Here at Western Spirit we focus on creating exceptional experiences. Of course, cycling is the main event, but over the years we’ve learned that a quality menu is just as important as a quality itinerary and great equipment. When we take people out on the road or trail, we are sure to feed them well to fuel their rides and to create memorable moments. We pride ourselves on serving fresh ingredients prepared with love in generous portions. We’ve accumulated recipes from the very beginning, combining the traditions and creativity of generations of Western Spirit guides. For 20 years our guests have been asking us to put our recipes together in a cookbook. So, from our “kitchen” to yours, here are some of our favorite recipes for you to make on your own. Bon appétit!
TABLE OF CONTENTS
14. Hors dâ€™ouvres
18. Dinner 28. Dessert
We’ve all heard the old adage that breakfast is the most important meal of the day. When you’re out on the trail this is even more true.
Starting your metabolism and fueling the fire for riding doubles as the social start to the day, getting everyone pumped up for the day’s adventure.
Chilaquiles Chilaquiles are a classic Mexican dish that combines eggs, tortillas, and our favorite combination of vegetables and chorizo. It’s easy to prepare in a Dutch oven over the fire, and provides the perfect combination of protein, fat, and carbohydrates to keep you energized for a full day of cycling. 1 onion 1 green bell pepper 1 summer squash 12 eggs 1 small can of enchilada sauce 1 can of green chiles 12 corn tortillas, cut into wedges 3 lbs of chorrizzo Sautee onions & veggies in the Dutch oven. Add scrambled eggs & enchilada sauce. When 1/2 cooked, add tortilla wedges, chiles, and serve with chorrizzo.
5 Eggs Benedict This is our camp twist on an old classic. A little hollandaise sauce can spruce up your fried eggs and English muffins, along with the help of a few other accoutrements. 12 oz ham 12 english muffins 20 eggs 3 sliced tomatoes 1 packet of Hollandaise sauce
Toast muffins and griddle eggs over hard-ish. Serve muffin with ham, tomato, and egg on top. Drizzle with warmed Hollandaise sauce and serve with fruit.
Sweet Potato Latkes
Potato pancakes are staples in Eastern European cuisine. Potatoes are nutritious, affordable, and less perishable than other carbohydrates like bread and pasta—so they’re easy to travel with and great to eat at camp. We make our latkes with sweet potatoes for an extra nutritional boost. Sweet potatoes have a lower glycemic index than regular potatoes, which means they stabilize blood sugar over time and provide more long-term energy for a day in the saddle. 3 (big) grated sweet potatoes 2 cups of Bisquick 2 eggs 1 1/2 cups of applesauce (add ‘til it makes thick batter) Toppings: 1 (8 oz) tub of sour cream, 1 jar of applesauce, bacon Add a sprinkle of cinnamon. Make into pancakes and fry. Serve with applesauce and sourcream. Optional: fresh cut mellon. (Serves 8)
Cheese Grits If you’ve spent time in the South, you are most certainly familiar with this delicious concoction made from boiling ground hominy. If not, we recommend it as a delicious side dish for your breakfast. We like our grits with cheese and plenty of butter. The fat will help to keep you going on your ride! 1 cup of grits 1/3 block of cream cheese 1/2 stick of butter 2 cups of cheddar cheese 1 1/2 lbs of breakfast sausage 20 eggs to order Cook grits. Stir in cream cheese, cheddar and butter. Serve with sausage, fruit and eggs to order. (Serves 8)
Eggs in a Basket This is an easy way to make breakfast a little more fun. Kids and adults alike love when we make eggs in fun shapes and serve them with our favorite sourdough bread. Bacon and fruit are the perfect accompaniment to this multi-textured take on a classic bacon and eggs. 1 loaf of sourdough bread 16 eggs 1 tbsp fresh rosemary 1 1/2 lbs bacon cute cookie cutter Cut out the center of the bread with the cookie cutter. Toast the center part. Place the ring on the grill (medium heat or it will burn) and break egg into it. Flip once. Sprinkle with rosemary. Serve with bacon and fruit. (Serves 8)
French Toast It can be tough to keep bread fresh until the end of the trip, but French toast is the perfect way to perk up your bread that might be getting a little stale. We like to put vanilla, nutmeg, cinnamon, and a little orange zest in our version. This adds a little sweetness, spice, and a pop to Grandmaâ€™s classic. 1 loaf of bread 8 eggs milk vanilla cinnamon nutmeg orange zest bacon Make a fruit salad. Serve with warmed maple syrup and yogurt. (Serves 8) Backcountry Cookbook
There’s nothing better than lunch in the middle of a day of riding. It’s a chance to refuel and reflect on the morning’s ride. If you haven’t heard, the guides on our trips are amazing, and they often use lunchtime to share stories of their experiences on the trail.
