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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
37 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats
Recipes
Flank-Fingerling-Caesar
Dressing Italian (Large Generic)
Herbs de Provence
Olive Oil
Pepper (to taste)
Parmesan (Shredded)
Croutons
Romaine
Dressing - Caesar
Salt (to taste)
Beer - PBR
White Wine (750 ml)
Red Wine (750 ml)
Sourdough loaf
Flanks
Brown Sugar
La Croix/ Soda
Fingerling Potatoes
Lewis & Clark
Italian Sausage & Ravioli
Cheese & Spinach Ravioli
Sweet Italian Chicken Sausage
Beer - PBR
Red Wine (750 ml)
White Wine (750 ml)
La Croix/ Soda
Bell Peppers - Tri colored
Bell Peppers - Green
Pesto
Garlic Bread Loaves
Lewis & Clark
Beef Tender-Reds
A-1 Sauce
White Wine (750 ml)
Red Wine (750 ml)
La Croix/ Soda
Beer - PBR
Steak Seasoning
Pepper (to taste)
Salt (to taste)
Beef Tenderloin
Olive Oil
Red Potatoes
Fresh Rosemary
Fresh Chives
Lewis & Clark
Brats w/ Chimichurri, Vegetables, Quinoa
Salt
Zucchini
Olive Oil
Red Wine Vinegar
Red Pepper Flakes
Cumin
Parsley
Cilantro
Cherry Tomatoes
Red Bell Pepper
Green Bell Pepper
Brats (precooked)
Quinoa
Veggie Broth
Yellow Squash
Grand Canyon Trust
Jambalaya
Chicken Strips, Frozen
Celery Stalks
Garlic Cloves
Black Pepper
Rice
Yellow Onion
Salt
Cayenne Pepper
Thyme
Oregano
Bay Leaves
Green Bell Pepper
Veggie Broth
Crushed Tomatoes
Kidney Beans
Sausage (andouille or chicken)
Grand Canyon Trust
Ramen with Chicken and Broccoli
Ramen noodles
Chicken or tuna
Broccoli
Slivered almonds
egg
Lycoming College
Miso Soup
ginger, fresh
seaweed, kombu
water
miso, dashi or white
tofu, silken or medium
scallions
Sierra Club Outings
Creamed Salmon for Backpacking
salmon, canned
peas, frozen
water, purified
Knorr Lemon Herb sauce mix
butter
milk, powdered
dill, dried
Pasta, vermicelli
water
Sierra Club Outings
Pork Chops w/ Kale Slaw + apple sauce
Pork chops
Corn bread mix
Canned Corn (14 oz)
Diced Green Chiles (4 oz)
Applesauce (32 oz)
Red onion
Green apple
Lemon
Plain Greek yogurt (32 oz)
Shredded cheddar cheese
Kale
Apples
Salted Butter
Sliced almonds
Carrots (shredded)
Wilderness River Outfitters
Slow Cooker Baked Beans Using Canned Beans
hickory-flavored barbeque sauce
Ketchup
brown sugar, or more to taste
mustard, dried
great Northern beans, drained and rinsed
green bell pepper, diced
Onion
cooked bacon, diced
Canned Baked Beans
Badger Creek
SF Fish Tacos
White fish (cod, halibut, or tilapia)
white corn tortillas
Cilantro
Black beans and Rice
Red onion
Avocado
Limes
Cotija cheese
shredded coleslaw mix
creamy cilantro dressing
Wilderness River Outfitters
Stuffed Pitas
Pita
Cherry Tomatos
Cucumber
Feta
Balsamic Dressing
Plain Greek Yogurt
Dill
Pepper
Falafel
Canned Chicken
Salt
Lime Juice
She Summits Co.
BOAT Taco & Burrito Night
guacamole, Wholly Organic pre-made
Tofu
Tomatoes, Large
Chicken
cilantro
mushrooms, optional
hot sauce
Sour cream
Tortillas (12")
Taco Shells
onions
oil
Rice
Salsa
Lettuce, shredded
Beans, black (can) 0
Cheese
Bell Pepper
Ground Beef (low fat) or alternative ground meat
The BOAT Bus
Pesto Pasta with Sausage and Vegetables
Broccoli Crowns
Parmesan
Penne Pasta
Cherry Tomatoes
Garlic Head
Chicken Sausage
Pesto
Olive Oil
Sussex School
Southwest Quinoa Bowl
Quinoa
Chili Powder Mix
Avocado (Fridge)
Lime (Fridge)
Bell Pepper (Fridge)
onion (Fridge)
oil
Cheese (8 oz) -Fridge
Corn (15 oz)
Green Chile (4 oz)
Richard Curtis
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