Sea Lettuce Rice Chips

This is our very first Sea Lettuce recipe and it is such a banger! We get asked several times each week whether the seaweed we grow can produce that “seaweed snack” effect, especially by younger folks and their parents. It’s amazing to see how widely embraced and mainstream nori snacks have become in the US, over just the past couple of years. Of all the recipes we enjoy, this one is the most similar to those crave-worthy little rectangular sheets you grab in the supermarkets. The best part is that you can count the ingredients on one hand and it all comes together in just minutes.

We will be writing this recipe in two ways: the first, with a conventional shallow fry method using neutral high heat oil, and the second with using just an air fryer. This recipe was inspired by the intrepid TikTokers who have shared their methods, and we adapted it to utilize our amazingly flavorful fresh Sea Lettuce, in place of Nori. While these chips are a tasty snack in and of themselves, we also love to pair them with sashimi grade fish (poke nachos, anyone?), or a wasabi aioli.

Sea Lettuce Rice Chips

• Sea Lettuce

• Rice Paper

• Neutral Oil, for frying

• Seasoning of choice

1. Place fresh Sea Lettuce leaves on rice paper sheets by carefully spreading out fresh leaves and pressing down onto dry rice sheets. Lettuce pieces can be cut or ripped and placed on bare patches of rice paper, like a jigsaw puzzle, until each rice sheet is covered with sea lettuce on one side.

2. Trim excess sea lettuce from the outer perimeter of the rice paper sheets (it doesn’t need to be exact, or neat looking).

3. Place sheets on a parchment lined baking tray or a cooling rack and allow to dry for one hour, or until sea lettuce is no longer wet (very slightly damp is ideal). Alternatively, blow dry on low until slightly tacky to the touch.

4. Heat oil (about 1/4 inch will do) in a shallow pan on medium high heat, until temperature reaches 375 degrees F.

5. While oil is heating, cut rice paper seaweed sheets into squares, strips, or triangles as preferred. When oil is hot, gently place sheets in the pan one to three at a time with tongs, being careful they don’t collide and fuse, and allow to cook for a few seconds before removing and placing on a paper towel lined plate.

6. When all pieces are fried, season with preferred spice blend (we love furikake or gochugaru chili flakes) and enjoy!

'Date with a Mermaid' Shake

A healthier riff on the classic Palm Desert treat, this shake swaps out traditional salt for dried Dulse to make for a filling, refreshing, fruit-sweetened drink with a perfect kiss of salt. It’s plant-based, has zero added sugar, and is full of protein and fiber, making it a filling breakfast or snack option with an indulgent quality.

Adding Dulse to daily smoothies and juices is an incredibly simple way to reap the benefits of the B-vitamins, Iodine, antioxidants, and fiber of this seaweed. This recipe is adapted from downshiftology. Serves 2.

date with a mermaid Shake

• 2/3 cup raw cashews, soaked for 2-4 hours

• 6 Medjool dates, pitted and soaked for 10 minutes

• 5 grams (or a heaping Tablespoon) dried Dulse

• 1 banana, sliced and frozen

• 3/4 cup cold water

• 2 cups ice

• 1 tsp vanilla

• 1/4 tsp nutmeg

• pinch cinnamon

1. Place dried Dulse in 3/4 cup cold water and allow it to rehydrate while you assemble the other ingredients.

2. Drain liquid from soaked cashews and dates, then add them to a high-powered blender. Add the Dulse and the cold water it was soaking in to the blender. Add all remaining ingredients and blend on high until thick and creamy.

