Fire-Baked Veggie & Feta Stuffed Peppers are sweet bell peppers filled with herbed rice, zucchini, tomatoes, and feta, wrapped in foil and baked in the campfire coals for a smoky, satisfying vegetarian breakfast or dinner.
Succulent flank steak grilled over open fire and slathered with bright herbaceous chimichurri, served with charred seasonal vegetables—an overlander’s feast for the senses.
A one‐pot camping dinner, Backcountry Lentil & Vegetable Curry pairs protein‐packed lentils with hearty vegetables in a warm, curry‐spiced, creamy broth—simple to simmer and serve after a long day on trail.
All the flavors of a southern shrimp boil—shrimp, smoked sausage, corn, and potatoes—steamed together in a zesty Cajun butter and packed into simple foil packets for fuss-free campfire cooking.
Made in a Dutch oven over a low campfire, Dutch Oven Beef & Vegetable Pot Roast pairs tender beef with root vegetables and rich cooking juices for a straightforward, hearty camping dinner.
Juicy chicken breast chunks and sweet pineapple grilled over open fire, glazed in sticky teriyaki sauce for a bright, crowd-pleasing dinner perfect for summer nights.
This One-Pot Spanish Chorizo & Chickpea Stew is a smoky, hearty camping dinner that pairs chickpeas with spicy chorizo and simmered tomatoes and peppers for a bold, one-pot meal.
A fragrant, coconut-rich Thai green curry with tender vegetables and tofu, easily simmered in one pot on a propane stove—full of bold, warming flavors perfect for camp nights.
Tender, smoky pulled jackfruit simmered in BBQ sauce and piled on toasted buns, Campfire Smoky BBQ Jackfruit Sandwiches offer a plant-based, easy-to-assemble camping lunch that cleans up fast.
Creamy Alfredo pasta with shredded chicken and basil pesto, a filling one-pot lunch adapted for van life or a small picnic-table cooking setup.
