When you think of camp food what comes to mind?
Our passion for homegrown~homemade food extends beyond what we eat at home. We stock our coolers full of fresh-harvested vegetables when we head out camping - chard, kale, zucchini and tomatoes. Everything is washed, chopped and ready to eat.
Here's a glimpse of what we ate last week while we were camped out in the hills.
One of our summer staples whether home or camping is fresh salsa. I can eat it morning, noon and night.
Gather, chop and mix: tomatoes, (purple) scallions, garlic, parsley, cilantro, serrano chiles, lime, salt & pepper and my secret ingredient, lemon basil. I mostly used cherry tomatoes, quartered so the consistency was more like a salsa verde.
Our first night camping we usually eat the same thing: burritos with black beans and quinoa. I pre-cook the quinoa and beans before we take off so that after a long drive we don't have to deal with dinner. We crank up the camp stove long enough to melt cheese on our tortillas, which we then stuff with beans, quinoa and top it off with homemade salsa. We actually eat this meal at least once a week, any time of year.
Night two we used the last of the salsa over a penne pasta with sauteed garlic, onion and garden zucchini with a side of chicken & feta brats. After a long day of hiking at altitude, we inhaled this meal.
For dinner on our third night I made a chard & cous cous nest. Sauteed onion, garlic and chard served with israeli cous cous and topped with tomatoes. Simple and delicious.
For our fourth dinner I made pad thai (from a box) with tofu, garlic, onion and kale.
Too bad I didn't take pictures of breakfast because Stevie hooked us up with goodies like breakfast burritos with eggs, beans & salsa and chard & tomato omelettes. But, I gotta tell you, photographing before breakfast requires a morning gusto that I just don't possess.
Here's to good, healthy eats at home and in the hills...