3. Pour into two 16 ounce glasses and garnish with a pinch more nutmeg and/or dulse.

Dulse + Lobster Mushroom Pasta

As summer winds down, we start thinking of all the cozy meals we’ll make in the coming autumn, and in Humboldt that typically involves a great deal of fresh mushrooms. Lobster mushrooms pop up later in summer with their show-stopping orange hues, and this year we have a bumper crop on our property. Pairing these mushrooms with fresh Dulse makes for an extraordinary surf-and-turf experience. For this recipe, we use a simple olive oil sauce as it infuses the seaweed and mushroom flavors so nicely. A huge bonus is that this seafood dish can be made entirely plant-based, if omitting the Parmigiano-Reggiano. We used fresh lobster mushrooms for this recipe, but dried mushrooms can be rehydrated in warm water or broth, and if you can’t find lobsters, a blend of others like porcini, mistake, or oyster mushrooms would be delightful as well. This recipe was adapted from Saveur.

A note on mushroom foraging: While there are virtually no deadly seaweeds one could forage, there are indeed poisonous mushrooms that can make one quite sick or worse, so only forage mushrooms if you are confident in your identification skills.

Dulse + Lobster Mushroom Pasta

• 3⁄4 cup extra-virgin olive oil, divided, plus more for drizzling

• 1 medium white onion, finely diced (¾ cup)

• 3 finely minced garlic cloves (1 Tbsp.)

• 1 lb. 8 oz. fresh mushrooms, brushed clean and cut or torn into bite-sized pieces

• 4 ounces fresh Dulse, rinsed and roughly chopped

• 1⁄3 cup dry white wine

• 1 lb. fresh wide noodles (mafaldine or fettuccine)

• 1⁄2 cup coarsely chopped Italian parsley

• 1⁄4 cup Parmigiano-Reggiano shaved in wide ribbons

1. Bring a large pot of generously salted water to a boil.

2. Meanwhile, in a large skillet set over medium-high heat, add 2 tablespoons of olive oil. When the oil shimmers, add the onions and cook, stirring occasionally, until they are softened and translucent, 5–7 minutes. Add the garlic, then stir in the mushrooms. Continue cooking until they are lightly browned in places and just beginning to soften, about 4 minutes.

3. Add fresh Dulse and cook for an additional minute or two. The dulse will turn from burgundy to green, and the flavor will infuse the mushrooms.

4. Add the wine, bring to a boil, and cook until the liquid has reduced, about 3 minutes. Add the remaining olive oil, turn the heat down to medium-low, cover the pan, and continue cooking, stirring occasionally, until the mushrooms are very tender and the oil is infused with their flavor, about 15–20 minutes.

5. When the mushrooms are nearly done, cook the pasta: stir the noodles into the boiling water and cook, stirring frequently, until they are al dente, 3–5 minutes. Drain, reserving 1 cup of the cooking liquid. Stir the pasta into the mushroom mixture, adding reserved cooking liquid as needed if the sauce seems dry. Stir in the parsley, then transfer the pasta and mushrooms to a large serving platter. Top with shaved Parmigiano-Reggiano, drizzle with additional olive oil, garnish with sprigs of fresh Dulse, and serve.

Red Seaweed Salad

This super simple seaweed salad is our gateway recipe for using fresh Dulse, and we think it will become a summer staple for your kitchen! Taking advantage of cucumber season, this salad is crisp and incredibly refreshing and can be served as a starter or upgraded to a main with the addition of some tofu and steamed rice.

Red Seaweed salad

• 4 ounces fresh Pacific Dulse

• 2-3 Japanese cucumbers (or whatever’s in season), thinly sliced

• 2 whole green onions, sliced

• 1 Tablespoons sesame seeds, toasted

• 3 Tablespoons rice vinegar

• 3 Tablespoons soy sauce

• 1 Tablespoon toasted sesame oil

• 2 teaspoons raw sugar (or brown sugar)

1. Rinse Dulse in cool fresh water, strain, and roughly chop into bite-sized pieces.

2. In a small bowl combine rice vinegar, soy sauce, toasted sesame oil, and sugar.

3. In a medium bowl combine Dulse, cucumbers, green onions, and sesame seeds, then pour liquid mixture over and toss to coat thoroughly.

