Seaweed, with its natural saltiness, presents itself as a mineral-rich, readily available resource. Combined with coriander, fennel, and other spices, it is a great accompaniment to delicate fish and Asian-inspired sauces and soups.
- Ingredients: seaweed, coriander, fennel seeds and spices
- Contains salt
- 2 oz. by weight
Brush Tuscan kale leaves with olive oil, sprinkle with Lula, and bake at 225°F until crispy.
Recipe from Micaela Walker and Sam Murray, Brooklyn, New York.
As appears in the book, The Art of Blending.
By Christian Leue: Potato and Apple Gratin
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