Curried Rice Salad

20 ml pumpkin seeds 1 1/2 tbsp
20 ml curry powder 4 tsp
50 ml vegetable broth 1/4 cup
30 ml olive oil 2 tbsp
30 ml red wine vinegar 2 tbsp
500 ml cooked long-grain white rice 2 cup
125 ml green peas , thawed if frozen 1/2 cup
2 scallions, thinly sliced 2
30 ml golden raisins 2 tbsp
1 small granny smith apple, chopped 1
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown. Transfer seeds to plate to cool.

In same skillet; lightly toast curry powder over low heat, stirring constantly for 1 to 2 minutes or until fragant. Transfer to large bowl.

In a small bowl; whisk broth, oil and vinegar. Add rice, peas, scallions, raisins, pumpkin seeds, apple, salt and pepper. Toss to combine. Serve at once.

Serves 6
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Rosemary Tomato Cream Spaghetti

20 ml olive oil 1 1/2 tbsp
1 medium onion, chopped 1
5 ml fresh rosemary, minced 1 tsp
550 ml canned crushed tomatoes 2 1/4 cup
125 ml heavy cream 1/2 cup
455 g dry spaghetti noodles 1 lb

Heat oil in large saucepan over low heat. Add onion and cook, stirring occasionally, for 3 minutes or until translucent. Add rosemary and cook 30 seconds. Stir in tomatoes and simmer for 6 to 8 minutes or until onion is tender. Stir in cream and simmer for 2 to 3 minutes or until sauce is lightly thickened.

Cook pasta according to package directions for al dente. Drain. Return pasta to pot over low heat. Stir in sauce and season with salt and pepper to taste. Heat together, stirring, for 30 seconds.

Serves 4
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Basil & Olive Oil Dip

1 large garlic clove 1
175 ml packed basil leaves 3/4 cup
4 anchovy fillets in oil, drained 4
125 ml extra virgin olive oil 1/2 cup
.5 ml crushed red pepper flakes 1/8 tsp
- raw vegetables such as cut up carrots, cauliflower & broccoli florets -

In a food processor with machine running; add basil and anchovies. Process until basil is finely chopped.

With machine running, gradually add oil. Add red pepper flakes and pulse to combine.

Pour mixture into small bowl. Serve with raw veggies.

Serves 6
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Warm Olives

15 ml olive oil 1 tbsp
50 ml fennel, thinly sliced 1/4 cup
1 clove garlic, thinly sliced 1
500 ml mixed olives 2 cup
15 ml orange zest 1 tbsp
15 ml lemon zest 1 tbsp

In a large skillet; heat oil over medium heat. Add fennel and garlic and cook, stirring often, for 5 minutes or until softened.

Add olives with small amount of their juice, orange and lemon zest. Cook, stirring occasionally, for 5 minutes or until warmed through. Serve with toothpicks.

Serves 4
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MUSHROOM SOUP WITH GREMOLATA

An Italian-style relish adds the robust taste of garlic, parsley, and lemon.
From : Backpacker Magazine

1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste

At Home
Place lemon zest in a zip-top bag.

In Camp
To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.
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Best Overnight Salad

50 ml olive oil 1/4 cup
15 ml lemon juice 1 tbsp
1 clove garlic, crushed 1
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
1 english cucumber, cut into bite size chunks 1
16 cherry tomatoes, halved 16
1 fennel bulb, diced 1
125 ml red onion, finely diced 1/2 cup
1/2 red pepper, diced 1/2
50 ml fresh mint, chopped 1/4 cup
50 ml parsley, chopped 1/4 cup
125 ml feta cheese, crumbled 1/2 CUP

In a small bowl; whisk together oil, lemon juice, garlic, salt and pepper.

In a large bowl; combine vegetables and herbs. Toss with dressing. Add cheese and mix well. Refrigerate overnight and serve.

Serves 4
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Peanut Butter Hummus

1 can chickpeas, drained & rinsed (19 oz / 561 ml) 1
30 ml water 2 tbsp
50 ml lemon juice 1/4 cup
50 ml olive oil 1/4 cup
125 ml peanut butter 1/2 cup
3 cloves garlic, crushed 3
40 ml fresh parsley, chopped 3 tbsp


In a food processor; blend chickpeas, water, lemon juice, oil, peanut butter and garlic until smooth.

Transfer to bowl and add parsley; mix well.

Serve with raw vegetables or warm pita triangles.

Serves 4
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Caprese Salad

4 medium tomatoes, cut into thick slices 4
5 ml olive oil 1 tsp
- salt & pepper to taste -
250 ml mozzarella cheese, shredded 1 cup
50 ml fresh basil, finely chopped 1/4 cup


Arrange one tomato, overlapping in a circle, per plate. Lightly drizzle olive oil over tomatoes. Season with salt and pepper. Then sprinkle cheese over top and then basil.

Serves 4
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Sweet Potato Hashbrowns

500 g sweet potatoes, peeled & cubed 1 lb
125 ml green pepper, chopped 1/2 cup
175 ml cooking onion, chopped 3/4 cup
7 ml garlic, minced 1 1/2 tsp
7 ml olive oil 1 1/2 tsp
1 ml paprika 1/4 tsp
- salt & pepper to taste -

In a large bowl; combine sweet potatoes, green pepper, onion, garlic, olive oil and paprika. Toss to combine. Transfer to large baking sheet and arrange in a single layer.

Bake in preheated 400 F (200 C) oven for 20 minutes. Turn and bake an additional 20 to 25 minutes or until potatoes are tender. Season with salt and pepper.


Serves 4
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Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
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