Our guests are always picking up tips and bits of inspiration. So as you try these lunches at home, we encourage you to share your own stories. Enjoy the company of your family, friends, riding partners, or whomever else you share your meal with. Let the food nourish and refuel you, and let the conversation reconnect and reinvigorate you for the afternoon ahead.
Cashew Chicken Salad This chicken salad is great in sandwiches, served over greens, or just on its own. Water chestnuts and celery keep the texture interesting, and cashews add a little extra protein and fat— for those afternoons where you really need your staying power. 2 lbs cooked chicken breast, cut into small slices 1 1/2 chopped celery stalks 1 small can of water chestnuts 1 cup of cashews 4 chopped scallions (Serves 8)
No-Mayo Potato Salad We started experimenting with no-mayo potato salad because it’s obviously difficult to travel with mayo in the backcountry. But we’ve come to prefer this recipe, even when making potato salad at home! The mustard and vinegar combine perfectly with the secret ingredient: marinated artichoke hearts. Yum. 2-3 lbs red or russett potatoes 2 celery stalks 1 red bell pepper 1/2 diced red onion 1 jar of marinated artichoke hearts, include marinade 3 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tbsp dried dill 1 tsp salt 1/4 tsp ground pepper Cook and dice potatoes. Mix with other ingredients. Add olive oil and/or oregano if desired. (Serves 8)
Indonesian Rice Salad This vegetarian dish packs plenty of varied nutrition, a bit of sweetness, and a little flair to your lunchtime. With raisins, pineapple, cashew pieces, water chestnuts, and snow peas, your taste buds will dance as you psych yourself up for getting back on the bike! 2 cups of short grain brown rice 3 cups of water 3 tbsp toasted sesame oil 1/4 cup of peanut oil 3 tbsp soy sauce 2 tbsp cider vinegar 2 tbsp honey (optional) 1/2 cup of orange juice 1-2 minced garlic cloves 1/2 tsp crushed red pepper flakes 1 can of pineapple chunks, drained (or substitute with orange juice) 2-3 minced scallions 1 diced celery stalk 8 oz fresh mung bean sprouts 1/2 cup of raisins 3/4 cup of cashew pieces 1 red & 1 green bell pepper, both julienned 1 small can of sliced/drained water chestnuts 1 cup of fresh snow peas Cook rice in 3 cups water until tender. Fluff and cool. Mix with other ingredients. Copied from Moosewood Cookbook. (Serves 8)
Taco Salad This one is fresh, simple, and filling. We like to wrap it up in a tortilla, like a burrito. Romaine lettuce brings crunch, hydration, and electrolytes for the rest of the day, and the mix of Mexican spices bring flavor to simple ingredients. 1 large head of shredded romaine lettuce 1 can of black beans, drained 16 oz medium salsa 1 small can of corn or hominy 1 diced tomato 1 diced avocado 1/4 chopped red onion 1/4 cup of chopped cilantro 1 tsp cumin 1 tsp chili powder 1/2 tsp salt 1/4 tsp ground pepper 8 oz shredded or sliced cheddar cheese 10 large flour tortillas Mix all ingredients together and fold into tortilla burrito style. Beware of the classic overstuff. (Serves 10)
11 Vegetable Salad Plain yogurt ties together chopped veggies and garbanzos for a crunchy, lunchy salad. 1/2 qt of plain yogurt 1/2 sliced red onion 1/2 jar of chopped dill pickles 1 chopped small zuchini 1 can of garbanzo beans 1 chopped red bell pepper 1 chopped green bell pepper 1 chopped tomato (Serves 8)
This one is a little bit sweetâ€”and vanilla yogurt is a great stand-in for the traditional mayonnaise. Originally named for the fancy hotel in New York City, we like to bring this highbrow salad into the woods, for a classy addition to our lunch spread.
