Maybe it’s spring in the air. But this week the stories are all about food, creative projects, and recipes.
“The Dillisk Project”
Young chef Katie Sanderson was featured in “Food Innovator Goes Back to her Cork Roots,” and talks about one of her “heart projects”: The Dillisk Project, a seaweed-themed pop-up restaurant of sorts in a boatshed in Connemara, in the west of Ireland. (Sanderson was born in Hong Kong, but has spent summers in Ireland and is now based in Dublin.) The little restaurant featured all locally sourced foods, beautifully prepared.
“Dillisk was everything I wanted in a project. It was about bringing people to one of the most beautiful places in Ireland and being really connected to the land and to the sea and to the farms. We knew the names of every single person that we got our ingredients from….Each day we would be on the shore at whatever time low tide was and we would be picking seaweed. That connection to the land, to people and to the place was really special.”
Seaweed for Paleo
The nutritional, and even medicinal, benefits of sea veggies are well known. A recent article on thepaleodiet.com focused on what sea veggies offer for Paleo eaters, such as antioxidants, abundant iodine and minerals, and anti-inflammatory properties.
Seaweed Salmon Seasoning
And finally here’s a recipe for “Shony Salmon Rub,” coming from Mara Seaweed across the pond. Their Shony is a blend of seaweeds, and here it’s combined with basil and parsley, garlic and lemon to marinate the salmon.
Our Triple Blend Flakes also work well in marinades, sauces, salads, and sprinkled on all sorts of foods. A blend of reddish-purple Dulse, deep purple-brown Laver, and spring-green Sea Lettuce, Triple Blend adds a rainbow of colors as well as taste and nutrition.
That’s all for now…until next time, Eat your Sea Vegetables!