MCKRE’s Favorite Boat & Beach Recipes

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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!