Camp Dinners

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.

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.

Flaky salmon nestled into lemony dill orzo with peas and fresh herbs, all cooked in a single pot—light, bright, and ideal for easy van life dinners or car camping feasts.

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.

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.

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.

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.

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.

A classic pot roast made outdoor-style—tender beef chuck roast simmered in a Dutch oven with root vegetables, herbs, and a rich broth, perfect for hearty group dinners.

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.