Fresh herbs make this dish very refreshing when youâ€™re hot, tired, and hungry! Mint, basil, and parsley come together with lemon juice and cucumber to get you back on the trail at your best.
1 package of cole slaw 1/2 qt of vanilla yogurt 1 bunch of red grapes 1/2 cup of walnuts 2 chopped apples (Serves 8)
1 1/2 cups cold cooked couscous 10 sun dried tomatoes 2 oz crumbled feta cheese 3 tbsp toasted pine nuts 1 unpeeled & chopped small cucumber 3 tbsp chopped fresh parsley 3 tbsp chopped fresh basil 3 tbsp chopped fresh mint 1 tbsp fresh lemon juice 1 tbsp olive oil 1/4 tsp salt 1/8 tsp ground pepper 1 minced garlic clove Pour hot water over dried tomatoes, unless using oil packed. Let stand 10-15 minutes or until soft. Drain and chop. Mix all ingredients. (Serves 8)
Asian Slaw Salad
Hereâ€™s another classic, with a twist or two. No mayo here, just sesame oil, soy sauce, some crunch, and a touch of sweet. Just like making trail mix, feel free to substitute your favorite vegetables, dried fruits, nuts, or seeds.
Italian dressing ties this one together nicely and keeps preparation simple. Your favorite pasta alongside fresh vegetables, some garlic, and plenty of parmesan cheese will have your campmates begging for more. Ours always do.
1 package of broccoli slaw or coleslaw 3/4 cup of honey roasted peanuts 1 cup of raisins 4 shredded carrots 5 chopped scallions 1 bunch of chopped cilantro Vinaigrette 2 limes, juice only 1 tbsp soy sauce 3 tbsp toasted sesame oil 2 tbsp brown sugar (Serves 8)
1 lb curly pasta 1 tomato 1 can of black olives 3 scallions 1 shredded tub of parmesan 1/2 red onion 1 garlic clove 1 bottle of Italian dressing salt and pepper (Serves 8)
When our adventurers hop off their bikes at the end of the day, they are hungry (and thirsty)! So, our first order of business is to set them up with their beverage of choice and follow quickly with some snacks for them to enjoy while we get dinner ready.
A little bit of saltiness always tastes great and replenishes electrolytes after a long day sweating on the bike. Here are some of our favorite appetizers to tide over your ravenous riders.
Cheese and Crackers
Minimal prep and maximum deliciousness. You can’t go wrong with cheese and crackers. Pick your favorite cheeses and lay them out with some grapes, apples, and some cured meat. We love salami, but feel free to get creative! This is certainly a go-to at camp. 3 hors d’ourve cheeses 2 boxes of crackers 1 bunch of red grapes 1 red apple 1 salami stick (Serves 12)
Black Bean and Feta Dip If chips and salsa just don’t do it for you anymore, add some beans, feta, cilantro, and scallions. Then you’ve got a whole bunch of delicious flavor to enjoy with vegetables, tortilla chips, pita, or crackers. 1 package of feta cheese 1 can of refried black beans 3 oz of salsa 1/2 cup of cilantro 3 scallions salt & Pepper Dippers blue corn chips, baby carrots, olives (Serves 12)
Cream Cheese/ Pico de Gallo
Cream Cheese Pesto
It sounds simple, and it is! It’s also delicious. Just cream cheese and pico or your favorite hot sauce. Tastes great with crackers, carrots, and celery, just to get you started.
Another simple and delicious way to keep hunger at bay during dinner prep—just a little of your favorite pesto mixed with cream cheese goes great with crackers!
2 blocks of cream cheese 1/2 bottle of pepper sauce Place blocks of cheese on a plate & pour a stripe of sauce over it.
