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The Ultimate List Of Food For Boats 50+ Ideas For Lunch, Dinner, and Snacks

by Kristen 2 Comments

Have you been lucky enough to get an invite on a boat? Or maybe you are a boat owner and need ideas for what to bring. Then, you’ve come to the right place. Whether you are boarding a sailboat, motorboat, pontoon, or yacht (can we be friends?), we have the best boat food. 

Are you wondering what food I should bring on a boat? Maybe you are looking for a list of the best food for boats. We’ve got you covered.

Let’s go the The Chalkboard.

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What Food Should I Bring On A Boat? Here’s How To Pick The Best Food For Boats

Before we dive into exactly what you should bring, here are some things to consider when trying to figure out what food to bring on a boat. You want things that aren’t too messy. No one wants to clean up too much and no boat owner wants a stain on their interior to clean. Most captains like to keep their vessels in tip-top shape!

It’s also likely going to be warm outside so nothing that will easily melt like chocolate. Simple meals are best. Nothing too fussy or heavy. No one wants to eat a complicated meal on a hot day! Now that we’ve talked about what NOT to bring, here are some of the best food for boats.

What Snacks Should I Bring On A Boat (20+ Boat Snacks)

Sometimes you are so busy enjoying the day that you don’t want to stop for a big meal. That’s where snacks come in. They are perfect for grabbing and going or just munching on for a bit. Here are some ideas.

Snacks For Boating 

• Frozen grapes 
• Yogurts in a tube (frozen)
• Energy Bars
• Dried Fruit
• Roasted chickpeas
• Blueberries
• Pretzels (A big tub is a great gift to bring the captain)

More Food For Boats – Dinners and Lunches

Keeping in mind that we don’t want anything too fussy or heavy, here are some great options that are filling enough for lunch or dinner that can be easily made ahead of time. Ancient grain salads really fit the bill as they are hearty, easy to prep the day before and delicious!

• Big Mac Salad
• Wraps 
• Farro Salad 
• Chicken Cutlets
• Grilled Chicken
• Macaroni Salad 
• Chickpea, Parsley, Feta Salad  
• Italian Tortellini Salad – Don’t put too much dressing on this!
• Edamame, Corn and Farro Salad 
• Gnocchi Salad  
• Tabouli Salad  
• Buffalo Chickpea Salad
• Spinach Tortellini Salad 
• Pasta With Chickpeas And Arugula 
• Chicken Club Salad
• Egg Roll In A Bowl
• Quinoa Salad
• Avocado And Grilled Chicken Salad
• Ramen Noodle Salad
• Lunch Kebobs
• Chicken Cucumber Salad

BBQing on a Boat

Some boaters have small grills they use while onboard. If that’s the case then there are several more options for dinners and lunches. Be sure to choose leaner cuts of meat. High-fat meats may cause flare-ups which you do NOT want. 

The Magma grill is very well-made and worth the price. This version is large enough to feed four to six people but still packs away easily with the carrying case that comes with it. Purchase it on Amazon and have it by the weekend.

• Veggie Burgers
• Kebabs (make ahead and then grill)
• Shrimp 

Even More Food For Boats — Breakfast Ideas

Maybe you are headed out early to fish or beat the heat. No need to skip breakfast, pack it to go. And don’t forget the coffee!

• Oatmeal (in a thermos)
• Bacon, Egg, And Cheese sandwiches
• Breakfast Burritos

Vegetarian Boat Food

Let’s not relegate our vegetarian guests to crudite platters. Here are some great boat food options for vegetarians that carnivores will love, too!

• Hummus and vegetables
• Chickpea Salad
• Peanut butter and jelly sandwiches
• Mozzarella and roasted red pepper sandwiches with balsamic vinaigrette
• Tortellini Salad
• Vegetable Kebabs
• Roasted Eggplant sandwich with mozzarella and balsamic vinaigrette
• Pasta with pesto
• California Rolls

Items To Pack Besides Food For Boats

• Bags for dirty utensils
• Water — lots of water

What Do You Think?

Are you heading out on the water this summer? What food for boats will you bring? Let me know in the comments below. I’d love to hear! 

Looking for more about what foods to pack for a ski trip or beach vacation , we’ve got that too! 

Happy boating!

No plans on the water now? Pin this for later!

About Kristen

Mother, Wife, Curious Cook.

Kristen is a home cook and food lover who thinks about lunch and dinner while eating breakfast, plans outings around where to eat, and never stops thinking about food.

A former meeting planner, Kristen loves organization and planning. Whether for a party or just a regular week, you will find her creating meal plans and finding the best kitchen hacks to save time and money.

When not in the kitchen, you can find her outside with her two boys or inside watching Bravo TV.

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denise says

Just a kind suggestion especially for people that don’t know… avid boaters, especially when fishing, will lose their mind if they find a banana on their boat because it brings bad luck. The rest of the list was great though and gave me a few ideas for our next outing!

Kristen says

Haha! We don’t go with the no banana rule but we also never have much luck fishing so perhaps that’s why!

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Kim and Kalee

Building a Life You Love

Dinner on a Boat Ideas – 32 Perfect Recipes for Cruises

One of the best experiences from a trip was a sunset dinner cruise, and you can plan out a great dinner without a ton of money or a lot of prep time! We outline the best dinner on a boat recipes that are easy to make and don’t require a long cleanup time.

After all, enjoying a day on the water is a great way to spend some quality time with your friends.

But if you’re planning on heading out on the boat for a fun day trip or romantic evening, you’ll need to find some boat-friendly recipes to enjoy while you’re on the water. These dinner on a boat ideas are the perfect way to entertain after a day floating on the waves.

A boat trip is great idea when you want to celebrate a special occasion! Below, you’ll find great options to create a fun or romantic dinner that you’ll never forget!

DINNER ON A BOAT IDEAS

Finding good recipes to serve on your boat isn’t always easy. Whether your boat has a full kitchen or just a small grill, you’ll find tons of delicious recipe ideas for appetizers, side dishes, and a main course.

Seafood Pasta

Your dinner guests will love the combination of fresh shrimp and scallops in this  seafood pasta recipe  from Christina’s Cuccina. It’s a great way to bring the flavors of the ocean to your dinner table.

Pinwheel Sandwiches

Make these quick and easy  pinwheel sandwiches  from Amanda’s Cookin’ before you leave the dock to have a delicious appetizer for your dinner party guests to enjoy.

Creamy Cucumber Avocado Gazpacho

Since there’s no cooking involved in this  cucumber gazpacho  recipe from Gastrono Therapy is perfect for dinner on a boat. Simply add your ingredients to a blender and whip up a delicious starter for your meal.

Shrimp Tacos

You only need 15 minutes to prepare these quick and easy  shrimp tacos  from iFoodReal.

Avocado Peanut Coleslaw

Add some Asian flavor to a classic no-bake side dish with this recipe for  avocado peanut coleslaw  from The Short Order Cook. This simple side is the perfect make-ahead dish for any dinner party on the water.

Chimichurri Steak Salad

Cook dinner on the grill while on your boat with this  chimichurri steak salad  recipe from A Page of Positivity.

Vietnamese Shrimp Toast

This  Vietnamese Shrimp Toast  is a party favorite! Buttery baguette slices are topped with creamy mixture of shrimp, mayonnaise, shredded cheese, and green onion.

Greek Orzo Salad

Since this  Greek orzo salad  from The Healthful Ideas is packed with veggies, it’s the perfect side dish to serve at your dinner party. 

Yellowfin Tuna with Sesame Sauce

If you’re searching for an easy main course for your dinner on a boat, this flavorful recipe for  yellow fin tuna  from Cooking in the Keys is it! The delicious combination of Ahi tuna and toasted sesame seeds is perfect for enjoying on the boat.

Turkey Tikka Skewers

Prep these  turkey tikka skewers  from Hooked on Heat ahead of time and grill them on the boat for dinner.

Cajun Shrimp Salad

This colorful Cajun shrimp salad recipe is packed with bold zesty flavor! So quick and easy to make, this delicious  shrimp salad  is a healthy, satisfying way to enjoy a taste of the Louisiana bayou.

Sardines on Toast

Toasted bread topped with tomatoes and capers make up this quick and easy recipe for  sardines on toast  from Little Sunny Kitchen.

Broccoli Salad

The fresh combination of broccoli and apples make this simple  broccoli salad  recipe from Dinner at the Zoo the perfect side dish for an outdoor dinner.

Mojito Pineapple Salad

Whether you’re searching for a refreshing dessert or sweet side dish, your dinner guest will love this  mojito pineapple salad  from Divine Lifestyle, which features fresh pineapple and mint leaves.

Mini Cornbread Muffins

This simple recipe for  mini cornbread  from On My Kids Plate is the perfect side dish for any seafood recipe.

Baked Fish Nuggets

Enjoy your catch of the day for dinner with this recipe for  baked fish bites  from Spend with Pennies.

Seafood Paella Valenciana

Enjoy the flavors of Spain at your dinner party with this  seafood paella  recipe from Chocolates and Chai. Featuring calamari, shrimp, and mussels, this seafood dish is a delicious main course for your menu.

Grilled Halibut Tacos

Cook some halibut on the grill while out on the boat, then make these delicious  halibut tacos  from In the Kitch.

Spanish Mussels

Since these  Spanish mussels  from The Gourmet Bon Vivant are seasoned with chorizo and paprika, they’re packed with flavor.

Walking Tacos

Make eating dinner on your boat quick and easy with these fun  walking tacos  from Amanda’s Cookin’. Since all the ingredients are served in a chip bag, this simple meal is perfect for boating.

German Potato Salad

The flavorful combination of creamy potatoes and crispy bacon in this  German potato salad  recipe from The Forked Spoon is a delicious side dish for any main course.

Watermelon Feta Salad

Your dinner party guests will love the sweet and salty flavor combo in this  watermelon feta salad  from Somebody Feed Seb.

Seared Chilean Sea Bass

Enjoy a restaurant quality meal on your boat with this quick-cooking recipe for seared  Chilean sea bass  from The Kitchen Girl.

Bacon-Wrapped Scallops

Serve these easy  bacon wrapped scallops  from Bensa Bacon Lovers as an appetizer for your dinner party guests to enjoy on your boat.

Creamy Prawn Linguine

Featuring a creamy lemon sauce and fresh prawns, this  linguini  recipe from It’s Not Complicated is sure to be a hit at any dinner party on a boat.

Hawaiian Sliders

These quick and easy  Hawaiian sliders  from A Paige of Positivity are made with rotisserie chicken, making them perfect for preparing on the boat.

Vegetable Risotto

Since this easy side dish is packed with asparagus and kale, it’s a flavorful addition to any dinner party menu. Your guests will love eating this  vegetable risotto  from Our Love Language is Food along your dinner’s main course.

Blackened Shrimp

The Cajun flavors in this  blackened shrimp  recipe from Low Carb Yum is a great way to add some spice to your dinner menu.

Grilled Mahi Mahi

The smokey flavor in this  grilled mahi mahi recipe  from Flavor Mosaic is a great menu choice for your dinner on a boat.

A Few Tips Before Hosting or Attending Dinner Cruises

While planning our the best food is a major key to a great night, these ideas may help elevate your night even more!

• Will you serve an alcoholic drink? We like a glass of champagne when boarding and a bottle of wine chilling for dinner.
• Will you have any live entertainment or live music?
• Do you have foul-weather gear just in case you hit rough seas?
• Think about food safety. Do any of your food options need to be refrigerated, or can they be kept at room temperature?
• Do you need any kitchen appliances?
• If you’re going at sunset, another good idea is to bring a blanket or sweater.
• Do you plan on seeing anything? For example humpback whales or specific landmarks like the Empire State Building.
• If you’re wanting to keep the meal simple, lunch cruises are a great option! You could serve sandwiches with pasta salad!

The best thing about dinner on a boat is that you can make it what you want! You can plan a fine dining experience with lobster and white wine, or you can do beer or soft drinks and hot dogs after a hot day exploring!

Some of the most delicious meals are because of the memories attached to them!

We hope these ideas help you get out of your comfort zone and have an amazing night on the water!

Love these ideas? You may also like:

• Perfect Maui Itinerary | 5 Unforgettable Days for Couples
• Best Copycat Original Sloppy Joes Key West Recipe
• Birthday Trip Ideas & Where to Go on Your Birthday

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7 Easy and Versatile Meals on a Boat

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When I first started cooking on the boat, the galley was a wreck after every meal. 

As with all aspects of transitioning to life aboard, it takes time to find your groove – the kitchen is no exception. The more experience you get, the more you can learn what works for preparing easy meals on a sailboat.

Some things to consider are:

• Balancing fresh, canned, and dried foods in a meal
• Using flexible, versatile recipes so you can always substitute ingredients
• Water conservation (both during the cooking process and during cleanup)
• Meal prep in a small space

There are a few simple dishes that are always in rotation and part of our meal planning onboard Sunnyside.

Below are a few of our favorite home-cooked meals on a boat that are flexible and easy to prepare onboard.

Two-Pot Boat Meals

We’re kicking off this boat food recipe list with three two-pot meals.

Each meal below requires a starch cooked in a second pot, such as rice or noodles (staples in the boat galley).

These are easy, delicious meals we typically cook on the boat once a week.

You can’t beat a good curry when you’re cooking on a boat. It’s an easy, flexible dish with the depth of flavor we love in a good Thai dish. 

You can make curry on a respectable timeline with the right balance of dried, fresh, and canned ingredients. 

Why It Works

• Curries contain veggies with a long shelf life – carrots, onions, peppers
• Add any greens (spinach, bok choy, kale, chard) and fresh herbs (mint, basil, or cilantro) you have on hand
• A filling meal with just vegetables or compliment with chicken, shrimp, or tempeh

CLEANUP: This is a 2-pot meal (curry and rice). You will have a few miscellaneous items from chopping veggies.

Curry recipes.

Cookie & Kate’s blog has all my favorite curry recipes (links below). As she suggests, I use the Thai Kitchen brand red curry paste and green curry paste , and A Taste of Thai brand for Panang . They all make delicious curry. Cut the paste back a little for less spice, or toss in more to bring the heat!

• Thai Green Curry
• Thai Red Curry
• Thai Panang Curry

2. Stir Fry

Stir fry is a great dish when you need to clean out the fridge. Using whatever veggies are on hand makes this a great easy boat meal.

• It’s very flexible – I’ve used carrots, cabbage, peppers, kale, spinach, sugar snap peas, chard, squash, bok choy, red onion, mushrooms, and green onion.
• Even with only long-lasting veggies such as carrots and cabbage, you can add canned mushrooms and bean sprouts and still make a good stir fry.
• Asian dishes are so flexible any protein would complement this meal. We eat mostly vegetarian, so sometimes I add steamed tempeh. You could also add chicken, shrimp, beef, or tofu.

CLEANUP: This is a two-pot meal (vegetables and pot for noodles). You will have a few miscellaneous items from chopping veggies and making the sauce.

Stir fry recipe.

I enjoy Budget Bytes’ version of a stir fry. It has a small number of ingredients, and it’s quick enough that you can whip it up for lunch on a boat. View Recipe

• I absolutely love the Hakubaku Organic Udon in this dish, but any Udon or ramen noodle will work.
• Top with toasted sesame seeds, Sriracha, more soy sauce, and chopped green onions to round out this dish.

3. Veggie Spaghetti

Spaghetti is a favorite with the Sunnyside crew. Captain Ross is always requesting this dish and Augustus (our feline first mate) loves begging for spare noodles.

• To save time, use a jarred sauce (our favorite is Bertolli® Olive Oil & Garlic). Then spice it up with seasonings, canned veggies, and fresh produce. It gets that rich, homemade flavor without simmering for hours on the stove.
• It can be as simple or complex as you want it. Chopped onion, a can of mushrooms, and some herbs can go a long way. Get creative with what you have on hand, and don’t be afraid to experiment!

CLEANUP: This is a two-pot meal (sauce and noodles). Plus, miscellaneous items for chopping veggies.

Spaghetti recipe.

This is the most flexible recipe on the list. Below is what we work from depending on the ingredients on hand.

Ingredients

• 2 garlic cloves
• 3/4 to one whole onion, diced
• 1/2 cup diced carrots
• 1/2 can mushrooms
• 1 cup broccoli, squash, or bell pepper
• 1-2 cups spinach or kale (if available)
• 1 jar sauce (24oz.)
• 1/4 cup red wine
• 1 tsp Italian seasoning (or a combination of dried oregano, thyme, parsley, and basil)
• 1 tsp Black Pepper
• 1/4 cayenne (for a little heat)
• 1 tbsp butter

Sauté onions and carrots in olive oil and garlic with a little salt. Once they start to soften, add your veggies (except for greens). Let the veggies soften for 5-7 minutes, then add your sauce, seasonings, red wine, and kale if using. Simmer for 15 minutes. If using spinach, add it near the end with time to wilt. Lastly, add a pad of butter to richen the sauce.

• Angel hair usually works best with a tomato sauce, but most any noodle will do.
• I use a manual veggie chopper to make the dicing go quick (it’s on our list of Sailboat Galley Essentials ).
• For a creamier sauce, add 1/4 cup of hydrated powdered milk (I like to hydrate in vegetable broth instead of water). Or you can use fresh milk if you have it on hand.
• Top with a little grated Parmesan (or Parmigiano-Reggiano for a real treat), crushed red pepper, and fresh basil.

One-Pot Boat Meals

One-pot meals are a great option for cooking on a boat. Not only do they simplify the cooking process, but they also minimize the amount of cleanup needed afterward.

This section includes four of our favorite one-pot (or one-pan) simple meals.

I’m a big fan of selecting a dedicated pizza night.

It’s a treat to look forward to and a simple boat meal to put together. And if I’m honest, we would be eating pizza three times a week without a dedicated night.

• Toppings are flexible based on what you have on hand. Even if you don’t have fresh veggies, you can still come up with pizza toppings – canned pineapple and jalapeño, anyone?
• Pizza is a quick meal to put together if you think ahead. Make the dough anywhere from two to three hours ahead of dinner to give it time to rise. You can make a big batch of sauce and freeze it for even quicker, tastier meals.

CLEANUP: Your onboard dishwasher will be dancing a jig on pizza night. You can practically wipe your sheet pan clean. You will have a few miscellaneous items from making dough and grating cheese.

Pizza recipe.

You can make pizza in various ways – from the dough to the sauce to how it’s assembled and cooked. Here are a few tips to get you started.

Dough and Alternatives

• Pizza dough is very forgiving. It’s a great place to start if this is your first venture into working with dough. I use this recipe recommended by a friend and cut it in half for one pizza.
• A tip we picked up from a fellow cruiser is to use naan bread in a pinch. Cook the naan on the stove until browned on the bottom. Flip it and add your cheese, sauce, and toppings. Put on the lid and cook until the cheese is melted.
• If you want a crisper crust and have limited time, flour tortillas are another good alternative.

Cheese & Sauce

• Melty, creamy cheeses are going to work best for pizza. We use a combination of mozzarella and Munster with a little Parmesan on top. Freshly shredded, if possible, for the best texture. Provolone, cheddar, goat, or Gruyere also work nicely.
• You can use sauce from a jar or get a little creative, starting with a can of crushed tomatoes. My favorite sauce has a little sugar and balsamic vinegar in addition to herbs and spices.

Here are our favorite topping combinations. Get creative. The sky is the limit with pizza!

Lastly, below is a video we made the first time we attempted pizza. Luckily Captain Ross has some time in pizza kitchens, so we weren’t totally clueless.

5. Shakshuka

Shakshuka is a dish of eggs poached in a tomato-based sauce. It is a hearty one-pot meal that originated in North Africa and is also popular in Middle Eastern countries. 

It’s perfect for breakfast, lunch, or dinner on a boat. The basic shakshuka recipe includes eggs, canned tomatoes, onions, peppers, and spices.

• Shakshuka has a short preparation time, and the cooking time is also minimal.
• Most of the fresh ingredients for this simple recipe are long-lasting, with the exception of peppers and herbs.

CLEANUP:  This is a one-pot meal. You’ll also use a cutting board, knives, and other various chopping tools.

Shakshuka recipe.

No matter how you make it, shakshuka is a delicious and satisfying meal that will leave you feeling full and happy. View Recipe

• Shakshuka is typically served with naan bread for dipping, but you could also enjoy it with rice or couscous.
• We enjoy this recipe with Poblano peppers instead of red bell pepper for a little more kick and flavor.
• As suggested in the above recipe, top this with goat cheese or feta for an extra delicious treat.

