Enjoying your summer of boating just wouldn’t be complete without delicious and satisfying food when you’re out on the water. But not all summer favorites are boat-worthy: we know food must be portable but not messy, filling yet uncomplicated, and appetizing at room temperature or straight from the cooler. So we’ve created a perfect boat-friendly menu that you can easily make ahead, bring on board, and serve al fresco.

Mini Shortcake Cups

Make the day feel special with this patriotic colored dessert.

These adorable little fruit and cake cups are just the right size for a celebration on the water.

4 cups angel food cake cut into cubes
1 cup strawberries chopped
1 cup blueberries
2 cups whipped cream

Line the bottom of plastic cups with cubed angel food cake. Add a layer of chopped strawberries, then a layer of blueberries. Add a generous dollop of whipped cream and garnish with sliced strawberry. (www.amandascookin.com)

Candied Grapes

For a sugary bite-size snack that’s deliciously cold on a hot summer day, candied grapes are the way to go. This recipe is surprisingly simple and unbelievably yummy—you won’t be able to stop eating them!

1 cup granulated sugar divided
1/2 cup water
3 cups seedless grapes

Place the water and a half a cup of sugar in a small saucepan. Stir over medium heat until sugar is melted and the liquid is clear. Let cool to room temperature. Place the grapes into the sugar water, making sure they are coated. Using a slotted spoon, place the grapes onto a wired rack over a sheet tray.

Don’t let the grapes touch or they will stick together. Let them sit for one hour. Place remaining sugar in a shallow bowl and one at a time, roll the grapes in the sugar. Repeat until all grapes are coated in sugar. Let sit for one more hour on a tray. These can be eaten at room temperature but are also delicious when chilled in the fridge. They can be coated in other ingredients for different flavors, such as Kool-Aid, crushed-up Jolly Rancher candy, and Fun Dip. (www.thissillygirlskitchen.com)

Cooler Corn

Freshly steamed corn on the cob is undoubtedly one of the best tastes of summer, but it’s not often you can cook it right on your boat. Enter cooler corn—corn that’s steamed inside a cooler! This is the best way to make corn for a crowd and easy to carry onto your pontoon.

Clean cooler (any size works, but don’t use Styrofoam)
8–12 (or more) fresh ears of corn, depending on how big your cooler is
Boiling water (about 2 quarts per 12 ears of corn)

Shuck all the corn and rinse thoroughly. Place the shucked corn inside the clean cooler. It doesn’t matter how you put it in, as long as the water covers it. Boil 2 quarts of water per 12 ears. Make sure the water is at a full boil before you pour it in. Add water to cover all pieces of corn. Snap down the lid and let stand for 30 minutes, undisturbed.

Drain the water, either by dumping it out or through the drain spout. Enjoy! With the lid on, the corn should stay hot for about 2 hours. Make sure to replace the lid after taking a piece so the corn stays hot. (www.delishably.com)

Sandwich Wraps

When your tired old sandwich needs a little upgrade, try a delicious sandwich wrap by swapping out traditional bread for a tortilla. Add any fillings you like, and slice them on the diagonal for extra fanciness.

8 oz. cream cheese softened at room temperature
1/4 cup mayonnaise
1/2 cup fresh basil leaves
6 tortilla wraps
1 pound sliced turkey
6 slices bacon cooked
6 slices cheddar cheese
1/4 cup red onion sliced thinly
6 slices lettuce

Combine cream cheese and mayonnaise in a food processor or with an electric mixer. Once blended, add basil and pulse until basil is chopped and incorporated into cream cheese. Spread cream cheese mixture over entire surface of wrap. Make certain the cream cheese reaches the end of one side; it will help hold the wrap together. Layer turkey over the surface, leaving about an inch from sides and end. Add remaining ingredients in layers. When making ahead of time, don’t add wet or juicy items as they will make the wraps soggy; only add tomatoes if you’re eating the wrap right away. Try not to overfill the wrap. Roll wrap, ending with the side with the cream cheese spread at the end. Slice and wrap in plastic wrap to refrigerate or take to the dock. (www.beyondthechickencoup.com)

Bow Tie Pasta Salad

For a filling pasta salad that’s delicious to eat whether it’s at room temperature or straight from the cooler, this one will have you hurrying for seconds. Don’t cheat on the homemade dressing—it’s incredibly simple and much tastier than bottled Italian dressing. You’ll never go back!

1 lb. bow tie pasta
8 oz. cherry tomatoes halved
1 small cucumber cut into quarters
1/2 cup diced red onion
1 red or green pepper diced
8 oz. cubed cheese like pepper jack or cheddar
8 oz. salami
1/2 cup chopped fresh parsley, or 1 tsp dried
1/3 cup olive oil
Zest and juice of 1 lemon
3 TBS capers (optional)
3/4 tsp salt
3/4 tsp black pepper

Boil water in a large pot and cook pasta according to directions. In a large bowl, whisk together olive oil, lemon juice, lemon zest, and salt and pepper. Add tomatoes, parsley, and capers if using. Drain pasta, reserving a half of a cup of pasta water. Add pasta, pasta water, and all remaining ingredients into large bowl. Toss to combine.

Veggie Kabobs

These colorful veggie kabobs are easy to put together and fun to eat. They offer a savory and crunchy option to go alongside those sweet treats.

Bamboo skewers
Cherry tomatoes
Whole black olives
Cucumber sliced into rounds
Mozzarella sticks

Wash and dry the tomatoes and slice the cucumbers. Cut the mozzarella sticks into half-inch cubes. Thread the cheese, tomatoes, cucumber, and olives onto the skewer. Repeat the pattern for fun visual appeal.

Show Us Your Picnic!

If you end up trying any of our recipes (or if you want to share your photos of what you feel an onboard picnic should include), be sure to post your pictures and details to our Facebook page. We’re always looking for food ideas!