Chef Brooks Headley

Brooks is a pioneer of the vegetarian meal that was as gut-bustingly delicious as any meaty delight. He brilliantly uses kelp as a vegetable rather than a garnish in his barbecue kelp and carrots—a hit at his New York City restaurant and a dish that sells out nightly.

Recipes:

• Barbecue Kelp and Carrots

• Kelp and Cauliflower Scampi 

• Brown Rice Salad with Tahini Dressing, Fried Kelp, and Pomegranate Jalapeño Syrup

• Zucchini and Kelp Cake with Seaweed Aioli

• Kelp Noodles with Tamarind, Peanuts, and Seared Tofu

Chef Dave Santos

Dave has worked at top New Jersey and New York City restaurants—including Per Se—and hosts a private supper club. He puts a kelp twist on familiar dishes by seamlessly incorporating kelp as a mainstay in simple and accessible recipes.

Recipes:

• Shrimp Fra Diavolo with Kelp

• Kelp Orzo Soup

• Kelp Butter