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Fennel Kelp Slaw

Fennel Kelp Slaw Recipe By: Ocean Approved

1 large fennel bulb Âź cup Ocean Approved kelp, slaw cut 5 large basil leaves, chiffonade 2 lemons, juiced 2 tablespoons extra virgin olive oil Salt, to taste Freshly ground pepper, to taste 1. To cut the fennel, remove any discolored areas. Cut in half then lay flat side on cutting board; thinly slice fennel as you would an onion. Then take fennel "sheets" and further cut into matchsticks. 2. Combine all ingredients in a bowl, toss well; add salt and pepper to taste. Serving Size: 6

ÂŠ 2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT44992

Slightly Spicy VegetableSmothered Chicken

Slightly Spicy Vegetable-Smothered Chicken Recipe By: Ocean Approved

2 lbs. boneless, skinless chicken breast, pounded to ¼" thick 2 tsp. salt (to clean chicken) 1 lemon, juiced (to clean chicken) 2 tbsp. extra virgin olive oil 3 cloves garlic, minced 1 small yellow onion, thinly sliced 2 tsp. curry powder, 1 tsp. ground cumin ¼ tsp. crushed red pepper 1 small red bell pepper, thinly sliced 1 bunch asparagus, ends trimmed, cut into ½" pieces ¼ cup water ½ large lemon, juiced ½ tsp. salt ½ cup Ocean Approved Kelp Slaw Cut 2 tbsp. cilantro leaves, roughly chopped

1. To clean chicken, wash with salt and lemon juice, rinse under cold water and pat dry with a paper towel. Place breasts in heavy-duty Ziploc® bag, close tight and flatten with meat pounder until breasts are less than ¼" thick. 2. In a large sauté pan heat oil on medium. Add chicken breasts, top with salt and fresh ground pepper, and sauté for 5 minutes on each side, or until golden brown. 3. For the vegetables, heat oil in medium pan and sauté garlic and onion with curry powder, cumin and crushed red pepper until tender. Add bell pepper and asparagus, plus water, lemon juice and salt. Finish with kelp and cilantro, tossing until well-combined. Serve over chicken. Yields 4 servings © 2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT46632

Pan-Fried Cod over Wilted Sea Greens

Pan-Fried Cod over Wilted Sea Greens Recipe By: Ocean Approved

1½ lb. Pacific cod, cut in half 1 tsp. salt ½ lemon, juiced 1 tbsp. olive oil 1 tbsp. unsalted butter salt fresh ground pepper 2 tbsp. extra virgin olive oil 2 cloves garlic, minced ½ small red onion, thinly sliced 2 cups baby kale or shredded kale, lightly packed 1 cup Ocean Approved Kelp Slaw Cut 1 lemon, juiced salt, to taste 1. Wash fish with salt and lemon juice, rinse under cold water and pat dry with a paper towel. In a large sauté pan heat oil and butter (until melted) on medium, then add cod fillet, sprinkling salt and pepper on top. Cook for 3-5 minutes on each side or until cooked through and slightly browned on outside. 2. For the greens, heat olive oil in another pan on medium. Add garlic and onion and sauté until golden. Add kale, cooking until wilted, then add seaweed and toss. Cook for 1 more minute. Finish with lemon and salt. 3. Serve fish atop bed of greens. Yields 4 servings © 2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT46632

Chicken and Rice Soup with Kelp

Chicken and Rice Soup with Kelp Recipe By: Ocean Approved

1 tbsp. extra virgin olive oil 2 cloves garlic, minced 1 yellow onion, thinly sliced 2 carrots, peeled and cut into half moons ¼" thick 1 split chicken breast, bone in salt ½ lemon, juiced 10 cups water 2 vegetable bouillon cubes ¾ cup rice (brown or white) salt, to taste ½ cup Ocean Approved Kelp Slaw Cut 1. Heat oil in a large pot on medium. Add garlic, onion, carrots and sauté until lightly browned. 2. Clean chicken with salt and lemon juice; rinse under cold water and pat dry with a paper towel. Add to pot and let brown, about 3 minutes on each side. 3. Add water, bouillon and rice to pot. Simmer, covered, for 35 minutes. 4. Remove chicken and shred into bite-size pieces (discarding skin and bones); put back into pot. Add salt to taste. Finish with kelp. Yields 4 servings

© 2014 All rights reserved by IN MARKETING SERVICES, Apopka, FL. IN MARKETING SERVICES and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations. Printed in the USA with vegetable-based inks. Ocean Approved INT46632

Berry Kelp Smoothie

Berry Kelp Smoothie Recipe By: Ocean Approved

1 medium banana 1 cup frozen berries, mixed 6 fresh mint leaves 2 tablespoons Ocean Approved kelp, slaw cut 1 cup unsweetened almond milk, or other non-dairy milk Place all ingredients in blender, and puree until smooth and creamy. Yields 2 cups, raw

Kelp Slaw

Kelp Slaw Recipe By: Ocean Approved

Slaw: 2 bags (10 oz. each) pre-cut slaw mix 1 cup Ocean Approved kelp, slaw cut Dressing: ½ cup safflower oil, or other vegetable oil ¼ cup rice vinegar, or white vinegar ½ teaspoon Dijon mustard 1½ tablespoons maple syrup, or honey 1. In large bowl thoroughly toss slaw mix and kelp. 2. Combine dressing ingredients in small bowl; mix well and drizzle onto slaw to taste, mixing well. Yields 4 cups, raw

Kelp Savory

Kelp Savory Recipe By: Ocean Approved

1 pound Ocean Approved sea rounds 1 pound Ocean Approved kelp, slaw cut 2½ cups water 2½ cups white vinegar ¼ cup salt 1 teaspoon cayenne pepper 1 bunch fresh dill, roughly chopped (about 1 cup) 1. Combine all ingredients, except the kelp, in a large pot and bring to a boil, uncovered, over medium heat. 2. Once boiling, turn off heat and add kelp. Let cool. 3. Place in sealed containers and store in fridge for up to two weeks. Yields 8 cups, raw

Roasted Tomato Kelp Compote

Roasted Tomato Kelp Compote Recipe By: Ocean Approved

2 pints grape tomatoes, halved ¼ cup Ocean Approved kelp, slaw cut 1 clove garlic, minced 2 tablespoons shallot, small dice (about ½ medium shallot) 1 teaspoon fresh oregano leaves, roughly chopped ¼ teaspoon salt 2 tablespoons extra virgin olive oil 1. Preheat oven to 375°F. 2. Prep all ingredients placing directly on baking sheet. 3. Add olive oil and toss with hands making sure to lay mixture evenly across pan. Bake in oven for 20-25 minutes. 4. Enjoy as a side to any meal, serve on bruschetta, or as a topping for pizza, fish or chicken. Yields 2 cups, raw

Sweet and Spicy Kelp Relish

Sweet and Spicy Kelp Relish Recipe By: Ocean Approved

4 cups Ocean Approved sea rounds 1 small yellow onion, small dice 1 small red bell pepper, small dice 1½ cups rice vinegar 3 tablespoons dark brown sugar 1 teaspoon salt ½ teaspoon crushed red pepper ¼ teaspoon celery seed 1 teaspoon coriander seed Combine all ingredients in large bowl and mix well. Store in an airtight container in fridge for up to two weeks. Yields 4 cups, raw