Camp Dinners

Tender buckwheat soba noodles tossed with crisp sautéed vegetables and spicy peanut sauce—an easy, flavor-packed dinner you can pull off anywhere with a camp stove.

Classic Provençal ratatouille—eggplant, zucchini, tomatoes, and peppers—slow-cooked in a Dutch oven over glowing coals and served with hunks of campfire-toasted bread.

Protein-packed lentils and hearty vegetables simmered in a fragrant curry broth—lightweight, filling, and easy to cook on a compact backpacking stove for high-mileage days.

All the flavors of a southern shrimp boil—shrimp, smoked sausage, corn, and potatoes—steamed together in a zesty Cajun butter, packed up in simple foil packets for fuss-free campfire cooking.

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.

Sweet bell peppers filled with herbed rice, zucchini, tomatoes, and feta, wrapped in foil and baked right in the campfire coals for a satisfying vegetarian dinner with Mediterranean flair.

Plump bratwursts simmered in a malty beer bath with caramelized onions, finished crispy over the campfire and served on toasted buns—a Midwest favorite made for cool mountain nights.

Layers of corn tortillas, sautéed vegetables, beans, cheese, and enchilada sauce baked in a Dutch oven—a camp-friendly Mexican-inspired casserole for easy group dinners.

A rustic dinner hash of caramelized sweet potatoes, smoked sausage, bell peppers, and onions, cooked in a cast iron skillet directly over the fire—smoky, sweet, and deeply satisfying.

Creamy, spiced coconut chickpea curry with spinach and tomatoes, simmered in one pot for a warming, plant-based meal that’s perfect for van kitchens or RV stovetops.