6. Vegetarian Chili

Chili is the perfect one-pot meal with or without meat.  It’s as delicious as it is hearty, filling, and packed with nutrients.  The spice combo gives this chili great flavor, while the pinto and black beans add lots of protein. 

Not to mention, it is also incredibly easy to make.

• Although this recipe contains many ingredients, most are dried, canned, or long-lasting fresh vegetables. I usually have everything on hand, even if it’s been a while since our last provisioning trip .
• This chili is a great meal to make ahead for passage days, and it’s a welcome treat to enjoy a warm bowl on cooler days when you’re heading south.

CLEANUP: This is a one-pot meal. You will also have a cutting board, knife, and other various cooking utensils to clean. We recommend using an immersion blender to blend the chili at the end. These are much easier to clean than a typical blender.

Veggie chili recipe.

We’ve tried a few different vegetarian chili recipes, but this is by far our favorite. View Recipe

• Top with shredded cheese, sour cream, tortilla chips, cilantro, lime, and green onions. Avocado is a treat, if you have it on hand.
• We use an immersion blender instead of a traditional blender to blend the chili. It’s a great tool to have on board since it’s compact and easy to clean.

7. Minestrone Soup

Minestrone soup is a hearty and comforting dish perfect for a chilly day on the boat.

The soup is packed with nutritious vegetables, and the beans provide a source of protein. It is both a healthy and filling menu option .

The soup can be easily customized to your liking or based on the vegetables you have on hand.

• The vegetable combinations on this one are endless, which makes it the perfect boat recipe. Even if you are weeks out from your last provisioning trip, you can whip this up with butternut squash, sweet potatoes, or white potatoes.
• Using a combination of canned and fresh veggies will still make a great dish. We often use canned peas or collards in a pinch.

CLEANUP: This is a one-pot meal. You will also have a cutting board, knife, and a few other items for chopping vegetables.

Minestrone recipe.

This recipe is a classic and delicious minestrone. Trust me. This will become a staple in your galley. View Recipe

• Keep dried tomato powder on hand to quickly whip up the tomato paste required for this recipe.
• Make your own vegetable broth from scraps to enhance the health benefits and flavors.
• Top this with Parmigiano Reggiano to bring out the savory flavors in this dish.
• Enjoy with fresh bread or cornbread muffins for an extra yummy meal.

More Ideas for Cooking Onboard

For more great ideas for cooking good meals onboard your boat, check out the boat cookbook below for tons of cooking tips and recipes.

• 800 recipes and tips for cooking on a boat
• Includes tips for making your own bread and yogurt, grilling onboard, and tips for cooking fresh-caught fish

Cooking Good Meals on a Boat

I hope this gave you some helpful ideas for boat recipes you can make with what you have onboard on your next sailing trip.

The most challenging and rewarding part of the boat galley is pushing your boundaries as a cook.

Having limited access to provisions and the nearest grocery store forces you to step outside your comfort zone.

You’ll start cooking with different ingredients and making things from scratch that you would typically buy premade. You can even learn to catch your food! It’s a fun process if you keep an open mind.

READ NEXT: Don’t forget to check out our list of best breakfast ideas on a boat .

Want to learn more about cooking on a boat.

For more ideas on meals, provisioning, and how to outfit your galley, view our guide.

Like this post? Save it on Pinterest for later.

Morgan, the founder of The Home That Roams, has been living nomadically for over five years. She began her journey traveling across the U.S. in a motorhome and cruising on a liveaboard sailing catamaran. Currently, she lives full-time in a travel trailer, sharing resources on RV living and boat life to help others downsize their lives and thrive in an alternative lifestyle.

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• Best Recipes for a Day on Your Boat

Are you wondering what food to bring on a boat trip? If so, we got you covered. Our recipes are easy to transport or whip up on-board. Several of our recipes are complete meals in a single dish for easy cleanup. Plus, we’ve incorporated tons of tropical and sea-inspired flavors to suit the mood.

To make the most of your voyage, you need to maintain your energy levels. Hearty meals and healthy snacks in between will keep you going until the sun sets into the horizon. For this reason, we’re excited to share our favorite recipes brought to you by Formula fans — with a few of our own in the mix.

Boat-Friendly Brunch Recipes

Brunch is all about combining the tasty flavors of breakfast and lunch and enjoying it with friends and family. What better way to savor a cheerful brunch than on your boat? Here are some delicious brunch recipes that will fuel your day of boating joy:

SOUTHWESTERN BRUNCH

Could breakfast ever be complete without eggs? Todd and Mandy Dageford, owners of a 37 Performance Cruiser, “Tupelo Honey,” know the importance of starting the day right with eggs. The Dagefords impressed everyone at the Erickson Marine Rendezvous with the jazzy brunches they created in their cockpit each morning.

Mandy whipped up a bold and hearty huevos rancheros dish on Sunday, complete with homemade salsa and sausages. These late-breakfast treats are sure to be a big hit with your hungry crew. There are many variations of huevos rancheros, and this represents just one style of preparation. This recipe lets you cook up a storm with an on-board microwave.

• One 16-ounce can of refried beans
• 3 cups salsa, your favorite brand or homemade
• 1 dozen small corn or flour tortillas
• 1 dozen eggs
• 12 ounces shredded cheese of your choice
• Sour cream, to taste

Directions:

• Warm the beans, salsa and tortillas in the microwave. Cover to keep warm. Prepare the eggs however you prefer: scrambled, poached or sunny-side up, using a microwave, a microwaveable egg cooker or a traditional frying pan.
• While the eggs are cooking, assemble the tortillas. Spread a spoonful of the warm beans onto each tortilla. Top with approximately one ounce of shredded cheese. Place an egg and a spoonful of salsa on top. Serve immediately with extra salsa and sour cream on the side.

BELGIAN WAFFLE BRUNCH

The Dagefords also know how to throw together an elegant Belgian waffle brunch. They know Formula owners are always looking for quick and easy ways to make delicious food on-board.

Aunt Jemima pancake and waffle mix is the secret “easy” ingredient for these Belgian waffles, while an electric waffle iron makes cooking a snap. Garnish the waffles with fresh berries, like strawberries and blueberries, your favorite syrup, a pinch of powdered sugar and whipped cream — and you can call your boat a brunch cafe with an engine.

Festive mimosas are the beverage of choice for this brunch. They are easy to create with a carton of freshly squeezed orange juice and a splash of chilled club soda, ginger ale or champagne — if you’re spending the morning at the dock.

NON-ALCOHOLIC MOJITO

Brunch on the water calls for refreshing non-alcoholic beverages so you can safely cruise and enjoy great drinks with your meal. We have a simple non-alcoholic mojito recipe inspired by Hemingway’s favorite boating beverage. The following recipe uses fresh ingredients you may already have on your boat.

Ingredients:

• 1 lime, cut into eight sections
• 1 to 2 teaspoons sugar
• Fresh mint leaves
• Squeeze a wedge of lime into the bottom of an empty glass. Add one to two teaspoons of sugar and stir well. Add about six mint leaves and muddle or bruise the leaves with the back of a spoon to release the oils. Fill the glass with ice and then club soda. Garnish with another wedge of lime and a sprig of fresh mint.

Best Boating Recipes for Lunch

Lunch is the time of day when hunger starts to roar, especially if you’re in between water sports. A midday meal on the boat can be a great way to unwind and refuel. Here are some mouthwatering lunchtime recipes to give you an afternoon boost.

SHIRLEY’S SEAFOOD PASTA

If you want to enjoy a delicious lunch with your boating companions, consider sharing a seafood salad, like this one from Shirley and Barry Webber. The Webbers have been proud owners of Formula boats since 1980 and feel part of the Formula family. Below is a recipe for Shirley’s Seafood Pasta Salad, which Shirley says, “gets raves when served to guests we take out on our 370 SS ‘Second Wind!’” Thanks, Shirley!

• 2 cups small pasta shells or twists, uncooked
• 1/3 cup Italian salad dressing
• 1/2 cup light mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 cups cooked medium shrimp
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 4 green onions, thinly sliced
• 2 small celery stalks, sliced
• 3/4 cup frozen peas
• 1/2 package grape tomatoes, used whole or halved
• 1/2 cup sliced black olives
• Fresh ground pepper, to taste
• Cook the pasta and drain. In a small bowl, combine the Italian salad dressing, mayonnaise and cheese. In a large bowl, mix the pasta and the remaining ingredients. Pour the dressing over the pasta mixture. Mix well. Cover and chill overnight. Toss lightly and top with a little Parmesan cheese before serving.
• Here’s a tip from Shirley: If you want to make a special seafood treat, you can combine one cup of shrimp with one cup of crab or lobster meat.

CUBAN SANDWICHES

Cuban sandwiches are easy to put together, plus they don’t take up too much space and they pack rich, meaty goodness with each bite. Enjoy these handheld masterpieces any day you’re out on the boat, and you’ll be satisfied until dinner.

• 1 loaf fresh Cuban bread, horizontally sliced
• Butter, softened
• Yellow mustard
• Slices of dill pickles
• 1/2 pound deli roasted pork, thinly sliced
• 1/2 pound Swiss cheese, thinly sliced
• 1/2 pound deli baked ham, thinly sliced
• Spread the bottom half of the bread with the softened butter. Add a layer of yellow mustard over the butter. Top with the dill pickle slices, pork, cheese and ham. Place the top half of the loaf on the sandwich and press down. Cut the bread on the diagonal to make small sandwiches. Insert a frilled toothpick in each sandwich to keep it together. Arrange the “mini” sandwiches on a serving platter and devour.

LEMON TARRAGON CHICKEN SANDWICHES

When you’re out in the sun on an expanse of blue and hunger strikes, a flavorful and fresh chicken sandwich hits the spot. This one brings citrusy flavors and a protein punch to the table. Prepare these sandwiches at home and pack them in a cooler for a memorable voyage.

• One 14-ounce can of low sodium chicken broth
• 3 tablespoons fresh-squeezed lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon dried tarragon
• 1/4 cup thinly sliced celery
• Six 4-ounce boneless, skinless chicken breasts
• 6 small sandwich rolls
• Dijon mustard
• Leaf lettuce leaves
• Tomato slices
• Red onion slices
• Heat oven to 400 degrees Fahrenheit. In a glass nine-by-13-inch baking pan, mix the broth, lemon juice, olive oil, onion powder, garlic powder, tarragon and celery. Add the chicken breast in a single layer. Bake uncovered for 20 to 30 minutes or until the chicken is cooked through and the liquid bubbles.
• Remove the pan from the oven and allow it to cool. Slice each chicken breast on the diagonal and transfer the slices and liquid to a container with a lid. Refrigerate until you’re ready to assemble the sandwiches.
• To assemble the sandwiches, spread the bottom half of each roll with Dijon mustard. Layer the lettuce, tomato slices, red onion slices and chicken onto the bottom half and top with the other half.
• If you prefer a low-carb version, you can skip the rolls and top a fresh green salad with the chicken and a delicious goat cheese garnish.

MARINATED SIRLOIN SALAD

Another great carry-on meal to keep you going all day long is marinated sirloin salad. This versatile dish is perfect for lunch and as a nutritious pick-me-up later in the day.

• 2 pounds beef sirloin, cut into thin strips
• 2 tablespoons steak seasoning
• 2 tablespoons butter
• 12 ounces portobello mushrooms, sliced
• 2 tablespoons olive oil
• Two 7-ounce jars roasted red peppers, drained and chopped
• 1 cup thinly sliced red onion
• 1 garlic clove, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• Toss the sirloin strips in steak seasoning. In a sauté pan, melt the butter. Sauté the mushrooms, turning to brown both sides. Remove the mushrooms from the pan and place them in a bowl. Drain excess liquid from the pan.
• In the same pan, heat the olive oil. Sauté the sirloin strips to the desired doneness in small batches. Remove the pieces from the pan and place them in a large bowl. Allow them to cool.
• Add the sautéed mushrooms, roasted red peppers, and red onions and toss gently. In a small bowl, mix the garlic, Dijon mustard, red wine vinegar and extra-virgin olive oil. Pour the dressing over the beef mixture and toss. Cover and refrigerate.
• For a healthy lunch, top a bed of mixed greens with a spoonful of the beef salad. You can also serve this salad on top of crackers or flatbreads with goat cheese for an impressive hors d’oeuvre, or stuff it in a pita pocket for a hearty sandwich. This quick and easy dish tastes even better the second day after the flavors have blended.

CAVADAS’ MEXICAN WRAPS

Wraps make an ultra-portable lunch and can be a fun alternative to a sandwich. We’re lucky we have JedCavadas, a Formula fan who boats rain or shine, to share his mouthwatering Mexican wrap recipe with us. Thanks, Jed!

• 6 ounces light cream cheese, softened
• 1/2 cup salsa drained, plus more for dipping
• 1 tablespoon chili powder
• 1/4 teaspoon salt
•  1 avocado, thinly sliced
• 1 tablespoon, lime juice
• Eight 8-inch tortillas
• 2 cups fresh baby spinach
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips

Directions: 

• In a medium bowl, combine the cream cheese, salsa, chili powder and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.
• Trim each tortilla to make a six or seven-inch square. Spread three tablespoons of the cream cheese mixture onto each tortilla. Arrange two rows of spinach in the center of each tortilla, then top them with a row of red pepper, yellow pepper and avocado.
• Roll the tortillas up tightly and wrap them in plastic wrap. Refrigerate the rolls for at least one hour and up to six hours. Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping. Serves 10 to 12 hungry boaters.

Dinner on a Boat

Cooking dinner on a boat tastes better for some reason. Maybe it’s the enchanting glow of the setting sun or the romance of cruising without a care in the world. There are many reasons boating ignites the appetite.

Whether you’re dining as a couple or with a party of friends, there’s something special about supper on the water. Here are delectable recipes to give your boating day a dash of flavor as you start to wind down.

GINGER LIME SESAME PORK

Your friends and family will think you docked your Formula at a Hawaiian luau when you wow them with this amazing grilled dish bursting with tropical flavors. Plan to break out the hula skirts, ukuleles and umbrella drinks as you savor the sunset, dockside on your Formula. The tantalizing aroma wafting from your grill will be sure to entice extra guests for dinner.

• 1/2 cup roughly chopped ginger root, peeled
• 2 large garlic cloves, peeled
• 1/4 cup fresh-squeezed lime juice
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 1/4 cup sesame seeds, toasted
• 2 to 2 1/2 pounds pork tenderloin
• To make the marinade, puree the ginger, garlic, lime juice, soy sauce and honey in a blender. Strain the marinade to remove any fibrous pieces of ginger, pressing firmly to extract all the juice. Stir the sesame seeds into the marinade.
• In a non-metallic pan, arrange the pork and cover it with the marinade. Keep refrigerated. You can do this in the morning before you go boating or the night before.
• Over medium heat, grill the pork tenderloin until the internal temperature reaches 160 degrees Fahrenheit. Cover with foil and let it rest approximately 10 minutes to allow the juices to redistribute before slicing. Serve with grilled pineapple slices or veggie kabobs. A side of coleslaw works well too.

TILAPIA WITH LEMON AND CAPERS

What could be more true to the boating experience than a melt-in-your-mouth fresh fish dinner?This simple yet delicious dish combines buttery grilled tilapia with lemony capers for a lightweight meal that’s heavy with taste.

• One 4-ounce tilapia fillet
• 1 tablespoon butter
• 1 tablespoon capers
• 1 green onion, sliced
• 1 lemon wedge
• Garlic pepper, to taste
• Heat the grill while you prep the fish. Place the tilapia fillet into a foil packet. Top the fillet with the butter, capers and scallion slices. Squeeze the juice from the lemon wedge over the fillet and add garlic pepper to taste. Seal the foil packet. Grill for 10 minutes or until the fish flakes easily. Serve with grilled zucchini and bell peppers or other colorful vegetables, and enjoy a complete meal.

FETTUCCINE WITH SHRIMP AND FRESH TOMATO BASIL SAUCE

Who says you can’t have restaurant-quality pasta aboard a boat? Shelley Porter argues you can, and she’s sent us her friend Brett’s incredible dockside recipe.

Shelley was amazed to find Brett whipping up dinner on-board his Formula boat when she expected to dine in a restaurant. What she found was even better. In addition to sharing his delicious recipe, she recommends adding “excellent red wine and some mellow tunes,” for an ambiance that will transport you and friends far from the hustle and bustle. Thanks, Shelley and Brett!

• 1 3/4 cups extra-virgin olive oil
• 2 tablespoons chopped fresh garlic
• One 6-ounce can whole black olives
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons lemon pepper
• Splash fresh-squeezed lemon juice
• 8 whole mushrooms, quartered and stems removed
• 1 1/2 pounds raw shrimp, peeled
• 1 bunch green onions, sliced
• 1 pound fettuccine
• 3 Roma tomatoes, diced
• 4 ounces fresh Parmesan cheese, grated
• In a large pan over low heat, sauté the olive oil, garlic and olives. Add the basil, lemon pepper, lemon juice and mushrooms. Continue to cook over low heat.
• In a large pot, boil water. Add the shrimp and cook until it just begins to turn pink. Remove the shrimp with a slotted spoon and add them to the olive oil sauce, along with the green onions. Cook over low heat.
• Return the shrimp-water to a boil and add the fettuccine. Cook until al dente. Meanwhile, add the diced tomatoes to the olive oil sauce and cook over low heat.
• Drain the fettuccine and place it into a large bowl. Add the grated Parmesan cheese, stirring the noodles to coat. Mix in the sauce and toss to coat the fettuccine. Add salt to taste.

GRILLED GARLIC HERB PARMESAN BREAD

Garlic bread goes well with almost any entrée. You can make this right on your boat’s grill and serve it with pasta or fish as a delicious side.

• 1/4 cup olive oil
•  1 clove garlic, smashed
• 1 teaspoon rosemary
• 1/2 cup fresh grated Parmesan cheese
• In a microwave-safe bowl, combine the olive oil, garlic and rosemary. Place a napkin on top of the bowl, and heat it at 30-second intervals for approximately one to two minutes or until hot.
• Cut the bread into one-inch slices without cutting through the bottom crust, so that the loaf remains intact. Drizzle the garlic herb olive oil and sprinkle the cheese into each cut. Wrap the bread loaf entirely in foil and grill until the bread is heated through and the cheese is melted. Turn frequently to avoid burning.

Boating Dessert Recipes

Boat food doesn’t always have to feature seafood, although, we won’t complain if it does. Let’s not forget those relaxed moments after dinner on a boat that call for something a little indulgent. If you like to end your meals on a sweet note, you won’t be disappointed with these decadent and easy-to-make dessert recipes.

RASPBERRY FOOL

Enjoy an elegant and simple dessert on your boat with this Raspberry Fool recipe. Our classic sweet treat is so easy to make, with just three basic ingredients. If you’re boating with that someone special, sprinkle on a little chocolate and serve it alongside a dozen roses. You’ve just found the perfect romantic dessert for your boat.

• 8 ounces fresh raspberries
• 4 teaspoons sugar, divided
• 1 cup heavy cream
• Grated chocolate, if desired
• Chill a bowl and wire whisk in the refrigerator. Rinse the raspberries and set a few aside for a garnish. Lightly mash the remaining raspberries in a bowl and sprinkle them with two teaspoons of sugar. Stir gently and place the bowl in the refrigerator.
• Pour the heavy cream into the chilled bowl and whisk until it looks like whipped cream. Sprinkle the cream with two teaspoons of sugar and gently whisk to blend.
• Place a small amount of the muddled raspberries in the bottom of two glasses or goblets. Set aside about two more tablespoons of the muddled raspberries. Gently fold the remaining raspberries into the whipped cream — do not over-blend. Carefully spoon the whipped cream and raspberry mixture into the glasses to fill them halfway. Add a layer of the remaining muddled raspberries to each glass. Top each glass with the whipped cream mixture and garnish with grated chocolate and fresh raspberries.
• For extra flavor, you can add a splash of your favorite liqueur to the raspberries and a 1/4 teaspoon of vanilla extract to the whipped cream. Either way, you and your companions will surely enjoy this simple but decadent treat.

BANANA BREAD WITH A TWIST

Is there anything better than dark chocolate and raspberries? If you said, “banana bread,” then this recipe is for you. With banana bread, you can add just about anything, and it will turn out delicious. This banana bread includes dark chocolate and raspberries, but you can also try it with strawberries if you prefer. Bake this comforting bread before your boating day and be ready to serve up a crowd-pleaser.

