Spa cuisine from the deep–seaweed primavera

dan-fryda250 We’ve been slathering Dan Fryda’s potent seaweed concoctions (our fave: the Oxygenated Renewal Complex) on our skin for years. The brains behind Spa Technologies, a seaweed-philic skincare brand, Fryda recently took his passion for seaweed to an even deeper level. “I’ve always wanted to do something with seaweed and nutrition,” explains Fryda, who recently partnered with Gurney’s Inn in Montauk to create several seaweed dishes for its Spa Menu. The seaweed (official name: Himanthalia elongata) arrives freeze-dried from Brittany where its common name is “Sea Spaghetti,” which perhaps inspired this recipe. Chip Monte, Gurney’s Executive Chef, shared his favorite seaweed dish with this caveat: “Don’t sit down expecting a big bowl of pasta alfredo!”


Seaweed Prep: Soak the seaweed in cold water for 30 minutes. Rinse and drain a few times to remove excess salt.

seaweed Ingredients:
1 zucchini, cut in half moons
1 yellow squash, cut in half moons
1 yellow bell pepper, diced or julienned
1 carrot, shredded
5 grape tomatoes, cut into wedges
3 garlic cloves, peeled and minced
2 oil-packed sun-dried tomatoes, diced
2 T. olive oil (or use the oil from oil-packed sun-dried tomatoes)
2 handfuls of seaweed
5-7 leaves fresh basil
Freshly ground black pepper

In a large saucepan, heat oil and add garlic, stirring 1-2 minutes and being careful not to let it burn. If the garlic burns, throw it away, clean the pan, and try again. The bitter taste of burned garlic will negatively affect the rest of the dish. When garlic is mostly golden-brown, add bell peppers and cook, stirring, for 2 minutes. Then, add zucchini, yellow squash and carrots, continuing to stir. If pan seems too dry, add ¼ c. water and allow the steam to diffuse and further cook the vegetable mixture.

When bell peppers and zucchini are mostly cooked, but still brightly colored (and definitely before they become mushy), remove from heat and add tomato wedges. In large bowl, combine vegetables, drained seaweed, diced sun-dried tomatoes, and chopped or hand-torn fresh basil. Season with pepper or salt if necessary.

Starting this Fall you can buy packages of Fryda’s dried seaweed at the Great Jones Spa (price TBD).

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