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Now that we live by the sea and not on the boat for the summer I get to spread out when I cook in our land galley. Spread out AND use more than one pot – a real luxury. Most of the onbaord eating is made ahead then reheated or I enlist the help of ‘he who cooks’ to fire up the back-of-the-boat grill. I also now have a little vegetable garden, a huge step up from my boat basil and sprouts.
There has been SO much broccoli that I’ve had a lot of fun finding ways of using it in make-ahead meals for on the water. Still in keeping with simple galley cooking though.
An indulgence of using an extra fry pan for the broccoli but the convenience of the little Omnia stove top oven to bake these tasty little treats. Why would I heat up the land oven with these recent high temperatures and humidity?
I even went all whole hog galley appliances and cooked some rice in the pressure cooker. Three minutes, folks!
Some chopped fresh herbs stirred into whole milk Greek yogurt and we were ready to dine.
Now I have to go find another broccoli dish for you to try.
SO MUCH BROCCOLI!
Inspiration thanks to RecipeTinEats
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