4. Serve into 4 small dishes, or refrigerate until ready to eat (no more than 4 hours).

Savory Scones with Dulse, Cheddar, and Green Onion

While we love our Pacific Dulse fresh out of the ocean, there’s something transcendentally comforting about incorporating a dried and toasted version of the seaweed into a meal. Having dried dulse on hand can add amazing nuance to a dish, and it’s well suited for hearty recipes like ale pies or bubbles & squeak. As dulse has been used for millennia in parts of Europe and the UK, it’s easy to imagine it as an ancient kitchen staple.

This savory scone recipe gives a nod to the Scottish, who are likely the originators of the scone and some of the first folks on record to use Dulse as food (in Scotland, dulse is called “Dillisk”). The recipe I use here is adapted from King Arthur Flour and is incredibly straightforward and low mess.

Savory Scones with Dulse, Cheddar, and Green Onion

• 2 cups (240g) unbleached all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon (14g) baking powder

• 2 teaspoons granulated sugar

• 4 tablespoons (57g) butter, cold

• 1 cup (113g) cheddar cheese, very coarsely grated or diced

• 1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part)

• 15-20 grams dried, toasted, dulse (crushed)

• 3/4 cup + 2 tablespoons (198g) heavy cream or whipping cream, or enough to make the dough cohesive

1. Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.

2. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

3. Mix in the cheese, chives, and dulse until evenly distributed.

4. Add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

5. Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

6. Brush the scones with a bit of cream; this will help their crust brown.

7. Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

8. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

Dulse, Brown Butter, + Miso Chocolate Chunk Cookies

Baking is my favorite form of science. The calm I get from following protocols, meticulously assembling ingredients and heat in the correct order to produce a sweet reward is one of my favorite ways to find balance. Farming seaweed and being an avid baker means I can get pretty pushy with seaweed-based desserts (the eye-rolls from friends and family when I ambush them with said pastries are priceless). But this particular recipe is a unanimous hit with friends, strangers, and brutally honest family members alike, so I feel pretty alright about convincing you to put seaweed flakes in your cookies. The miso paired with brown butter is a beautiful compliment to the toasty ocean flavor of dried dulse. The slight acidity of a higher-percentage dark chocolate rounds it all out to produce a nuanced yet highly gobble-able chocolate chipper.

This recipe is modified from Butternut Bakery.

Dulse, Brown Butter, + Miso Chocolate Chunk Cookies

• 1/2 cup (110g) unsalted butter

• 1 1/2 Tablespoons white miso paste

• 1/2 cup (100g) granulated sugar

• 1/2 cup (100g) dark brown sugar, packed

• 1 tsp vanilla extract

• 1 large egg

• 1 1/4 cup (165g) all purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 5 Tablespoons toasted Dulse, crushed

• 6 oz 70-80% cocoa dark chocolate, chopped

1. Add the butter to a saucepan over medium heat. Melt down and heat until browned.

2. Pour the browned butter into a measuring glass and add the miso paste. Whisk to combine and set aside.

3. Preheat the oven to 350F and line a large baking sheet with parchment paper.

4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

5. In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.

6. Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.

7. Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and fold to fully combine.

8. Add crushed Dulse and fold until just combined.

9. Use a large 2 oz scoop or 1/4 measuring cup and scoop out the cookies.

10. Optional: Add a Tablespoon more crushed Dulse to a small dish. Then gently press the tops of the cookie dough balls into the seaweed so they cover the very tops of each cookie.

11. Place 4 cookies on the baking sheet spaced a few inches apart. Bake for 11-13 minutes, or until the edges are a light golden brown and the centers look barely underdone.

12. Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.

13. Let the cookies cool for about 20-30 minutes.

Roasted Carrot, Dulse, & Harissa Dip

Summer days in far Northern California are best spent on a river bank with good friends, snacks, and beverages of a refreshing nature. That being said, summer days for a seaweed farmer mean lots of scrubbing tanks, managing the sky-high growth rate of seaweeds, and hustling and bustling to get our products to the farmers markets and restaurants in our community. But whether we’re dipping our toes in a swimming hole or shoving them in our Extra-Tuffs, having a filling, easy, delicious dip on hand is incredibly clutch. This is that dip, folks. You know the kind — so satisfying you could just go after it with a spoon, if you happened to forget your cucumber slices and pita chips.

