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Jenny Shea Rawn
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    • Seacuterie Boards
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NESN

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NESN

  • by Jenny Shea Rawn MS, MPH, RD
  • April 4, 2018
  • 0

Jenny Shea Rawn MS, MPH, RD

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MY COOKBOOK

COASTAL KITCHEN
Nourishing Seafood Recipes for Everyday Cooking is available!
BUY NOW!

Coastal Kitchen unlocks the mystery of the sea–– taking the guesswork out of seafood. In this 272-page hardcover cookbook, Jenny Shea Rawn makes it easier for you to select, prepare and cook seafood so that you can create simple, yet elevated, nourishing and healthy seafood meals in your own kitchen. Throughout these pages are seafood tips and tricks, 120+ simple recipes for everyday cooking, and some new and unique ways of serving up seafood – hello seacuterie boards!

Come along on a few New England based tours – a scallop fishing boat, oyster farm, a mussel fishing vessel and cranberry bog – so you can see the food at its source. Whether you live by the sea or just hold the sea close to your heart, Coastal Kitchen will inspire you in the kitchen.

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A field trip to Belfast, Maine to see @verticalbay A field trip to Belfast, Maine to see @verticalbaymaine sea scallops in action. Incredible. And such a treat to taste them raw - sweet & clean - so tasty! Vertical Bay is one of the only sea scallop farms in the US. The farm is located in Penobscot Bay, off the coast of Belfast. They grow their scallops from wild seed to market size, spending about 3 years in the care of Vertical Bay. The scallops live in nets on the farm for their first year, then they are hung on lines and suspended into the water with plenty of space to grow (this process is called ear-hanging and you’ll see this in the video). Because scallops are filter feeders, they require no feed, fertilizers or inputs. Their food comes from the clean, cold & nutrient-rich bay water. Thank you, Andrew Peters, for welcoming us aboard and teaching us about your scallops. To order sea scallops from Vertical Bay, visit their website: www.verticalbaymaine.com. Every scallop is hand-harvested and shipped all on the same day, so you get the freshest scallops possible. #seascallops #maineseafood #sustainableseafood #newenglandseafood #mainescallops #scallops #newenglandkids #newenglandkidscookbook #mainelife
Life lately. 🌷A field trip to the @coastalmain Life lately. 🌷A field trip to the @coastalmainebotanicalgardens with Lexi’s class. 🐶A visit with our Mimi, PopPop and Josie girl. 🌊Ocean walks with Mimi in winter coats (June in Maine! 🙃) 🎾 Lots of tennis. ⚾️ Baseball games. And even more canceled baseball because of 🌧️. It’s been a good and very busy couple weeks. We are ready for summer break!! #mainelife #boothbay #boothbayharbor #mainesummer
🌱Kelp harvest! Pauline Dion of the @boothbaysea 🌱Kelp harvest! Pauline Dion of the @boothbayseaandsciencecenter and lobsterman Eben Wilson graciously invited us this morning to witness their kelp (seaweed) harvest. We will be featuring kelp in a bunch of recipes in our cookbook, so we were excited to see this harvest in action. Some of the pictures taken today will be featured in the book. Lexi and I watched the kelp being gathered from their lines in East Boothbay, near Ocean Point Marina, on the Damariscotta River. Funny enough, the kelp lines are actually just down the river a short distance from our house. The giant kelp that you see here began as kelp seedlings that were grown on ropes in aquariums by local school kids through a partnership with the Boothbay Sea and Science Center + local schools. The tiny kelp (about an inch is size) were then placed into the river on larger ropes in December of 2024. Today was harvest day and the winter/spring growth of the kelp was incredible! The types of kelp shown here are alaria (great for cooking and drying) and sugar kelp (often used as an additive in foods). This particular batch isn’t for eating because it’s grown too close to the marina (it’ll be used for research), but grown elsewhere it absolutely can be. Thank you Pauline, RC and Eben for showing us the “ropes” today, quite literally!! #kelpharvest #kelpme #maineseaweed #sustainableseafood #maineseafood #eastboothbay #boothbaymaine #mainelife #kidscookbook