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated white sugar
• 4 tablespoons unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas, mashed
• 1/3 cup plain Greek yogurt
• 1 1/2 teaspoons vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 cup halved raspberries, tossed in a tablespoon of all-purpose flour
• Heat oven to 350 degrees Fahrenheit. Grease two eight-by-four-inch loaf pans. In a medium bowl, whisk the flour, baking soda and salt and set aside.
• In a large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended. Add the eggs one at a time, beating well after each egg. Place the banana, yogurt and vanilla extract in the bowl and beat until blended. Stir in the flour mixture just until moist. Add the chocolate and then stir in the raspberries very gently. Sprinkle a few additional chocolate chunks and raspberries on the top.
• Spoon the batter into the prepared pans. Bake for 50 minutes or until the center is fully cooked. Cool for 15 minutes in the pan on a wire rack. Remove the bread from the pan and cool completely on the rack.
• Slice the bread and serve to pleased boaters while you’re out on the lake, bay or your other favorite boating spot.

GRILLED PINEAPPLE SHORTCAKE

If you’re looking for an unforgettable dessert that combines tropical fruit with fluffy cake, take a peek at our Grilled Pineapple Shortcake recipe. This dessert looks both elegant and exotic and is so easy to make. You can whip this up while the grill is still hot from dinner and have your friends and family saying, “Aloha,” to sweetness in no time. If you have a freezer on your boat, a scoop of vanilla or coconut ice cream is the perfect addition.

• 2 tablespoons melted butter
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 fresh pineapple peeled, cored and cut into 1/2-inch thick slices
• 1 pound cake
• 1 pint fresh strawberries, sliced
• Whipped cream or ice cream
• In a bowl, combine the butter, sugar, cinnamon and lemon juice. Spread the glaze on both sides of the pineapple slices. Place the pineapple slices on the grill. Over medium heat, cook for five to 10 minutes, turning once, or until the glaze melts and the pineapple is tender.
• Meanwhile, slice the pound cake and place the pieces on dessert plates. Top each slice with grilled pineapple and strawberries. Garnish with whipped cream or ice cream right before serving.

OATMEAL SNACK ATTACK COOKIES

This delicious make-ahead dessert is perfect for an after-meal treat or snack and is easy to carry on board. Make these nourishing cookies during the week as your schedule allows, and you’ll be all set to nibble healthily once you’re on board for the weekend.

• 2 sticks butter, softened
• 11/4 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 1/2 cups quick oats, uncooked
• 1 cup semi-sweet chocolate chunks
• 1 cup dried sweetened cranberries
• 1 cup chopped pecans
• Heat the oven to 375 degrees Fahrenheit. In a bowl, mix the butter, brown sugar and granulated sugar until well-combined. Add the eggs, milk and vanilla and blend. In a separate bowl, combine the flour and baking soda and add to the butter mixture. Using an electric mixer on low speed, mix just until blended. Stir in the chocolate chunks, cranberries and pecans.
• Place heaping teaspoonfuls of the cookie dough onto an ungreased cookie sheet. Bake 12 to 13 minutes, or 10 to 11 minutes for a chewy cookie. Let the cookies cool for two minutes on the baking sheet. Place them on a wire rack and let them cool completely.

Boat Party Food Ideas

Taking a day-long boating trip is an excellent way to celebrate a special occasion. If you’re planning a boat party, we have some ideas to help you get started. The following recipes are easy to throw together last-minute and are sure to please a crowd.

SHRIMP AND ARTICHOKE DIP

Shrimp and boats simply belong together. That’s why we’re happy to share this yummy recipe sent to us by Melanie Azar of the American Global Yacht Group and Formula dealership in Maryland. This quick and easy dip is a hit with Melanie’s friends and customers in the Chesapeake Bay area. Simply prepare this appetizer the night before, refrigerate and make the following evening a success. Thank you, Melanie, for sharing!

• 1 pound cooked medium shrimp, cut into 1/2-inch pieces
• One 14-ounce can artichoke hearts, drained and cut into quarters
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 small bunch green onions, chopped
• Juice of 1/2 lemon
• 1 clove garlic, finely chopped
• Salt, to taste
• Pepper, to taste
• Old Bay seasoning, to taste
• In a bowl, mix all of the ingredients. Refrigerate overnight. Serve with your favorite crackers when you’re ready to party.

ROASTED TOMATO GOAT CHEESE TOASTS

Entertaining on your boat is easy with this elegant yet effortless hors d’oeuvre. Just a small amount of prep work at home allows you to have fun in the sun all day and still offer delicious treats to your guests.

•  1 1/2 pounds Roma tomatoes, cut into 1/2-inch thick slices
•  1 tablespoon minced garlic
• 4 tablespoons extra-virgin olive oil
• 1 baguette, cut into 1/2-inch-thick slices, or prepackaged baked toasts
• 6 ounces goat cheese
• 1 to 2 bunches fresh basil leaves
• Toss the tomato slices with the garlic, olive oil and salt. Line a baking tray with foil. Spread the tomatoes in a single layer on the tray. Bake at 300 degrees Fahrenheit for approximately one and half hours or until the tomatoes have reduced in size and intensified in color. Allow them to cool. Remove the tomatoes from the tray and place them in a container. Keep refrigerated.
• On a baking sheet, place the bread slices in a single layer. Bake at 400 degrees Fahrenheit or until golden brown. Cool and store in a covered container.
• Carry the prepped ingredients on board in a container, and at cocktail time, spread each toast with softened goat cheese, top with tomato slices, and garnish with a fresh basil leaf.

HERB AND LEMON MARINATED OLIVES

This flavorful blend of lemon, herbs and hot pepper is the perfect complement to the saltiness of the olives. Make this recipe early in the week and keep it refrigerated to blend all the flavors. Then, just carry this snack on board for all the olive lovers in your group.

• 3 cups green and black olives pitted, rinsed and drained
• 8 thin lemon slices
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon hot pepper flakes
• 2 garlic cloves, peeled and finely chopped
• 2 teaspoons fresh lemon juice
• 2 teaspoons red wine vinegar
• In a stainless steel or glass container, combine all ingredients and mix well. Cover and refrigerate.

ZIPPY SHRIMP AND CRAB DIP

Part of the fun of boating is sharing good times with loved ones. What better way to celebrate friendship and family than enjoying a tasty snack after an action-packed day on the water?

Formula 382 FAS3Tech® owner and part-time gourmet cooking student Arlene Spellberg shared her delicious seafood dipwith us, which we now present to you. Her Zippy Shrimp and Crab spread is quick and easy to prepare from staples you can keep on board. This is a great appetizer to munch on while you’re waiting for your salmon to grill. Thanks, Arlene!

• Two 8-ounce packages cream cheese, softened
• 1 teaspoon seasoned salt
• 1 teaspoon Worcestershire sauce
• One 12-ounce bottle seafood sauce
• 1 tablespoon prepared horseradish
• 12 ounces frozen or canned seafood (baby shrimp, crab or mixture of both)
• Parsley or scallions, minced, for garnish
• Beat the cream cheese until fluffy. Add the seasoned salt, Worcestershire sauce and onion powder and mix well. Spread the cream cheese mixture onto a 13-inch plate.
• In a small bowl, mix the seafood sauce and horseradish. Spread the sauce on top of the cream cheese mixture. Top with the seafood and garnish. Serve with assorted crisp crackers.
• Here’s a carry-on tip: Arlene likes to make this dip in advance in a plastic pie plate with a lid. She keeps the snack on board in the refrigerator, and when it’s time for grub, uses the lid for crackers.

BLUE CHEESE SPREAD

Formula owners Larry and Monica Weigand love to take their boat on Lake Wawasee in northern Indiana, where they enjoy sunset cruises with friends. They sent us one of their best recipes for boating, which is both delicious and very portable. Their Blue Cheese Spread is perfect for an impromptu gathering or savoring a lazy evening with loved ones. Thanks, Larry and Monica!

• One 8-ounce package cream cheese, softened
• 1/3 cup low-fat plain yogurt
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped toasted pecans
• 2 tablespoons minced chives
• Beat the cream cheese until it’s fluffy. Add the yogurt and blend well. Fold in the blue cheese, pecans and chives. Spoon into a serving bowl. Cover and chill for at least 30 minutes. Serve with crisp crackers, Melba toast or pita chips.

FORMULA FIESTA DIP

• 1/4 cup creamy Italian salad dressing
• 1/2 cup ranch dressing
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 3/4 teaspoon Tabasco sauce
• One 11-ounce can shoepeg corn, drained
• One 16-ounce can black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and minced
• 2 Roma tomatoes, seeded and chopped
• Mix the dressings, garlic powder, black pepper, chili powder and Tabasco sauce. Chill for six hours. Combine the corn, black beans, onions, jalapeño and tomatoes. Toss with the dressing and serve with tortilla chips.

GREG JACKSON’S BUFFALO CHICKEN BALLS

Formula owners Greg and Betty Sue Jackson love to share this recipe at events like the Super Bowl and say it would taste great on the lake. We’ll let you be the judge when you treat yourself and friends to this irresistible appetizer. Thanks, Greg and Betty Sue!

• 1 rotisserie chicken, skinned and shredded
• 1 1/2 cups grated cheddar cheese
• 1/4 cup sliced green onions
• 1/4 teaspoon black pepper
• 1/4 to 1/2 cup hot sauce
• 1 cup flour
• 3 eggs, beaten
• 1 cup breadcrumbs
• Oil, for frying
• Mix the shredded chicken with the cheese, onions, black pepper and hot sauce. Form the mixture into small balls. Place the flour, beaten eggs and breadcrumbs each in their own bowl. Dip the balls into the flour, eggs and then the breadcrumbs. Deep-fry the balls until they’re golden brown.

JILL’S FAMOUS VEGGIE DIP

Jill Schneider and her husband Bob, Formula 34 PC owners in south Florida, love to entertain on their boat. Jill’s guests most often request her classic dip made with Knorr Vegetable Soup Mix as an appetizer. She jazzes it up with water chestnuts and green onions for rave reviews from her friends at all of their Formula gatherings. Make this scrumptious dip before you leave the port for an easy take-along winner. Serve with corn tortilla chips or fresh veggies for dipping.

• One 10-ounce package frozen chopped spinach, thawed and squeezed dry
• One 16-ounce container sour cream
• 1 cup mayonnaise
• 1 package Knorr Vegetable Soup Mix
• One 8-ounce can water chestnuts, drained and chopped
• 3 green onions, chopped
• In a bowl, combine all ingredients and refrigerate. For a more uniform dip, our Formula Galley chef chops the spinach, water chestnuts and green onions in a food processor before blending them with the remaining ingredients.
• Here’s a tip: If the mixture seems a bit dry before you shape it, you can add half an egg to increase the moisture.

TROPICAL FRUIT CHEESE BALL

Who doesn’t love a ball of cheese? Our Tropical Fruit Cheese Ball recipe mixes sweet with salty in an addicting appetizer your boat guests are sure to relish. You can make this recipe days in advance and have it ready to go when it’s time to hit the water.

• 4 ounces sliced dried beef, diced
• One 8-ounce can crushed pineapple, drained
• One 6-ounce bag tropical dried fruit, broken into bits
• 1 teaspoon prepared horseradish
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Two 8-ounce cream cheese packages, softened
• Mix the beef with the pineapple and dried fruit and set aside. In a small bowl, mix the horseradish, Worcestershire sauce, onion powder and garlic powder. In a separate bowl, beat the cream cheese until it’s light and fluffy. Stir in the seasonings and beef mixture. Form the mixture into a ball and cover it with plastic wrap. Refrigerate for several hours. Serve with crackers of your choice.

RANCH CHEESE DIP

Looking for a highly portable appetizer that will keep guests happily munching all day long? Consider our simple and satisfying Ranch Cheese Dip recipe. A more nutritious variation on a classic, this recipe scores high with the Formula taste-testers.

For an easy on-board way to eat this recipe with veggies and without spills, place the dip in the bottom of a plastic, wide-rimmed cup and “sink” the veggies on top.

• One 8-ounce package reduced-fat cream cheese, softened
• 1 1/2 cups low-fat cottage cheese
• 1/4 cup sour cream
• One 1-ounce package ranch dip mix
• 1 tablespoon dried dill weed
• 1/3 cup skim milk
• Combine all ingredients except milk in a food processor and puree until you’ve reached a smooth and creamy consistency. Add the milk and process just until blended. Cover and store in the refrigerator until you’re ready to pack it up and go.

HAM AND ASPARAGUS DIPPERS

This creamy and easy-to-make appetizer is ideal for an elegant evening of on-board entertaining.You can prepare this recipe quickly at home while the tomatoes roast, keep it refrigerated on your boat, and then arrange it on a platter to serve. You’ll impress guests with the tangy dipping sauce that adds just the right punch to the savory ham-wrapped asparagus spears.

• 1 pound fresh asparagus spears, washed and tough ends removed
• 1 pound Black Forest ham, very thinly sliced
• 1/4 cup Dijon mustard
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried tarragon
• 1 tablespoon fresh lemon juice
• In a glass baking pan, lay the asparagus spears flat. Sprinkle the spears with a small amount of water and cover with wax paper or plastic wrap. Microwave on high for two to three minutes or just until the spears are tender.
• Immediately, plunge the dish into ice water for five minutes. Drain and dry the spears with a paper towel. Wrap each asparagus spear with a slice of ham, keeping the green tips exposed. Place the ham-wrapped asparagus spears in a covered container and refrigerate.
• In a small bowl, combine the mayonnaise, mustard, herbs and lemon juice. Cover and refrigerate. Serve the asparagus spears with the sauce as a tantalizing dip.

KELLY’S TOMATO AND MOZZARELLA BITES

Kelly Nielsen of Northwest Boat Center prepared this fresh and delicious appetizer for a Formula Rendezvous. It’s wonderful for a boating party — so easy to make ahead of time and carry on board. Drizzle with the basil-flavored olive oil just before serving.

• 1 pint grape tomatoes, washed and dried
• 1/2 pound fresh mozzarella balls or cubes
• 1 bunch fresh basil leaves, washed and dried
• 1/2 cup basil-infused olive oil
• Skewer the first three ingredients in this order: Tomato, basil leaf, cheese, basil leaf, tomato. Place the skewers on a serving platter and drizzle with the basil-flavored olive oil.

Healthy Boat Snacks

Bringing healthy snacks on your boat is a must — if you wish to make the most of your day on the water. All of those boating activities, such as swimming or fishing, can work up an appetite. Tasty and nutritious snacks give you the energy you need to enjoy your boat and your company. Here are some tasty and healthy boat food ideas to keep you satiated and energized.

HIT THE WAVES POWER CRUNCH

Satisfy the hungry fun-seekers in your boat with an easy-to-toss-together snack mix. Our Hit the Waves Power Crunch is perfect for an energy boost between meals and fortifying the entire bunch for an afternoon of boating fun.

• Two 11 1/2-ounce bags mixed nuts
• One 14-ounce bag M&M’s plain chocolate candies
• One 12-ounce bag seedless raisins
• One 6-ounce bag dried sweetened cranberries
• In a large bowl, combine all ingredients and mix well. Spoon into a covered container.

FRUIT SALAD BOWL TO-GO

It’s important to stay hydrated while you spend a day on your boat, especially if it’s a hot day. One way to keep yourself feeling great is to enjoy a juicy snack. This recipe is easy to throw together the night before and grab as you head out the door.

• 4 cups assorted fresh melon, cubed
• 1 pineapple, peeled and cubed
• 2 cups grapes
• 2 pints strawberries, quartered
• 1 tablespoon fresh-squeezed lemon juice
• 2 to 3 tablespoons honey
• 1 pint assorted fresh berries
• In a large bowl, gently mix the melons, pineapple, grapes and strawberries. Cover and refrigerate.
• In a small bowl with a lid, mix the lemon juice and honey well. Refrigerate. Just before serving, pour the lemon-honey mixture over the fruit. Add the fresh berries and gently toss to combine the fruits and honey.

SPICY BLACK BEAN HUMMUS

• One 15-ounce can of black beans, drained
• 3 garlic cloves, peeled
• Juice of 2 lemons
• 1 1/2 tablespoons tahini
• 1 jalapeno, chopped
• Dash crushed red pepper
• Dash of cayenne pepper
• In a food processor, combine the first eight ingredients and puree until smooth. Transfer the mixture to a dish or container and drizzle with the sesame oil. Sprinkle ground red pepper on top. Serve with your favorite dippers, and you’ll have some happy snackers.
• Remember, you can add, omit or change any ingredient you want. Make this your own and have fun with it.

DEVILED EGGS

• 5 tablespoons mayonnaise
• 2 1/2 tablespoons sweet pickle relish
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon onion powder
• Pinch garlic powder
• 12 large hard-boiled eggs, peeled
• Paprika, optional
• Dill, optional

In a mixing bowl, combine the mayonnaise, pickle relish, mustard, onion powder, garlic powder, salt and pepper. Slice the eggs in half, length-wise. Place the egg yolks into the mixing bowl. Lay the egg white halves on a platter. Smash the egg yolks with a fork and blend them into the mayonnaise mixture. Carefully spoon the mixture into the egg white halves. Sprinkle with paprika or dill weed, if desired.

Enjoy Cooking on Your Formula Boat

Are you looking for a comfortable, stylish and powerful boat where you can prepare your favorite foods while cruising with friends and family? If so, reach out to us at Formula, your premier boat builder.

Since  1956 , we’ve been designing and producing world-renowned powerboats. It’s our mission to  build a boat you’ll love  with all the features you need, including an equipped galley. To learn more about building a personalized boat made especially for you,  contact us at Formcula Boats today .

Do you already own a Formula and have a favorite boating recipe you’d like to share? If so, send us the recipe at  [email protected] , and we’ll add it to our blog.

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86 Boat Food Ideas

• On July 1, 2023
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From sunrise to sunset, keep your crew satisfied with our 86 boat food ideas. These delicious meals and snacks are perfect for your next aquatic adventure.

Foods to eat in moderation for dehydration:

Foods to avoid if you are prone to sea sickness:, what food to bring on a boat trip, finger food snack ideas for shorter boat trips, keeping food dry in a cooler, non-messy boat snacks, healthy snacks for the boat, boat snacks for toddlers, what to bring on a boat for food, what food to bring to a boat party, what snacks to bring on a boat, what is the best food to take on a boat, what food to bring on a pontoon boat, can you cook food on a boat, what food is unlucky to bring on a boat, is it better to go on a boat with a full or empty stomach, conclusion: preparing for your next boat trip, what foods should you avoid while boating.

Some foods you should avoid bringing on a boat are foods that melt or foods that can add to seasickness and dehydration.

Foods that can speed up dehydration are simply anything that’s extremely salty, like nuts and jerky. These can certainly be eaten but should be consumed in moderation if you get dehydrated easily (especially while drinking alcohol).

• Alcohol : Although I can’t personally be on a boat without alcohol (lol), it might be a bad idea for some. Alcohol can dehydrate you quickly and make you more susceptible to seasickness. You should consider skipping the booze if you have any sensitivities or health concerns.
• Fatty or Greasy Foods: These can be harder to digest and can make you feel nauseous, especially when combined with the rocking motion of a boat.
• Spicy Foods: Like fatty foods, spicy foods can upset your stomach and exacerbate the symptoms of sea sickness.
• Heavy Meals: Large, heavy meals can make you feel sluggish and can be harder to digest, especially on a moving boat.
• Caffeine: While a small amount might be fine, too much caffeine can lead to dehydration, which can worsen sea sickness symptoms.
• Sugary Foods or Drinks: These can cause a spike and then a drop in blood sugar levels, which can make you feel worse.

To avoid Sea Sickness (If you are prone), opt for light, bland foods like crackers, bread, or bananas, and make sure to stay hydrated with water or sports drinks. If you’re prone to sea sickness, it might also be a good idea to take an over-the-counter motion sickness medication the night before your trip.

