{"id":858,"date":"2024-01-29T15:06:41","date_gmt":"2024-01-29T19:06:41","guid":{"rendered":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=858"},"modified":"2026-02-25T10:52:45","modified_gmt":"2026-02-25T14:52:45","slug":"recipes-more","status":"publish","type":"page","link":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/recipes-more\/","title":{"rendered":"Recipes &amp; More"},"content":{"rendered":"\n<h2>\n\t\tRecipes\n\t<\/h2>\n<h2>\n\t\tRecipes from the Kelp Potluck\n\t<\/h2>\n\t<p>The annual WHOI Kelp Potluck was started in 2022 by Evie Fachon and Kali Horn to utilize kelp harvested by the Lindell Lab each spring and encourage people to be creative using kelp as an ingredient. The following are recipes submitted by attendees. Click on the titles to view the full recipe.<\/p>\n\t\t\t\t<img loading=\"lazy\" src=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-content\/uploads\/sites\/91\/2026\/02\/IMG_0949-scaled.jpeg\" alt=\"Photo: Elise Hugus (WHOI)\" height=\"1920\" width=\"2560\" title=\"IMG_0949\" \/>\n\t\tPhoto: Elise Hugus (WHOI)\n\t<p><a href=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=956&amp;preview=true\"><strong>Kelp Cake with Buttercream<\/strong><\/a><\/p>\n<p><em>From Anushka Rajagopalan (WHOI)<\/em><\/p>\n<p>Honey chamomile kelp cake with a rose petal buttercream<\/p>\n\t<p><a href=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=960&amp;preview=true\"><b>Not-so-Saag Paneer<\/b><\/a><\/p>\n<p><em>From Yaamini Venkataraman (WHOI)<\/em><\/p>\n<p>Saag paneer with a kelp twist<\/p>\n\t<p><a href=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=974&amp;preview=true\"><b>Kelp Beignets<\/b><\/a><\/p>\n<p><em>From Lily Lucas, Cassandra Bartels, Maddie Sowinski (2023 WHOI Summer Student Fellows)<\/em><\/p>\n<p>A non-traditional take on beignets with the addition of kelp<\/p>\n\t<p><a href=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=971&amp;preview=true\"><b>Kelp-Rice-Soup<\/b><\/a><\/p>\n<p><em>From Clarissa Karthauser (WHOI)<\/em><\/p>\n<p>Asian-inspired soup with kelp for extra umami<\/p>\n\t<p><a href=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=963&amp;preview=true\"><strong>Kelp Risotto<\/strong><\/a><\/p>\n<p><em>From Ilana Jacobs (WHOI)<\/em><\/p>\n<p>Parmesan risotto made with kelp infused broth<\/p>\n\t\t\t\t<img loading=\"lazy\" src=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-content\/uploads\/sites\/91\/2026\/02\/hash-browns.jpeg\" alt=\"Photo: Elise Hugus (WHOI)\" height=\"373\" width=\"520\" title=\"hash browns\" \/>\n\t\tPhoto: Elise Hugus (WHOI)\n\t<p><a href=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=966&amp;preview=true\"><b>Kelp Hash Browns<\/b><\/a><\/p>\n<p><em>From Liz Companion (WHOI)<\/em><\/p>\n<p>Savory hashbrowns enhanced with dried kelp flakes<\/p>\n\t<p>Photos: Elise Hugus (WHOI)<\/p>\n<h2>\n\t\tOther Kelp Recipes\n\t<\/h2>\n\t\t\t\t<img loading=\"lazy\" src=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-content\/uploads\/sites\/91\/2020\/01\/eat-like-a-fish.jpg\" alt=\"Eat Like a Fish\" height=\"400\" width=\"297\" title=\"eat-like-a-fish\" \/>\n\t<h3><a href=\"https:\/\/www.powells.com\/post\/shelf-to-table\/barbecue-kelp-and-carrots-from-bren-smiths-eat-like-a-fish\" target=\"_blank\" rel=\"noopener\">Barbecue Kelp and Carrots<\/a><\/h3>\n<p>This recipe is featured in a book &#8220;Eat like a Fish&#8221; by Bren Smith.\u00a0 Its a recipe by Brooks Headley that sold out at his New York hole-in-the-wall restaurant Superiority Burger every night.<\/p>\n<ul>\n<li>1 white onion, chopped small dice<\/li>\n<li>2 cloves garlic, thinly sliced<\/li>\n<li>2 cups water \u00bd cup maple syrup<\/li>\n<li>\u00bd cup tomato paste<\/li>\n<li>\u00bd cup white wine vinegar<\/li>\n<li>2 tsp. molasses<\/li>\n<li>2 TB. yellow mustard<\/li>\n<li>1 TB. hot sauce (your choice)<\/li>\n<li>salt<\/li>\n<li>freshly ground black pepper<\/li>\n<li>smoked paprika<\/li>\n<\/ul>\n<p>Sweat the onion and garlic in olive oil until soft. Add rest of the ingredients and simmer slowly until reduced and thickened.