Kimchi Grilled Cheese & Tomato Soup

Experience the perfect harmony of creamy Tomato Soup and crunchy Kimchi Grilled Cheese. Made with Ocean’s Halo Organic Broth and Kimchi, it’s the soul-warming meal you’ve been craving. Ingredients Serves 2 ( 4 rolls) Ocean’s Halo Organic Kimchi Ocean’s Halo Organic No Chicken Broth (1/2 of container) Your favorite cheese – we used Cabot sharp cheddar 1 medium yellow onion 2 garlic cloves 1/2 stick of butter 1 can (12oz) san marzano tomatos 1 bunch basil 1/4 cup parmesan cheese (freshly shredded) 1/2 cup heavy cream 1 tbsp sugar 1 tsp black pepper 1/2 tsp salt Instructions Tomato Soup: 1. Melt butter on medium heat, add in chopped onions and saute until golden. Add garlic and let golden, about 1-2 minutes. 2. Add in Ocean’s Halo Organic No Chicken Broth, san marzano tomatos, sugar, and basil. 3. Bring to a an easy simmer, once simmering, use a hand blender (or use a blender and blend in batches) to blend the contents to your liking. Once blended, bring it back to a boil. 4. Add in heavy cream, parmesan and salt and pepper and stir. Let simmer for 10-15 min. Serve warm! Kimchi Grilled Cheese: 1. Add butter to a pan, add your bread of choice into the pan. While the bread is in the pan, add cheese (to your liking) and 1/4 cup kimchi to the grilled cheese. Cover with tinfoil to allow the cheese to properly melt. 2. Flip until your bread is toasted to your desire. 3. Cut in half and dunk it in your tomato soup, enjoy!

Fresh Salmon Rice Bowl

Our favorite way to enjoy is to grab a seaweed snack like a taco shell, fill it up with fillings and eat! Ingredients 2 tbsp Ocean’s Halo Teriyaki Sauce 2 cup Ocean’s Halo Sticky Rice Ocean’s Halo Sea Salt Seaweed Snacks – as many seaweed snacks as you want! 1 cucumber, sliced 2-3 radish, sliced pickled onion, about 1/4 of a cup or to taste 1/2 lb Salmon – cubed Instruction Salmon: Toss cubed Salmon in Teriyaki sauce and let marinate for at least 10 mins in the fridge. Sautée salmon until cooked through. Cook Rice according to package instructions. Layer rice, salmon, and vegetables into a bowl, top with sesame seeds and seaweed snacks! Enjoy!

Vietnamese Banh Mi Sandwich with Banh Mi Veggies

Easy Homemade Banh Mi A quick and delicious Vietnamese Banh Mi made effortless with Ocean’s Halo Banh Mi Veggies, fresh, crunchy, and full of flavor. Ingredients 1 tbsp fish sauce (Ocean’s Halo vegan fish sauce) 2 tbsp Ocean’s Halo Banh Mi Veggies 1 baguette, sliced in half 1 tsp Japanese mayonnaise 1 jalapeno pepper, sliced 1 cilantro, chopped 1 lb boneless pork shoulder, sliced in bite size pieces 2 cloves garlic clove, chopped 1 stalk lemongrass, chopped 1 tbsp brown sugar 1 tbsp cornstarch 1/2 tsp salt 2 tbsp sesame oil, (or oil of choice) 1/2 tsp pepper Instructions Prep Pork: Combine lemongrass, brown sugar, fish sauce(or soy sauce), garlic, oil, salt & pepper and cornstarch in a bowl. Let marinate for 45 mins(longer if you have time) Cook Pork: Heat a pan over med-high heat, cook for about 1-s min on each side until browned. Broil on high in a hot oven for 5 mins for extra crispy pork! Combine sandwich: Add mayo to the sliced baguette, layer on pork, Banh Mi Veggies, Jalapeños and cilantro. Voila! Now you have a delicious homemade Banh Mi sandwich!