When planning what food to bring on a boat trip, consider items that are easy to eat, non-perishable, and don’t require much preparation. Some great options include:

• Sandwiches or Wraps: These are easy to prepare ahead of time and can be filled with a variety of ingredients to suit all tastes.
• Salads: Salads require utensils, which aren’t always ideal, but they are easy to bring along. The most popular salads for boating: Fruit Salad, Pasta salad, and Potato salad.
• Dips : Most dips have to be refrigerated, but they can easily be put into a cooler without taking up much space. Some ideas include Spinach dip, buffalo chicken dip, guacamole, and hummus.
• Fruits: Apples, oranges, and bananas are great choices as they come in their natural packaging, making them easy to carry and consume.
• Pre-cooked Meals: Pasta salads, grilled chicken, or other pre-cooked meals can be kept in a cooler and eaten cold or heated on a boat stove if available.
• Jerky: Beef, turkey, or even salmon jerky are high in protein and can last for a long time without refrigeration.
• Canned Goods: Canned tuna, chicken, beans, or vegetables can be used to whip up a quick meal. Don’t forget a can opener!
• Peanut Butter and Bread: Peanut butter is a great source of protein and can be spread on bread for a quick and easy meal.
• Crackers: Opt for whole grain crackers for a healthier option. They can be eaten on their own or with canned cheese or meat spreads.
• Powdered Milk or Plant-Based Milk: These can be used for cereals or in cooking, and they don’t require refrigeration until after they’re opened.
• Instant Noodles or Cup Soups: Just add hot water for a quick and easy hot meal.
• Canned Fruit: Look for fruit canned in juice rather than syrup for a healthier option.
• Vacuum-Sealed Olives or Pickles: These can be a tasty snack on their own or used to add flavor to other dishes.

For shorter boat rides, you might want to pack light and bring snacks, specifically finger foods, rather than full meals that might require everyone to use utensils. Some good options include:

• Chips: Likely the most obvious thing that’s already in your bag, but it must be mentioned.
• Cheese and Crackers: A classic combination that’s easy to pack and eat.
• Vegetable Sticks and Hummus: A healthy and refreshing snack.
• Granola Bars: These are compact, non-perishable, and can quickly boost energy.
• Rice Cakes or Rice Crackers: These are light, easy to pack, and can be eaten on their own or with peanut butter.
• Trail Mix: Make your own mix with your favorite nuts, seeds, dried fruit, and maybe some chocolate or yogurt-covered treats.
• Pretzels or Popcorn: These are light, easy to pack, and can satisfy a craving for something salty.
• Fruit Leather or Fruit Strips: These sweet treats are easier to pack and less sticky than fresh fruit.
• Roasted Chickpeas: These can be bought in various flavors or make your own.
• Dark Chocolate: Look for high-quality dark chocolate for a sweet treat that’s also high in antioxidants.
• Seaweed Snacks: These are light and salty and can be a unique snack to enjoy while out at sea.

*Always keep chocolate or items that melt in a cooler

I don’t know many people who haven’t experienced putting a sandwich or some other type of food in a cooler only to have it completely swamped by water as the ice melts.

If this is you, check out the Sub-Safe . I was introduced to the owners and the Sub Safe a few years back, and it has been an absolute lifesaver on and off the water!

If you like to keep things clean or have kids who don’t know what that word means lol, here is a list specifically of Non-Messy boat snack ideas. Some items above could certainly fit into this category, but I wanted to give you some additional ideas:

• Nut Butter Packets: Single-serving packets of almond, peanut, or cashew butter are great for a protein boost and can be squeezed directly into your mouth.
• Cheese Cubes: Hard cheeses like cheddar or gouda can be cubed and eaten with toothpicks for a no-mess snack.
• Mini Muffins or Scones: Choose ones that aren’t frosted to avoid sticky fingers.
• Canned Tuna or Chicken: Single-serving cans or pouches can be eaten directly with a fork for a protein-rich snack.
• Edamame: If you have a way to keep things cool, pre-cooked, shelled edamame is a healthy, non-messy snack.
• Pita Chips: These are sturdy and less likely to crumble compared to other chips.
• Whole Fruits: Apples, oranges, and bananas are all easy to eat without making a mess.
• Fruit Cups: Look for cups packed in juice rather than syrup for a healthier option. Don’t forget to pack a fork!
• Dry Cereal: Choose a high-fiber, low-sugar cereal for a crunchy, non-messy snack.
• Baked Veggie Chips: These can be bought or made at home with your favorite vegetables.
• Dark Chocolate Pieces: Opt for dark chocolate as it’s less likely to melt than milk chocolate.
• Single-Serve Hummus or Guacamole: These can be eaten with sturdy veggie sticks or pita chips.
• Unsweetened Applesauce Pouches: Look for pouches with a resealable cap to avoid any potential mess.
• Mini Rice Cakes: These come in a variety of flavors and are easy to eat without making a mess.
• Pumpkin Seeds or Sunflower Seeds: Choose the shelled variety for a less messy snack.
• Baby Carrots or Cherry Tomatoes: These are easy to eat with one hand and won’t leave any crumbs behind.
• String Cheese: Easy to eat and no mess; it’s a great source of protein too.

Just because you’re on a boat doesn’t mean it’s time to ignore the waist line! Here’s a list of snacks for someone looking to stay fit and/or healthy:

• Hummus and Veggie Sticks: Slice up some bell peppers, cucumbers, and carrots and pair them with your favorite hummus.
• Mixed Nuts: A combination of almonds, walnuts, and cashews can provide a healthy dose of good fats and protein.
• Fresh Fruit: Apples, oranges, bananas, and grapes are all easy to eat on a boat and provide essential vitamins and fiber.
• Greek Yogurt: If you have a way to keep it cool, Greek yogurt is a high-protein snack that can be paired with fruit or granola.
• Edamame: Pre-cooked and shelled edamame is a great source of protein and fiber.
• Whole Grain Crackers: Pair with cheese or nut butter for a satisfying snack.
• Chia Seed Pudding: Make ahead with almond milk and a sweetener of your choice for a fiber-rich snack.
• Hard-Boiled Eggs: A great source of protein that’s easy to eat on the go.
• Tuna or Salmon Packets: These are high in protein and can be eaten on their own or with whole grain crackers.
• Quinoa Salad: Make ahead with your favorite veggies for a protein-packed salad.
• Roasted Chickpeas: These can be bought in various flavors, or you can make your own for a high-fiber, crunchy snack.
• Cheese Cubes: Opt for low-fat cheeses for a healthier option.
• Granola Bars: Look for bars with a mix of protein, fiber, and a bit of sweetness.
• Kale Chips: You can buy these or make your own for a healthy, crunchy snack.
• Popcorn: Choose plain or lightly salted popcorn for a light, whole-grain snack.
• Seaweed Snacks: These are light, salty, and packed with vitamins and minerals.
• Dark Chocolate: Opt for high-quality dark chocolate for a sweet treat that’s also high in antioxidants.
• Fruit Leather: Choose 100% fruit options for a sweet treat without added sugars.
• Cottage Cheese: If you have a way to keep it cool, cottage cheese is a high-protein snack that can be paired with fruit.
• Smoothies: Make ahead with your favorite fruits, veggies, and protein powder and keep cool for a refreshing, nutritious snack.

If you bring chocolate or protein bars, remember to keep them in a cooler or A/C if your boat has A/C, or they’re going to melt!

When it comes to toddlers, you’ll want to bring snacks that are nutritious, easy to eat, and not a choking hazard. Here’s a list of toddler-friendly boat snacks:

• Cheese Cubes: Opt for softer cheeses that are easy for toddlers to chew.
• Fruit Pieces: Cut up apples, pears, or peaches into small, manageable pieces. Berries are also a great option.
• Cucumber Slices: These are refreshing and easy for toddlers to eat.
• Mini Sandwiches: Make sandwiches with your toddler’s favorite fillings and cut them into small, bite-sized pieces.
• Rice Cakes: Opt for the mini ones and spread a thin layer of cream cheese or avocado on top.
• Cooked Pasta Pieces: These can be eaten cold and are easy for toddlers to handle.
• Banana Bread or Muffins: Make sure these are cut into small, manageable pieces.
• Yogurt Pouches: Opt for low-sugar options and remember to bring a cooler to keep them cold.
• Hummus and Soft Pita Bread: Cut the pita bread into small pieces for easy dipping.
• Soft Granola Bars: Look for ones that are low in sugar and high in whole grains.
• Cooked Chicken Pieces: Make sure these are cut into small, bite-sized pieces.
• Mini Rice or Corn Cakes: These are easy for toddlers to eat and can be spread with a thin layer of nut butter.
• Steamed Veggies: Carrots, peas, and broccoli can be steamed until soft and then cooled for a healthy snack.
• Scrambled Eggs: These can be eaten cold and are a great source of protein.
• Tofu Cubes: Soft, cooked tofu can be a good protein source for toddlers.
• Avocado Slices: Rich in healthy fats and easy for toddlers to eat.
• Pancake or Waffle Pieces: Make these with whole grain flour and cut into small pieces.
• Fruit Puree Pouches: These are easy to pack and most toddlers enjoy them.
• Oatmeal Cookies: Opt for ones that are low in sugar and high in fiber.
• Cottage Cheese and Fruit: If you have a way to keep it cool, this can be a nutritious and tasty snack.

Remember, always supervise your toddler while they’re eating, especially on a boat where distractions abound. With these toddler-friendly snack options, your little one will be well-fed and happy on your next boat trip.

When deciding what to bring on a boat for food, consider the length of your trip, the facilities available on your boat, and the preferences of your crew. A cooler filled with ice can keep drinks, fruits, and pre-cooked meals cold. Don’t forget to bring plenty of water to stay hydrated, especially on hot days.

Boat parties call for fun, easy-to-eat food that can be shared among guests. Consider:

• Finger Foods: Mini sandwiches, sliders, or skewers are great options.
• Dips and Chips: A variety of dips with chips or bread can be a big hit.
• Desserts: Bite-sized desserts like brownies or cookies are easy to handle and enjoy.

Snacks are essential on any boat trip. They provide energy between meals and are easy to eat on the go. Some good boat snacks include:

• Popcorn: It’s light, easy to pack, and a great snack to munch on.
• Jerky: High in protein and doesn’t require refrigeration.
• Dried Fruit: A sweet, healthy snack that’s easy to pack and eat.

The best food to take on a boat is nutritious, easy to prepare and eat, and something you enjoy (Just incase fishing is slow).

This could range from a simple peanut butter and jelly sandwich to a gourmet cheese and charcuterie board. The key is to choose food that will keep well on a boat and provide you with the energy you need for your boating activities.

Pontoon boats often have more space and facilities than smaller boats, allowing for more elaborate meals. Consider bringing a portable grill for a BBQ on the water. Burgers, hot dogs, grilled vegetables, and even grilled fish can be great food options for a pontoon boat trip.

Yes, you can cook food on a boat, but it largely depends on the type of boat and the facilities available. Many larger boats and yachts have fully equipped kitchens or galleys where you can prepare meals. Smaller boats might have a simple stove or grill that you pop into a rod holder. If you plan to cook, remember to consider safety, as cooking on a boat presents unique challenges, like a moving cooking surface and limited space for storing a hot grill.

There are many maritime superstitions, and one of them is about bananas being bad luck on boats. This superstition dates back several centuries and has various origins, from bananas causing boats to become lost, to bananas harboring dangerous spiders. While it’s largely ignored in modern times, some fishermen and boaters still prefer to leave the bananas on shore.

It’s generally better to have something in your stomach before you go on a boat, especially if you’re prone to seasickness. An empty stomach can make nausea worse, while a too-full stomach can be uncomfortable, especially when the water is choppy. It’s best to have a light meal or snack before you set off and then eat small, regular meals or snacks during your trip. Foods that are easy on the stomach, such as crackers, bananas, or rice, are good choices.

Planning your boat food is an essential part of preparing for your boat trip. Whether you’re going on a short boat ride or a longer voyage, the food you bring can greatly enhance your experience. Remember to consider the length of your trip, the facilities on your boat, and the preferences of your crew when planning your meals.

You might also be interested in reading:

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Steve Momot

Steve is an accomplished professional photographer and marketer who specializes in the Fishing, Yacht, and Boating industry. With a strong presence as an influencer and marketing expert in the Marine Industry, he has made a significant impact in the field. Additionally, Steve is the original creator and co-founder of Sportfishtrader. Prior to his career as a marine photographer, he gained extensive experience as a licensed boat and car dealer in South Florida.

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11 Easy Dinners on a Boat {Plus BONUS Idea}

Having dinner on a boat is an exciting way to get out and enjoy the outdoors. Whether you’re looking for a romantic evening or just want to have some fun with your friends, there’s nothing quite like eating dinner on the water. But if you don’t have a lot of experience cooking on a boat, it can be intimidating and overwhelming.

Table of Contents

That’s why we’ve put together this guide with 11 easy dinners on a boat that are perfect for having dinner with friends and family while out to sea. These delicious meals will make sure everyone enjoys their time spent at sea while giving them plenty of energy throughout the night!

With simple ingredients that won’t break your budget and easy-to-follow instructions, these recipes will help make your mealtime as enjoyable as possible.

So grab your fishing rods and set sail – it’s time to explore all the possibilities of dining aboard!

Grilled Fish

Grilled fish is a great option for dinner on a boat , because it’s easy to prepare, requires minimal ingredients, and tastes delicious. Before you start grilling, make sure to clean and season your fish with salt, pepper, and lemon juice. This will help to keep the moisture in the fish and give it an extra flavor boost.

Once you’re ready to cook, wrap the fish in aluminum foil and place it over hot coals. Grill for about 10 minutes on each side, or until the fish is cooked through. Serve with a side of grilled vegetables or a simple salad.

Pasta Salad

Pasta salad is a versatile and easy-to-prepare meal that can be made ahead of time and stored in the cooler. Simply cook the pasta, add your favorite vegetables, and toss with a flavorful dressing.

For a delicious twist, try adding some cooked salmon or tuna to the dish. This will add color and protein to your meal and make it even more satisfying.

Sandwiches are an ideal option for dinner on a boat , as they can be quickly and easily prepared with minimal ingredients. They provide a convenient way to enjoy a filling meal without having to spend hours slaving away in the kitchen. Plus, they’re great for picnics, beach days, and more!

Sandwiches can be as simple or as elaborate as you’d like. For a classic combination, try topping some toasted bread with lettuce, tomato, and cheese. Alternatively, spice things up by preparing an open-faced sandwich topped with your favorite ingredients.

Quesadillas

Quesadillas are a perfect dinner option for those who are out on the boat. Since they require minimal ingredients and equipment, it’s easy to make them with whatever you have on board.

To begin making quesadillas, gather your ingredients and heat up a griddle or pan. If you’re using a griddle, set the temperature to medium-high heat. If you’re using a pan, heat it over medium heat.

Next, layer your ingredients onto one half of the tortilla and fold it in half. Place the quesadilla on the griddle or pan and cook for about three minutes per side or until golden brown and crispy. Serve with salsa and sour cream.

Fish tacos are a quick and easy way to make dinner on a boat. Not only are they delicious, but they can be assembled quickly with minimal ingredients, making them perfect for a meal on the go.

To make fish tacos, start by preparing the fish of your choice. This can be grilled, fried, or baked – whatever suits your taste. Once the fish is cooked through, it’s time to assemble the tacos.

Start by heating up some tortillas in a frying pan over medium-high heat until they’re lightly browned and crispy around the edges. Then top each tortilla with your favorite toppings like lettuce, tomatoes, onions, avocado, and cheese – whatever you prefer!

Finally, layer your cooked fish onto each taco shell and serve with a side of salsa or sour cream for extra flavor.

One of the great things about fish tacos is that you can easily customize them to your liking depending on what ingredients you have onboard your boat . There are endless possibilities when it comes to topping combinations and sauces so you never get bored with this dish!

Plus, since it only requires basic cooking skills (like grilling or baking) anyone can make these tasty tacos without any hassle.

Pizza is the perfect boat food for a party, as it requires minimal ingredients and preparation time. It’s also a crowd-pleaser that can be customized to suit various tastes and dietary needs. To make pizza on board, start by gathering your ingredients such as pizza dough, sauce, cheese, and any toppings you’d like to use.

When it comes to making the perfect boat party pizza, fresh basil is essential. Its unique flavor adds depth and complexity to the dish that you just can’t get with dried or jarred herbs – making it an absolute must-have for any boat meal.

Adding some freshly chopped basil leaves when assembling your pizza will give the dish a delicious boost of freshness and aroma that everyone will love.

Once you have all your ingredients ready, it’s time to assemble the pizza! Start by rolling out the dough onto parchment paper or a floured surface before transferring it onto a baking sheet or pan.

Top with sauce, cheese, olive oil, and your favorite toppings such as tomato sauce before finally adding some chopped basil for extra flavor. Place in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes until golden brown and crispy around the edges.

It’s best served piping hot with a side of salad or roasted vegetables to balance out the flavors. For extra fun, why not set up an assembly line with different toppings so everyone can customize their own? This way everyone gets what they want, pizza is by far one of the easy boat food recipes for boat parties.

Stuffed Peppers

Stuffed peppers are a delicious and easy way to enjoy dinner while aboard a boat. To make them, start by gathering the necessary ingredients including bell peppers, ground beef or turkey, cooked rice, diced tomatoes, cheddar cheese, onion, garlic powder, Italian seasoning, salt, and pepper.

Begin by prepping the bell peppers by removing the tops and seeds. Next, brown the ground beef in a skillet with the diced onions. Add in the cooked rice, tomatoes, and seasonings before filling each bell pepper with the mixture.

Top them off with cheddar cheese and bake for about 25 minutes or until the peppers are tender. Serve alongside your favorite side dish for a complete meal.

Potato Salad

Potato salad is an excellent option for dinner on a boat. It’s a classic side dish that can be easily made with minimal ingredients and without having to spend hours slaving away in the kitchen.

Plus, it goes well with many other dishes like sandwiches, quesadillas, fish tacos, or even pizza!

To begin making potato salad on a boat, start by boiling potatoes until they are fork-tender. Once cooked, drain and rinse them before transferring them to a bowl to cool. While the potatoes cool off, dice some onion and cut up celery (optional) for added flavor and texture.

Next, mix together mayonnaise (or Greek yogurt), mustard, salt, and pepper in a separate bowl until combined. Once everything is ready to go, combine the potatoes with the onion and celery and pour the dressing overtop. Gently toss everything together until all of the ingredients are evenly distributed.

For additional flavor, try adding hard-boiled eggs or cooked bacon bits to your potato salad. These ingredients will add color as well as protein to your meal while also making it more satisfying.

If you want to get creative with your dish you can also mix in some diced pickles or shredded cheese too!

Once finished preparing your potato salad, transfer it into an airtight container for storage on the boat. You can enjoy it as-is or serve it alongside seafood dishes like grilled salmon or shrimp tacos for an extra flavorful meal.

Chowder is a hearty and comforting dish that makes a great dinner option while on the boat. The best part about making chowder on a boat is that it requires minimal ingredients and can be cooked using only one pot.

To get started, you’ll need some type of creamy base like milk, cream, or butter along with vegetables, potatoes, and seafood or chicken.

Begin by sautéing your favorite vegetables in the butter – onions, celery, garlic, and carrots are all good options. Once the vegetables have softened, add in potato cubes and stir for another few minutes until they begin to soften up.

Pour in your creamy base of choice, stir to combine, and bring the mixture to a boil. When it starts to boil, reduce the heat to low and simmer until the potatoes are tender enough to eat.

For added flavor, try adding some fresh herbs like parsley or thyme for an extra boost of flavor. If you’d like to make this dish more filling, you can also add in some cooked chicken or seafood such as shrimp or cod fillets.

Chowder is a flexible dish so don’t be afraid to get creative! You can try adding different vegetables like spinach or zucchini as well as other spices like cayenne pepper for added heat.

If you’re feeling adventurous, toss in some diced bacon at the beginning of cooking for even more flavor depth.

Chowder pairs nicely with many side dishes including tossed salads topped with cheese crumbles or roasted veggies like cauliflower and Brussels sprouts drizzled with olive oil prior to roasting.

Serve these sides with crusty sourdough bread for an extra-hearty meal that will surely please everyone aboard.

Kebabs are an easy and delicious dish to make while on the boat. This one-pan meal can be quickly put together without having to invest too much time in the kitchen.

To begin making kebabs for your boat dinner, start by preheating your oven or grill to medium-high heat. While it’s heating up, soak wooden skewers in water for at least 10 minutes so they don’t burn while cooking.

Next, prepare the ingredients of your choice and cut them into cubes that are roughly the same size – onions, bell peppers, mushrooms, squash, pineapple, cherry tomatoes, and zucchini are all excellent options.

Place the cubes in a bowl and drizzle with olive oil before adding some spices like garlic powder or paprika as well as freshly chopped herbs like oregano or rosemary for extra flavor.

Toss everything together until evenly coated before threading it onto skewers – make sure not to overcrowd each skewer!

Once all of your kebabs have been prepared, place them on a baking sheet lined with parchment paper or aluminum foil and bake or grill for 15-20 minutes until cooked through and lightly charred around the edges.