<\/p>\n<ul>\n<li>1 pound large carrots, chopped in oblique shape<\/li>\n<li>\u00bd cup olive oil<\/li>\n<li>\u00bd cup labne or greek yogurt<\/li>\n<li>fresh lemon juice<\/li>\n<li>crushed corn chips<\/li>\n<li>bread crumbs<\/li>\n<li>\u00bd pound mustard greens<\/li>\n<li>\u00bd cup fresh kelp ribbons<\/li>\n<\/ul>\n<p>Roast carrots at 400 degrees with some of the olive oil and salt and pepper until softened and charred around the edges. Toss together with the kelp and BBQ sauce until coated. Top mixture with a dollop of yogurt and crushed corn chips. Dress mustard greens lightly with lemon juice and salt and add to the top of the carrot and kelp mixture. Sprinkle bread crumbs over top and dress with a squirt of olive oil. Serve immediately.<\/p>\n<h2>\n\t\tFish Recipes\n\t<\/h2>\n\t\t\t\t<img loading=\"lazy\" src=\"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-content\/uploads\/sites\/91\/2020\/01\/salmon-recipe-1.jpg\" alt=\"salmon\" height=\"400\" width=\"297\" title=\"salmon-recipe\" \/>\n\t<h3><a href=\"https:\/\/damndelicious.net\/2013\/11\/13\/sesame-ginger-salmon\/\" target=\"_blank\" rel=\"noopener\">Sesame Ginger Salmon<\/a><\/h3>\n<strong>Yield:<\/strong> 4 servings<br \/>\n<strong>prep time:<\/strong> 45 minutes<br \/>\n<strong>cook time:<\/strong> 20 minutes<br \/>\n<strong>total time:<\/strong> 1 hour, 5 minutes\n<p>A super easy salmon dish bursting with so much flavor, and it&#8217;s hearty-healthy too!<\/p>\n<h3 id=\"ingredients\">Ingredients:<\/h3>\n<ul>\n<li>1\/4 cup olive oil<\/li>\n<li>2 tablespoons soy sauce<\/li>\n<li>2 tablespoons rice vinegar<\/li>\n<li>2 tablespoons sesame oil<\/li>\n<li>2 tablespoons brown sugar<\/li>\n<li>2 cloves garlic, pressed<\/li>\n<li>1 tablespoon grated fresh ginger<\/li>\n<li>1 tablespoon sesame seeds<\/li>\n<li>4 green onions, thinly sliced<\/li>\n<li>4 (5-ounce) salmon filets<\/li>\n<\/ul>\n<h4>For the Honey Ginger Glaze<\/h4>\n<ul>\n<li>2 tablespoons honey<\/li>\n<li>1 teaspoon soy sauce<\/li>\n<li>1 teaspoon sesame oil<\/li>\n<li>1\/2 teaspoon Sriracha, or more, to taste<\/li>\n<li>1\/2 teaspoon grated fresh ginger<\/li>\n<li>1\/2 teaspoon sesame seeds<\/li>\n<\/ul>\n<h3 id=\"directions\">Directions:<\/h3>\n<ol>\n<li>To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.<\/li>\n<li>In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.<\/li>\n<li>In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.<\/li>\n<li>Preheat oven to 400 degrees F. Lightly coat a 9\u00d713 baking dish with nonstick spray.<\/li>\n<li>Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.<\/li>\n<li>Serve salmon immediately with honey ginger glaze.<\/li>\n<\/ol>\n\n","protected":false},"excerpt":{"rendered":"<p>Recipes Recipes from the Kelp Potluck The annual WHOI Kelp Potluck was started in 2022 by Evie Fachon and Kali Horn to utilize kelp harvested by the Lindell Lab each spring and encourage people to be creative using kelp as an ingredient. The following are recipes submitted by attendees. Click on the titles to view&hellip;<\/p>\n","protected":false},"author":176,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/858"}],"collection":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/users\/176"}],"replies":[{"embeddable":true,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/comments?post=858"}],"version-history":[{"count":3,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/858\/revisions"}],"predecessor-version":[{"id":989,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/858\/revisions\/989"}],"wp:attachment":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/media?parent=858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}