Salads & Sides

Tabbouleh

August 23, 2013 | 0 Comments

Tabbouleh was made for camping. The only cooking involved is boiling water, and measuring isn’t critical, so feel free to improvise according you’re your tastes. Many Tabbouleh recipes are heavy on the bulgur, but we (Read More)

Hummus with Fiery Chili Oil

August 16, 2013 | 0 Comments

I don’t think we’ve ever gone camping without hummus, it’s our go-to snack for day hiking or to nibble on while the campfire gets going before dinner. It’s so easy to make fresh homemade hummus (Read More)

Tzatziki

August 12, 2013 | 0 Comments

The secret to our version of this rich, creamy Greek spread is adding lots of crumbled feta. A stand mixer helps soften and disperse the feta, but if you don’t have a mixer, you can (Read More)

Homemade Pickled Vegetables

July 14, 2013 | 0 Comments

You don’t need to be a chemist to make your own pickled vegetables. This marinated mix (based on Italian giardiniera) is about as tough to put together a salad. And they will stay crisp through your (Read More)

Red Cabbage Slaw

June 4, 2013 | 0 Comments

We’ve got several different slaws in the Camping Kitchen recipe box. With good reason: Making these hearty composed salads ahead—at home, up to three days before you plan to eat them—is not only convenient, but (Read More)

Rustic Refried Beans

June 4, 2013 | 0 Comments

It’s one of the great food mysteries: Why do homemade refried beans taste way better than canned even when you make them with canned beans? The mashing, we reckon. You can make them as rough (Read More)

Bacony Beans and Greens

February 1, 2013 | 0 Comments

Let’s just say up front you can absolutely skip the meat and Worcestershire here and transform this into a terrific vegan option simply by using olive oil to cook the onions and garlic. To make (Read More)

NOLA Salad

January 31, 2013 | 0 Comments

Imagine a chopped chef’s salad, New Orleans-style. (Get it? The name comes from New Orleans, LA.). Everyone always associates the city’s fine cooking with creole and Cajun cuisine, but the local food is also influenced (Read More)

Quick Pickled Red Onions

January 25, 2013 | 0 Comments

These tangy pickled onions are super easy to make and keep for up to a week in the fridge or a couple of days in a cooler. If you don’t like bitting into a stray (Read More)

Picnic Pico

December 4, 2012 | 0 Comments

Think of pico de gallo as a super-simple relish. You can use it anywhere you’d use salsa, only since it’s chunky and uncooked, it delivers a salad-like freshness to whatever it touches. A word about (Read More)