🎉 Big News! 🎉 Lexi and I are so excited to a 🎉 Big News! 🎉 Lexi and I are so excited to announce that we have been working on a New England inspired kids cookbook, to be published by @globepequot. If you’ve been around here for a while, this should be no surprise to you, as it’s something Lexi has been dreaming up for a couple years. This *hardcover* book will be packed with over 50 kid-friendly, kid-tested, Registered Dietitian approved recipes inspired by the flavors of New England—from lobster sliders and buttery panko baked oysters to wild blueberry pancakes and maple granola. With about 200 pages of hands-on fun, simple instructions, and helpful tips, it’s perfect for little chefs and their grown-ups to cook side-by-side. Whether you live in New England or just love cooking with nourishing, seasonal ingredients, this book will bring family-friendly flavors straight to your kitchen. Lexi and I have been cooking and writing up a storm and will be doing so through the end of the summer when the book is due to our publisher. If all goes smoothly, you should be able to have it in your hands by late summer 2026. Stay tuned for sneak peeks, the cover (!), preorder info, and lots more to come! Thank you in advance for your support! ♥️Jenny and Lexi #NewEnglandKidsCookbook #kidscancook #NewEnglandlife #cookbookauthor #FamilyCooking #newenglandfood #kidsinthekitchen #Kidfriendlyfood #newenglandliving #boothbaymaine #mainelife
We’ve been stuck in the fog for what feels like We’ve been stuck in the fog for what feels like months. The fog rolls in so suddenly around here. And sometimes leaves just as quickly. Enjoy a few moments of this foggy morning down by the river. #boothbaymaine #mainelife #boothbayharbor #damariscottariver #beautifulplaces #mainecoast #coastalliving #newenglandlife
Made with love (and maple syrup), this wholesome, Made with love (and maple syrup), this wholesome, crunchy Wild Blueberry Granola is just the thing to celebrate the moms in your life. 💛 Packed with oats, walnuts, pumpkin seeds, sweet dried wild blueberries plus maple, vanilla, and cinnamon, it’s nutrient rich and oh so delicious. We love it over yogurt, in a parfait, or straight from the jar. Wild Blueberry Granola Serves: 10-12 Total time: 1 hour 5 minutes + cooling time Ingredients: Dry ingredients: · 3 cups old-fashioned rolled oats · 1 cup raw walnuts, chopped · 1 cup dried wild blueberries · 1/4 cup raw pumpkin seeds · 2 tbsp ground flaxseed · 1 1/2 tsp cinnamon · 1/2 tsp kosher salt Wet ingredients: · 1/3 cup melted coconut oil · 1/4 cup maple syrup · 1/4 cup dark brown sugar · 1 1/2 tsp vanilla extract · 2 egg whites, beaten Instructions: Preheat oven to 300°F. Line a half baking sheet with parchment paper. In a large bowl, combine the oats, chopped walnuts, dried wild blues, pumpkin seeds, flaxseed, cinnamon, and kosher salt. In a separate bowl, whisk together the melted coconut oil, maple syrup, dark brown sugar, and vanilla extract. Pour the wet ingredients over the dry; mix until evenly coated. Beat the egg whites with a whisk. Pour over granola mixture; mix well. Spread in an even layer across the entire the baking sheet and press down on it using your hands to flatten. The granola should be in one large piece. Bake for 50-55 min, until golden and fragrant. Remove from the oven carefully using your oven mitts. Allow to cool completely on the baking sheet. Once cool, break apart using your hands, into clusters the size of what you like. We like big clusters. Store in an airtight container. Eat within a few days for best crunch. #MothersDaybrunch #brainhealth #omega3fats #brunchideas #KidApprovedEats #granolarecipe #wildblueberries #walnuts #brainfood #granolalove
A field trip to Belfast, Maine to see @verticalbay A field trip to Belfast, Maine to see @verticalbaymaine sea scallops in action. Incredible. And such a treat to taste them raw - sweet & clean - so tasty! Vertical Bay is one of the only sea scallop farms in the US. The farm is located in Penobscot Bay, off the coast of Belfast. They grow their scallops from wild seed to market size, spending about 3 years in the care of Vertical Bay. The scallops live in nets on the farm for their first year, then they are hung on lines and suspended into the water with plenty of space to grow (this process is called ear-hanging and you’ll see this in the video). Because scallops are filter feeders, they require no feed, fertilizers or inputs. Their food comes from the clean, cold & nutrient-rich bay water. Thank you, Andrew Peters, for welcoming us aboard and teaching us about your scallops. To order sea scallops from Vertical Bay, visit their website: www.verticalbaymaine.com. Every scallop is hand-harvested and shipped all on the same day, so you get the freshest scallops possible. #seascallops #maineseafood #sustainableseafood #newenglandseafood #mainescallops #scallops #newenglandkids #newenglandkidscookbook #mainelife
