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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
DESSERT Peach Cobbler Day 5
sliced peaches in heavy syrup
butter
Heavy whipping cream
LaCroix
Yellow Cake mix
MT Sobek
Eggs Your Way
Eggs
Link Sausage
Far Flung Outdoor Center
Mediterranean Buddha Bowls
Chickpeas (15oz)
Basil
Garlic Powder
Quinoa (4.5lbs)
Lettuce
Tomatoes
Bell Pepper
Olives
Hummus
Chicken Breasts
Broadreach
Lasagna - Veggie
Zucchini
La Croix/ Soda
White Wine (750 ml)
Red Wine (750 ml)
Beer - Seltzer
Mozzarella (shredded)
Fresh parsley
Cheese - Parmesan (Shredded)
Pepper (to taste)
Ricotta whole milk
Prego
Oregano
garlic cloves
Olive Oil
Lasagna noodles
Bell Pepper - Tri colored
Onion - Yellow
Lewis & Clark
Coconut Curry and Rice, Lodge (GR, JY)
Rice
curry powder
Salt / Pepper (to taste)
Chicken, fresh / frozen
Oil
Zucchini
Onion, Yellow (or rehydrated)
peanuts or cashews, salted
Coconut Flakes
garlic clove, minced (optional)
hot sauce to taste, optional
Coconut Cream, can
The BOAT Bus
Pad Thai (MRD)
noodles, rice
Onion, Yellow (or rehydrated)
Zucchini
Carrot, Fresh
Bell Pepper
peanut butter or equivalent in pb powder
Tofu
soy sauce
garlic clove
The BOAT Bus
Bkfst Burritos, Lodge (GR, JY)
Tortillas (8")
hot sauce to taste, optional
Salsa
Cheese
sour cream, OPTIONAL
oil, canola or olive
Eggs, Raw
Rice
Cheese
Onion, diced
The BOAT Bus
Beet, Apple & Pecan Salad
Beets, canned whole
Apples, Granny Smith
Carrots
Lemon
Pecan
ginger, fresh
Honey
Sierra Club Outings
Lentil and Barley Stew from Tom Miller
onion, yellow
celery stalks, chopped
tomatoes, diced
water
lentils, dried
barley
salt
rosemary, dried
black pepper, ground
carrots, shredded
oil, olive
Sierra Club Outings
Peanut Dressing (Thug Kitchen)
Water (warm)
Rice Vinegar
Lime juice (fresh)
Ginger - grated in jar
Siracha
Soy Sauce
Mason Jar (large)
Peanut Butter
Lewis & Clark
Mixed Salad-Monticello
Extra Virgin Olive Oil
Lemons
Salt (to taste)
Pepper (to taste)
Cucumbers
Carrots (Shredded)
Cherry Tomatoes (monticello)
Purple Cabbage (monticello)
Green Corn Ears (monticello)
Feta
Mixed Baby Greens
Dressing - Oil/Vinegar (Paul Newman)
Hawaiian Rolls
Lewis & Clark
Stir Fry, Lodge (Coyne) (Gorge PTR '18)
Rice
Chicken
Bell Pepper
Mushrooms, portobello (optional)
Onion, white or yellow
Corn, ears
Zucchini
oil, sesame (or other oil)
soy sauce
The BOAT Bus
Rice Pudding
Milk (dehydrated)
Rice (instant)
Brown sugar
Nutmeg
Vanilla pudding (instant)
Raisins
Water (on trail)
Cinnamon
WRFI
Oatmeal with Fruit & Nuts
Honey
Walnuts
Raisins (or other dried fruit)
Rolled Oats
Orange Torpedo
Cocoa, Hot Beverage Lodge (JY)
hot cocoa mix
The BOAT Bus
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Company Names
LLBean
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Grand Canyon Youth
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