Camp Dinners

This Spanish Chickpea and Chorizo Stew is a one-pot camping dinner of smoky chorizo, creamy chickpeas, tomatoes, and sweet peppers that simmers together to make a hearty, savory meal for cool evenings outdoors.

Juicy chicken thighs are marinated in smoky chipotle and honey, then grilled over open flames for a bold, slightly sweet crust. They’re served with a charred corn and scallion salsa that brings brightness and crunch—perfect for winding down a day outdoors with a hearty, flavor-packed meal.

Fresh trout fillets are seasoned with lemon and herbs and cooked in a foil packet over embers, paired with a wild rice pilaf studded with dried cranberries and toasted almonds for a hearty, camp-friendly dinner.

Tender chicken breast with zucchini, cherry tomatoes, and yellow squash tossed in a lemon-basil vinaigrette and roasted in foil for a breezy, fragrant summer camp dinner with minimal cleanup.

Luxurious yet simple, Van Life Creamy Cajun Shrimp Pasta pairs plump shrimp and linguine in a creamy Cajun-spiced sauce cooked in one large skillet for an evening camping dinner that feels a little fancy.

Grilled Chimichurri Portobello Tacos pair meaty portobello mushrooms with a vibrant herb chimichurri, tucked into warm tortillas and finished with crunchy toppings for a bold, campfire‐charred handheld dinner.

Classic comfort in a pot: juicy camp chicken, red potatoes, and bell peppers simmered with Hungarian paprika, onions, and a dollop of sour cream—warming, hearty, and deeply flavorful for cool night dinners.

A high-calorie, plant-powered one-pot stew for trail or basecamp, combining instant mashed sweet potatoes, rich peanut butter, and warming spices. Vegan, lightweight, and energizing for long days outdoors.

Whole trout seasoned with sesame, fresh ginger, and scallions, wrapped in banana leaves and roasted over the campfire. Steam-cooked and lightly smoked, this meal is wild-caught flavor at its best.

Built for the campsite, Dutch Oven Cowboy Enchilada Bake stacks tortillas, ground beef, beans, enchilada sauce, and cheese in a Dutch oven and bakes them over the campfire to a bubbly, scoopable casserole.