I found some good things at the farmer’s market this morning.

In addition to local raw oysters, I got some local red sea grass. It’s called ogo or limu ogo, and is grown in Hawaii, Japan, and here in Southern California. Here’s an article about ogo.

It’s very crunchy and doesn’t really taste like seaweed. And they say that nutritionally, it qualifies as a superfood.

I’m going to use it in a salad. I got some nice organic mesclun at the market yesterday. I also got some sprouted mung beans and pea tendrils.

I’m going to try a Hawaiian theme tonight.

Here’s the menu:

Oysters on the Half Shell
Miso Soup
Ogo Salad with Sprouted Mung Beans, Pea Tendrils, Red Onion, and Watermelon on a Bed of Mesclun with a Red Wine Vinaigrette *
Teriyaki Beef Short Ribs
Cherry Coconut Milk Ice Cream

* Toasted macadamia nuts would be perfect on this but I don’t have any that are soaked. I’m using watermelon because I have some on hand. I think beets would be good, too. Or radishes. I’ll taste it as I go along and we’ll see…

I think Prosecco will go great with this meal.

I’ve never made the cherry coconut milk ice cream but it sounds good, doesn’t it? I found delicious local cherries at the market yesterday. We’ll see how it turns out. Seth deserves a treat. He’s been working hard all week and he just started a new fitness program — one of those “boot camp” things.

I’m also trying to stick to my goal of making something with seafood 3 times a week. It’s so good for you.