Life lately. 🌷A field trip to the @coastalmain Life lately. 🌷A field trip to the @coastalmainebotanicalgardens with Lexi’s class. 🐶A visit with our Mimi, PopPop and Josie girl. 🌊Ocean walks with Mimi in winter coats (June in Maine! 🙃) 🎾 Lots of tennis. ⚾️ Baseball games. And even more canceled baseball because of 🌧️. It’s been a good and very busy couple weeks. We are ready for summer break!! #mainelife #boothbay #boothbayharbor #mainesummer
🌱Kelp harvest! Pauline Dion of the @boothbaysea 🌱Kelp harvest! Pauline Dion of the @boothbayseaandsciencecenter and lobsterman Eben Wilson graciously invited us this morning to witness their kelp (seaweed) harvest. We will be featuring kelp in a bunch of recipes in our cookbook, so we were excited to see this harvest in action. Some of the pictures taken today will be featured in the book. Lexi and I watched the kelp being gathered from their lines in East Boothbay, near Ocean Point Marina, on the Damariscotta River. Funny enough, the kelp lines are actually just down the river a short distance from our house. The giant kelp that you see here began as kelp seedlings that were grown on ropes in aquariums by local school kids through a partnership with the Boothbay Sea and Science Center + local schools. The tiny kelp (about an inch is size) were then placed into the river on larger ropes in December of 2024. Today was harvest day and the winter/spring growth of the kelp was incredible! The types of kelp shown here are alaria (great for cooking and drying) and sugar kelp (often used as an additive in foods). This particular batch isn’t for eating because it’s grown too close to the marina (it’ll be used for research), but grown elsewhere it absolutely can be. Thank you Pauline, RC and Eben for showing us the “ropes” today, quite literally!! #kelpharvest #kelpme #maineseaweed #sustainableseafood #maineseafood #eastboothbay #boothbaymaine #mainelife #kidscookbook
🎉 Big News! 🎉 Lexi and I are so excited to a 🎉 Big News! 🎉 Lexi and I are so excited to announce that we have been working on a New England inspired kids cookbook, to be published by @globepequot. If you’ve been around here for a while, this should be no surprise to you, as it’s something Lexi has been dreaming up for a couple years. This *hardcover* book will be packed with over 50 kid-friendly, kid-tested, Registered Dietitian approved recipes inspired by the flavors of New England—from lobster sliders and buttery panko baked oysters to wild blueberry pancakes and maple granola. With about 200 pages of hands-on fun, simple instructions, and helpful tips, it’s perfect for little chefs and their grown-ups to cook side-by-side. Whether you live in New England or just love cooking with nourishing, seasonal ingredients, this book will bring family-friendly flavors straight to your kitchen. Lexi and I have been cooking and writing up a storm and will be doing so through the end of the summer when the book is due to our publisher. If all goes smoothly, you should be able to have it in your hands by late summer 2026. Stay tuned for sneak peeks, the cover (!), preorder info, and lots more to come! Thank you in advance for your support! ♥️Jenny and Lexi #NewEnglandKidsCookbook #kidscancook #NewEnglandlife #cookbookauthor #FamilyCooking #newenglandfood #kidsinthekitchen #Kidfriendlyfood #newenglandliving #boothbaymaine #mainelife
We’ve been stuck in the fog for what feels like We’ve been stuck in the fog for what feels like months. The fog rolls in so suddenly around here. And sometimes leaves just as quickly. Enjoy a few moments of this foggy morning down by the river. #boothbaymaine #mainelife #boothbayharbor #damariscottariver #beautifulplaces #mainecoast #coastalliving #newenglandlife