Once they’re ready to serve, transfer them onto a plate and serve with flavorful sides like couscous tossed with vegetables, quinoa salad topped with feta cheese crumbles, hummus dip made from chickpeas and tahini sauce, or crunchy coleslaw dressed in a light lemon vinaigrette.

Kebabs can also be served as an appetizer by cutting off smaller pieces from each skewer and serving them on toothpicks with a side of dipping sauce such as tzatziki or chimichurri.

For a lighter option try serving lettuce cups filled with grilled kebab pieces along with diced tomatoes and cucumbers for added texture and crunch.

Stir-fry is an easy and tasty way to bring a boat party to life! With a few simple ingredients and some cleverly added spices, you can quickly whip up delicious boat snacks that everyone will love.

To begin with your stir-fry, heat some oil in a large skillet or wok over high heat. Once the oil is hot, add in the vegetables of your choice – diced onions, bell peppers, mushrooms, squash, carrots, celery, bok choy, snap peas or snow peas are all excellent options.

Stir-fry the vegetables until they are lightly cooked but still crisp and then add in spices such as curry powder or chili flakes as well as freshly chopped herbs like cilantro and basil.

Next up comes protein – cubed chicken breasts are great for this dish but you can also use firm tofu if you’re looking for a vegetarian option. Add the protein to the pan and continue stir-frying until everything is cooked through.

For extra flavor and texture, try adding in some nuts like cashews or peanuts as well as dried fruits like raisins or cranberries at this stage.

Once all of your ingredients are combined, pour in a few tablespoons of soy sauce along with some rice wine vinegar or sesame oil for added flavor.

Reduce the heat to low and allow the mixture to simmer until it has reached a desired consistency before serving warm over steamed jasmine rice or noodles.

For even more flavor depth you can also add sauces such as hoisin sauce or oyster sauce into the stir-fry towards the end of cooking – adjust according to taste. To finish off the dish with an extra touch of brightness and color you can sprinkle over some sliced green onions just before serving.

Stir-fries make great boat snacks because they’re easy to make yet full of flavor – perfect for feeding hungry guests while keeping prep time minimal! Plus they’re incredibly versatile so don’t be afraid to mix things up with whatever ingredients you have available on board.

{BONUS} Finger Food Ideas for Boating

We didn’t want to leave you with just 11 easy boat food ideas, nope! We had to include a bonus list of delicious finger food ideas you can host at your next boat party !

Mini Sandwiches

Try stuffing bread with deli meat, cheese, tomatoes, lettuce, and other favorite ingredients like pesto or olive tapenade for an easy yet delicious boat food idea.

Vegetable Spring Rolls

Wrap up crunchy vegetables such as carrots, cucumbers and bell peppers in thin rice paper wrappers then serve them with a side of sweet chili or teriyaki dipping sauce.

Grilled Skewers

Cut up vegetables like eggplant, mushrooms, zucchini and peppers into cubes then thread them onto skewers and grill them to perfection over a medium heat. Serve with hummus, tzatziki or sour cream dip.

Cheese Platter

Set up an impressive cheese platter with a variety of cheeses such as cheddar, brie, blue cheese and feta accompanied by slices of fruits like apples, pears, and grapes plus some crackers or slices of toasted baguette.

Deviled Eggs

Hard-boil some eggs ahead of time then cut them in half lengthwise before scooping out the yolks into a bowl. Add mayonnaise, mustard, salt, pepper, and other seasonings, such as fresh basil, then mix together until you get a smooth paste – spoon this mixture back into the egg halves and garnish with parsley or paprika.

Fried Ravioli

To make fried ravioli, simply stuff store-bought won ton wrappers with a small amount of cheese then seal the edges. Fry in hot oil until golden brown before sprinkling over some fresh herbs such as basil or thyme for an extra touch of flavor during your next boat trip.

Layer tortilla chips, melted cheese, chopped tomatoes, onions, jalapeños, and other favorite toppings on a baking tray then bake for 10 minutes in a preheated oven. Serve warm with salsa, sour cream, and guacamole!

Charcuterie Board

For an impressive yet surprisingly simple boat food idea, set up a charcuterie board with cured meats, seasonal fruits and vegetables, nuts, jams, honeycomb, pickles, and cheeses.

Shrimp Cocktail

This classic double-dip appetizer is sure to please all your guests – simply cook some peeled shrimp in boiling water until they turn pink then serve the cooked shrimp in a bowl alongside two dipping sauces such as cocktail sauce and tangy yogurt.

What are some must-haves for food safety on a boat?

Food safety is an important responsibility when taking a boat out on the water. To make sure everyone onboard stays safe and healthy while enjoying your time on the water, here are some must-haves for food safety on a boat:

• Coolers and Insulated Bags: It’s essential to keep cold items like meats, dairy, and perishable foods chilled in coolers or insulated bags to prevent spoilage.
• Ice: Keep a good supply of ice on board for both keeping food items cold and for making drinks.
• Food Thermometer: Using a food thermometer is an easy way to ensure that cooked meats and other dishes have reached the correct temperature before serving.
• Sanitation Supplies: Keep a supply of paper towels, hand sanitizer, and soap on board to ensure that everyone is washing their hands before preparing or eating food.
• Food Storage Containers: Make sure to bring along plenty of airtight containers for storing leftovers in the fridge or cooler.
• Separate Cutting Boards: To avoid cross contamination, use separate cutting boards for preparing raw meats and other dishes.

No matter what kind of boat food you’re looking for, these 11 easy meals are sure to satisfy your hungry crew. From stir-fries and sandwiches to charcuterie boards and shrimp cocktails, there’s something here for everyone!

Plus with the bonus list of finger foods included in this article, you can be sure that no one will leave your next boating trip feeling unsatisfied or unimpressed. Whether it’s a romantic getaway or an all-day excursion with friends – make mealtime memorable by preparing any one of these delicious dishes on board. Bon appetite!

What food should I bring on a boat day?

It’s always a good idea to bring snacks that are easy to make and can be eaten without needing utensils. Some great ideas for boat snacks include sandwiches, veggie spring rolls, grilled skewers, cheese platters, deviled eggs, and fried ravioli.

Is it safe to eat food on a boat?

Yes, it is perfectly safe to eat food on a boat . Just make sure to keep your food stored in an airtight container and follow the same hygiene practices you would at home when preparing or handling food. It’s also a good idea to bring some hand sanitizer for extra protection!

What do you cook on a boat?

The possibilities are endless when it comes to cooking on a boat. Some popular dishes include nachos, charcuterie boards, shrimp cocktail, stir-fries, sandwiches, and wraps, as well as the classic olive tapenade. Have fun experimenting with different recipes and flavors!

What is the best cooler for boat food ideas?

The best cooler will depend on your needs, such as how long you plan to be out and how much food you need to keep cool. Look for a model with good insulation, a strong handle and latch, and an easy-to-clean interior.

Related posts:

• A Guide to Treating Bites from Biting House Flies During Your Pontoon Boat Party on the Beach
• Towing Capacity for Boats: A Guide to Determine Your Needs
• How Much Does It Cost To Reupholster Pontoon Boat Seats? A Comprehensive Guide
• How to Set the Perfect Table for a Dinner on a Boat: Tips and Tricks

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Sailing recipes perfect for cooking aboard a yacht

By Yacht Week

Posted on 29th January 2020

Sweet potato and steak salad with honey mustard dressing

• 4 golden sweet potatoes (cubed)
• 5 sirloin steaks (or similar)
• 1 large packet of Greek feta
• 3 bags of fresh arugula/rocket
• 2 sliced red onions
• 2 cooked white onions (optional)
• 2 packets of cherry tomatoes (sliced in half)
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• Lemon juice
• 1/2 tsp butter (for cooking)
• 1 garlic clove (peeled and crushed)
• 1 tsp balsamic vinegar
• 2 Tbsp cider vinegar
• 6 Tbsp sunflower oil
• Begin with seasoning your cubed potatoes with paprika, salt, pepper and a drizzle of honey, and then roasting them in the oven. Preparing this in the morning ensures they cook up nice and crispy.   For the dressing: mix dijon mustard, honey, garlic, balsamic vinegar, cider vinegar, sunflower oil, salt and pepper in a bowl to taste. Mix well to a smooth runny consistency. You can always use a blender if it’s available.   For the steaks: generously season the steaks with salt and pepper on both sides. Heat your skillet (preferably cast iron) to high for 5 minutes, then add butter to the pan and immediately top with a steak. Cook for 3-4 minutes before turning over, and cook for a further 2 minutes for rare (or a further 3-4 for medium-rare). Continue this process for all your steaks, then leave them to rest for five minutes before slicing and serving. At this point, you can add your sliced white onions to the pan.   While steaks rest, add your salad ingredients to a bowl then add the feta and sweet potato, making sure it is well mixed.   To serve firstly plate the salad and potato mix, then place the steak on top, being careful with the aesthetics. Finally, top with cooked white onions if you want too, and drizzle the honey mustard dressing over and around the plate.

Chilli and lemon prawn linguine

• 2kg king prawns (frozen or fresh)
• 1.5-2kg dried linguine (depending on everyone's appetite)
• 1 fresh lemon
• 1 white onion (diced)
• 2 packs cherry toms (sliced in half)
• 1 yellow pepper (sliced or diced)
• 3 garlic cloves
• Small glass white wine
• 1L carton cooking cream (or half and half)
• Fresh chilli flakes
• Black pepper
• Fresh parsley
• 100g parmesan (grated)
• Parmesan shavings (extra for serving)
• Fresh arugula/rocket
• Start by dicing the onion and frying it off with one of the garlic cloves and a dash of olive oil. When the temperature is up, add the prawns.   While prawns are simmering, put your linguine on to boil in another pot.   Once the prawns are cooked through and smelling delicious, add the white wine and cooking cream. There should now be a lot of liquid now, so if your frying pan is not deep enough, you can transfer the ingredients to a pot.   Add your sliced (for texture) or diced yellow pepper. Turn the heat down to a simmer.   Add black pepper, paprika, chilli flakes, parmesan and a large dash of lemon juice to the mix.   Leave the sauce to simmer for around 20 minutes to let all the flavours come together. Add another glove of garlic if you feel it needs more flavour.   Once the pasta is ready and you are ready to serve, add the cherry tomatoes and finely chopped fresh parsley to the sauce.   To serve, either mix the linguine into the sauce or layout the pasta and spoon the prawn mix over the top. Finish with a bundle of fresh arugula/rocket, fresh parmesan shavings, cracked black pepper and a lemon wedge.

Slow-cooked sweet and sticky beef pad thai

• 2kg boneless roast beef
• 1 cup beef stock
• 4 garlic cloves
• Large piece of ginger
• 4 eschalots, thinly sliced
• 800g stir fry noodles (4 x 200g packs)
• 1 head of broccoli (or other veg as substitute)
• 2 white onions
• 1 packet of peanuts (crushed)
• Sesame seeds
• 10 eggs (one per dish)
• 5 limes (sliced into wedges)
• Sliced chillI
• Spring onions
• Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Cook the beef for 10-12 minutes or until well-browned all over. Set aside.   Reduce heat to medium. Add eschalot and stir for 5 minutes or until softened in the same pan. Add garlic and ginger and stir for 1 minute or until fragrant. Return meat to the pan and add soy, sugar and stock until all meat is covered. Bring to the boil. Cover and cook on a simmering stove for 2 hours or until very tender. Using two forks (or your own preferred method), shred the beef. It should fall apart very easily if it has been cooked for long enough.   Stir-fry your broccoli (or other veg) with garlic and sesame oil until soft and set aside. Cook your noodles until al dente and set aside. It is very important not to overcook the noodles or they will become mush in the pan.   Cook each serving of pad thai individually (or two at a time), using a large wok or frying pan. Add sesame oil, soy sauce and fish sauce to the noodles in the wok, then toss and add one egg (per serving) and vegetables. Toss until mixed well and egg is cooked through.   Plate noodles first then add beef on top, using lime, peanuts, sesame seeds and chilli for garnish. Repeat for all ten servings.

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17 Boat-Friendly Food Ideas | Best Boat Snacks for Adults

We’ve all been there. You’re sitting aboard a boat, floating your way down a tranquil river while a guide points out the beautiful attractions as you pass them by. Suddenly, some guy named Jerry decides it’s lunchtime and whips out the egg sandwiches his wife made for him the previous day. Nausea sweeps through the passengers and crew aboard the boat, while everyone throws disdainful glances at Jerry. Don’t be a Jerry!

For the sake of your fellow passengers and yourself, you need to pack boat-friendly food when traveling by water. There’s just something about the movement of a boat that doesn’t coincide well with certain foods. So I’m here to help you out. What are the good boat snacks? 

Best Boat Friendly Foods

So you’re looking for some of the best boat food to avoid being a Jerry on your next boat trip? Luckily, there are plenty of foods that can go down well onboard, the trick is to know which foods to avoid. Ready to find out about boat-friendly foods both you will love?

Good Boat Food Ideas

Wondering what food to bring on a boat trip? For journeys that last for longer than a few hours, often a meal will be provided. But in instances that you need to bring your own meal, you need to make sure that it’s boat friendly. 

Because boats often rock up and down by nature, you need to make sure that it’s food that won’t rock around too much. It’s also best to have a meal that doesn’t emit a strong odor (for the sake of the other passengers onboard). You never know when someone might have a slightly sensitive stomach. 

1. Pasta salad

There’s nothing that grounds the stomach and fills you up all at once like a good portion of carbs. A cold pasta salad is a great thing to bring on a boat as you won’t need to reheat it before eating, and it’s easy to slip a container into your bag. 

Whether you prefer pesto pasta or a more traditional chicken and mushroom, it’s sure to go down a treat on your boat trip. 

2. Sandwich wraps

Good ol’ sandwiches have never let me down. This is a great meal to pack for yourself if you’re in a hurry to get out the door. It’s quick and easy to make, and easy to unwrap during your trip on the boat. You can also switch it up with a variety of toppings if you happen to be someone who takes frequent boat trips. 

3. Cold fruit

Indulging in some icy cold fruit goes down such a treat while you’re sitting aboard a boat, especially if you are sitting in the sun. Not only does is it aid in cooling you down, and working as a refreshing snack, but there’s something about a cold meal that makes you feel a little more grounded aboard a boat. 

4. Pigs in a blanket

Pigs in blankets are an old classic, and while they may be more popular amongst kids, they do make for a great meal no matter your age. My preference is to pair them with a little tomato sauce, but if you prefer to eat them as is then this meal just got a whole lot easier to pack. 

Best Boat Snacks

Boating snacks are something you’ll need if you’re going on a trip that is longer than an hour. You don’t want to be trapped on the water when your stomach starts to growl. Having a light snack also helps if you start to feel seasick as it makes your tummy feel a little more grounded. Trust me when I say, a snack can come in very handy when you’re out on the water. These are some of the very best snacks for boating. 

5. Trail mix

Trail mix is one of those trusty easy-to-pack and easy-to-eat snacks that always go down well. Not only does trail mix offer a variety of items, it is also very filling for its size. Which is exactly the sort of great boat snacks that everyone needs. 

Muffins, whether home made of store bought, offer a nice boost of energy and taste delicious. They are also fairly small, making it easy to slip one in your bag, negating the need to bring a cooler bag with you. And in my personal experience, having one less thing to carry on a boat trip is something I’ve always been grateful for. 

7. Lemonade fruit popsicles

Lemonade fruit popsicles are incredibly easy to make, and are a refreshing treat when you’re aboard a boat. All it entails is pouring lemonade and a couple of pieces of fruit into a popsicle maker, and popping it into the freezer overnight. For more information on how to make these delicious treats, check out this blog . 

Popcorn is another grounding food, yet it’s still light and doesn’t make you feel over full. Which is something you want to avoid when taking a trip on the ocean or down a river. It’s another easy-to-make food that you’ll be grateful you packed in your bag. 

Boat Party Food Ideas

Are you looking for food to bring on a yacht party? This can be a tricky thing as it has to be light, and it has to suit the tastes of as many of your guests as possible. So whether you’re looking for the best finger food for boating or other good boat party food, these are a few of the best in my opinion. 

9. Frozen grapes

Frozen grapes are another simple delight that are easy to make, and they’re ever so refreshing. The icy crunch you hear when popping them into your mouth is exactly what you need on a warm day, so they make great boat party snacks. 

10. Veggie skewers & dip

When your boat is out on the water, you generally feel like something a little healthy, and light snacks always keep the seasickness away (if you’re prone to feeling a little queasy on the water). Adding a dip like hummus to the mix just makes the snack that much more appealing. If you’re looking for boating snacks for a party, these will be winners. 

11. Chips & salsa

Chips and dip, or chips and salsa are typical party foods, and there’s a reason for that. Everyone loves finger food when they’re at a party so they don’t need to sit down for a full meal, yet they’re still keeping their hungry tummies satisfied. Chips and salsa not only goes down well at land parties, but on yacht parties as well. 

Kabobs are great because they come in such a greta variety, and if you’re making them yourself, you can really get creative with it. While they generally come with a meaty snack, you can throw in some veggies too. And if you have some vegetarian or vegan guests on your boat, they’d love a veggie kabob. 

13. Cookies

Cookies are my guilty pleasure, and it hasn’t taken me long to realize that many people bare this same affliction. There’s nothing better to follow up a savoury snack than a sweet one. So be sure to provide your boat party guests with something to satisfy their sweet tooth as well. A nice chocolate chip cookie is a snack that most people are unable to say no to. 

Food to Take on a Pontoon Boat

Are you heading out on a tour and wondering what food to bring on a pontoon boat? While touring, it’s often best to take snack foods, as well as foods that won’t take too much noise. While your carrots are not likely to scream, the crunch may annoy other tour-goers trying to concentrate on what the tour guide is saying. These are some considerate snack choices for your pontoon boat tour. 

14. Hot dogs

Hot dogs are generally thought of as good snacks for kids. But why? They are delicious and provide both the protein and the carbs to get you through the boat trip. So if you’re heading out on a guided pontoon trip, hot dogs make a great snack as they’re fairly odour free and won’t be distracting to other tour goers. 

15. Walking tacos

Tacos are notoriously delicious, but they are also known to be messy. The messy factor can be negated by getting walking tacos, which are wrapped up nice and snug, so that none of your fillings fall out and become food for seagulls. They can also be kept in your bag for a couple of hours, so you won’t need to take a cooler box to keep this convenient food fresh. 

16. No-bake energy bites

No bake energy bites can be made in a whole variety of ways, but the easiest way is with peanut butter and oats. Roll them up in a tight ball and you’ve got a snack that will provide you with energy throughout the day. The oats will also work to ground your stomach while you are aboard the boat. 

17. Granola bars

It doesn’t get easier that popping a granola bar in your bag before heading to the jetty. This is perfect for travelers that are always on the move, and don’t have time to meal prep before their boat trip. It’s also a tasty treat, so you won’t be complaining that you didn’t plan ahead. 

Wrapping Up Snack Ideas for Boating

Now that you have a better idea of what snacks to bring on a boat, you can enjoy your trip onboard without worrying too much about your food choices. Rest assured that I have picked out only the most convenient foods to eat on the water. 

Enjoy your boat trip!

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Hi, I’m Tyla. I have been working toward gaining freedom from the constraints of the everyday grind since the very start of my career. Working remotely in digital marketing allowed me the freedom to start my own passion projects that center around the adventures I enjoy most.

Having lived near the ocean my entire life, I have an affinity toward spending time on the water, and I want to share that passion with all of you. I hope you enjoy reading about my boat trips as much as I enjoyed taking them!

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SailingEurope Blog - Sailing, Yacht Charter and Beyond

What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday

Dear sailors and sailing lovers! Looking for some fresh ideas on what simple meals to prepare during your sailing holiday? You’ve come to the right place! Learn how to prepare simple but delicious food aboard your bareboat charter in no time following the recipes written by Janko, a professional skipper with vast experience in all areas related to sailing.

What Food Should I Bring on a Sailing Trip?

On a sailing trip, you should bring pasta, vegetables, fruit, bread, meat, cheese, milk, rice and eggs. These are the ingredients you can make almost anything with. Therefore, it would be great if you brought these ingredients on board.

You should always bring some food on a sailing trip. It is the best option as you will not always need to go back to the land to fill your stomach. Nothing is stopping you from making delicious meals on your boat.

