Ocean Ribbons and Mermaid Spaghetti Recipe

Spring time is blossoming outside, but as April showers come down, I still have a feeling of wanting to be cozy. This in-between season of warm days and then the occasional storms always leaves me a little confused. I am ready to embrace the longer days and warm sunshine, but still appreciating comfort food and sitting by the fire. 

One way to bridge the gap of the shoulder season is to bring in some new recipes, or put a twist on an old classic. Ocean ribbons are one way that I am doing that. Not a commonly known seaweed, ocean ribbons are an interesting way to bring some sea flavor and some extra nutrition to your cooking. 

Ocean ribbons cling to the rocky outcroppings that we harvest from. They get blasted by the incoming waves, but weather the storms well. We harvest just the fringe, that looks a lot like cheerleader’s pom-poms. Maybe mermaids use them? They dry to long, skinny strips, resembling seaweed pasta. They have no processing besides getting dried in the sunshine, so they maintain all of the nutrients they absorb in their time growing on the edge of the Pacific.

Once cooked, ocean ribbons look like thick, spinach linguine. They have a mild flavor that takes to any savory sauce. Some people like to use them as a gluten-free pasta, just adding some sauce or veggies on top. I like to use them to supplement pasta to give it a little extra bite and interest. I’m including my recipe for my favorite way to use ocean ribbons. 

While it continues to rain outside, I’m looking forward to the summer and sun coming. But, for right now, I’ll embrace the cozy, maybe make some ocean ribbon pasta and try to savor the last of the cooler season. I hope the spring brings you new energy, but also a chance to appreciate the changes as they come!

How to cook Ocean Ribbons:

Get a large pot of water boiling. Once it is at a boil, add the ocean ribbons and cook for about 20-30 minutes. I usually test a bite after 20 minutes and boil longer, if needed. It will stay a bit chewy, but should have the texture of al dente pasta. Drain and use on their own or in a dish.

Mermaid Spaghetti

Ingredients:

1 lb. your favorite spaghetti noodles

1 oz. Ocean Ribbons, cooked (directions above)

1 large can of crushed fire roasted tomatoes

4 cloves garlic, minced

1 large yellow onion, diced

½ lb. mushrooms (whatever kind you like), chopped

1 bunch kale, chopped

1 lb. ground beef (or omit for vegetarian)

Olive oil, salt and pepper as needed

Parmesan cheese for a garnish, if desired

1. Start with preparing your sauce and get your ocean ribbons cooking. If you are using ground beef, saute it in the pan, breaking into small pieces, stirring occasionally. Keep cooking until it is browned. If you are not using meat, heat some olive oil in a pan and proceed to the next step.
2. Add onions and cook until soft, 5-10 minutes. Once the onions are starting to become translucent, add the mushrooms and cook until soft, about 5 minutes. Add a little olive oil and the kale and cook until wilted. Finally, add the garlic, cooking just a minute or two until you smell it becoming fragrant. At this point, salt and pepper to taste.
3. Once your vegetables are cooked, add the can of tomatoes and bring to a simmer. Taste test it and add a little more salt and pepper to season, if necessary. Turn it to low and just keep it going until you are ready to eat!
4. Cook spaghetti according to its directions.
5. When your noodles and ocean ribbons are cooked, mix them together with a little olive oil to keep them from sticking. 
6. Once everything is ready, dish up the noodle/ocean ribbon mix into bowls and top with sauce. Grate some parmesan cheese on top and enjoy!