Colorful Veggie Kimbap Recipe

Crispy Vegan Kimbap Made Easy Fry Ocean’s Halo Veggie Kimbap until golden and crisp, then dip into Maui Onion Ranch Dressing for an extra layer of savory goodness. Ingredients Ocean’s Halo Veggie Kimbap (or Noodle Kimbap) 2 eggs 1/2 cup flour 1/2 cup panko crumbs Mild frying oil – we used vegetable oil Ocean’s Halo Maui Onion Ranch dressing Instructions Cook kimbap as directed on the package. Toss each Kimbap piece in egg, flour then panko. Heat 1/4 – 1/3 cup oil to 350 F in a cast iron pan. Fry Kimbap pieces on all sides until golden brown. Serve warm and with a side of Ocean’s Halo Maui Onion Ranch!

Creamy Thai Coconut Orzo with Ginger Sesame Chicken

Thai Coconut Orzo at Home A cozy pasta recipe made with Ocean’s Halo Thai Coconut Broth and Ginger Sesame Sauce, creamy, savory, and effortlessly comforting. Ingredients 2 1/2 cups Ocean’s Halo Thai Coconut Broth 1/4 cup Ocean’s Halo Ginger Sesame 1 cup Orzo Red Bell Pepper Cucumber Green onion Shredded carrots Sesame seeds 1/2 lb chicken thighs Instructions Cut the chicken thighs into cubes and marinate in Ginger Sesame dressing for at least 30 mins. Chop all the vegetables. Cook the chicken in an air fryer at 400 degrees for 12-14 mins, until the chicken is cooked through. Add the Thai Coconut broth and Orzo to a pan on low heat. Cook until Orzo is cooked through, about 30 mins. Stir often and add in water or more broth if needed. Once the Orzo has soaked up all the broth and is cooked through, cool in the fridge until cool. Combine Orzo, Red bell peppers, Cucumber, carrots, and chicken in a bowl. Top with green onions and sesame seeds! Serve cool.  

Crispy Chicken Katsu over rice with Tonkatsu Sauce

A great side, or add your favorite vegetables, protein, and seasonings to make it a full dish! Ingredients Ocean’s Halo Organic Tonkatsu Sauce 1 cup Ocean’s Halo Organic Sticky Rice 2 Chicken breasts 1/3 cup flour 2 large eggs 3/4 cup panko crumbs Seaweed Salad ingredients 1 tbsp Ocean’s Halo Organic Wakame 1 tbsp mirin 1 tbsp rice vinegar 2 tbsp Ocean’s Halo NoSoy Soy-free Sauce 1 tbsp sesame oil 1 tsp sugar Chili flakes Directions: Combine all ingredients above and toss the rehydrated wakame in the mix & chill for at least 10 mins before enjoying. Instructions Cook sticky rice according to the directions on the package. If adding seaweed salad as a topping – prepare wakame according to the directions on the package. Slice Chicken breasts down the middle to thin and pound until about 1/3 of an inch thick. Coat chicken in flour, egg then panko crumbs. Repeat for each piece of chicken. Heat vegetable oil to 350 F in a cast iron pan. Cook chicken for 2 mins or until golden, then flip and cook for another 2 mins. Place on a paper towel after cooking to remove any excess oil. Combine rice, chicken, and wakame in a bowl or plate and top with Tonkatsu Sauce! Serve with an extra side of Tonkatsu sauce!  

Thai Coconut Butternut Squash Soup

Tender butternut squash meets Ocean's Halo Thai Coconut Broth. From the very first spoonful, your mouth will be filled with a sweet, creamy flavor that’s truly unforgettable! Just add a slice of warm bread, and you have the perfect, envy-worthy meal. Ingredients Ocean’s Halo Organic Thai Coconut Broth 32oz 1 large butternut squash – diced 2 medium yellow onions 3 garlic cloves About 1 tsp salt About 1/2 tsp pepper Fresh rosemary – chopped Fresh sage – chopped Dried parsley – for topping 2 tbsp EVOO Instructions Prepare all vegetables Add olive oil, salt, and pepper to a deep pan, and saute onions until translucent – about 8-10 mins.  Add in chopped butternut squash and garlic and saute for another 5-7 mins. Add in 32oz of Ocean’s Halo Thai Coconut broth, bring to a boil, then let simmer for 30 mins. Add all contents to a blender and blend until desired texture. Portion and top with Parsley! Enjoy!