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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
35 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats
Recipes
Nish Avocado Chicken Salad
boneless chicken thigh
Romaine lettuce
Cherry Tomatoes
red onion
avocado
olive oil
salt
minced garlic
chili powder
Honey
lime juice
pepper
Jalepeno pepper
Orange Torpedo
PBJ - For kids when no sandwich bar
bread slices
Peanut Butter
strawberry jelly
Orange Torpedo
Wrap Asian Chicken
Cabbage - Purple
Cabbage - Green
Cucumbers
Bell Pepper - Tri colored
Mandarin Oranges - canned
Pineapple
Small cookies
Gatorade
La Croix/ Soda
Peanut Butter
Jam (Raspberry)
Chips
Wraps (Green)
Romaine
Crispy Asian Noodles
Almonds (sliced)
Sweet Chili Sauce
Rice Vinegar
Oil - vegetable
Limes
Chicken Cooked (strip)
Chinese Five Spice
Carrots
Whole Wheat Bread Loaf
Sesame Seeds
Lewis & Clark
Salami, Cheese, Hummus Wrap
Salami
Tortillas, flour (12 count)
Mustard
Hummus, Dehydrated
Jack Cheese
Colorado Rocky Mountain School
Pasta with Gado Gado sauce
Peanut Butter
Udon Noodles
Bullion, Vegetable, cubes
Garlic Cloves
Sunflower Seeds
Dried Onions
Soy Sauce
Oil
Brown Sugar
Pepper
Spike seasoning
Hot Sauce
Peanuts, roasted, salted
Colorado Rocky Mountain School
Nicoise Salmon Salad
Smoked Salmon (Kippered)
Olives - Kalamata
Capers
Tomatoes - Grape
French Viniagrette
Baguette
Whole Wheat Bread Loaf
Jam (Raspberry)
Peanut Butter
Gatorade
La Croix/ Soda
Eggs
Small cookies
Butter Lettuce
Potatoes - Small Red
Green Apples
Lewis & Clark
Whole Wheat-Cornmeal Cheese Muffins
Flour (Wheat)
Cornmeal
Cheese
Milk, powder
Baking Powder
Water
Avid4 Adventure
Grilled Vegetables
olive oil
balsamic vinegar
cloves garlic, crushed
Dijon mustard
Dried Oregano
Dried basil
Pepper
Small eggplant, cubed
Large carrots, sliced
New potatoes, halved
Zucchini, sliced
Red pepper, chopped 1" squares
green pepper, chopped 1" squares
yellow pepper, chopped 1" squares
Large onion, wedged
Lycoming College
Grilled Parmesan Potatoes
Medium potato per person
butter
Salt, pepper, garlic
parmesan cheese
Lycoming College
2026 LUNCH Day 4 Taco Salad
corn
olives, black-sliced or chopped
Green Chili
salsa
avocado
cilantro
iceburg
black bean
Red Pepper
roma tomatoes
Josephina's tortilla chips
doritos
Ranch
pinto bean
Garbanzo beans
Daisy Sour cream squeeze tube
cheddar cheese shredded small bag
MT Sobek
Hummus with olives and pita
hummus
olives, salad, sliced
bread, pita
apricots, dried
Jordan almonds
oil, olive
Sierra Club Outings
Chicken Gyro
Pita Bread
chicken thighs
heirloom Grape Tomatoes
Romaine Lettuce
Lemon
Persian Cucumber
Green Olives
Greek Yogurt
Shallot
Olive Oil
Far Flung Outdoor Center
Pesto Caprese Sandwiches
Ciabatta Rolls
Mixed Greens
Fresh Mozzarella
Tomatoes
Balsamic Vinegar
Sliced Almonds
Pesto
Salami or Pepperoni
ruffles
Sour Cream
fiesta dip mix
dill pickle spears
pickled okra
lunch cookies
Olive Oil
Salt
pepper
PB
jelly
Far Flung Outdoor Center
Mediterranean Quinoa Salad
Dry quinoa Tri Color Better Body
Red bell pepper
Garbonzo Beans Full Circle
Red onion
Cucumber
Sliced Kalamata olives Pearl
Sundried tomatoes Julienne Cut
Parsley
Balsamic Vin dressing Briannas
Feta Crumbles President
Balsamic glaze Full Circle
Lemon
Wilderness River Outfitters
Falafel Wrap
cucumbers
romaine
tomatoes - beefsteak
wraps - variety
bell pepper - any color
hummus
falafel - pre-cooked
olive oil
cheese - crumbled feta
carrots - shredded
Santa Barbara Adventure Company
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Orange Torpedo
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