Camp & Cabin Cookbook by Bashar, Laura -- Read -- Imperial Library of Trantor

Index

Cover Title Acknowledgments Contents Introduction Chapter 1: The Outdoor Kitchen Chapter 2: Morning Meals

Dutch Oven Vegetable Frittata Whole Wheat French Toast with Blueberries Campfire Crêpes with Fresh Fruit and Lemon Mascarpone Cream Foil-Wrapped Breakfast Bread Bowls Campfire Raspberry and Rosemary Scones Whole Wheat Blueberry Banana Muffins Dutch Oven Heirloom Tomato Galette Iron Man Protein Pancakes with Blueberry Syrup Denver Omelet Breakfast Pizza Breakfast Quinoa Bowl Spinach Feta Quiche Baked in Portobello Shells Campfire Corned Beef Hash Smoky Avocado Toast Grilled Fruit Yogurt Parfaits Homemade Skillet Granola

Chapter 3: Nibbles and Bites

Artichoke and Quinoa Stuffed Mushrooms Campfire Brie with Balsamic Figs Socca Chickpea Flatbread with Rosemary and Olives Skillet Pizza Dip Campfire Popcorn with Olive Oil, Rosemary, and Lemon Roasted Cashews with Rosemary Cheesy Garlicky Spinach Pull Apart Bread Beer Bread with Cheddar and Jalapeños Grilled Pears with Prosciutto and Goat Cheese Artichoke Boil Grilled Grapes with Burrata and Tarragon Grilled Fava Beans Skillet Buffalo Chicken Queso Grilled Watermelon Pizza with Arugula and Feta Grilled Shrimp with Grilled Tomato Cocktail Sauce

Chapter 4: The Main Event

Beer Osso Buco with Gremolata and Polenta Dutch Oven Chili with Maple Cornbread Crust Just Like Home Chicken Noodle and Matzo Ball Soup Baked Ziti with Sausage, Spinach, Kale, and Chard Beer-Braised Pot Roast with Corn, Green Beans, and Potatoes Hatch Chile Verde with Chicken Dutch Oven Chicken Cacciatore Korean Braised Short Ribs with Grilled Cabbage Hungry Man’s Dutch Oven Lasagna Barbecue Country Style Pork Ribs with Whiskey Barbecue Sauce Spatchcocked Chicken with Saffron and Lemon Tequila Lime Chicken with Cucumber Avocado Salad Grilled Mediterranean Buddha Bowl Foil-Wrapped Fisherman’s Platter Fire-Roasted Snapper with Lemon, Herbs, and Asparagus Ponassed Trout with Avocado and Grapefruit Salad Campfire Ramen Chicken Tortilla Soup Couscous Stuffed Acorn Squash Grilled Chicken Shawarma Salt-Crusted Beef Tenderloin with Aji Sauce Salt-Crusted Pork Tenderloin with Romesco Sauce Persian Chicken and Vegetable Kabob Grilled Sausage Coil with Tarragon, Shallots, and Garlic Toast Carne Asada Street Tacos Chimichurri Rolled Flank Steak Pinwheels Chorizo Meat Loaf Foil-Pack Chicken and Vegetables with Plum Barbecue Sauce Brown Rice Jambalaya with Shrimp and Andouille Sausage Campfire Paella

Chapter 5: Satisfying Sides

Herb and Garlic New Potatoes Grilled Leeks with Buttered Breadcrumbs Jalapeño Creamed Spinach and Greens Cauliflower Rice with Fresh Herbs Grilled Plum Quinoa Pilaf with Mint, Lime, and Feta Baked Provençal Tomatoes Steamed Vegetables with Spicy Teriyaki Sauce Jalapeño Popper Hasselback Sweet Potatoes Nacho Potatoes Heart Attack Potatoes Mushroom Risotto with Swiss Chard Grilled Cauliflower Steaks with Kale Pesto and Tomatoes Balsamic Vegetable Kabob Salad Mexican Beans (Frijoles de la Olla) Corn on the Cob from Around the World Grilled Romaine Hearts with Creamy Vinaigrette

Chapter 6: Sweet Treats

Baked Apples Stuffed with Nuts and Raisins Peach and Blueberry Cobbler with Chai Topping Orange and Spice Upside Down Cake Baked Banana Boat Bar Whole Wheat Chocolate Chip Skillet Cookie Tutti Frutti Campfire Eclairs Chocolate Pear Cake with Ginger Grilled Balsamic Peaches with Ricotta, Basil, and Walnuts Mai Tai Grilled Pineapple with Rum Butter Glaze Grilled Fruit Kabobs with Honey and Orange Mascarpone Lemon Blueberry Clafoutis Very Berry Crisp with Pistachios Chocolate Fondue Bar Black Forest Dutch Baby S’mores Buffet

Chapter 7: Bottoms Up

Campfire Citrus Spiced Tea Peach Tea Cocktail with Whiskey Hot Maple Apple Cider Mexican Hot Chocolate Pomegranate Mulled Wine Green Tea Hot Toddy Roasted Strawberry Lemonade Creamy Campfire Irish Coffee Fire-Roasted Blackberry Mint Bourbon Smash Spiced Turmeric Milk

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