Dippers 2 boxes of crackers 1 lb of baby carrots 4 celery stalks (Serves 12)
2 boxes of crackers 2 blocks of cream cheese 1 jar or package of pesto (or sun dried tomatoes) 3 oz pine nuts 1/4 cup of chopped parsley 1 bunch of red grapes (Serves 12)
Baguettes with Goat Cheese
Another easy one! Bring along your favorite hummus and plenty of pita. Olives and grapes spruce up the presentation, and carrots and celery provide healthy and gluten-free options.
Like a mix between cheese and crackers and bruschetta, soft goat cheese combines beautifully with sundried tomato and basil.
3 tubs of hummus 2 loaves of pita bread 1 jar of olives 1 bunch of red grapes (Serves 12) Backcountry Cookbook
2 packages of 2 oz goat cheese 3 blocks of cream cheese 8 jars of sun dried tomatoes 1 1/4 cups of basil 2 sliced sour dough baguettes serve with fruit (Serves 12)
There are lots of different directions we can go with guacamole, so don’t be afraid to add your own flair to this recipe. It includes some chili powder, green chilies, jalapeños, and Tabasco for a little kick. This is a great way to keep your metabolism going into dinnertime, and avocados are a superfuel for the days to come.
The ultimate curated hors d’oeuvre, antipasta requires only assembly. Shop for your favorite cured meats, olives, pickles, and marinated vegetables. Lay them out on a tray and there’s something for everyone.
6 avocados 2 limes, juice only 1/2 cup of cilantro 1/2 cup of red onion cumin chili powder salt 6 oz of salsa* 1/2 cup of canned green chilis* 1 jalapeño* 1 tomato* Tabasco* Extras Tortilla chips, bowl of salsa, mixed nuts * Optional (Serves 12)
bed of romaine leaves 1 jar of red roasted peppers 1 jar of baby corn 1 artichoke heart 1 pepperoncini 1 jar of marinated mushrooms 1 jar of kalamata olives 1 bunch of cherry tomatoes 1 package of salami cubes 1 lb mozarella cubes Arrange on a bed of lettuce and serve with toothpicks. (Serves 12)
If breakfast is fuel and lunch is reflect and recharge, then dinner is time for celebration. At Western Spirit Adventures, our guides take care of all of the prep work so that come dinnertime, our guests are relaxed, settled in at camp, and ready to enjoy good food and great company. These dishes create the foundation of special memories for our groups of cyclists and we hope you enjoy them at home as well. Most of
them provide plenty of opportunity for creative embellishment or adjustments for dietary restrictions. Keeping everyone happy and well-fed is a priority for us. Weâ€™re sure it is for you too. Dutch ovens are a crucial tool for us at camp, particularly when making dinners. In the areas where we camp, itâ€™s not uncommon to have fire restrictions that keep us from cooking on an open flame. Dutch ovens are versatile in that they work well on a camp stove, a camp fire, and even on your stovetop at home.
Black Bean Enchiladas Thereâ€™s nothing like the whole enchilada to top off a day on a bike. Black beans for protein, enchilada sauce for flavor, and fresh veggies tie it all together to fill hungry bellies for sleep and another full day to follow. Simple, delicious, and nutritious, these are a menu staple for us. 4 cans of black beans 12 oz can of black olives 1 small can of green chilis 2 cans of enchilada sauce 15 oz can of diced tomatoes 24 oz mushrooms 2 yellow onions 2 green peppers 3 minced garlic cloves 24 corn tortillas 1 lb jack cheese 1 lb cheddar cheese 3 tsp cumin 2 tsp chili powder salt & pepper Top with fresh cilantro, sour cream and/or plain yogurt. Serve with rice and dinner salad. (Serves 12)
Grilled Marinated Chicken This one takes a little pre-ride preparation, but itâ€™s worth it! While you ride, orange juice tenderizes, ginger flavors, and teriyaki tops off simple chicken breasts that go great with baked potatoes and steamed veggies. 4 lbs boneless/skinless chicken breasts 1 large bottle of teriyaki sauce 1/2 cup of fresh and grated ginger root 3/4 cup of orange juice
Pasta Primavera with Italian Sausage This one is simple, light, and always a crowd pleaser. A cornucopia of vegetables come together with your favorite pasta, and the Italian sausage makes it simply irresistible. Try it with gluten-free pasta or even quinoa. You can also find some pretty good vegetarian sausage, made with seitan or tofu, to make a meat-free version. 2 lbs penne or rigatoni 2 zucchinis 2 summer squash 2 red peppers 2 green peppers 2 broccoli crowns 1 yellow onion 3 garlic cloves 1 bunch of spinach or kale 2 jars of barilla spaghetti sauce 2 lbs italian sausage salt and pepper
Marinate chicken in grated ginger root, teriyaki and orange juice for at least 8 hours. Drive it around in a 4WD. Grill over charcoal. Bake potatoes in Dutch oven or make mashed on stove top with butter & sour cream. Steam broccoli, carrots and cauliflower.