Our garden is going off with carrots right now, and I highly recommend checking your local farmers market to snag a bunch for this recipe! This recipe was adapted from Molly at Spices in my DNA.

Roasted Carrot, Dulse, & Harissa Dip

For the seaweed roasted carrots

• 8 medium-large carrots, peeled and sliced 1/4'' thick

• 60 grams or 1 C fresh Dulse, rinsed and roughly chopped

• 1 1/2 Tablespoons olive oil

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon paprika

• 1/4 teaspoon cumin

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

For the dip

• 1/2 cup cooked lentils*

• 1/3 cup raw almonds

• 1 tablespoon harissa paste*

• 2 cloves garlic

• juice of 1 lemon

• 1/3 cup packed cilantro

• 1/2 cup extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup ice water

• veggies, pita chips, pita bread, and/or crackers for dipping

1. Preheat oven to 350℉. Line a large rimmed baking sheet with parchment. Add carrots, Dulse, olive oil, smoked paprika, paprika, cumin, salt, and pepper to the baking sheet and toss to coat. Bake for 50 minutes, or until carrots are soft and slightly shriveled, tossing once or twice during baking. Let cool.

2. Once carrots have cooled, add to a food processor along with the lentils, almonds, harissa, garlic, lemon juice, cilantro, olive oil, salt, and pepper. Blend until smooth. With the processor running, slowly stream in the ice water and blend until dip is even creamier. Season to taste with additional salt and pepper if desired. Serve with dippers of choice!

DLTA / Dulse, Lettuce, Tomato, Avocado

I can’t believe we’re doing our first recipe post! To kick us off on this blog, I wanted to start with a classic summer sando, because most of California is approaching peak tomato season + heat wave season. This banger of a sandwich swaps out bacon in favor of Pacific Dulse, a bacon-esque red seaweed that we grow year-round in our land-based farm.

Since the beginning of 2023, we’ve been cultivating seaweeds in Humboldt, thanks to the generosity of Hog Island Oyster Co., who agreed to sublease a bit of their waterfront farm to us. I could go on and on about how wonderful it is to work alongside this bunch of kind-hearted, silly, passionate humans. Their mission to cultivate healthy, thriving ecosystems through a regenerative food source is something we try to emulate and expand on as seaweed farmers, and we’re lucky to know and learn from these folks.

This year, the Hog Island culinary team released an epic cookbook, aptly titled “Fish & Seafood”, and the recipe we’re posting below is adapted from that. We hope you’ll enjoy this crispy, juicy, perfect summer treat. Let us know how it goes on instagram by tagging #SunkenSeaweedFeed.

Dulse, Lettuce, Tomato, Avocado Sandwich // The DLTA

• 1-2 teaspoon neutral high-heat oil, like Avocado oil

• 30 grams (1 ounce) or 1/2 C fresh Dulse, rinsed & patted dry

• 1 to 2 Tablespoons corn starch

• 1 or 2 lettuce leaves

• 1 ripe, medium to large tomato, sliced

• 1/2 avocado, sliced

• 2 slices soft white or wheat bread

• Mayo

1. Heat oven to 400 degrees. If your oven has an ‘air fryer’ feature, now’s it’s time to shine!

2. While oven is heating, toss the patted dry dulse (a bit of moisture is completely okay) in a bowl with the oil, mixing until thoroughly coated.

3. Lay dulse on a parchment lined baking sheet and dust with corn starch powder. Flip the dulse (the best you can) and dust again.

4. Bake dulse for about 13 minutes, remove from oven, then gently turn with tongs. The seaweed will turn from deep red to a green color, and at this point may still have some moisture. Place back in the oven for an additional 10 minutes, or until crispy all around.

5. Assemble the rest of your sandwich, placing dulse in last.

6. Eat immediately!

Yields: 1 Sandwich