Foraged & Found were looking for food bloggers to compete in a food blogger recipe challenge. I was honored that I was one of the 30 bloggers chosen for this contest. Each food blogger was sent (4) jars of their Sea Asparagus Pesto to create a unique appetizer and entrée dish.
I had never heard of Sea Asparagus before, so I was super excited to try this product.
So, what is Sea Asparagus?
Photo – The Daring Gourmet
The official name of sea asparagus (salt water plant) is Salicornia, but you may also find it labelled as sea beans, pickleweed, even crow’s foot greens (due to the plant’s shape) in Nova Scotia.
This green ocean vegetable is crunchy and has a delicious, salty flavor. Because they grow in salt water, they have plenty of salt to begin with. Adding it to a dish that has already been well-seasoned may be a recipe for sodium overload.
Is Sea Asparagus good for you?
Yep! It’s loaded with minerals, calcium, iron, Vitamin B and C and is exceptionally high in Vitamin A.
This super food sea asparagus is hand-foraged from wild Alaskan beaches and blended with herbs and lemon to create a bright, nutritious pesto that’s perfect with pasta, seafood, or veggies. This product is processed in Alaska and is a woman-owned company.
One of the first dishes I wanted to make is a perfect recipe as we head into the colder months. It’s a spin from the usual stuffed pepper, but using shredded chicken and Sea Asparagus pesto. I also love how quick and easy this dish comes together, especially on late work nights. I always love making chicken in the crockpot in advance for the week to use for dishes like this.
Literally toss all ingredients in a bowl, fill the peppers, and bake! DELICIOUS!!
And if you have any leftovers, they re-heat and taste even better the next day!
- 3 large bell peppers, any color
- 3 chicken breast (or 1.5 lb chicken) cooked and shredded
- 2 cups of Wild Rice (or you can use a box of Uncle Ben's Wild Rice Original Mix) cooked
- 1 can of corn, drained
- ⅓ cup Sea Asparagus Pesto
- ½ cup Plain Yogurt
- 1½ tsp salt
- ¼ tsp pepper
- Couple splashes of your favorite hot sauce (optional)
- 1½ cup shredded mozzarella cheese
- In a small bowl, mix together shredded chicken and Sea Asparagus pesto.
- Add cooked rice, corn, salt, pepper, yogurt, and ¾ cup of cheese. Mix well.
- Add a few splashes of your favorite hot sauce to kick it up a notch. (optional)
- Slice each pepper down the center (lengthwise) and remove stems/seeds.
- Arrange peppers open side up and fill with chicken/rice mixture. You'll want to make sure they are pretty stuffed and filled to the top.
- Sprinkle with remaining cheese.
- Bake 350 F for 20-25 minutes.
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- Website – https://foragednfound.com/
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Where can I find?
- https://foragednfound.com/collections/pesto
#foragednfoundak #eatwild #wildalaskanprovisions
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[…] before, so I was super excited to try. If you missed my first recipe creation, check out these Chicken Pesto Stuffed Peppers! They are packed full of flavor and a quick & easy recipe perfect for the fall/winter […]