Foodwise, on a sailing trip you must bring pasta , vegetables , fruit , and bread . Those are the essentials. Even better would be to plan your meals ahead of time, and bring all the food necessary. You can store the food in the fridge and just cook it as the days go by. Besides the essentials, we also suggest bringing meat , cheese , milk , rice , and eggs . If you’re skilful or you just feel lucky you can catch your fish or even shellfish . But if you just want to lay back and enjoy your holiday, you can buy it at a good price.

What do You Eat on a Boat?

Our suggestions include the following: tuna salad with lentils, carrot salad with marinated anchovies, farfalle with anchovies, prawns with green noodles, shellfish pasta salad, pasta carbonara, pasta bolognese, tagliatelle with olives, fusilli with tuna and tomato sauce, meat risotto, tapenade, and bruschetta. There’s a ton of simple meals you could prepare while sailing. The most important factor is that it is not time-consuming because you want to enjoy your holiday to the fullest.

What Kitchen Appliances does a Sailboat have?

Charter boats come with standard kitchen equipment – dishes, cutlery, mugs, glasses, bowls, and pans. When it comes to kitchen appliances, you will find a refrigerator and stove with an oven on every boat, whereas larger boats will also have a microwave, ice-maker, and other appliances at your disposal.

Now let’s get back to our simple meal recipes. Bon Appétit!

10 Dishes to Eat when Sailing:

Bonus – Simple “boat-made” Meals:

Refreshing Salads

Tuna salad with lentils.

Fresh tuna combined with lentils in a fabulous salad

Tuna fish has always been one of the most important fish species , and tuna fishing has a long tradition in the Adriatic. This fish is a delicious source of healthy omega-3 fatty acids and protein. Even though it is just a salad, this is a plentiful and delicious meal. Learn how to make yummy tuna salad with lentils yourself.

Ingredients

• 2 garlic cloves, minced
• 1 cup green or brown lentils, washed and picked over
• 1 bay leaf
• 1/2 medium onion
• 1 fresh tuna
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped chives
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar or red wine vinegar

The preparation time for this meal is 20 minutes and the cooking time is 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

• Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan. Add water. Bring to a boil, reduce the heat and add salt to taste. Cover and simmer 30 minutes until the lentils are tender. Remove the onion and bay leaf. Drain the lentils through a strainer and set over a bowl.
• In a large bowl, mix together the tuna, parsley, chives and drained lentils.
• In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Carrot Salad with Marinated Anchovies

Carrots and anchovies mixed in an interesting salad

Marinated anchovies are a speciality on the Adriatic coast, and the Adriatic anchovies stand among the finest in the world! If you like the idea of marinated anchovies in a fresh salad, check out how to prepare carrot salad with marinated anchovies .

• 5 medium carrots, scrubbed, thinly sliced
• 3 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• 2 teaspoons pepper
• 12 marinated white anchovies
• 1/4 cup parsley leaves

The preparation time for this meal is 15 minutes and the total time is 20 minutes. Recommended serving is 1 scoop. This recipe yields 4 servings.

• To begin with, mix carrots with lemon juice, olive oil, and pepper in a medium bowl. Season with salt. Massage carrots with your hands until softened.
• After the first step, transfer carrots with their juices to a platter and top with anchovies. You can also add feta cheese if you want. Drizzle with remaining olive oil and scatter parsley and remaining pepper over the dish.

Simple Seafood Meals

Farfalle with anchovies.

Classic Italian pasta with a Mediterranean twist

Another dish containing this delicious small fish is farfalle with anchovies. Farfalle refers to bow-tie-shaped pasta whose name is derived from the Italian word meaning ‘a butterfly ‘– Farfalla. Find all the details on how to prepare farfalle with anchovies .

• Farfalle pasta
• 1/4 cup extra virgin olive oil
• Marinated anchovies
• 4 peeled and cut tomatoes
• 3 cloves of garlic, minced
• 80g black marinated olives
• Salt and black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Half a glass of dry white wine
• Few oregano leaves

The preparation time for this meal is 20 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 scoops. This recipe yields 5 servings.

• Farfalle should be cooked in a lot of boiling water. To reach the additional flavor you can add a pinch of salt, few drops of olive oil, and one big clove of garlic, squeezed or cut into large pieces. Cook farfalle strictly according to the manufacturer’s instructions to gain a perfect consistency of the pasta. The sauce should be cooked before the pasta.
• Remove the pits from some 80 g of black marinated olives, cut the olives, and put them on the warm olive oil in a deep pan. Don’t fry the olives! Add two squeezed cloves of garlic and simmer it all on moderate heat until the garlic leaves its scent.
• Add four peeled and cut tomatoes (better fresh than tinned) and continue simmering and stirring it gently. Finally, add some salt and black pepper and after approximately two minutes add half a glass of dry white wine. After another two minutes of simmering the wine should be vaporized and you should remove the pan off the heat.
• Put cooked farfalle into the sauce; add thinly sliced marinated or salted anchovies and dry oregano leaves. Stir it all well but gently and take it back on fire. Warm it up once again making sure it doesn’t stick to the bottom of the pan. Top with Parmigiano Reggiano.

Prawns with Green Noodles

When prawns fall in love with green noodles

It’s time for prawns – our favourite seafood.  This combination of green noodles and prawns is a true symphony of tastes and is as simple as possible. Find here the recipe for prawns with green noodles to find out more.

• Salt and pepper
• Finely chopped parsley
• Grana Padano or Parmigiano Reggiano cheese
• Glass of white wine

The preparation time for this meal is 30 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 scoops. This recipe yields 4 servings.

• Green noodles should be cooked according to the manufacturer’s instructions.
• Meanwhile, the prawns should be cooked in a warm deep pan on olive oil. Make sure that the oil is not too hot because we do not want to fry them. When they release their liquids add salt and pepper and finely chopped parsley.
• Stir it gently while simmering and, in the end, add cream.
• Cook it on medium heat until all the ingredients mix together. Pour the prawn sauce over the noodles in each portion and serve it with cold white wine.

Shellfish Pasta Salad

Amazing combination of shell shaped pasta and seashells

Of all shellfish, mussels have the most impressive nutritional profile. If you are a pasta and shellfish lover, you will appreciate our shell-shaped pasta salad with shell recipe.

• Shell shaped pasta (conchiglie or conchiglioni)
• 1/2 cup onion (finely chopped)
• 4 peeled fresh tomatoes
• Bit of sugar
• A glass of white wine
• Balsamic vinegar
• Ground Chili
• Cut green peppers
• Cold white semi-dry or aromatic wine

The preparation time for this meal is 20 minutes and the total time to prepare it is 28 minutes. Recommended serving is 2 large scoops. This recipe yields 4-6 servings.

• Like every other pasta, conchiglie should be cooked in salted boiling water. You can add some oil to the boiling water to prevent pasta from sticking when it is done.
• The soul of this meal is its sauce. Warm some virgin olive oil in a deep pan or a pot and add squeezed onions. When onions leave their sauce and scent, add peeled tomatoes cut into small cubes. Prepare this sauce preferably with fresh tomatoes but tinned ones could also do. Simmer the tomatoes constantly stirring them and add some sugar, the inevitable ingredient when cooking tomatoes; add a glass of white wine and cleaned mussels.
• When the wine is vaporized add salt and pepper and some water if you notice that sauce is getting too thick and starts to stick to the bottom of the pan. Remove the sauce from fire when it is half reduced. Remove the mussels from the sauce and strain the sauce through a sieve. Put the mussels and cooked pasta in separate dishes and leave them to cool down. Now it is time to finish the sauce by adding some more virgin olive oil, balsamic vinegar, ground chili, and stirring it all with a whisk.
• The meal is ready to be served when cold mussels and tightly cut green peppers are added to cold pasta, overflowed with the sauce, and stirred together. I did not find a specific name for this cold pasta and mussels salad but I can guarantee that it goes well with a glass of cold white semi-dry or aromatic wine.

Pasta Carbonara

One of the classic pasta dishes

This simple recipe originated in the Italian region of Lazio, or to be more specific, the city of Rome. Some believe that this dish was named after charcoal workers who allegedly regained their energy from it. Others believe that the name comes as a tribute to Carbonari, the secret society prominent in the early stages of Italian unification. You have probably already guessed what we’re talking about. It’s pasta Carbonara , of course!

• Pasta of your choice, spaghetti preferably
• 100g pancetta
• Few cloves of garlic
• Grated (goat) cheese
• 50g Parmesan cheese

The preparation time for pasta Carbonara is 15 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

• Firstly, pasta should be cooked in boiling salted water just as much as stated by the manufacturer, don’t overcook it.
• Meanwhile, warm some olive oil in the pan and add bacon cut in small cubes and few cloves of garlic. When both ingredients get a glassy look and start to release their tasty scents, remove them from the pan and remove the pan from the fire.
• In a separate bowl whisk two eggs with grated (goat) cheese into a compact mixture.
• Put the pasta into a warm pan where bacon and garlic were warmed, add bacon cubes and pour eggs with cheese over all the ingredients. Stir vigorously until the mixture is even. Add some freshly grated black pepper while stirring or just before serving. Top with Parmesan.

Pasta Bolognese

The king of pasta

The popular pasta Bolognese is really delicious and easy to make – it’s all you need for a nice meal on board. Learn some tricks for making a perfect Bolognese sauce . A great and easy snack for when you don’t feel like cooking.

• Two small onions
• Celery root
• A glass of red wine
• 500 g minced beef meat
• Canned peeled tomatoes
• Mediterranean herbs

The preparation time for pasta Carbonara is 25 minutes and the total time to prepare it is 1 hour and 50 minutes. Recommended serving is 2 large scoops. This recipe yields 6 servings.

• Warm some olive oil in a dish and stew some onion cut into small pieces. Add some celery root and carrot when onions get transparent. After a while add a glass of red or white wine and lower the flame intensity.
• For a decent Bolognese you will need minced beef meat, but you can use any other minced meet as well. Stir it thoroughly, add salt and pepper and cook it over a low fire. When the meat gets brownish it is time to add canned peeled tomatoes. Let it cook for a while. That would be the basics of Bolognese.
• Your sauce will taste more authentically if you add some Mediterranean herbs into it. First of all, there is bay leaf which can be fresh or dried, and is very common in the Mediterranean. Secondly, if you cut some rosemary leaves into tiny pieces your Bolognese will ‘start talking’.

Tagliatelle with Olives and Pancetta

A dish you will never get tired of

This is a typical Italian recipe. Tagliatelle, olives, and some pancetta – very simple but crazy good. Try it topped with Grana Padano. Delicious! Simply click for the tagliatelle with olives recipe or scroll down.

• Tagliatelle
• 1 clove of garlic
• Black and green olives
• Pickled capers
• Few salted anchovies
• Fresh basil
• Fresh tomatoes

The preparation time for Tagliatelle with Olives and Pancetta is 25 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

• Tagliatelle should be cooked in boiling salted water with a few drops of oil, just to prevent sticking when taken out of the pot. Follow the instructions on cooking time very strictly so that tagliatelle become perfectly consistent, or al dente, as our fellow Italians like to say.
• The sauce is very simple to prepare. Gently fry some pancetta on hot olive oil along with one clove of garlic and one bay leaf. Frying should not last too long while the oil should not be too hot – don’t over fry or burn the ingredients.
• After you take the pan off the heat (or just turn the cooker off) prepare the topping – chop black and green olives and mix them with a handful of pickled capers, a few salted anchovies, and extra virgin olive oil.
• To finish off, stir the mixture and add some ground pepper and fresh basil before you put it in the still-warm pan with the pancetta. Stir the mixture once again in the warm pan – there is no need to light the fire again. Divide tagliatelle into portions; add the topping and garnish each portion with small pieces of fresh tomatoes and fresh basil leaves.

Fusilli with Tuna and Tomato Sauce

Fusilli in a refreshing sauce

This quick pasta recipe with olive oil, garlic, tuna, tomatoes, oregano, and basil takes only 30 minutes to prepare and is sure to wow everyone. Don’t forget a glass of red wine! Read more on the fusilli with tuna and tomato sauce recipes.

• Five cloves of garlic
• Peeled and cut tomatoes
• Teaspoon of sugar
• Fresh tuna chunks
• Dried oregano and basil leaves

The preparation time for this dish is 10 minutes and the total time to prepare it is 35 minutes. Recommended serving is 1 large scoop. This recipe yields 4 servings.

• Start with the sauce. Warm some olive oil in a deep pan and squeeze five cloves of garlic as the oil warms up. Make sure the garlic is not fried. You may also cut it into fine and thin pieces using a sharp knife. Some use the razor blade, as in “Goodfellas” by Martin Scorsese…
• The idea is to spread the taste of garlic all over the oil where you will add peeled and cut tomatoes, fresh or tinned. The sauce should be gently stirred and cooked on low heat. Also make sure that you add at least one teaspoon of sugar, just to neutralize tomato acids.
• As the sauce gets denser, lower the heat and add tuna chunks – preferably tinned but remove the oil before adding them to the sauce. Leave the sauce on low heat and stir it from time to time while you prepare pasta.
• Boil water; add some salt and a few drops of oil as my grandma used to do, as this way pasta would not get sticky after cooking. Fusilli should be prepared according to the package instruction – believe me, if you stick to the instructions completely, you will never fail! A minute before the fusilli are ready, get back to your sauce and add some dried oregano leaves or thinly sliced fresh basil leaves.
• The proper way of serving is to share plain pasta into portions and everyone can add the sauce to their taste. Make sure there is enough Grana Padano or Parmigiano Reggiano on the table to round off this delicious meal. A glass of red wine is not necessary but wouldn’t be redundant.

Meat Risotto

When you get tired of seafood while sailing

Cooking and eating seafood comes naturally when sailing. However, people who are not used to eating a lot of seafood sometimes wish to have some meat meal during their sailing trip. For such occasions, we recommend a meat risotto instead of classic seafood risotto. Find out more about meat risotto . Wonderful snack if you ever get tired of fish.

• 2 small onions
• Veal or beef meat cut into cubes
• Beef or chicken broth
• Full-fat grated cheese

The preparation time for this meat risotto is 15 minutes and the total time to prepare it is 1 hour and 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

• Like many other Dalmatian and Mediterranean meals, this one too starts with finely chopped onions on warm olive oil. Simmer the onions until they get translucent and yellowish. Now it is time to add the meat and briefly fry it on the onions. Traditionally this risotto is made with veal or beef meat but chicken would also be fine. If you prepare beef or veal risotto simmer meat cubes for some fifteen minutes while the chicken is to be simmered shorter.
• Generally, you should simmer the meat until it releases its juices and flavor. Add rice and simmer it all together until the rice absorbs the flavors of oil and meat; add salt and pepper, reduce the heat and continue cooking constantly stirring the ingredients. Continue adding beef or chicken broth as you stir the mixture.
• Risotto is ready to be served when meat and rice are soft and full of tasteful juice. Make sure you don’t overcook it so it does not get too dry. Serve the risotto with some finely chopped parsley on top of it and season it with full-fat grated cheese.

Bonus – Simple “boat-made” Meals

Great appetizer when your crew can’t wait any longer

Tapenade is a simple but delicious olive spread. It originates from Provence, France. There are different types of tapenade available in supermarkets, but a homemade one will for sure taste the best, and you can prepare it in just a few minutes. Find the full list of all the ingredients for tapenade .

• Black or green olives
• Few drops of extra virgin olive oil
• Salted anchovies fillets
• Toast, crackers, or bread
• Cold dry wine

The preparation time for tapenade is 10 minutes and that is also the total time for preparation. When it comes to serving just spread it on a toast. This recipe yields 4-6 servings.

• Black or green (or both!) olives should be chopped into very small pieces as well as the salted anchovies fillets. Mix them along with capers and few drops of olive oil until you get a smooth paste.
• Roast yesterday’s bread in the oven and rub it with garlic. If there is no bread you can do it with toast or crackers. Spread the tapenade over it and allow your hungry and inpatient crew a sip of cold dry wine.

Fresh and delicious appetizer

Spread the tapenade over the toasted bread and you will get a delicious bruschetta ! Almost everyone who has ever sailed has faced the situation when there has been too much bread left on board. The simplest and probably the most efficient way to use this bread is to grill it or toast it. There are hundreds of ideas to prepare a delicious  bruschetta .

• Bread or toast

The preparation time for bruschetta is 5 minutes and the total time for preparation is 11 minutes. When it comes to serving we recommend 4 slices. This recipe yields 4 servings.

• There are some yachtsmen (like me) who do not allow the wasting of food and bread that is neither eaten nor fresh anymore. The simplest and probably the most efficient way to use the bread is to grill it or toast it in the oven.

Salade Niçoise

A hearty and colorful French salad

This classic French salad is a perfect combination of flavors and textures, making it an ideal meal for a day out at sea. It’s a perfect one-dish meal that is both filling and healthy. This salad is packed with a variety of ingredients that come together to create a flavorful and satisfying meal.

• 200g fresh tuna steak or canned tuna
• 4 new (baby) potatoes
• 100g green beans
• 2 tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 1/4 cup black olives
• 2 hard-boiled eggs, quartered
• 4 anchovy fillets
• 1 tbsp red wine vinegar
• Fresh basil leaves for garnish

The preparation time for Salade Niçoise is 20 minutes, and the total time for preparation is 30 minutes. This recipe yields 4 servings.

• Boil the potatoes until tender, then let them cool and cut into quarters.
• Blanch the green beans in boiling water for 2-3 minutes, then plunge them into ice water to stop cooking.
• In a large bowl, combine the potatoes, green beans, tomatoes, red onion, black olives, and hard-boiled eggs.
• If using fresh tuna, sear it in a hot pan with a little olive oil for about 2 minutes on each side, then slice. Add the tuna (or canned tuna) and anchovy fillets to the salad.
• In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and garnish with fresh basil leaves. Serve immediately and enjoy the robust flavors of this Mediterranean classic.

Caprese Salad

A quick and refreshing Italian classic

Caprese Salad is a simple yet elegant Italian dish that showcases the flavors of ripe tomatoes, fresh mozzarella, and fragrant basil. It’s perfect for a light meal or an appetizer to enjoy while watching the sunset on the boat. All you need are a few fresh ingredients to create this delightful salad.

• 8 ripe tomatoes
• 2 balls (450g) fresh mozzarella cheese
• Fresh basil leaves
• 6 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

The preparation time for Caprese Salad is 10 minutes, and that is also the total time for preparation. This recipe yields 4 servings.

• Arrange alternating slices of tomatoes and mozzarella on a platter.
• Tuck basil leaves between the slices.
• Drizzle with extra virgin olive oil and, if desired, a splash of balsamic vinegar.
• Season with salt and pepper to taste. Serve immediately and enjoy the vibrant flavors of this classic Italian salad while aboard your boat.

Additional Tips for Cooking On Board

The kitchen on board is not much different from your regular kitchen, but there is one significant difference – the size . In a galley kitchen, space is limited, as are fuel and refrigeration, so you need to plan simple meals and organize. Below you may find a shortlist of tips, and a full list of tips is available on cooking aboard a yacht .

• To use the space wisely, bring only the minimum of cooking equipment (it is good to have at least one pan with a locking lid for cooking one-pot meals in rough weather)
• Attach pockets for storing silverware, spices, and tools to the wall
• Put away any dangerous utensils if you are not using them because a boat moves even when docked
• Make sure that everyone in the crew knows how to light the stove and control the fuel supply safely
• If it is a gas installation, keep the gas turned off at the bottle when you are not using the oven
• Bring enough water
• Check out this useful tip for cooking fish onboard

Now that you’ve prepared your favourite dish from the list, all that is left to do is put on a good sailing movie , open a good sailing book or put on some fine sailing music and you’re ready to enjoy yourself. Furthermore, don’t forget to see what we’ve put on a list of Greek food and Spanish food you must try.

Or if you don’t feel like cooking, you can always find some great restaurants nearby. Also, check out our Pinterest board dedicated entirely to cooking on board.

We wish you fair winds and calm seas!

6 thoughts on “What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday”

I shall be sailing for two weeks with little chance to top up the larder with fresh supplies, and with the fridge off to spare the batteries, I have been looking for a website or blog that might advise me what to buy on the basis that I won’t be able to refrigerate it. Your website comes close, but do you have other suggestions? Rupert Hancock

Hello Rupert,

Thank you for your question. It’s true, in our post we have gone through a lot of easy recipes to prepare while sailing but a lot of them (if not all) require groceries that must be kept in a refrigerator. Your situation for sure looks specific but there is a solution to everything!

For instance, a lot of vegetables do not require to be kept in a refrigerator. Even better, a lot of vegetables we keep in a fridge is usually kept there out of the convenience rather than necessity. I believe all vegetables would be fine and would last for all 2 weeks but that also depends on many other factors, for instance, how fresh have they been when you bought them etc. Same goes with fruit too.

