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Ask Claude: "Add a galley recipe for [dish name] to the cookbook in the standard format."
Claude will write a .md file and update recipes/index.json.
Drop both files in, deploy — done. No build tools, no code.
Sample Week on the Water
A reference menu for a 7-day sailing trip — designed around the recipes in this cookbook. Adjust freely based on what the local market offers.
| Day | 🌅 Breakfast | ☀️ Lunch | 🌙 Dinner |
|---|---|---|---|
| Day 1Embarkation | Before boarding | Tzatziki & Mezze Board + Bruschetta | Shakshuka |
| Day 2At sea | Sailor's Scrambled Eggs | Horiatiki + crusty bread | Chickpea & Chorizo Stew |
| Day 3Passage | Yogurt, fruit, bread | Mediterranean Chickpea Salad | Spaghetti alla Puttanesca |
| Day 4At anchor | Shakshuka | Salade Niçoise | Greek Chicken & Vegetable Traybake |
| Day 5Port day | Sailor's Scrambled Eggs | Pasta al Limone | Pan-Fried Sea Bream (buy fresh in port) |
| Day 6At sea | Yogurt, fruit, bread | Horiatiki + bread | Pork Souvlaki with Tzatziki |
| Day 7Departure | Scrambled eggs + leftovers | Pasta with Tuna, Capers & Lemon | Garlic Prawns + bread |
🐟 Buy fresh fish and seafood at the local fish market whenever you are in port — it will always beat anything pre-provisioned.
Shopping List
Everything you need for a week afloat for 4–5 people. Buy bread daily in port. Buy fish fresh wherever you can.
- Tomatoes (large, ripe) × 8–10
- Cherry tomatoes × 2 punnets
- Cucumbers × 4
- Red & green peppers × 6
- Courgettes × 4
- Aubergine × 1
- Red onions × 4, white onions × 3
- Garlic × 3 heads
- Lemons × 8
- Baby spinach × 2 bags
- Small potatoes × 500g
- Carrots × 3
- Green beans × 200g
- Fresh herbs: parsley, dill, basil, mint (1 bunch each)
- Eggs × 24 (2 dozen)
- Feta in brine × 500g
- Parmesan / Grana Padano × 200g
- Greek yogurt (full-fat, thick) × 500g
- Butter × 200g
- Double cream × 300ml
- Milk × 1 litre
- Chicken thighs, bone-in × 8
- Chicken breasts × 4
- Pork shoulder or neck × 700g
- Chorizo (cooking) × 200g
- Fish & seafood: buy fresh in port
- Chopped tomatoes × 6 cans
- Chickpeas × 4 cans
- Tuna in olive oil × 4 cans
- Coconut milk × 1 can
- Anchovies × 1 tin
- Capers × 1 jar
- Kalamata olives × 200g
- Basil pesto × 2 jars
- Sun-dried tomatoes × 1 jar
- Spaghetti × 2 × 500g
- Penne or fusilli × 2 × 500g
- Tagliatelle × 1 × 500g
- Long-grain rice × 500g
- Red lentils × 250g
- Pitta breads × 8
- Stock cubes (chicken & veg) × 6
- Extra virgin olive oil × 1 litre
- Dried oregano
- Sweet paprika & smoked paprika
- Cumin & ground coriander
- Turmeric
- Curry powder
- Chilli flakes
- Nutmeg (whole or ground)
- Dijon mustard × 1 jar
- Red wine vinegar
- White wine (cooking) × 1 bottle
- Water Still
- Water Sparkling
- Beer (incl non-alcoholic)
- Fresh Juice
- Wine
- Coffee
- Tea
- Softdrinks
💧 Water Calculator
Estimate how much fresh water to bring. Based on daily consumption per person adjusted for Mediterranean summer conditions.
Adjust the daily rate to match your crew's habits. A 20% safety buffer is always added to the total. Boats typically use marina showers and seawater for deck wash — this figure covers drinking, cooking and basic hygiene only.