Serve with grilled garlic bread and dinner salad. Parmesan cheese topper.
Gourmet Burgers Chicken Diablo Honey, mustard, butter, and curry powder dress up simple chicken breasts like you wouldn’t believe. We like to serve this one over brown rice to round out it’s nutritional value. Sweet potatoes, carrots, broccoli, and bell peppers make it colorful, healthy, and above all, delicious—the perfect backdrop to a day’s worth of cycling stories. 2 lbs of chicken breast 2 sweet potatoes 2 carrots 2 broccoli crowns 1 red bell pepper 1/2 onion 2 cups of brown rice
You can’t go wrong when you have burgers with all the fixins! Mushrooms, cheese, pickles, and all your favorite toppings tend to travel well and make for a fun build-your-own burger bar. Veggie burgers often need to be kept frozen, so try substituting Portobello mushrooms instead for your vegetarian friends at camp. 12 fresh hamburger patties 12 hamburger buns 1 lb cheddar cheese 3 sliced tomatoes lettuce 8 oz of mushrooms 1 jar of pickles
Sauce 1 stick of butter 1 cup of honey 3 tbsp Dijon mustard 1 tbsp Indian curry powder
Pasta Salad 1 lb of spiral pasta 1 tomato 1 can of black olives 3 scallions 1/2 cup of shredded parmesan 2/5 cups of red onion 1 bottle of Italian dressing 1/5 garlic clove
Melt sauce and cook diced chicken in sauce. Stir-fry vegetables separately, and add to chicken and mix last.
Salad 1 1/2 packages of bagged salad 1 package of assorted veggies
Salad and Rice Bagged salad with raisins, cashews, sesame seeds. Dressing of rice vinegar, sesame oil and brown sugar. Brown rice is nice.
We hear from a lot of our guests that they’re used to eating the same old things over and over when they go camping. Well not us. We bring an array of flavor to the table, from all around the world—even if we don’t always have a table! Shrimp, veggies, coconut milk, and ginger bring an exotic spice to your everyday camping fare.
The Dutch oven is great for a little fish fry, and if you’ve got an open fire, it can add an awesome toasty flavor to your corn tortillas. Fish tacos are a camp favorite every trip. Topped with salsa and lime, they’re filling and refreshing, and your loved ones will keep coming back to fill their plate with more.
3 packages of Thai rice noodles 1/2 tbsp of red curry paste 3 cans of coconut milk 2 tbsp of fish sauce 1 yellow onion 3 garlic cloves 1 tbsp ginger 2 broccoli crowns 2 red bell peppers 1 handful of snowpeas 2 carrots 1 bunch of cilantro 1 bunch of basil 1 can of honey roasted peanuts 1 small can of water chestnuts 6 scallions 2 lbs shrimp Saute olive oil, garlic, ginger, onion and curry paste. Add fish sauce, coco milk and veggies, bring to boil. Stir in shrimp for last three minutes. Cook noodles, separate and stir in at end. Serve with dinner salad. (Serves 8)
4 lbs cod/orange roughy or fresh white fish 2 cups of bread crumbs 4 eggs 16 corn tortillas 2 lime wedges 2 beans/rice box mix 8 oz salsa fresca 1/2 red cabbage/white cabbage shred & mix 1 1/2 cups of grated cheddar cheese Sauce (mix thoroughly) 8 oz of sour cream oregano chile powder lime juice garlic powder salt Beat eggs and roll fish in it and then in bread crumbs. Fry in Dutch oven. Warm tortillas, and serve fish and sauce then send them to fixins bar. (Serves 8)
Salmon filets, penne pesto pasta, and a fresh dinner salad with veggies makes for a hearty and healthy end to the day.
