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

Recipes

Shakshuka
onion
bell pepper, red
garlic, cloves
tomatoes, crushed, canned
hot sauce
salt
black pepper, ground
parsley, fresh
cumin, ground
bread, pita
eggs
oil, olive
Breakfast
Eggs with Tortillas from Diane Cook
tortillas, flour
eggs, OvaEasy Whole Egg Crystals
butter
cheese, jack
salsa, mix
Breakfast
Cold Breakfast, Rafting (EMB)
jam
Almond Butter
Almond milk
Milk (Liquid)
Cream Cheese
Cream Cheese, dairy free
Cereal
Bagels
GF bagels
melon of choice
GF granola
Breakfast
Garden Burger
Garden Burger Patties
Dinner
Basecamp Ravioli and Caesar Salad
Ravioli packages
Caesar Salad prepacked bag
red bell pepper
red pasta sauce
Dinner
Tofu Dinner (Veg Asian Dinner)
Rice - White
Soy Vay Island Teriyaki
Beer - Seltzer
White Wine (750 ml)
Red Wine (750 ml)
La Croix/ Soda
Green Beans Fresh
Tofu (Extra Firm)
Dinner
Pinto Bean and Spinach Salad
olive oil
Lemon zest
lemon juice
Dijon mustard
Coarse Salt & Pepper
Pinto Beans
spinach
chopped fresh parsley
Capers
Thinly Sliced Scallions
Lunch
French Macaroons
French Macaroons
Dessert
Tropical Oatmeal
Coconut milk powder
Instant oatmeal
Dried pineapple
Macadamia nuts
Water
Breakfast
Grilled Chicken (Teryaki)
Chicken Breast
Teryaki Sauce
Dinner
Coffee & Cream
Ground Coffee
Creamer
Caesar Salad
Romaine
Dressing - Caesar
Croutons
Cheese - Parmesan (Shredded)
Lemons
Dinner
Basecamp Breakfast MK
Yogurt - Single Serving
Small Odwalla or Naked Juice
Melon - Pre-Cut
Muffin
Breakfast
Simple summer salad
spinach
balsamic vinegarette
avocado
blueberries
strawberries
blue cheese crumbles
Dinner
Baklava
Baklava
Dessert

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