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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
36 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats

Recipes

River Caprese Salad
Mozzeralla Cubes
Tomato
Olive Oil
Fresh Basil
Balsamic Vinegar
Lunch
Snack
River Sando
Bread
Toby's Tofu paste
Deli turkey
Tomato
Spinach
Dijon mustard
Lunch
Backcountry Spicy Ramen
Sriracha Packets
Vegetable Soup Mix
Canola Oil
Ramen (Soy Flavored)
Dinner
Kale Salad
Kale
Lemon Juice
Salt
Garlic Clove
Red Pepper Flakes
Shredded Parmesan Cheese
Olive Oil
Megas' Mountain Muffin Scramble
Summer Sausage
Cheese
Water
Eggs, powdered
Milk, powder
Flour
Flour (Wheat)
Baking Powder
Italian Seasoning
Garlic Powder
Salt
Milk, powder
Butter
Breakfast
Spanish Rice with Beans
Spanish Rice, parboiled
Refried Beans
Dinner
Pasta, Vegan, w Artichokes and Capers Lodge (JY)
Pasta
Oil, olive
Onion, Yellow (or rehydrated)
Garlic clove
Artichoke hearts, drained & sliced
Broth
Tomatoes Chunks (can)
Capers
Water
Chicken, fresh / frozen
Parmesan cheese, grated
Dinner
Chicken and Broccoli Alfredo
Parmesan Cheese, grated
Butter
Campbell's® Condensed Cream of Mushroom Soup
Milk, fresh
Linguine
Chicken (can)
Broccolli, florets
Black Pepper
Dinner
Baby Carrots
Baby Carrots
Snack
Tomato Soup
Tomato Soup
Lunch
Fig Goat Cheese Toast Crostini's
bread, baguette or similar
Chèvre
fig, dried
honey
Prosciutto
pistachio, chopped
Snack
2026 BREAKFAST Day 4 Eggs Benedict
eggs
english muffin
Med bags spinach
bacon, canadian
baby red potatoes
cheddar cheese shredded small bag
green onion
holindaise sauce
Tomato
red onion
avocado
Breakfast
Backpackers Macaroni
Elbow Macaroni Pasta
Bacon Bitz
Cheese, shredded
Dinner
Meal-In-A-Mug (NOLS)
Water
Cup-of-Soup
Cheese
Summer Sausage
Potato Pearls
Dinner
Stonehill Artichoke, Parmesan & Jalapeno Dip
Stonehill Artichoke, Parmesan & Jalapeno Dip
Crackers

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