Site Updated:
July 28, 2015

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


Melon-Bacon Salsa

            Bring out this zesty salsa to add a siren song to a plain-jane meal. It wakes up any  meat from the grill or skillet. Spoon some into tossed salad or slaw  or fold it into hot, cooked rice to make a side dish everyone will love. It can be made in a food processor,  or use a cutting board and chef’s knife. It should be not too chunky, not too fine.

Small, ripe cantaloupe or honeydew, finely diced (about 3 cups)
Medium cucumber, peeled, seeded and finely diced
1 bunch scallions, finely diced, white and light green only
1 teaspoon dry lime gelatin dessert mix
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon dried parsley flakes
Salt, freshly ground pepper to taste
3-ounce package crumbled real bacon bits (not imitation bacon bits)

Mix fruit, cucumber and scallions. Sprinkle with lime gelatin and stir gently. Whisk together oil and lemon juice and fold in with parsley flakes. Adjust seasonings to taste and fold in bacon bits. Serve at once or chill for later serving. Makes about 4 cups.

Now, what can you do with a partial packet of lime gelatin dessert mix? Sprinkle it on hot popcorn for a zippy snack. Stir a teaspoonful into a mug of  hot water to make a toddy or stir just a little into hot tea. Dissolve it in hot water and add to a big pitcher of iced  lemonade.


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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