Site Updated:
August 28, 2013

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



Just right for Happy Hour, these flavorful nuts can be served while still warm. Pass the wet wipes. The recipe is easily doubled.

3 tablespoons canola oil
1 tablespoon each parsley flakes, garlic salt
1 teaspoon each sugar, lemon zest
teaspoon onion powder
2 cups macadamia nuts
1 cup cashews
Heat the oil in a large skillet and stir in herbs and spices. Add nuts and stir over medium heat about 5 minutes until nuts are coated and flavorful.  Put nuts in a shallow, paper towel-lined bowl and serve when they are cool enough to eat.  Makes 3 cups.

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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