FOR SUCCESS: Tricks & Shortcuts , s p i T
BROUGHT TO YOU BY
IN THE KITCHEN
WRITTEN BY ZOEY MAHONEY
Well, it’s officially summer in Montana. After the last 15 months I think we’ve all earned a little rest and relaxation. Though we might not be able to go on all of our dream destination trips quite yet, we’re lucky enough to live in a place that presents endless opportunities for adventures both big and small. Apart from spending time adventuring with my husband and dog, my favorite part of summer is the sheer abundance of fresh and local food. I’m going to share with you two of my all-time favorite summer recipes and one recipe I recently discovered from one of our interns that I just love. These are all delicious, easy and perfect make-ahead recipes that you can take with you on any adventure.
a Tasty Recipe CAMPFIRE NACHOS Serving Size: 6 What can I say about this dish that will do it justice? Try something different from the old standby of hot dogs and hamburgers and give these Campfire Nachos a shot. This dish can be prepped in advance and all you have to do is throw it on the fire when you get to your campsite. Ingredients: -1 bag tortilla chips -8 ounces cheddar cheese (or preferred cheese) -3 cups assorted veggies (bell peppers, fresh corn, radish, turnips, cauliflower, tomatoes, jalapeños) -2 cups cooked protein (lentils, black beans, pinto beans, ground beef...etc.) -Toppings of choice (Greek yogurt, avocado, tomato, green onion, cilantro...etc.)
Supplies: - Cast-iron Dutch oven or heat-proof pan with a lid - Nonstick spray - Cutting board and knife Directions: - Prepare the veggies by dicing them into ½-inch pieces - Prepare the preferred protein (meat, lentils/beans) - Spray the Dutch oven with cooking spray. Begin layering ingredients starting with chips, veggies, protein, cheese...and so on - Put the lid on and refrigerate until ready to cook - Prepare toppings and place in a sealed container to sprinkle on after the nachos have cooked - Over a campfire, place the Dutch oven on a wire rack just over the flames and cook, with the lid on, for 10-15 minutes or until cheese is melted and veggies/protein are warmed through STUFFED MINI BELLS Serving Size: 6 This recipe comes from one of our interns, Lynne, and is quickly becoming one of my favorite, on-the-go snacks to have around. These mini bells are a great side dish for Campfire Nachos and also work perfectly for a snack right before dinner or after a float down the Madison. Ingredients: -1 ½ avocados -6 mini bell peppers -1 ½ cups cooked chickpeas -¼ cup red onion -Juice from one lemon -Salt and pepper to taste Supplies: - Knife and cutting board - Spoon - Mixing bowl - Storage container
Directions: - Finely dice the red onion and cut the tops off the bell peppers and remove the seeds - Combine the avocado and chickpeas in the bowl and mash together. Add the red onion, salt, pepper and mix together. Squeeze in lemon juice and mix, this will help keep the avocado green - Using a spoon, fill the mini bell peppers until full - Store in an airtight container in the fridge for up to one week WATERMELON SALAD Serving Size: 6 My favorite fruit in the summer has got to be watermelon. I have a tough time drinking enough water to keep my body hydrated, which I’m sure a lot of kiddos can relate to, and the high-water content in watermelon really helps with this. Combining watermelon with mint or basil gives some earthy freshness and added flavor, and a little bit of feta cheese to cut the sweetness with some salt and tang...yum! Ingredients: -¼ of a large watermelon, cut into 1-inch cubes -¼ cup basil or mint, minced -4 ounces feta cheese, crumbled - 1 lime Supplies: -Knife and cutting board -Mixing bowl - Large spoon - Storage container Directions: - Prepare ingredients: dice watermelon, mince herbs, crumble cheese - Combine all ingredients into a bowl and mix together - Squeeze juice from the lime over the ingredients and mix - Store in an airtight container for up to one week