Other things you should consider taking are all kinds of grains and nuts. They have a lot of fiber and protein make a great breakfast. Also, they do not go bad in a room temperature so easily. Don’t forget to bring tea and coffee as well. Honey is also a must have and bread that has been out for a couple of days can always be grilled.

I must recommend bringing fresh lentils, beans, chickpeas and groceries like that. They can’t go bad on a two week sailing holiday and they can be made into delicious soup like dishes very quickly. My personal favourite is lentil soup that’s simply amazing and it can be made in under 30 minutes.

Good idea is to prepare some food in advance. For example, banana bread, muffins, energy bites or whatever comes to mind. Dessert wise, chocolate, fruit and premade raw cakes are a good idea.

Hope this helps. Have a great time sailing! Tin

That’s really nice post. Appreciate your skills. Thanks for sharing.

Thank you so much for your kind words! We’re glad you enjoyed the post. Happy sailing!

Excellent blog!

Thanks, Tom! We appreciate your feedback and are thrilled to hear you like the blog. Stay tuned for more posts!

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Boat Cooking Recipes – Easy Cooking Ideas

Life aboard a sailing boat, regardless of all the novelty and excitement, is fairly uncomplicated.

In many ways, it is a return to a simpler lifestyle as there simply isn’t a lot of things to do apart from relaxing and enjoying the open sea and the sun.

One of the most reliable ways to keep things interesting aboard long passages on your sailing trip is through some imaginative meals.

Since the choices of ingredients are limited aboard a sailing boat, I have learned the importance of mastering different styles of cuisine and recipes.

Being able to rustle up delicious meals on the sailing boat also goes a long way in fighting off the sense of monotony that sets in occasionally.

In this article, therefore, my goal is to give you ideas about boat cooking recipes to further enhance your sailing experience.

Table of Contents

For this recipe, you would require one zip-lock bag for each person.

You can ask them to write down their name on the bag with a permanent marker and break two eggs into it.

Check cookware for boats

You can then ask them to mix their favorite add-ins which could be all or any of the following:

1) grated cheese 2) ham, chopped bacon, or sliced sausages 3) sliced or diced vegetables such as onions, peppers, green onions, mushrooms, tomatoes, boiled potatoes etc 4) condiments and sauces

Once they have properly beaten the eggs and mixed in their add-ins of choice, you can ask them to seal the bags properly.

The next step is to simply add these bags to boiling water in a saucepan and leave it for no more than 13-14 minutes.

Once done, you can fetch these bags with the help of a tong and have the omelette rolled out directly on the plate.

This hearty breakfast can be enjoyed with homemade bread and coffee, marking the perfect start for your sailing day.

Bearing these attributes in mind, you cannot go wrong with granola bars.

And as you would soon discover, baking them on board your boat isn’t much of a hassle either.

Firstly, the ingredients you would require for this delicious granola bar.

1) 4 cups of raw oatmeal; 2) 1 cup of mixed sliced nuts such as walnuts, pecans, almonds etc 3) One-fourth cup of sunflower seeds 4) Half a cup of desiccated coconut 5) Vegetable oil of your choice 6) One cup of dried fruits 7) Half a teaspoon of salt 8) Half a cup of honey or maple syrup

Before you begin with the ingredients, preheat the oven to 350 degrees. Subsequently, leave the dry fruits out and mix all the ingredients, and roll it out on a baking sheet.

Bake it for 30 minutes, and generously cover it with dried fruits afterwards. Let it cool. Remember to store it in an airtight container.

Using canned meats is a great way to make a variety of dishes including jambalaya, ham loaves, paella, pasta, tuna casserole, sandwiches, meat pies, clam chowder, and chili.

However, for those who miss a big celebratory meal aboard a boat, preparing a roast chicken is a simple but great idea.

For this recipe, you would require minimal ingredients.

1) A big whole chicken. 2) 4 big tablespoons of Butter 3) Seasonings such as salt, pepper, dried thyme and sage 4) Vegetables such as celery sticks, onions, and a lemon wedge if you prefer

Preheat your oven to 350 degrees while you prepare the chicken. Preparing the chicken is simple and easy, as you simply have to clean it with water a few times, including the cavity.

Pat the chicken dry with a piece of clean cloth or napkins. Generously coat the bird with butter. You can also smear the butter inside the cavity, and, if you are still left with some, leave it inside.

You can stuff the cavity with celery sticks and onion wedges. Sprinkle just a tiny bit of salt and pepper on the veggies before sticking them in.

You can now put the bird on the rack, breast side up. Sprinkle the rest of the seasoning over the bird, including the sage and thyme. typically, you should keep the bird in the oven for 20 minutes per pound.

Once your chicken is done, remember to cover it with a foil and let it sit for about 15 minutes.

It can be nutritious, filling, and above all, lip smacking delicious.

A meat casserole, prepared Mexican style, would be a great addition to your list of dinner time recipes.

For this casserole, you have the liberty to choose between a variety of ingredients, based on whatever is available to you.

1) Canned meat such as chicken, turkey, ham – one full can (approximately 360 grams) 2) 2 cups of parboiled rice 3) 2 cups of mushrooms, sliced 4) grated cheese, 100 grams 5) Sour cream, 6 tablespoons 6) Sliced vegetables mixed together such as tomatoes, green peppers, and onions. Use salsa if tomatoes aren’t available. 7) Vegetable oil

Preheat the oven to 350 degrees. In the meantime, saute the mushroom lightly in vegetable oil. Now turn the heat off, and add everything to this pan except the canned meat. Stir in. In the next step, drain all the liquid from the canned meat, and add it gently to the mixture. Grease up the baking dish and put the mixture in. Bake for 30 minutes.

For this, you need the following ingredients. For batter: 1) 1 cup flour 2) Baking powder, 2 teaspoon 3) Salt, quarter of a teaspoon 4) Cocoa, one and a half tablespoons 5) Sugar, 3 quarter of a cup 6) Milk, half a cup 7) Melted butter, 2 tablespoons 8) Nuts, half a cup

Preheat the oven to 350 degrees, and add all the ingredients in a large bowl and mix. Pour it into a baking pan and let it rest. In the meantime, prepare the topping with following ingredients.

Topping: 1) Brown sugar, half a cup 2) Sugar, half a cup 3) Cocoa, 5 tablespoons 4) Boiling water, one cup

Mix these ingredients together and then gently spoon it over the mix in the baking pan. next step is to simply bake it for 35 minutes and then let it cool.

1) Do not restrict yourself to the cuisine you normally eat. With a few tweaks and extra condiments, you can prepare lovely Asian dishes with the same ingredients. 2) Carry an e-book of boat-friendly recipes 3) When using canned meat, remember to add them as late as possible to the cooking process. 4) If you are preparing casserole dishes, then remember not to use canned meats if they have a long cooking time.

My Conclusion

As mentioned above, your access to ingredients is limited aboard a boat. Therefore, it is important that you use imagination, and a little preparation, to make sure your sailing trip does not become monotonous in terms of food. The above recipes should hopefully add a touch of colour and flavour to your trip.

Want more recipes?

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If you have more boat friendly recipe ideas, do share them in the comment below!

Daniella has been passionate about travel, the sea, and nature for many years. As a child, she frequently traveled throughout the Mediterranean and continued with her journeys throughout her adult life.

Her experiences have created the desire within her to share her love for traveling with other passionate and adventurers who want to discover beautiful horizons and new cultures.

8 thoughts on “Boat Cooking Recipes – Easy Cooking Ideas”

very nice recipe. i will make the one with the whole chicken. Is ok even i am not sailing? Is working? :0 haha just joking:) Very nice and interesting site and i will take some of your ideas:) thanks for sharing:) i really enjoyed reading your posts and i would love to go on a sea trip…. quiet, relax… nice 🙂 Cristina

Hi Cristina,

Thank you very much for the comment and I am glad you enjoyed the recipes and some of my posts:)

If you want to go sailing , you can read more of helpful articles in order to plan an unforgettable sailing experience, I am sure you’ll find them very useful!

However, if you need help with anything,please let me know and I’ll be very happy to help:)

Thank you for the comment and wish you a great day!

These ideas are great! While I don’t spend much time on boats they are useful as well for camping. It is important when on the road (or sea) for any length of time to still have good nutrition! Thank you for the ideas and inspiration! I am not much of a cook and appreciate help!

I am happy that you like the recipes, thank you!

I did a lot of camping and I still do, but I am not sure about the cake, you’ll need to bake it before you go on your way for camping unless you take an oven with you or you have it already installed in the caravan.

If you need any help with the cooking or anything else, I’ll be more than happy to help you. You can contact me when ever you want and I’ll get back to you as soon as possible.

Thank you for the comment and wish you a fantastic day!

I don’t sail, however I have always wanted to as I love the ocean. But these recipes are great! The omelets in a bag are great when my son has a bunch of friends over for a slumber party. GREAT idea. I also like the dinner casserole and the chocolate cake. I copied the recipes! Wonderful ideas.

Yes, you’re right, these recipes are very easy and quick to prepare and you don’t need to be on a boat to cook them:) It’s very helpful when you are in a hurry or don’t want to work so hard.

I am glad that you liked the recipes, it’s always a pleasure for me to help and give great ideas.

Thank you very much for the comment and wish you a wonderful day!

Snacks are a must on any trip. I just didn’t consider making them from scratch. However, I will have to rethink buying granola bars from the store from now on. It would be nice to have bars with more nuts or berries in them, in other words, customized to me. I just think I would make them before getting on the boat since I assume they package well.

Indeed, snacks are very important on a sailing trip as we spend a lot of energy on a boat and the fresh sea air stimulate the appetite as well! So it ‘s nice to have something to eat within reach! If you can make them before the trip, great! You’ll have more time to enjoy the journey! Thank you for the comment and wish you a wonderful day!

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The Boat Galley

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10 Great Meals Underway on a Boat

Published on June 27, 2014 ; last updated on November 7, 2023 by Carolyn Shearlock

Looking for some good meals underway on a boat?

Several days ago, I discussed the general type of meals that we prefer to eat underway, say on an overnight or multi-day passage. You can read that post here ; a quick summary is that I like to prepare one-dish meals ahead of time so that I only have to reheat them when it’s time to eat. We usually eat from mugs or bowls and prefer things that we don’t have to cut up!

Dave and I tend to only eat one “real meal” each day — and we eat that one together — and prefer to snack during our respective watches. That is, snack on good stuff, not junk food snacks. The meals listed here are our favorites for our joint “big” meal of the day.

Here are 10 of our favorite meals underway, with links to recipes if they’re here on TBG, or page numbers/Kindle location numbers for The Boat Galley Cookbook  (TBGC).

• Jambalaya — one of our favorites, but make it less spicy if anyone is prone to seasickness. TBGC has three other versions: pages 184, 320 (made with canned ham) and 183 (veggie); Kindle locations 5821, 10405 and 5807.
• Chili — again, make it less spicy than usual. I add a little extra flour to make it quite thick and thus easier to eat. TBGC: 169; Kindle location: 5288.
• Tuxedo Soup — another one that I thicken up with some flour (makes soup stay on the spoon better as the boat moves). TBGC: 168; Kindle location: 5271.
• Baked Ziti — this is simply lasagna with noodles that are much easier to serve in a bowl. I actually use rotini far more often than ziti, but any medium-size pasta will work. TBGC: page 263; Kindle location: 8498.
• White Chicken Chili — a slightly different chili but wonderful. TBGC page 180; Kindle location 5683.
• Goulash/Spanish Rice — the only difference is whether you use pasta or rice as the starch. TBGC: 265; Kindle location: 8572.
• Taco Soup — thicken it with some flour to make it stick to the spoon better. TBGC page 172; Kindle location: 5401.
• Chicken a la King — I serve it plain, without rice, when underway. TBGC page 283; Kindle location: 9176.
• Rice or Pasta Salad — I almost always make a big bowl of this when the weather is going to be hot! Not in TBGC.
• Vegetable Salad a la Que Tal — another good one when it’s hot out. TBGC page 157; Kindle location 4888.

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Reader Interactions

Julie Dausman says

June 27, 2014 at 11:26 am

I always make your 5 bean salad before heading out on a passage. It’s great for lunch, makes several portions and I almost always have the ingredients on hand.

The Boat Galley says

June 27, 2014 at 12:09 pm

That’s another good one — in fact I have some in the refrigerator right now!

Paul Harmina says

January 26, 2020 at 1:09 am

My favorite boat cook book is “The One Pan Galley Gourmet”.. It is broken down to breakfast, lunch, and dinner recipes. It is really nice to only have one pan or pot to clean.

gene koblick says

June 27, 2014 at 9:20 am

I like to make a large pot of small macaroni, when weather is rough its east to add a can of hash to it,or,pasta sauce or chicken and have a hot filling meal. As I previously wrote I’m not a fan of gimbolled stoves!!!

Chris&Janet says

June 27, 2014 at 9:54 am

Although, some folks don’t care for microwave ovens, this is where they come into their own. On a cold watch, even a little heat in the food can be a big morale boost. It can take as little as 2 minutes to heat a portion to a safe but enjoyable temperature, particularly if the servings have been set out early. For a 750 KW microwave that’s 3 aH a serving.

Sheryl Shard SV Distant Shores II says

July 3, 2014 at 7:20 am

What a very helpful list! I’m going to add these recipes to my “At Sea” collection and share your suggestions with fellow cruisers. Love The Boat Galley Cookbook!

Carolyn Shearlock says

July 3, 2014 at 7:31 am

Thanks Sheryl! Love your DVDs, too!

Deb Perfitt says

July 4, 2016 at 7:51 am

We’ve been cruising in mexico for 2 years now. I’m happy to report that your cookbook has been a blessing to have. I have both the hard copy and Kindle version. I find the Kindle version very handy to have on my phone for quick reference when I’m doing the shopping and need to peek at the recipes. The other thing I’d like to mention is that on most boats that I visit have The Boat Galley Cookbook on their bookshelves right next to Nigel’s and Jimmy Cornells. Its destined to be a must have cruising book.

Tanya Howe Johnson Cass says

October 1, 2017 at 9:40 pm

Can always count on Carolyn!

Richard Taylor says

October 5, 2017 at 10:21 pm

Got her cookbook and recommended equipment aboard right now and have made several of the listed dishes! LOVE Hogfish or Snapper Jumbalaya‼️

Carol Severson says

February 24, 2018 at 4:53 pm

Have you done very much with a solar cooker or an Instant Pot? Thinking for these for our sailboat since they can cook unattended. We too usually only eat one regular mood a day. We have fruit and veggies for lunch and boiled eggs and quick stuff for a breakfast snack. Carol sailingonseabreeze

February 24, 2018 at 5:12 pm

I love my thermal cooker for unattended cooking: https://theboatgalley.com/thermal-cooker/

I’ve used a solar oven on a friend’s boat and it was great — until the rain moved in and we had to finish cooking on the stove. Still, I’d love to have one and am considering it . . .

I’m not a fan of the instant pot simply because of it’s electrical usage. If you’re on shore power or already running the generator (or have a long day of motoring planned), it’s great. But we are at anchor or on a mooring and our solar just won’t keep up.

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• Entertaining

Host the Perfect Gathering with a Surf-and-Turf Dinner Party Menu

Design company Pulp Studios shares their recipes and other details for a successful event.

Krissa Rossbund is the style and design editor at Traditional Home. She covers decor, entertaining, and home tours and has experience writing about all kinds of design styles, from boho to nautical.

Summer entertaining' s a breeze with a laid-back yet sophisticated tabletop and a fresh surf-and-turf dinner party menu. We have all the details you need to replicate this lovely event.

Summer Celebration

For Beth Dotolo and Carolina V Gentry, owners and founders of the hip interiors firm Pulp Design Studios , life is all about surf and turf. With offices in Seattle and Dallas, half of the duo works surrounded by water, pine trees, and the laid-back attitude of the picturesque Pacific Northwest, while the other operates in a glamorous city ringed by the rugged cattle country of Texas .

The design duo brought both tastes to the table for a summer celebration featuring a surf and turf dinner party menu. They hosted friends and colleagues at Lake Washington inside a waterfront home they outfitted with contemporary indoor-outdoor furnishings.

"We especially love our projects that are near water because water automatically imbues relaxation," Beth says.

Sophisticated Table Settings

In keeping with the summer season, casual ease is on the menu. That means no precious dinnerware or stuffy accouterments. Beth and Carolina put a priority on creating a tablescape that's stylish but doesn't steal time better spent with guests.

The imperfect form of a live-edge dining table automatically extends permission for an unmatched scheme. Matte black dinner plates set a simple foundation for formal porcelain salad plates bearing a contemporary celestial design . Plum and smoky-glass stemware add sophistication with moody color. Shapely ceramic vessels hold flower arrangements. A table runner designed by Beth and Carolina layers a graphic pattern down the table's center without disrupting the wood's beautiful grain.

The organic, handcrafted look of the table sparked other artisanal touches. Leather placemats were embellished by an artist in Dallas who puts painterly flourishes on custom garments and home goods. Another Dallas-based maker fashioned the sage-color platters used to pass courses of food served family style. Speckled with a golden glaze, the serving pieces inject a bit of glitz into the comfortable setting.

"We always want to show personality in the interiors we design by using unique pieces," Carolina says. "One-of-a-kind and small-batch objects help achieve that. When you can mix uncommon pieces with everyday objects that are more recognizable, you create a custom experience."

And creating memories and meaning is what it's all about—in a home or at a relaxed summer dinner party .

Summer Surf-and-Turf Menu

Less is more when it comes to this enticing surf and turf dinner party menu for summer . It features beautiful fresh food with high-quality ingredients. Fresh herbs and citrus elevate the best cuts for surf-and-turf: filet mignon and center-cut salmon fillets . These accents are carried through the meal, from cocktails to appetizers to salad. Finish with a "coffee course" of cooling custard and ice cream. Recipes by Chef Mary Payne Moran of Hail Mary, Food of Grace

Strawberry Lemon Drop

Grapefruit mojito with mint, genovese peanut pesto bruschetta.

Thyme-Roasted Fingerling Potatoes

Butter Lettuce Salad with Stone Fruit and Blackberries

Surf and turf: filet mignon and citrus-marinated salmon, coffee custard sundae with crumbled almond biscotti and vanilla ice cream.

Shopping List

We've organized a shopping list to make shopping for this surf and turf dinner party menu easier. Package sizes are included so you have enough for duplicated recipe ingredients.

Check your pantry for these necessary items before shopping:

Note: Unless specified, when we call for "butter," we mean the unsalted variety. When we call for " olive oil ," we suggest good-quality extra virgin. When we call for "eggs," we are suggesting large eggs. Unless specified, when we call for "milk," we mean whole-fat milk. Amounts allow for eight cocktails.

• Olive oil (need 2¼ cups)
• Butter (need 2 sticks + 1 tablespoon)
• Nonstick cooking spray
• Canola oil nonstick cooking spray
• Kosher salt (need 31/4 teaspoons + to taste)
• Ground and cracked black pepper (to taste)
• Granulated sugar (need 2½ cups + 1½ teaspoons)
• Cornstarch (need 1 tablespoon)
• Vanilla extract (need ½ teaspoon)
• Milk (need 1 cup)
• Eggs (need 5)
• Red wine vinegar (need 1 tablespoon)

Specialty grocery store

• 1 (7-ounce) container crème fraîche
• 1 (12-ounce) bottle champagne vinegar
• 1 shot espresso
• 8 almond biscotti
• 1 bunch mint
• 1 bunch thyme
• 2 bunches basil
• 2 bunches Italian parsley
• 1 bunch tarragon
• 3 to 4 grapefruit
• 2 cups sweet cherries or 6 medium red or purple plums
• 2 or 3 medium peaches
• 2 pints blackberries
• 1 quart strawberries
• 2 heads butterhead (Boston or Bibb) lettuce
• 4 ears fresh corn (1 [10-ounce] package frozen whole kernel corn)
• 2 cups fresh peas (1 [10-ounce] package frozen peas)
• 1 (10-ounce) package baby heirloom tomatoes
• 1 (11/2-pound) package fingerling potatoes
• 1 bulb garlic
• 1 (10-ounce) jar pitted green olives
• 1 (1.75-ounce) package dry-roasted peanuts
• 1 (3.5-ounce) jar capers
• 1 (4-ounce) bar milk chocolate
• 1 (16-ounce) bottle sparkling water
• 1 baguette-style French bread
• 2 to 3 ounces thinly sliced prosciutto
• 8 (5- to 6-ounce portions) beef tenderloin steaks (about 1½ inches thick)
• 12-ounce package bacon
• 8 (4-ounce) portions skin-on, center-cut salmon fillets

Frozen food aisle

• 1 (1-pint) container vanilla bean ice cream
• 1 (½-pint) container heavy cream

Cheese department

• 1 (15-ounce) container ricotta cheese
• 3 ounces Stilton or Roquefort blue cheese
• 1 (750-milliliter) bottle vodka
• 1 (750-milliliter) bottle rum

Start to Finish: 15 minutes

• 3 cups vodka
• 1-1/2 cups fresh lemon juice
• 1-1/2 cups Simple Syrup
• 12 fresh strawberries, sliced

In large pitcher, stir together vodka, lemon juice , and Simple Syrup. Stir in strawberries. Serve in ice-filled glasses. Makes 8 servings.