Chicken and Steak Fajitas This one is a no-brainer for any camp menu, and also works well for a backyard meal at home. Clearly customizable, fajitas are fun to make, fun to eat, and a great way to incorporate leftover vegetables or different kinds of fresh produce. 1 1/2 lbs chicken breast 1 1/2 lbs skirt or flank steak 1 yellow onion 2 red bell peppers 1 yellow bell pepper Marinade 4 garlic cloves 6 limes (juice only) salt & pepper cumin chile powder Other 12 flour tortillas 12 corn tortillas 8 oz sour cream 12 oz salsa 1 lb jack cheese 3 avocados 1 can of refried beans 1 bunch of cilantro 4 tomatoes Spanish Rice 1 1/2 cups of converted white rice 1 yellow onion 1 garlic clove 1 small can of diced green chilis 2 tbsp of tomato paste (Serves 8)
Spinach Lasagna Dutch oven lasagna is a Western Spirit favorite. Coming off of a ride, our guests are super hungry and ready for a hearty meal. This is another one that is easy to adjust for dietary restrictions and preferences. You can even add Italian sausage and thereâ€™s always room for more veggies. 1 lb lasagna noodles 3 well drained cans of spinach 2 small zucchinis 2 green bell peppers 1 big yellow onion 8 leaves fresh basil 1 lb mozzarella cheese 16 oz of cottage cheese 16 oz of ricotta cheese 2 eggs 1/2 cup of chopped walnuts 3 qts of tomato sauce 3 minced garlic cloves 1 tsp oregano 1/2 tsp cinnamon salt and pepper Serve with grilled garlic bread and romaine salad tossed with shredded parmesan cheese, croutons and caesar dressing. (Serves 8)
Thereâ€™s nothing like a little carb loading before a big day on the road or trail. Fettuccine alfredo is a special treat for us, and we love to add mushrooms, broccoli, sundried tomatoes, and pine nuts to keep it colorful, nutrient-dense, and add a little protein.
Add mung bean sprouts to an array of fresh vegetables and chicken. This legume, popular in Asian cuisine, adds a boost of vitamins B, K, C, and fiber to this simple stir fry. And there are so many great bottled sauces available. We love House of Tsang.
1 1/2 lb fettuccini (half spinach) 3 broccoli crowns 10 oz of mushrooms 1 jar of sun dried tomatoes 6 oz of pine nuts Alfredo Sauce 1 stick of butter 1/2 pint of whipping cream 1 tub of grated parmesan cheese Melt butter. Alternately add cream and parmesan, stirring constantly. Serve with salad and garlic bread. (Serves 8)
2 eggs 3 lbs of chicken 1 ginger 2 red bell peppers 1 lb sugar snap peas 2 broccoli crowns 1 onion 1 bunch of water chestnuts 1 package of spinach 1 bottle of stir-fry sauce (House of Tsang is the best) 1 cup of peanuts 1 bunch of mung sprouts 3 cups of brown rice or rice noodles 2 lime wedges Beat eggs and fry in the Dutch oven. Set aside. Saute chicken and add veggies. Stir in sauce. Cook FAST over HIGH heat. Donâ€™t let the veggies get mushy. Cook in peanut oil if you have it. When done, add eggs, peanuts and mung sprouts. Serve over rice.
