Whether you're prepping for the holiday feast or still tackling another round of dishes the day after, more turkey might not be what you're looking for. We have a couple of tasty recipes that have nothing to do with stuffing (although we do suggest taking a side step from oysters with kelp in this year's stuffing recipe!).
All photos thanks to
New England Ocean Cluster Seaweed Sesame Noodles Recipe
Cook noodles according to package directions.
Drain and toss with sesame oil to prevent sticking.
Toss with Seaweed Salad, cilantro, and sesame seeds.
Top with chili oil or flakes to taste.
Garnish with more sesame seeds and cilantro.
This recipe serves four as a side and two as a meal. Or one if you're hungry. We're always hungry.
Sea-Chi Fried Rice Recipe
Adapted from New York Times recipe by Francis Lam
2 TBS unsalted butter or neutral oil
1/2 small onion, diced
Atlantic Sea Farms Sea-Chi, roughly diced 2 TBS Sea-Chi juice
1/2 cup diced tempeh, tofu, shrimp, lobster, or any leftover protein
2 cups cooked & cooled rice
2 tsp soy sauce
1 tsp sesame oil
2 tsp vegetable oil
salt to taste
melt butter over medium-low heat in a wok, saute pan, or well-seasoned skillet, and add onions. Cook until sizzling.
Add kimchi and kimchi juice and bring to a boil, stirring constantly.
Add protein and cook through.
Break up and incorporate rice.
Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.
Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice.
Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Cook eggs separately in vegetable oil to desired doneness.
Serve rice topped with fried eggs and a sprinkle of sesame seeds.
This recipe serves two and is a regular go-to for all of us here at ASF. Also, worth noting that our Sea-Chi is a finalist in the 2020 Good Food Awards!