3 Kickin’ Winter Camping Meals
Winter is the ideal season to carry fresh food camping! It often means we get to be a bit more fancy in our offerings. For this trip, we tapped into Scandinavian, Mexican and French(ish) flavors.
We’re sharing 3 favorite recipes AND one bonus dessert that are sure to please a hungry crew.
Pro tip: cut, cook, dehydrate, repackage and prepare as much as you can ahead of your trip!
Meat + Cheese Charcuterie
Serves 4-6
We hauled a beautiful walnut board by sled over three frozen lakes and two snowy portages because there is nothing like charcuterie in the wilderness. You could definitely make this board fancier, but what bites aren’t awesome after a full day on trail?
Ingredients
1-2 packages charcuterie meats (we picked up a meat trio from Target)
1-2 packages Pre-sliced cheese of your choice
1 box assorted crackers
1/2 pound red grapes
1 round brie cheese
Instructions
1. open packages and assemble on your board - trail points for creativity
2. heat brie in pan over wood stove, top with a sprig of pine
Nordic Salmon Salad | gluten free
Serves 4-6
A nod to our Scandinavian roots, this dinner is packed with bright flavors. Gluten free.
Ingredients
1 package Smoked salmon, homemade or store bought
1 bag fresh spinach (it can freeze a little, no big deal)
1 frozen bag snap peas (or fresh)
1 bottle capers
1 handful of radish, sliced thin
1 bottle horseradish
1 jar of beets, sliced
1 package of fresh dill, torn
4-6 hardboiled eggs, sliced
1 bottle poppyseed dressing
1 tbsp coconut oil
salt and pepper to taste
1 rustic bread loaf (optional, toast on wood stove and slather with butter)
Instructions
1. saute the spinach and snap peas in some coconut oil
2. pile greens on each plate and top with everything else!
3. add poppyseed dressing to taste
Carne Asada Street Tacos | gluten free
Serves 4-6
Crunchy, aromatic flavors that that pack a punch. We created our own version of elote…minus the cob.
Ingredients
Tacos
Marinate and cook meat
1-2 yellow onions, chopped
1 bunch cilantro, chopped (mix with onions)
1 bunch radish, sliced
1 package queso fresco, crumbled
1 jar salsa verde
1/4 cup sliced jalapeños (optional)
flour or corn tortillas, 2-4 per person
Corn Elote
1 package frozen corn
1/2-1 stick of butter
mayo mix: 1/2c mayo mixed with 1/2 tablespoon smoked paprika, 1/2 tablespoon chili powder, salt and pepper to taste
Instructions
1. cook and freeze meat before trip
2. heat meat in pan, add a little water if needed
3. heat corn and butter in pan, then once it’s hot, add mayo mixture to mix
4. warm tortillas in foil near wood stove
5. fill tortillas with meat, onion mix, radishes and salsa
6. sprinkle extra queso cheese over everything
BONUS!
Pound Cake and Berry Campfire Skillet Dessert
Serves 4-6
Our new favorite dessert made from this easy recipe! Buttery, chocolaty goodness! Who doesn’t want that?
Follow the link above for the ingredients. We adapted the recipe and brought one bag of frozen strawberries and one bag of frozen blueberries for ease of storage and travel. Heat in whatever camping pan you’ve got.
Disclaimer: We do not receive any compensation for the recommended brands/foods listed. Recipes may need to be adapted according to your preferences, dietary needs, allergies and group size. Test at home first.
