1 onion, diced
1 stick butter
1/2 cup flour
6 cups milk (or 4 cups milk and 2 cups half and half)
4 heads broccoli
3 cups grated cheese
sea salt, black pepper

Melt butter in saucepan on low/med heat, add onion, cook until soft but not brown.

Pour flour in saucepan, stir and combine well. Cook for 1 minute then add milk. Stir, then add broccoli and salt and pepper. Cook on low for 20 minutes or so until broccoli is soft. Stir in cheese until melted. You may pour a portion of the soup into a blender (or use an immersion blender) and puree then add back to the rest of the soup for a less chunky texture.

1 cup uncooked white rice
1 Tbsp butter
1 small onion, chopped finely
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
minced garlic
4 cups cooked and drained black beans (or 2 16-ounce cans black beans, rinsed and drained)
2 Tbsp vinegar
Hot sauce (like Tabasco) or 1/4 teaspoon cayenne powder
1 teaspoon dried oregano
Salt and pepper to taste

To garnish: Lime wedges and chopped fresh cilantro

1. Begin cooking rice. Place 2 cups water or chicken broth to boil in a saucepan. When boiling, add rice and stir. (Add 1 tsp salt and 1 tsp butter if you wish.) Place lid on rice and put heat on low. Cook for 20 minutes then turn heat off and let lid remain for at least 5 minutes to steam.

2. Heat butter in a large skillet on medium heat. Sauté onions and bell peppers for 4 minutes, until soft, then add garlic and sauté 1 minute. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stir in oregano and rice (or serve rice on the side), salt and pepper. Garnish with lime wedges and cilantro.

• 4 cans tuna (may substitute canned salmon)
• 1/2 cup diced onion
• 1/4 cup Parmesan cheese
• 1/2 cup bread crumbs
• 1 cup shredded cheddar cheese
• 1 t chopped garlic (or to taste)
• 1 egg
• 1 T  Worcestershire sauce
• salt and pepper to taste

Mix ingredients together and shape into patties. You may either fry on stovetop in oil or bake in the oven. To bake, preheat oven to 425F. Place on well greased baking pan and bake for 15-20 minutes or until well browned.

• 2 cups cooked and drained black beans (or 1 can black beans, drained and rinsed)
• 6 cups chopped romaine lettuce
• 1 very ripe mango, chopped (cut over a bowl to reserve juice)
• 1 tomato, diced
• 1 avocado, diced
• salt and pepper

For salad dressing: Place reserved mango juice in a bowl. Add 1 T honey, 1 T olive oil, salt and pepper to taste, and 1 T apple cider vinegar.

Mix all ingredients together and toss with dressing.

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 pound wild caught salmon

• 1 mango, chopped
• 1 diced cucumber
• 1 chopped avocado
• 1 jalapeno, minced and seeds removed
• 1/2 red onion, diced
• Juice of 1 lime
• Salt and pepper to taste

Mix all ingredients and chill. Serve as an accompaniment to meat dishes or with nachos.

If you wish, you can omit the jalapeno and onion and serve the rest of the ingredients with romaine lettuce as a salad.

1 (1 lb) beef tenderloin, cut into bite size pieces
2 tsp Worcestershire sauce
1 medium green bell pepper, cut into bite size pieces
2 small yellow squash, cut into bite size pieces
10 cherry or grape tomatoes, left whole
10 small button mushrooms
1/8 tsp black pepper
Cooking oil
1/4 tsp salt

Preheat an outdoor grill or put grate over campfire.
Drizzle the Worcestershire sauce over the tenderloin, then thread bell pepper, squash, tomatoes, mushrooms, and beef cubes, alternating onto grill-safe skewers.
( If you use wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.)
Sprinkle skewers with black pepper.
Grease the grill rack and grill skewers uncovered for about 10 minutes or to desired degree of doneness, turning once.
Sprinkle with salt to taste.

1/2 lb. ground turkey
1 inch ginger root, peeled and minced
1 handful cilantro, chopped
4 green onions, chopped
3 Tbsp red chili pepper paste (more or less to taste)
1 Tbsp soy sauce (more or less to taste)
1/4 cup cooking oil
1 package wonton wraps

Prepare turkey mixture ahead of time by combining in a bowl the turkey, ginger, cilantro, onions, chili pepper, and soy sauce, mixing well to combine.  Cover bowl and refrigerate.  You can also freeze this mixture if that is better for traveling to campsite.
To put together at the campsite, first defrost the turkey if necessary.
Put the wonton wraps on a work surface and spoon 1 tablespoon of turkey mixture into the center of the wonton, fold up into a triangle and pinch edges closed, with a fork if you wish.
Put fire-proof skillet over campfire, medium coals, and heat until oil sizzles.  Then lay wontons in hot oil, frying until golden brown.
Slide the skillet off to a lower heat, then flip and continue frying other side until browned.

This recipe should make about 24 pot stickers.

1 Tbsp butter
1 lb. beef steak, cut into thin strips
1/4 cup teriyaki
4 (8 inch) tortillas
1 cup finely shredded cabbage
sour cream and chives (optional)

In a skillet over medium coals on campfire or grill, melt butter.
Add the cut up steak into the skillet and cook quickly until just browned, then remove to a plate and keep warm.
Pour teriyaki into hot skillet and stir until slightly thickened.
Add the cabbage and cook until just starting to soften.
Put meat back in skillet and stir until just heated through, then remove from fire.
Lay out the tortillas flat and divide the meat/cabbage mixture into the center of each tortilla.
Fold up the sides then roll over the mixture to form wraps.
Serve hot.
Makes 4 wraps.
You can serve with sour cream flavored with chives or other toppings if you wish.

1 medium onion, diced
1 stalk celery, diced
1 Tbsp butter
2 cups brown rice, uncooked
2 1/2 cups water
1/4 cup raisins
1/4 cup dried fruit (your choice)
4 cups chopped nuts (your choice)
1 tsp dried sage (or 2 Tbsp fresh sage, chopped)
Salt and black pepper to taste

Put a large cast iron skillet on a campfire with medium glowing coals or grill at medium heat.
Add the onion, celery, and butter and cook until veggies are tender, about 4 or 5 minutes should do.
Add the uncooked brown rice and cook, stirring, for another 5 minutes.
Add the water,raisins, and dried fruit, stir and let come to a boil; move to lower heat on campfire or grill, cover the skillet, and let cook until the rice has absorbed all the water, about 45 to 55 minutes.
Remove from the heat and stir in the nuts, sage, and salt and pepper to taste.
Serve hot or cooled down. Either is fine.
This will feed about 8 people.