Not your ordinary burger, this is best served when you’ve just landed to basecamp from a high peak or at a beach after an epic surf session. It’s best served with a craft beer for emphasis on chill time.
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Did you just land onto shore with a load of crab? These cakes are a decadent use of your catch and are best served up with a glass of buttery chardonnay.
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Looking for a use for your current catch? Everyone loves fish tacos and if they don’t, they haven’t tried these.
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Chili and camping go together like PB&J. This is a great base recipe, but also leaves room for interpretation. Don't be afraid to add in other flavors and spice to your liking.
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Is there anything more PNW than chowder? This decadent recipe is best served with a view of the ocean in a sandy camp.
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Foraging mussels while backpacking is pretty easy and saves pack weight. Make sure you check up on the shellfish laws and alerts in your area before heading out.
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This chowder can be served on or off-grid and is sure to be a satisfying end to your action-packed day.
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This recipe can be made by foraging mussels or visiting your local fish monger. Being lucky enough to be from the PNW, our options are plentiful, but most cities should stock them in your shellfish case.
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This hearty stew is a great fall meal. It's savory notes and health benefits make it a great camp choice for any adventure including your next backpacking trip.
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This is for all those veg heads out there looking to create a quick and memorable meal. It can feed two as a meal or a crowd as an appetizer.
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This is great for those veg heads that you’re camping with. It packs a punch with flavor and both the beans and quinoa serve up loads of protein to keep you going.
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This version is packed with flavor and won’t weigh you down on the trail. It’s got a great mix of sweet from the beets and creaminess from the avocado.
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This is for all those Keto fanatics out there. It’s a go-to for when I am dropping carbs and couldn’t be easier.
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This is a general rule of what to pack for a tapas spread in the backcountry. Look for anything that’s local to you, such as in the farmers market or local grocery store.
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This easy butternut squash soup is easy made in a dutch oven at camp or at home and traveled in with a thermos. It’s flavors are best served with a crusty bread smothered in butter.
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This couscous is a party in itself. It’s easy used as a backpacking meal or a camp meal that can be tossed in your bag. The flavors actually come together even better after it’s been sitting awhile.
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This light on pasta tuna salad is just what the name says. It fills the void with lots of veggies that create a fresh twist on the old standby.
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This is an easy wrap to throw together and hit the trail with. It has the American staple of peanut butter in it, so what’s not to like?
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This wheat based pasta will stand up well next to the salty and savory tastes of the sun-dried tomatoes and olives. It’s definitely one to experiment in new flavors with.
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Is there anything more comforting than a bowl of tomato soup served with a big dirty grilled cheese? This recipe can be made by the vat at camp and served in cups.
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