ACE’s Polenta Dish ACE are the initials for Anne Clare Erickson, our sales manager, who many of you have probably spoken with. Whether you bring tubes of polenta or make yours from scratch, this simple Italian meal is absolutely delicious. Eggplant, zucchini, and of course, cheese, take cornmeal to another level in this stovetop or fireside treat. 4 traditional polenta tubes Or, if you want to make from Scratch: 2 cups of cornmeal 6 cups of water 1/4 cup of butter salt and pepper 3/4 cup of grated parmesean Sauté 3 tbsp olive oil 3 garlic cloves 1 chopped red onion 2 medium carrots 3 diced celery stalks 1 dash of basil 2 tsp dried oregano 1 tsp salt 1 cubed eggplant 1 chopped green pepper 1 cubed zucchini 1 can of drained tomatoes 3 tbsp tomato paste 1/2 cup of red wine (optional) 1 tub of grated parmesan cheese 2 cups of grated mozzarella cheese (topper) romaine salad canned soup, add a fresh carrot If you make the polenta from scratch, bring water to a rapid boil. Gradually add the cornmeal in a thin stream, stirring rapidly. While continuing to stir, add butter, salt, and pepper. Simmer on low heat for 20 minutes. Stir often, especially at the bottom of the pot to prevent sticking. When the polenta has thickened, remove it from the heat and stir in 3/4 cup parmesan. Pour polenta into a large Dutch oven. Let set and sauté the garlic and onions in oil. Add carrots, celery herbs, spices and continue to cook for several minutes. Add eggplant and sauté five more minutes. Add peppers and zucchini. Add tomatoes, tomato paste, red wine, and simmer five minutes longer. Remove from heat. Stir in parmesan. Pour over the polenta and top with grated mozzarella. Bake 45 min to 1 hour. Let set 15 min before serving. Serve with soup. (Serves 8)
We make this one in a Dutch oven too—it’s like a Mexican lasagna. Enchilada sauce and scrambled eggs tie it all together for another hearty dinner option from south of the border.
This classic French dish is comprised of stewed vegetables and it plays nicely with pork chops and grilled corn on the cob. You can’t go wrong with plenty of extra sharp cheddar.
Coastal Spanish flavors with a Western Spirit twist make up another one of our favorite chicken dishes. Prunes, olives, and capers are something you don’t see at every desert camp, but we love the sweet and salty combo.
4 lbs of chicken strips 24 eggs 1 can of green enchilada sauce 2 cans of whole green chiles 2 onions 2 red bell peppers 1 summer squash 1 zucchini 3 tomatoes 8 oz grated cheddar cheese romaine salad Sauté veggies and assemble like a lasagna. Spread enchilada sauce on the bottom of a casserole dish. Lay out star pattern with chiles. Layer on sauté mix and cheese. Do another layer of each. Scramble eggs and pour over top. Bake 25 minutes or so. Marinate chicken in lime juice, cumin and chile powder. Serve with mexican grilled chicken strips and romaine salad. (Serves 8)
6 sliced potatoes (2 1/2 lbs) 1 white onion 1 summer squash 1 zucchini 1 fresh tomato 1 1/2 cups of grated extra sharp cheddar 4 lbs pork chops 12 ears of corn on the cob Slice veggies. Layer with cheddar cheese and bake. Serve with pork chops and grilled corn on the cob. (Serves 8)
4 lbs of boneless chicken thighs 4 garlic cloves salt and pepper 1/2 cup of white wine vinegar 1/4 cup of olive oil (Serves 8)
DESSERT No better reward for a day’s work than a campfire dessert! The Dutch oven is a crucial piece of equipment for most of these dishes that can cook while you’re enjoying dinner.
