We have compiled some of our favorite simple, quick and delicious go-to recipes to pack for a day on the water. These can be thrown into a tupperware and packed away in a cooler to enjoy with a group or to stash for yourself. Enjoy!
LAURA’S FANCY GUACAMOLE
2 ripe avocados, smashed
2 tbsp chopped fresh cilantro
1/4 cup finely chopped onion (optional)
1/2 cup chopped sun-dried tomatoes
Juice of 1-2 limes
1 chopped jalapeno, including seeds
1 tsp salt
1/3 cup pomegranate arils (i.e., seeds)
1/2 cup toasted, chopped walnuts
1 • Combine all ingredients in a bowl. To keep the dip from browning, take a piece of Saran plastic wrap and press it directly onto the guac so no air can reach it.
2 • Snap a lid on the bowl, hop on the boat, and enjoy with your favorite chips or veggies!
BRITTANY’S FRESH SANGRIA
1/2 an apple, skin on & chopped into pieces
1/2 an orange, rind on & sliced into pieces
3 tbsp organic brown sugar
3/4 cup orange juice
1/3 cup brandy
750 ml bottle dry Spanish red wine
Ice to chill
1 • Add apples, oranges, and sugar to a large pitcher and muddle with a wooden spoon for 45 seconds. Add orange juice and brandy and muddle again to combine for 30 seconds.
2 • Add red wine and stir to incorporate, then taste and adjust flavor as needed. Add ice and stir once more to chill.
3 • Pour your sangria mixture into a Yeti Half-Gallon Jug and put in the cooler to enjoy throughout the day!
MEG’S CORN & BLACK BEAN SALSA
1 container fresh salsa (produce section)
1 can of sweet corn, drained
1 can of black beans, drained & rinsed
Juice of one large lime
1 packet of Good Seasons Italian Dressing Mix
Salt & pepper to taste
A bag of your favorite tortilla chips
1 • Put all ingredients in a large tupperware bowl and mix thoroughly.
2 • Grab your favorite bag of tortilla chips, snap on the tupperware lid, and throw everything into your cooler. Ta-da!
LIZ’S SUMMER PANZANELLA SALAD
3 tbsp olive oil
1 loaf of French bread, cut into 1-inch cubes (6 cups)
1 tsp kosher salt
2 ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded & sliced 1/2-inch thick
1 red bell pepper, seeded & cut into 1-inch cubes
1 yellow bell pepper, seeded & cut into 1-inch cubes
1/2 red onion, cut in half & thinly sliced
20 large basil leaves, coarsely chopped
3 tbsp capers, drained
For the vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 tbsp Champagne vinegar
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 • Heat the oil in a large saute pan. Add the bread and salt, cook over low to medium heat, tossing frequently until nicely browned. While the bread is browning, whisk all vinaigrette ingredients together.
2 • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
3 • Spoon into a portable bowl, grab a plastic fork and head down to the beach to enjoy this delicious salad with your toes in the sand!