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An Arugula, Mint, Apple and Seagreens Salad was one of the courses served at Food Editor Peggy Grodinsky's dinner featuring all things seaweed.
Seaweed dinner guests including, left to right, Press Herald Food Writer Meredith Goad, Jacob Jordan of Cape Elizabeth, Jack O'Kelly of Cape Elizabeth and MJ Crace of Wells.
Lorelle Courtois of Portland tastes lasagna made with seaweed.
The lasagna recipe called for rehydrated kelp cut into strips. The dish was one of the hits of the dinner but tasters thought the strips could have been cut thinner.
Atsuko Fujimoto of Standish serves Arugula, Mint, Apple and Seagreens Salad made from the recipe included in “Superfood Seagreens: A Guide to Cooking with Power-Packed Seaweed,” by Barton Seaver.
Chocolate cake made with seagreens was the night's dessert.
Fujimoto of Standish tastes Wellness Tea – kombu steeped in water with maple syrup, lemon and cinnamon.
Food 
