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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
Pinto Bean and Spinach Salad
Coarse Salt & Pepper
olive oil
Lemon zest
lemon juice
Dijon mustard
Pinto Beans
spinach
chopped fresh parsley
Capers
Thinly Sliced Scallions
Orange Torpedo
Breakfast burritos
Onion, yellow
Cheese, shredded cheddar/Mexican
Eggs
Frozen juice
Tortillas, flour
Green Chilies (4oz can)
Salsa
Tortillas, corn
Coffee
Clay Nelson
4th of july cake
angel food cake
Blueberries
Strawberries (1pound box)
sugar
Cool Whip
Lemon
Wilderness River Outfitters
Garden Burger
Garden Burger Patties
Lewis & Clark
Snack Bar/Substantial
Snack Bar/high calorie
Colorado Rocky Mountain School
Parmesan Polenta
polenta, instant
onion, dried
garlic, dried
sun-dried tomatoes
bouillon cubes, vegetable
oil, olive
cheese, parmesan, grated
jelly, sweet pepper
black pepper, ground
Sierra Club Outings
JW-Vegan Dehydrated HC
vegan dehydrated meal
dried vegan soup package
Mountain Trip
Teriyaki Chicken + Veggies
ginger
Sriracha sauce
broccoli - florets (pre-chopped)
Teriyaki Sauce
onion - red
garlic - crushed
rice - instant ("Minute")
olive oil
chicken - pre-cooked
zucchini
carrots - shredded
Santa Barbara Adventure Company
Campfire Potatoes
chicken broth
onion
worcestershire sauce
butter
shredded cheddar cheese
parsley
potatoes
Orange Torpedo
Chicken Caesar Wrap
chicken fajita meat
lettuce
croutons
spinach wraps
shredded parmesan
ceasar dressing
fiesta dip mix
Sour Cream
ruffles
bread and butter pickles
pickled okra
pepperoncinis
PB
jelly
apples
Sour Cream
oreos
drink mix
Far Flung Outdoor Center
Katie's No Bake Energy Nuggets (NOLS)
Peanut Butter
Milk, powder
Honey
Oatmeal
Cinnamon
Vanilla Extract
Flour (Wheat)
Sunflower Seeds
Raisins
Granola
Water, warm
Avid4 Adventure
Backpackers Thanksgiving Dinner
Butter
turkey gravy, mix
Stuffing, dehydrated
chicken (can)
mashed potatoes, instant
dried cranberries
Kaileigh Hennard
BOAT Tomato Spaghetti (Beef Optional)
Bay Leaves
olive oil
onions
Garlic cloves
Ground Beef (low fat) or alternative ground meat
Tomato Paste (can) (12 oz)
Oregano
Basil
Black Pepper
salt
Thyme
Italian Diced Tomatoes (14 oz)
Crushed Tomatoes (28 oz)
mushrooms
Vegetarian bullion cube (1 cup broth equivalent)
Brown Sugar
Balsamic Vinegar
Pasta, Spaghetti (or Angel Hair)
Bell Pepper
Tomato Paste (can)
The BOAT Bus
Savory Polenta Breakfast
Polenta
Cheese - Parmesan Grated
Just Veggies
Sausage - Mini Pre-cooked Jimmy Dean
Butter
Mountain Trip
Pan Fried Haddock with Asparagus & Rice Pilaf
Vegetable Oil
Haddock Fillets
Butter - Unsalted
Garlic Clove
Lemon
Capers - 3.5 oz. Jar
Rice Pilaf
Asparagus
LLBean
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Company Names
Bus for Outdoor Access & Teaching
Santa Barbara Adventure Company
LIFT Discipleship
Grand Canyon Youth
Grand Canyon Trust
Orange Torpedo
MT Sobek
Far Flung Outdoor Center
Wholesum
Lewis & Clark
Colorado Rocky Mountain School
Lycoming College
Mountain Trip
Avid4 Adventure
Ecology Project
WRFI
LLBean
Western Washington University
Sierra Club Outings
Outdoor Eats
TSA Camp Redwood Glen
Wilderness River Outfitters
Badger Creek Ranch
She Summits Company
WFU Outdoor Pursuits
Sussex School
Broadreach