Cruising World


- —Laura Belichak

Cruising with my family on our Catalina 400, Circe, has taught me the true value of a fresh vegetable. After weeks anchored out in remote Sea of Cortez bays, when provisions have dwindled to a few packets of dried ramen noodles and similarly beige foods, there’s nothing more appealing than the thought of eating something green. Provisioni­ng days are celebratio­ns—and I always make the same dinner: stir-fried veggies with pasta in peanut sauce. To our produce-deprived crew, it’s more decadent than filet mignon or lobster—a perfect way to honor our fresh vegetables. § The real star here is the sauce. Use whatever veggies you have on hand, or toss them with rice or quinoa. Slice vegetables fairly thinly; either parboil the longer-cooking ones first or add the hard ones to the pan first, delicate ones last. Use medium-to-high heat, and stir constantly to keep them from burning. Once the burner is on, the dish comes together quickly. Bon appétit!

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