[ The Kitchen — Field Notes ]
Recipes from the shoreline
A small, growing blog of recipes I cook with the species I write about — quiet everyday bowls, the eight cards I developed for the UConn Seaweed Hub, and dishes from past Seaweed Dinners. Brewed slowly, added to often.
[ Featured · Everyday ]
Miso Soup with Wakame
A quiet, restorative bowl — dashi, soft tofu, scallion, and rehydrated wakame.
More from the kitchen
[ 8 entries ]
[ UConn × NOAA ]
Bull Kelp Pickles
Crisp brined stipe rings — a quick refrigerator pickle ready in 48 hours.
[ UConn × NOAA ]
Bull Kelp Dolma
Tender bull kelp blades wrapped around spiced rice with currants and pine nuts.
[ UConn × NOAA ]
Sea Lettuce Zesty Bliss Chips
Coconut aminos, ginger, lime, and chili garlic — baked into crisp green chips.
[ UConn × NOAA ]
California Sea Green Salad
Blanched sea lettuce, romaine, apple, avocado, goat cheese, and tahini-pistachio dressing.
[ Seaweed Dinner ]
Seaweed Compound Butter
Wild nori, lemon zest, and black pepper rolled into a chilled butter log — best served with kelp focaccia.
[ Seaweed Dinner ]
Shellfish in White Wine & Garlic
Mussels and clams steamed open in white wine with shallots, garlic, butter, and a pepper-dulse herb mix. Serve over pesto linguini.
[ Seaweed Dinner ]
Kelp Focaccia Bread
Focaccia made with kelp-steeped water and a salamoia of olive oil, kelp water, sea salt, and kelp flakes. Pair with seaweed compound butter.
[ Seaweed Dinner ]
Kelp Pesto
A bright pesto made with fresh kelp, basil, pine nuts, and Parmesan. Perfect with linguini and shellfish.