seaweed marinara blend your tomatoes gain a complexity of flavor that’s delicious but hard to completely describe.
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Strawberries, English peas, asparagus, Fava beans, oh my. A spring farmer’s market harvest makes for a quick and delicious (seaweed infused!) pasta dinner for one.
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I’ve only made it through winter because of spices like harissa, cinnamon and cardamom. In the US we largely associate the latter two spices with dishes on the sweeter side, however they are wonderful in savory cooking. They add so much depth and a different type of warmth.
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Yogurt and (seaweed) pasta may or may not seem like an obvious pairing to you, but the really good thick yogurts aren’t that far removed from cream, so trust me this combination actually makes a lot of sense.
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