Carrot Cake Fresh carrots, raisins, and walnuts elevate a boxed cake mix to campfire perfection. Cream cheese frosting takes it to a whole other level. Pack in a little extra beta carotene and fiber at the end of the day. More fuel for tomorrow’s ride. 1 box of spice or carrot cake 3 eggs 4 carrots 1/4 cup of raisins 1/4 cup of walnuts 1 tub of cream cheese icing (Serves 8)
Peach Cobbler The western slope of Colorado provides us with some delicious peaches every summer. They are the inspiration for this mouth-watering dessert, which is easy to make and sure to impress. 1 medium box of Bisquick 1 quart of milk 3 eggs 1 stick of butter 2 big cans of peaches 1 cup of cranberries 1/2 cups of brown sugar cinnamon 1 can of whipped cream (Serves 8)
29 Angel Cake with Fruit Fresh berries, kiwi, and whipped cream make a great summery treat. 1 angel food cake ring 1 can whipped cream fresh berries or kiwi (Serves 8)
Peach Flambé Finish the evening with a flash—this flaming brandy treat is delicious and entertaining for the crowd. Spiced yogurt is the perfect topping, and pound cake soaks up the lingering brandy and peach juice. 2 big cans of peaches 1 qt of vanilla yogurt 1 cup of brandy 1 family sized Sara Lee pound cake cinnamon nutmeg vanilla Mix spices with yogurt and peaches. Heat brandy in a pan and light it on fire. Pour over pound cake. (Serves 8)
Tiramisu The assembly on this one is a bit more involved, but it’s worth every slice and every layer. Kahlúa-soaked pound cake, cocoa, and mascarpone cheese… What more could you ask for? 2 tubs of mascarpone cheese 1 Egg Beater (or 6 raw eggs) 1 cup of sugar 2 Sara Lee pound cakes 1 box of vanilla wafers 1 cup of cocoa for sprinkling 1 small bottle of Kahlúa Thinly slice pound cake the long way. Make marscapone mixture: mix Egg Beater or raw eggs, 1 cup sugar, 3 tblsp Kahlúa, and mascarpone. Beat until stiff peaks. #1 layer of marscapone mixture #2 pour Kahlúa over (not too much) #3 layer of thin sliced pound cake #4 pour Kahlúa over (not too much again) #5 vanilla wafers #6 repeat steps 1-5 #7 sprinkle cocoa Finish w/ Kahlúa soaked wafers around the outside and shaved chocolate on top. (Serves 12)
Chocolate Fondue Fireside fondue is a great alternative to your everyday s’mores. Use fondue skewers, or for a more festive flair have your guests find a stick at camp. Fresh fruit and cookies are our favorite to dip. 1 (12 oz) bag of semisweet chocolate chips 1 can of sweetened condensed milk (optional, can use milk or water) Serve with sliced bananas, strawberries, pineapple and Lorna Doone cookies. (Serves 8)
31 Flora’s Lemon Cake As the years go on, our guides continue to add to our menus. When given the important task of making camp feel like home, they often call upon the recipes of their childhood, like this yummy lemon cake. 1 box of lemon cake mix 3 oz package of lemon jello 3 eggs 1/2 cup of oil 1 cup of water Bake 35-40 minutes 2 cups powdered sugar 2-3 lemons (for the juice) 3 tbsp lemon zest While cake is still warm, poke holes all over with a fork and spoon glaze all over top to soak in. (Serves 8)
Pineapple Upside Down Cake Dutch ovens are perfect for making cake upside down! Don’t forget our nostick trick: an oil soaked paper towel on the bottom. 1 box of yellow cake mix 1 can of pineapple rings 1 stick of butter, cut into chunks Line bottom of Dutch oven with oil saturated paper towel. Place butter chunks, brown sugar and pineapple rings in bottom of Dutch oven. Pour batter over top. (Serves 8)
Apple Betty If apples are more plentiful than peaches in your area, we recommend topping them with granola and cranberries in this take on a Dutch oven apple crisp. Donâ€™t forget the whipped cream! 8 granny smith apples 1 cup of granola 1 stick of butter 1/4 cup of cranberries 1/4 cup of brown sugar 1/2 cup of walnuts cinnamon 1 can of whipped cream (Serves 8)
Forbidden Rice Keeping in kind with our worldly influences, black rice has an array of health benefits and a rich history. Often enjoyed by emperors in ancient China, we think youâ€™ll like it with mangoes and coconut milk for dessert. 1 package of black sticky rice or forbidden rice 18 cups of water 1 can of coconut milk 1 1/2 cups of sugar 5 mangoes Put the black sticky rice in a pan along with water and bring to a boil. Simmer 30 minutes until rice is cooked, stirring occasionally. Once rice is cooked, add coconut milk and sugar. Simmer 3-5 minutes. Dice mangoes and stir in. Serve hot or cold in bowls. (Serves 12)
Every recipe tastes even better prepared by one of our guides outside. Call us at 800-845-2453 or go online to westernspirit.com to book your next cycling adventure! Backcountry Cookbook
Published on Jul 11, 2016