One of the secrets to great camping food is to make part of your meal at home. This Pasta with Sun-Dried Tomato Pesto, Olives, and Spinach recipe is a perfect example, because you make the pesto at home and then toss it with the pasta at camp.
Adding sweet potatoes to tostadas is an unusual addition, but it’s delicious! The great thing about this Sweet Potato Tostada with Chipotle Lime Sour Cream Recipe is that you can set out all the ingredients and let everyone make their own.
This Kabocha squash soup is perfect for the chilly days January is serving up. With the right amount of spiciness and smokiness, this soup is meal-worthy and will make you feel warm and satisfied.
Looking for motivation to stick to your healthy eating New Year’s Resolutions? Try this recipe for Orange Miso Rice Bowls. It’s hearty, fresh and a snap to throw together!
Black Eyed Peas on New Year’s Day are a Southern tradition. Our recipe skips the ham hock–instead the flavor comes from a rich tomato sauce and plenty of spice.
Nothing like a little heat and spice to warm up a cool night out under the stars. This Indian Spice Fire Roasted Zucchini is fun to make with a group of friends.
Spice up some pumpkin seeds by roasting them with our Secret Weapon Spice Rub.
A chewy, nutty, and easy version of the same old same old camping food, oatmeal. Overnight steel cut oatmeal will make it easy to get up and out of bed!
So simple. So delicious. These Foil-Roasted Mushrooms get extra fancy with toasted hazelnuts and chives. Serve them as a side dish or add them to mashed taters and you practically got yourself a meal!
Our Tomato Relish is cooked in a cast iron skillet over a campfire. The resulting flavor is so complex, you won’t believe it’s just a few ingredients.