This recipe from A Fork in the Trail only sounds fancy and complicated—it's actually simple to throw together and will satisfy your post-hike hunger pains. Pasta Carbonara Makes two servings 1 clove garlic 1 teaspoon parsley 1 teaspoon dried onion 3 tablespoons scrambled egg mix 1⁄2 pound spaghetti (uncooked measurement) 1-inch x 1-inch x...
Read MoreNo single American has done more to preserve our wilderness than John Muir, the Scottish-born naturalist and founder of the Sierra Club. Muir had already become the most ardent defender of the American wilderness by 1903 when he guided President Theodore Roosevelt on a three-day...
Read MoreWho says that backcountry meals have to be basic? This classic fondue from A Fork in the Trail is quick and easy to whip up, and will make you feel like you're in a five billion-star restaurant. Cheese Fondue Makes four servings 8 ounces Gruyere cheese 1⁄2 cup white wine 1 clove garlic 1...
Read MoreHow bored of peanut butter we've become. Here's a tasty spread from A Fork in the Trail to put on your morning toast or bagel before a full day of adventures. Maple Vanilla Almond Butter Spread Makes eight servings 1 cup roasted almond butter 1 tablespoon maple syrup or agave...
Read MoreKids and adults alike will enjoy this fast and fun lunch from A Fork in the Trail. Apple Peanut Butter Wrap Makes two servings 1⁄2 cup peanut butter 1⁄4 cup dried apples 1/8 cup dried blueberries 1/8 cup sunflower seeds 2 10-inch wraps At Home Package everything separately in ziplock bags or leakproof containers. At Camp Mix the fruit, seeds,...
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