Lump crab meat, panko crumbs, thousand island dressing, egg, chives and spices are mixed together, formed into bite-sized balls then baked.

Sea scallops topped with buttery crunchy seasoned panko crumbs and lemon zest then baked in white wine until the topping is crispy.

Seared sea scallops served overtop crispy green leaf lettuce, crunchy bacon, white beans – all drizzled with a warm bacon vinaigrette.

Cumin-spiced cod pan fried then added to tortillas with guacamole, baby greens, cotija cheese, cilantro and scallions.

Warm lobster sauteed in butter served overtop baby mixed greens and snap peas drizzled with a zesty basil kelp vinaigrette.

An omelette stuffed with fresh sweet lobster meat and dill havarti cheese, then topped with shredded cheddar.

Creamy, rich avocados stuffed with sweet lump crab meat and umami rich kelp (seaweed!) in a tangy dressing.

A stunning, {very} simple brunch or breakfast recipe for the holidays. French toast topped with an easy cranberry and apple cider sauce.

A savory charcuterie board with nuts, crackers, olives, assorted cheese and fermented kelp Sea-Chi, Seaweed Salad and Sea-Beet Kraut.

Warm flour tortillas packed with cheddar cheese, organic eggs, black beans, avocado slices and sea-chi (kimchi made with kelp … aka seaweed

Striped bass filets, broccoli and red onion with a quick homemade teriyaki sauce baked together on a sheet pan.

Fresh wild Atlantic cod topped with a butter cracker, dill and lemon crust and baked until the fish is flaky and the crust is golden brown.

Grilled honey soy ginger glazed shrimp on brioche buns with sriracha mayo and a sesame ginger red cabbage slaw.

Sesame seed crusted Ahi tuna, seared then served with brown rice, edamame, thinly sliced red cabbage, avocado, carrot and seaweed salad.

Sweet, buttery, grilled Hawaiian kanpachi topped with a fresh, crisp and just a tad-bit spicy cucumber and jalapeno salsa.