It seems so often on these warm summer days that we all dream of getting out of the city and finding our own little patch of sunlit forest to dream and wander in. Camping is about escape, slowing down to enjoy those little majestic moments in nature, and of course, simplifying one’s necessities down to the bare minimum. Problem is, camping food traditionally is pretty bland and unhealthy. For years hot dogs, burgers and s’mores have controlled the camp fire. But your camping experience this summer doesn’t have to be the same old thing, and it certainly doesn’t have to be unhealthy or unappetizing.

Breakfast – Crush Worthy Muesli (Feeds 2)

• 2 cups rolled or steel cut oats (whichever you prefer)
• 1 cup worth of nuts/seeds mixed from your choice of brazil nuts, cashews, sunflower seeds, almonds, walnuts, sesame seeds, macadamias, hazelnuts, chestnuts, or whatever else you can think of.
• Any fresh or dried fruit you like (bananas, raspberries, blueberries, apples, apricots, dates, currants, blackberries, strawberries, plums, etc)
• Milk to taste
• Brown sugar or honey to taste
• Mix oats and nuts in serving bowls, add milk and let soak for 1-3 minutes to soften
• Add dried or fresh fruit, brown sugar or honey to taste

Lunch – Campfire Salmon Sandwiches

• 1 loaf multi-grain or other hard crust bread
• Heavy-Duty Tinfoil
• Fresh Salmon filets are ideal, but really any fish fillet will work, think 1 medium sized fillet per sandwich, and try for fillets with the skin still on
• Bean Sprouts
• Fresh spinach leaves
• 1 clove garlic
• Soy sauce Olive oil
• Salt & Pepper

Wrap bread in tinfoil, set in white-hot coals for 5-10 minutes to toast. Chop garlic finely, sprinkle over fillets and very lightly dress with soy sauce/olive oil. Grill salmon or other fish over the hottest part of the fire until the fish is firm but still pink inside, about 3-7 minutes. Wrapping your fish in tin foil will increase cooking time slightly but prevent soot and blackening. Slice bread, dress with condiments, spinach, and sprouts. Divide fillets equally and serve right off the grill.

Dinner – Roasted Vegetables and Rustic Kebabs

• 1 Large yellow or red onion, chopped
• Chicken, a medium fatty cut of beef, or lamb chopped into cubes
• As many different vegetables as you’d like, chopped roughly (Mushrooms, Peppers, Eggplant, Cucumber, Carrots, Zucchini, Cherry tomatoes)
• Olive Oil
• Salt & Pepper to taste
• Paprika

Lightly drizzle olive oil over meat, onions, and vegetables. Sprinkle salt, pepper, and paprika to taste Load metal skewers alternating ingredients to ensure equal distribution and cooking Roast over open flame until meat is medium-rare to medium and vegetables are thoroughly cooked, but not burned or dried out. And that’s it.

DESSERT – S’mores for City Slickers

• 1 bag marshmallows
• 1-3 Bars of semisweet dark chocolate, preferably high quality
• 1 Box gourmet graham crackers available at Trader Joe’s, Whole Foods, or a co-op
• Fruit preserves or sauce
• Fresh Raspberries

Roast 1-2 marshmallows on a stick or skewer near the base of the fire, over hot white coals, for 2-4 minutes, turning every 20 seconds or so to prevent burning/catching on fire. This will produce a perfectly even light brown crust with a warm and creamy-gooey inside. Warm chocolate and crackers on a sheet of heavy duty tin-foil near edge of fire or perched on a hot rock. Do NOT melt or burn. Just until the chocolate is soft and warm to the touch. Stack 1 marshmallow with two graham crackers, two evenly sized pieces of chocolate, and drizzle the whole thing with preserves. Garnish with fresh raspberries and watch the sun go down while it melts in your mouth.