Take your Mediterranean feast to the next level with this unique recipe for tabbouleh using watermelon radish along side an ultra lush white bean miso dip.
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This is the perfect way to get your fruit into your diet while outdoors. It’s also a great use of your summer farmer’s market buys. It stores incredibly well once rolled up.
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It’s fall and nothing says autumn to me like a big steaming bowl of chowder here in the Pacific Northwest. I used fresh ingredients to showcase the clams as opposed to buying them in milk or tomato.
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This is a really easy meal when you’re rolling up to a campsite after a long drive. The brown rice pasta is the perfect match to the tuna and pesto.
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If you love any recipe you that includes caramelized onions, this one is for you. It makes a tasty and unique camp recipe to serve as an appetizer or snack.
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This popular trail snack is incredibly easy to make at home. It delivers a sweet and tangy treat with a kick from the chili at the end.
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This might be the holy grail of ingredients I stumbled onto for flat bread cast iron pizzas. The crunchy and light crust will hold up to the mix of savory and tangy ingredients on the top.
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Chimichurri is a fantastic slurry of fresh herbs and oil brightened with a red wine vinegar. It works perfectly to soften this tougher cut of meat as a marinade while the reserved can be drizzled over at serving time.
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Toss this in your cooler and forget about it. You can use this herby mix to marinate meat, chicken or as a dressing for your trip. It’s a no-hassle and easy to make recipe that will elevate your camping experience.
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If you’re a fan of the classic bruschetta recipes, this will be very similar. It has all the key elements that you’re used to, but is elevated for camping with the use of the charred bread.
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This mixed berry version of a cast iron galette will not disappoint any fresh berry lover. It’s mildly sweet and pulls the tang of the berries through right away. This will soon become a camp favorite.
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This show-stopper is not overly sweet so the actual taste of blueberries jumps out at you immediately. If you’re in blueberry season you won’t regret using up your farmer’s market treasure on this.
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It’s your lucky day. You snagged a trout right from the river pool and now you need to know what comes next. This easy recipe will make good use of your latest catch.
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No eggs? No problem. You won’t miss them with this kicked up version of a breakfast scramble.
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Leave the sugar and milk at home. This recipe is a new take on oats that will make you want to start experimenting with lots of savory combinations.
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The herby Mediterranean vibes with this recipe are no joke. It’s a healthy and easy dish that will keep you light on your feet yet satisfied.
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Did you land the big elusive salmon or just point at one at the store? Either way, the acidic salsa mixed with the fatty fish and spiced crust is guaranteed to make any angler smile.
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Fiddleheads are the little known treasure in the PNW forests. They have a super short picking season, so you have to be on the look out. They are defiantly worth the effort of foraging.
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Pump up your daily oatmeal routine with this banana version. It comes out tasting like banana bread and will leave you full until lunch.
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