Simple Syrup: In small saucepan, combine 1 cup water and 1 cup sugar. Cook and stir over medium heat until sugar dissolves. Transfer to jar with screw-top lid. Chill until ready to use. Makes 1-1/2 cups.

Test Kitchen Tip

Get the most juice out of fresh lemons. Pop them in the microwave for 20 seconds, then roll them on the counter under your palm before cutting and squeezing.

Start to Finish: 5 minutes

• 2½ ounces fresh grapefruit juice
• ¼ cup fresh mint leaves, plus a sprig for garnish
• 2 lime slices
• 2 ounces (¼ cup) rum
• ½ ounce (1 tablespoon) Simple Syrup
• 1 splash fresh lime juice
• Sparkling water
• 1 slice grapefruit

In cocktail shaker, muddle grapefruit juice, mint leaves, and lime slices. Add rum, Simple Syrup, and lime juice. Add ice; cover and shake. Strain into ice-filled glass. Top with sparkling water. Garnish with a grapefruit slice and mint sprig. Makes 1 serving.

For Simple Syrup, in small saucepan combine 1 cup water and 1 cup sugar. Cook and stir over medium heat until sugar dissolves. Transfer to jar with screw-top lid. Chill until ready to use. Makes 1½ cups.

By the Pitcher: In pitcher, combine 2½ cups grapefruit juice, 1 cup lightly packed mint leaves, and 1 thinly sliced lime. Using muddler or the back of a wooden spoon, muddle to bruise the mint and extract the juice from the lime slices. Stir in 2 cups rum, ½ cup Simple Syrup, and 2 tablespoons fresh lime juice. To serve, strain mixture into eight ice-filled glasses. Top with sparkling water. Makes 8 servings.

Fresh lime brings the zip to this pretty pink drink, especially if you juice sweeter red grapefruit.

Start to Finish: 30 minutes

• 16 to 24 thin slices baguette-style French bread
• Kosher salt
• 1 cup packed fresh basil
• ¼ cup packed fresh Italian parsley
• ¼ cup pitted green olives
• ¼ cup olive oil
• 2 tablespoons dry-roasted peanuts
• 1 teaspoon lemon zest, plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers, drained
• 1 tablespoon red wine vinegar
• 2 cloves garlic, peeled
• ½ cup ricotta cheese
• ¼ teaspoon kosher salt

For Crostini, heat grill pan or outdoor grill to medium-high. Lightly coat both sides of bread slices with cooking spray; sprinkle with salt. Grill slices 2 to 3 minutes per side or until grill marks form.

For Pesto, in blender or food processor , combine basil, Italian parsley, olives, olive oil, peanuts, 1 teaspoon lemon zest, lemon juice, capers, red wine vinegar, and garlic. Pulse until a chunky paste forms.

Season ricotta with ¼ teaspoon salt. Spread ricotta on crostini. Top with pesto. Garnish with additional lemon zest. Serve at room temperature. Makes 8 servings.

Castelvetrano olives will give the pesto a buttery, rich texture and flavor. Choosing a smaller green olive, such as Manzanilla, will bring a tangy and briny character.

Hands-On: 20 minutes Total Time: 1 hour 50 minutes

• 16 to 24 fingerling potatoes, rinsed and dried
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1 teaspoon kosher salt, plus more to taste
• 2 to 3 ounces thinly sliced prosciutto, cut into 3- to 4-inch strips
• ½ cup crème fraîche

Preheat oven to 400°F. Coat shallow baking pan with cooking spray.

In large bowl toss together potatoes, olive oil, 1 teaspoon thyme leaves, and salt. Arrange potatoes in prepared baking pan. Roast about 30 minutes or until tender. Let potatoes cool to room temperature.

Wrap potatoes with prosciutto, securing with wooden pick if necessary. Place on platter; sprinkle with additional thyme leaves and a light sprinkling of kosher salt. Serve with crème fraîche. Makes 8 servings.

Fingerling potatoes can be found at farmers markets and are perfect vehicles to wrap with spiraling strips of prosciutto. If you can't find them, use tiny red, yellow, and/or purple potatoes.

• 2 heads butterhead (Boston or Bibb) lettuce, torn into bite-size pieces (10 cups)
• 2 cups fresh sweet cherries, pitted and halved, or 2 cups halved and pitted red or purple plums
• 2 cups sliced fresh peaches, unpeeled
• 2 cups fresh blackberries
• 1 recipe Champagne Vinaigrette
• 3/4 cup crumbled Stilton or Roquefort blue cheese
• 3 tablespoons coarsely chopped fresh Italian parsley
• Freshly ground black pepper

In a large bowl combine lettuce, cherries, peaches, and blackberries. Drizzle salad with Champagne Vinaigrette; lightly toss to coat. Season with salt.

Plate salads; top each with crumbled blue cheese, parsley, and pepper. Makes 8 servings.

For Champagne Vinaigrette, in small bowl, whisk together 1/3 cup olive oil, ¼ cup champagne vinegar, 1 tablespoon fresh lemon juice, and 1 tablespoon finely chopped fresh Italian parsley. Season to taste with kosher salt and freshly ground black pepper.

The best fresh sweet cherries have a limited window of availability. Fresh plums can be substituted when cherries are out of season or if you just prefer them as an alternative.

Hands-On: 30 minutes Total Time: 55 minutes

Herbed Butter:

• 1 cup butter, softened
• 2/3 cup chopped fresh basil
• ½ cup chopped fresh Italian parsley
• ¼ cup chopped fresh tarragon
• 3/4 teaspoon kosher salt

Filet Mignon and Citrus-Marinated Salmon:

• 8 (5- to 6-ounce) beef tenderloin steaks (about 1½ inches thick)
• Cracked black pepper
• 1½ cups olive oil
• 4 teaspoons orange zest
• 2 teaspoons lemon zest
• 1½ teaspoons sugar
• 1 teaspoon kosher salt
• 8 (4-ounce) skin-on, center-cut salmon fillets
• 1 recipe Summer Corn, Pea, and Heirloom Tomato Succotash

Using skin-on salmon makes it easier to turn when broiling. If you prefer not to serve the salmon with the skin on, run a sharp knife or thin spatula between the skin and salmon after cooking to loosen the fillet. Leave the skin on the foil, then fold up the foil for easy cleanup.

For Herbed Butter, in small bowl combine butter, basil, parsley, tarragon, and kosher salt; mix well. Spoon onto sheet of plastic wrap; use wrap to form mixture into cylinder. Refrigerate until ready to use.

For Filet Mignon and Citrus-Marinated Salmon, lightly coat steaks with cooking spray. Season with salt and cracked pepper. Let steaks stand at room temperature 30 minutes.

Meanwhile, in resealable plastic bag set in shallow dish, combine olive oil, orange zest, lemon zest, sugar, and 1 teaspoon salt; mix well. Add salmon to marinade. Seal bag; refrigerate 30 minutes.

Preheat broiler. Place steaks on unheated rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 18 to 21 minutes for medium rare (145°F), turning once halfway through broiling. Remove foil from broiler pan; discard.

Transfer steaks to a serving platter. Cover with foil. Let rest while broiling salmon.

Remove salmon from plastic bag. Place on paper-towel-lined baking sheet to remove excess oil.

Line broiler pan with fresh foil. Place salmon skin side up on rack of pan. Broil 4 to 5 inches from heat 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with fork, carefully turning once halfway through broiling.

To serve, cut Herbed Butter into 16 slices. Top steaks and salmon fillets with butter slices. Serve with Summer Corn, Pea, and Heirloom Tomato Succotash. Makes 8 servings.

For Summer Corn, Pea, and Heirloom Tomato Succotash , in large skillet cook 3 slices bacon, chopped, over medium until beginning to brown and fat is released. Add ¼ cup chopped shallots; cook until softened. Add 2 cups fresh (4 ears) or frozen whole kernel corn and 2 cups fresh or frozen peas to skillet. Cook 4 to 5 minutes or until soft. Toss in 2 cups baby heirloom tomatoes, halved. Season to taste with kosher salt and cracked black pepper. Makes 4 cups.

Hands-On: 30 minutes Total Time: 2 hours 45 minutes, including chilling time

Coffee Custard:

• 4 egg yolks
• 1 whole egg
• ½ cup sugar
• 1 tablespoon cornstarch
• ½ cup heavy cream
• 1 tablespoon espresso
• 1 tablespoon butter
• ½ teaspoon vanilla
• 8 almond biscotti , broken into small pieces (1 cup)
• 8 (¼-cup) scoops vanilla bean ice cream
• ½ cup shaved milk chocolate curls

For Coffee Custard, prepare ice bath for cooling custard. In medium bowl, whisk egg yolks and whole egg; set aside.

In heavy medium saucepan , stir together sugar, cornstarch, and salt. Stir in milk, cream, and espresso. Cook and stir over medium until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat

Whisking constantly, gradually add milk mixture to eggs. Return mixture to saucepan. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Whisk in butter and vanilla. Strain through sieve into bowl set in ice bath. Stir until cooled. Remove from ice bath. Cover surface of custard with plastic wrap. Chill until completely cool or up to 24 hours.

For Sundaes, spoon coffee custard into eight serving dishes. Top with biscotti pieces, ice cream, and chocolate curls. Makes 8 servings.

Just a small amount of espresso flavors this custard, so quality matters. If you don't have an espresso maker, purchase a shot at a coffee shop or make strong brewed coffee.

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I’ve Been Cruising for 20+ Years, Here Are the 15 Best Dinner Outfits to Pack for Your Next Trip — From $27

These stunning styles match any dress code — and budget.

Travel + Leisure / Jaclyn Mastropasqua

When you think of a cruise, you might imagine walking around in flip-flops and a bathing suit all day. But for me, one of my favorite things about setting sail is the excuse to dress up. Many cruise lines have dress codes at night in their ship's formal dining rooms, and if you choose to eat at a specialty restaurant, you’ll want to show up looking your best. I've been cruising for over 20 years , which adds up to about 15 cruises, and have sailed everywhere from the Mediterranean to the Caribbean. Needless to say, I’ve learned a thing or two about what you’ll need once aboard.

Cruise dress codes have become more relaxed in recent years. However, I just got back from a five-night cruise to Bermuda on Royal Caribbean ’s Liberty of the Seas, and the itinerary included multiple theme nights. When there was no theme, guests were asked to wear smart casual outfits in dining rooms and on-board restaurants. I took this as an opportunity to turn the ship deck into my own personal runway with flowy maxi dresses , lightweight linen , and colorful floral prints. Here are 15 cruise outfits that will make you the best-dressed guest aboard your next cruise.

Anrabess One-shoulder Wide-leg Linen Jumpsuit 

A night on a cruise ship isn’t just about good dining — you’ll often have the chance to see a show before or after your meal. This breezy wide-legged jumpsuit would be a comfortable option to wear all night long, especially while sitting for long periods. It’s made with lightweight linen for breathability and features a fashionable silhouette with a one-shoulder strap. The cinched waist and smocked back are ultra-flattering on different body types while the side zipper makes it easy to put on after a long day at the beach.  

Grace Karin Criss-cross Halterneck Floral Maxi Dress 

Every night might feel like a tropical night when you’re out at sea, but there was actually a dedicated theme night on my most recent cruise that required a specific look. I packed a flowy blue maxi dress with a halterneck and Hawaiian-inspired flower print and ended up wearing it to Chops Grille , which is arguably Royal Carribean’s nicest specialty restaurant. While my dress is an older style from For Love & Lemons , I found a dress with a similar one on Amazon for a much more affordable price. 

Abercrombie Linen-blend Shell Mini Dress 

Abercrombie

Linen clothes and beach vacations may go hand-in-hand, but this mini Abercrombie dress is versatile enough to become a most worn item in your wardrobe — which is always helpful to take into consideration if you’re using girl math to justify your trip's clothing purchases. On a cruise ship, I’d wear this dress with sandals, but it instantly becomes city-ready when paired with cowboy boots. The high neckline balances its mini length and it features vertical stitching to accentuate your curves.

If you’ve ever sailed with Virgin Voyages, you know the cruise line features Scarlet Night , a full-ship activation where guests are invited to dress in red. This dress would be perfect to pack, and it also comes in black, gray, and white for those who prefer neutrals.

Reformation Annabella Lace Trim Linen Minidress 

Another common cruise theme night is for guests to be asked to wear all-white outfits. A white dress is a timeless closet staple that you’ll wear again and again. If you don’t already have one, why not invest before your trip? In my opinion, no one does white dresses better than Reformation, and this button-down dress is the perfect combination of classic and trendy. The lace trim gives an otherwise simple shirt dress a more feminine touch.

The high-quality materials make it worth the splurge — it’s made from 100 percent linen, which is lightweight, breathable, and durable. One Nordstrom shopper said they kept receiving compliments on this dress, while another called it “my favorite summer dress.” Hurry, it's selling out fast.

Travel + Leisure / Rebecca Shinners

PrettyGarden Floral Maxi Dress 

I wore a red maxi dress with pink flowers on my cruise, and you should too. Or, you could go with one of the 29 other colorways of this flowy maxi dress, ranging from solid light blue to pink and blue stripes. My dress is from Faithfull the Brand , and while its 100 percent linen fabric made it worth the splurge to me, I can’t deny that this more affordable version from Amazon is just as eye-catching.

A long, tiered maxi skirt makes this a comfortable option for walking through windy decks. The one-shoulder tie is stylish but also practical, making the dress more adjustable. It’s no wonder the dress has more than 3,700 five-star ratings. One reviewer , who called it “very comfortable” and “flattering,” said, “If you are on the fence, go ahead and buy it — you won’t regret it!”

Nashalyly Tiered Maxi Skirt

Tiered white maxi skirts have become a popular trend recently, but they’re also a match-anything closet staple. My mom wore this boho-inspired style multiple times on our recent trip, inspiring me to add a similar Aerie skirt to my own wardrobe. However, you can achieve the same look with this top-rated style from Amazon , which is available in a slew of colors and made with a lightweight gauze material that can be dressed up for a smart casual outfit, or worn casually during the day.

Meshki Suki Knit Maxi Dress With Flowers 

Crochet is another fabric that goes hand-in-hand with a tropical vacation. This maxi dress was a bit out of my comfort zone but ended up being one of my favorite outfits of the trip. I felt so good in it all night long. My dress is Caroline Constas from Marshall’s , and while it isn’t available online, this Meshki version is basically identical. It features the same 3D crochet florals but has the bonus of coming in five different colors. The black with white flowers might have to go into my cart for my next vacation.

FQA Long Evening Gown

If you’re the type of person who enjoys dressing up, a cruise is your time to shine. Most cruises I’ve been on have included one or two formal nights, but on my most recent trip, this was replaced with a "wear your best" night. While some people dressed down, others wore gowns. Personally, I never mind being the most dressed-up person in the room. After all, a cruise does offer great family photo opportunities. 

This dress features a thick material with spandex for some stretch, which makes it comfortable and flattering, while the leg slit will keep you cool. “The V-neck and sleeveless design gave it an elegant yet comfortable feel, and the split wrap style added a touch of flair. I received so many compliments throughout the evening,” said one reviewer, who wore this dress on a cruise . A versatile piece you can re-wear is always a win, and this dress would also be appropriate for a black tie wedding.

Grace Karin Sequin Wrap Mini Dress

One of my all-time favorite cruises took place during the week between Christmas and New Year’s Eve, ending with a balloon drop on the ship’s promenade. If I were to ring in the new year in a tropical destination again, this Amazon-loved number is the dress I’d want to be wearing. 

Similar to a sparkly option I've been eyeing from Pacsun, this pick is sure to help you stand out with its shimmery navy sequins and sexy wrap front. The dress has some stretch to it to keep you comfortable throughout dinner in the dining room. Throw a pair of silver kitten heels in your suitcase and you’ll be ready for a long night of celebrations.

Anrabess One-shoulder Smocked Two-piece Set

A matching set is a one-and-done travel outfit that you can rely on to look and feel good on board. I wore a floral two-piece from Marshall’s to dine at Sabor, Royal Carribean’s Mexican specialty restaurant, but I’m eyeing this Amazon set for my next cruise. The one-shoulder top is smocked all over, which I find hugs your body in a way that’s both comfortable and flattering. It’s paired with a maxi skirt in a simple but pretty silhouette. Plus, it has pockets — perfect for stashing your state card, which is pretty much the only thing you need on a cruise ship. 

This set comes in 18 colors, including both prints and solids. While it would be perfect for a smart casual night, it also comes in white and floral prints, depending on what themes you’re packing for. Reviewers who have worn this set everywhere from Hawaii to Mexico praise its lightweight material as being perfect for summer. "The material is very soft and flattering," said one shopper . And, if you’re going on a longer trip, you can mix and match this set with other tops and bottoms to make the most of your vacation wardrobe.

Resistor Midi Slip Dress

There are other patterns besides florals to make a statement. To add charm and fun to your cruise outfits, I recommend opting for something like the Resistor Midi Slip Dress that's decorated in unique, geometric squiggles for intrigue. the simple yet elegant nature of the slip dress will match any cruise itinerary. Plus, Personally, I was eyeing this Madewell x Lisa Says Gah! illustrated dress inspired by the Greek Isles and deep blue seas; I can’t think of a better way to spend a night than watching the sunset over the ocean while wearing lemon wedges and wine bottles on my dress.

Wayf Two-piece Poplin Pleated Skirt Set

I’m the type of person who likes to dress on theme for where I’m headed, and this set says, "New England cruise." I’d imagine sailing from Maine to Canada in the matching poplin shirt and pleated skirt. Plus, it fits the smart casual dress code of most cruise lines. The long-sleeved top would keep you comfortable in a cold dining room, but the sleeves can also easily be rolled up. I’d likely wear this outfit with loafers or ballet flats, but it could also be made more warm-weather appropriate with slip-on sandals . 

Cider Tube Ruched Ruffle Mini Dress

This might look like just another white dress at first glance, but stick with me here to see the vision. Disney Cruise Line is known for having a pirate theme night during some itineraries, and this dress would be the perfect base for your outfit. Just add accessories and, shiver me timbers, you’ll look like an extra straight out of Pirates of the Caribbean .  

On other ships, the dress would be a great pick for an all-white night or a more casual night where you skip the formal dining room and head straight for the buffet. “This is the perfect summer dress that you can dress up or down,” said one reviewer . “The quality was good and it fit very well.”

Peppermayo Ayla Satin Mini Dress

This yellow slip dress was one of the first things I packed for my trip, and I felt so good in it that I brought it to the beach in Bermuda for a fun photo shoot. Not only was butter yellow one of the biggest color trends of this past summer, but it also looks great against a fresh sun tan. However, this dress is also available in blue if you prefer.

As someone with a smaller chest, I was worried about how the bust would fall on me, but it ended up being ultra-flattering due to the ruching. It’s also a higher cut and provides more chest coverage in comparison to other similar dresses I’ve tried. The delicate lace and satin material feel elegant while the open back makes it perfect for warmer nights at sea. If you do choose to order this dress, keep in mind that there’s no stretch (though the tie back is adjustable) and Peppermayo tends to run small. I went up one size, following the size chart for just the right fit. 

Newshows Lightweight Button-down Cardigan

You may have dinner dresses, matching sets, and jumpsuits on your packing list, but trust me, this cardigan is the one piece of clothing you won’t want to set sail without. Cruise ships are notorious for blasting the air conditioner inside and you won’t want to be forced to cover your chic dinner outfit up with a sweatshirt. Toss this cardigan into your suitcase to stay warm without sacrificing your outfit. It comes in 35 different colors to match any look, but I prefer to go with white so I only have to pack one. 

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