Email
PrintContemporary Camping Recipes
Easy and delicious recipes that will bring everyone back for s'more.
(page 1 of 2)
These delicious, simple recipes are full of flavor and the best part is they can all be made in advance so you have more time with your family and friends on your next camping excursion. You will enjoy cooking these dishes and everyone will wonder how you created such a fabulous spread using a grill and a few basic kitchen tools.
The Basics to Pack:
sharp chef’s knife
instant read thermometer
cast iron skillet
peppermill
grill brushes
tongs
Breakfast
Homemade Granola
Serve with Greek yogurt and a dab of local honey for a power-packed starter. Prepare 2 days before your camping trip and store in an airtight container.
1 teaspoon cinnamon
½ teaspoon salt
3 tablespoons vegetable oil
¼ cup honey
¼ cup brown sugar, firmly packed
1 teaspoon vanilla
2 cups old-fashioned rolled oats
1 cup whole almonds
1 cup walnut halves
½ cup golden raisins
½ cup dried blueberries
¼ cup dried apricots, diced
Preheat the oven to 325˚. In a glass bowl over simmering water cook cinnamon, salt, vegetable oil, honey, brown sugar, and vanilla. Stir until the mixture is smooth, about 5 minutes. Remove from heat and gently stir in the oats. Pour the mixture onto a baking sheet. Spread it out evenly, but leave a few clusters.
Bake for 15 minutes, remove from the oven, and use a spatula to flip the granola. Sprinkle on the almonds, return to the oven and bake for 5 minutes, and remove from the oven.
Turn the granola and sprinkle the walnuts over the granola. Return to the oven and bake for 10 minutes. Remove from the oven and let cool completely on a wire rack. Sprinkle the raisins, blueberries, and apricots and store in an air tight container for 1 week.
Yield: 1 pound
Snack
Trail Mix Blend
Makes a great snack to pack for hikes or a late afternoon pick-me-up. Prepare 2 days in advance and store in individual plastic bags.
1 cup unsalted peanuts
½ cup almonds, sliced
½ cup golden raisins
½ cup dried cranberries
½ cup dried blueberries
Mix together in a large bowl. Store in an airtight container for up to 3 weeks.
Yield: About 3 cups
Lunch
Grilled Steak Sandwiches
Delicious and portable, these sandwiches are served on airy ciabatta rolls baked daily at New Day Bakery in Morgantown.
2 (8-ounce) New York strip steaks
Olive oil
Coarse salt and pepper
4 ciabatta rolls
Horseradish dressing, recipe follows
2 cups arugula
Preheat propane grill to 500˚. If using a charcoal grill follow manufacturer’s instructions.
Rub each side of the steaks with olive oil and liberally sprinkle salt and pepper. Brush the grates lightly with olive oil and place the meat on the grill. Grill the meat about 4 minutes on both sides, until rare in the middle (about 125˚). Remove to a plate, and cover tightly with aluminum foil. Allow steaks to rest for 10 minutes. Slice into strips.
To assemble sandwiches, spread one tablespoon of horseradish dressing on the bottom of each ciabatta roll, layer steak, then arugula. Serve warm or room temperature.
Orzo and Roasted Pepper Salad
Prepare 1 day in advance. Reserve the Gorgonzola cheese and add before serving.
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 red onion, diced
3 garlic cloves, chopped
6 tablespoons olive oil, divided
Coarse salt and pepper
4 Roma tomatoes, seeded and chopped
2 tablespoons capers, drained
2 tablespoons parsley, chopped
½ pound orzo
2 tablespoons lemon juice
1 tablespoon white wine vinegar
4 ounces of Gorgonzola, crumbled
Preheat oven to 400˚.
Toss peppers, onion, and garlic with 3 tablespoons of olive oil and place in a single layer on a large baking sheet. Sprinkle liberally with salt and pepper. Roast for 40 minutes until tender, turn once.
In a small bowl, whisk 3 tablespoons of olive oil, lemon juice, white wine vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook orzo in a large pot of salted water for 7 to 9 minutes until tender. Drain and place in large bowl. Add tomatoes, capers, and parsley. Pour olive oil mixture over pasta and mix. Season with salt and pepper to taste. Gently stir in Gorgonzola. Serve at room temperature.
Yield: Serves 4–6
Horseradish Dressing
Make 2 days in advance and store in airtight container.
¾ cup mayonnaise
2 tablespoons horseradish, prepared
2 tablespoons sour cream
1 tablespoon Dijon mustard
⅛ teaspoon kosher salt
⅛ teaspoon coarse ground pepper
Whisk all ingredients in a bowl. Serve at room temperature.
