Site Updated:
June 7, 2014

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Red, White and Blue Salad

Find pre-cut watermelon chunks in the produce department or cut your own from a seedless watermelon. You’ll need 4 cups.

1 quart of watermelon chunks, chilled
4-ounce carton of crumbled blue cheese
4-ounce carton of crumbled feta cheese
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1 teaspoon dried basil
Lettuce cups (optional)
Whole grain crackers

Use an ice pick to make holes in the bottom of the plastic produce carton and drain excess juice from the watermelon. Arrange it on a large plate or platter. Scatter cheese over watermelon. Whisk lemon juice, olive oil and basil and drizzle over watermelon. Serve as a luncheon main dish as is or in lettuce cups. Pass the crackers.

Serves 4

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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