Made with love (and maple syrup), this wholesome, Made with love (and maple syrup), this wholesome, crunchy Wild Blueberry Granola is just the thing to celebrate the moms in your life. 💛 Packed with oats, walnuts, pumpkin seeds, sweet dried wild blueberries plus maple, vanilla, and cinnamon, it’s nutrient rich and oh so delicious. We love it over yogurt, in a parfait, or straight from the jar. Wild Blueberry Granola Serves: 10-12 Total time: 1 hour 5 minutes + cooling time Ingredients: Dry ingredients: · 3 cups old-fashioned rolled oats · 1 cup raw walnuts, chopped · 1 cup dried wild blueberries · 1/4 cup raw pumpkin seeds · 2 tbsp ground flaxseed · 1 1/2 tsp cinnamon · 1/2 tsp kosher salt Wet ingredients: · 1/3 cup melted coconut oil · 1/4 cup maple syrup · 1/4 cup dark brown sugar · 1 1/2 tsp vanilla extract · 2 egg whites, beaten Instructions: Preheat oven to 300°F. Line a half baking sheet with parchment paper. In a large bowl, combine the oats, chopped walnuts, dried wild blues, pumpkin seeds, flaxseed, cinnamon, and kosher salt. In a separate bowl, whisk together the melted coconut oil, maple syrup, dark brown sugar, and vanilla extract. Pour the wet ingredients over the dry; mix until evenly coated. Beat the egg whites with a whisk. Pour over granola mixture; mix well. Spread in an even layer across the entire the baking sheet and press down on it using your hands to flatten. The granola should be in one large piece. Bake for 50-55 min, until golden and fragrant. Remove from the oven carefully using your oven mitts. Allow to cool completely on the baking sheet. Once cool, break apart using your hands, into clusters the size of what you like. We like big clusters. Store in an airtight container. Eat within a few days for best crunch. #MothersDaybrunch #brainhealth #omega3fats #brunchideas #KidApprovedEats #granolarecipe #wildblueberries #walnuts #brainfood #granolalove
🌷An omelette fit for Mother’s Day or any spri 🌷An omelette fit for Mother’s Day or any spring celebration. Lobster Omelet with Dill Havarti A three egg omelette stuffed with fresh sweet lobster meat and dill Havarti cheese, then topped with shredded cheddar, more lobster meat and fresh chopped dill. Perfect for breakfast or brunch on any celebratory occasion. Total time: 10 minutes Serves: 1 Ingredients: · 3 eggs, beaten · 1 ounce dill Havarti cheese, thinly sliced · 2 ounces cooked lobster meat, chopped · 1/2 ounce shredded reduced-fat cheddar cheese For serving: · 1 teaspoon chopped fresh dill · Microgreens (optional, for garnish) · Freshly ground black pepper Instructions: 1. Spray a non-stick skillet with cooking oil. Heat pan over medium-low heat. Once hot, add eggs, using a spatula to allow the runny egg to flow under the cooked egg. Once the eggs are almost cooked through, add the Havarti and lobster meat. 2. Fold one side of the omelet over to the other side. Top with shredded cheddar. Remove from heat. Sprinkle with fresh dill, microgreens and black pepper. 3. Serve omelet with toast and side salad. #brunch #mothersday #lobsterrecipes #mainelobster #mainelife#coastalkitchen #coastalcooking #mothersday #eggnutrition #omelette #seafoodrecipes #sustainableseafood#lobsterlover @seafood4health
This Crab Grilled Cheese is golden on the outside, This Crab Grilled Cheese is golden on the outside, melty in the middle, and loaded with a zesty crab filling. Old Bay, lemon zest, and sharp cheddar take it over the top.⁠ ⁠ Ready in 10 minutes—lunch (or dinner!) is served! Crab Grilled Cheese Total Time: 15 min Serves: 2 Ingredients: · 8 oz cooked crab meat (fresh or canned) · 1 tbsp mayonnaise · 1 tbsp Dijon mustard · 1/2 tsp Old Bay · 1/4 tsp ground black pepper · 1/4 tsp garlic powder · 2 tbsp chopped chives · Zest from 1 lemon · 4 slices hearty whole grain bread · 2 tablespoons salted butter, softened · 4 slices sharp cheddar cheese For serving: · 1 lemon, cut into wedges (if you used the lemon zest above, slice that lemon into wedges) (optional) Instructions: In a medium mixing bowl, combine crab meat, mayonnaise, mustard, black pepper, garlic powder, Old Bay seasoning, chives and lemon zest. Stir well until everything is mixed together. Spread butter on one side of each bread slice. Heat a skillet over medium low heat. Place two bread slices, buttered side down, in the skillet, carefully (skillet is hot!). Spoon the crab mixture evenly onto each slice of bread. Top each sandwich with two slices of cheddar, followed by the remaining slices of bread, buttered side up. Cook sandwiches for about 3–4 minutes per side, until the bread is golden brown and the cheese is melted. Remove from heat. Let the sandwiches cool for a minute, then cut in half. Serve with lemon wedges and an arugula salad with vinaigrette, if desired. #mainecrab #maineseafood #seafood2xwk #sustainableseafood #mainelife #crabsalad #crablover #boothbaymaine #eatmoreseafood @harborfishmarket @seafood4health
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