There are few things in life that make us feel more nostalgic than camping. The smell of campfire, sleeping under the stars, and time spent distraction free with family and friends? Sign us up! One of the best parts of slower camp mornings, days, and nights is getting to cook up some seriously tasty eats. We’ve put together four ultimate camping recipes to satisfy your breakfast, lunch, dinner, and dessert needs. From whipped cream made in a mason jar to jackfruit burrito bowls, print out these recipes below to win over any crowd!
Asparagus + Goat cheese frittata
- 1/2 pound asparagus
- 12 eggs
- 2 Tablespoons milk or cream
- 1/2 teaspoon salt
- 2 to 4 ounces soft goat cheese
- olive oil
- black pepper to taste
Beat the eggs and trim and cut the asparagus into bite-size pieces. Team work makes the dream work!
Throw the asparagus into the cast iron with some olive oil, season it with salt and pepper, and cook until lightly charred and tender, about 12-15 minutes.
Pour the eggs into the cast iron, spreading them evenly. Cook them until they are set around the edges.
Sprinkle small pieces of the goat cheese around the top of the frittata. Cover with tinfoil and cook for 15-20 more minutes. Remove the tinfoil and let the frittata sit for about five minutes before slicing and serving.
chickpea salad sandwich
- 3 cans garbanzo beans
- 1 Tablespoon mayo
- 1 Tablespoon mustard
- 1 cup shredded cabbage
- dill/relish to taste
- sliced bread
- ¼ cup diced red onion
Mash the chickpeas; leave some pieces for a good mixture of texture.
Mix in shredded cabbage, mayo, mustard, dill, and relish.
Place on the bread and top with micro-greens!
A great way to get protein to keep you energized for all the camping activities.
jackfruit burrito bowls
- 2 cans jackfruit
- 1 can corn
- 1 can black beans
- 1 diced bell pepper
- ½ diced onion
- chili powder to taste
- salt to taste
- queso fresco
- 1 Tablespoon olive oil
- 1 Tablespoon cumin
- 2 garlic cloves
- lime to taste
- 1 jalapeño
- 2 cups brown rice
Begin by cooking your rice in a pot over the campfire, two cups of water per one cup of rice.
Cook black beans and corn in the can over fire. To do so, open cans and take off paper wrapper.
Place over the campfire and start working on your jackfruit.
Heat up olive oil and garlic in a cast-iron pan; once the garlic is sizzling, add in the jackfruit.
Season with salt, cumin, and chili powder.
By now, your rice should be finished cooking and you’re ready to assemble the bowls!
Using two forks, shred the jackfruit, which BTW was seriously so delicious. The perfect meat replacement!
Look at the begging face, GET OUT! Soooooo cute!
fruit skewers + mason jar whipped cream
- 1 cup heavy whipping cream
- 3 Tablespoons sugar
- 2 teaspoons cinnamon
- 1/2 Tablespoon butter
Cut up fruit into bite-size pieces. Aren’t they beautiful?
Add butter and cinnamon to each skewer and wrap in foil. Place over fire and cook until tender.
While the skewers cook, place whipping cream and sugar in a mason jar. Shake until it becomes thick and like whipped cream.
Serve the skewers with the freshly whipped cream!
DIY Production and Styling: Anita Yung + Roxy Taghavian + Cassidy Miller
Photography: Brittany Griffin