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Galley Gourmet: Flexible Spreads

Galley Gourmet: Flexible Spreads

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Author: Sue Whitney

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Eating and boating go together like peanut butter and jelly. That's why we like Cooking & Entertaining on Your Boat: A Chapman Nautical Guide by Elizabeth Wheeler and the editors of Chapman Piloting (Hearst Books/Sterling, $17.95, sterlingpub.com ).

You'll be licking your lips in anticipation of tasting the recipes. Inside are more than 100 different menu items, from Trail Mix Deluxe to Rum Punch. Many recipes are multipurpose, such as the Tomato-Avocado Salsa. It's a snack when served with tortilla chips or it's breakfast when served inside omelets. The Mediterranean Herb Spread is an appetizer with vegetable sticks and doubles as a sandwich spread for lunch. Also, the Chilled Yogurt-Cucumber Soup goes well with grilled fish and is an excellent sauce for hamburgers.

In addition to recipes, you'll find tips on stocking your galley, controlling trash and even preventing seasickness. This cookbook is a must-add to the staples in your galley -- just like pb&j.

Tomato-Avocado Salsa

    • 2 large tomatoes, diced
    • 1 small red onion, diced
    • 2 scallions, chopped
    • 2 garlic cloves
    • ½ avocado, peeled and cut into small pieces
    • ¼ cup chopped fresh cilantro or parsley
    • 1 tablespoon olive oil
    • ¼ teaspoon hot red pepper sauce

In medium bowl, stir together all ingredients gently. Cover bowl loosely with plastic wrap and let stand at room temperature for 30 minutes. Serve with tortilla chips. Save any leftovers in a sealed container and refrigerate. Makes 2 cups.

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