You can feel fall in the air now on many mornings in your tent. This spiced pancake recipe from A Fork in the Trail blends the seasons nicely with the nix of chai and blueberries. Chai Tea Pancakes Makes 2 servings 4 tablespoons nonfat powdered milk 2 tablespoons whole powdered egg 1 cup...
Read MoreBackcountry camping doesn't have to be boring. Enjoy some five billion-star dining with this simple yet delectable recipe from A Fork in the Trail. Orecchiette with Clams Makes 2-3 servings 1⁄4 cup dry white wine 2 tablespoons butter 2 tablespoons extra virgin olive oil 1-inch x 1-inch x 3-inch block Parmesan cheese 1 tablespoon dried...
Read MoreEven though it's the middle of summer, cool nights or mornings by the campfire still call for a warm drink. You would almost swear that there is a peanut butter cup in this hot chocolate from A Fork in the Trail. Peanut Butter Cup Hot Chocolate Makes four servings 2/3 cup...
Read MoreThis light but filling meal from A Fork in the Trail is the perfect mid-hike lunch. Fresh baby carrots add some crunch and sweetness to this wrap. Tuna Teriyaki Wrap Makes two servings 4 10-inch tortillas 1 tablespoon liquid teriyaki sauce 2 3-ounce tuna foil pouches 1⁄4 teaspoon dehydrated onion 1 tablespoon dried mushrooms, finely chopped Crushed red chilies...
Read MoreJust because you don't have a kitchen doesn't mean that you can't whip up a five-star breakfast. This French Toast recipe from A Fork in the Trail is simple to make and will be sure to get everyone's day started on the right foot! French Toast Makes two servings 4 slices bread 2 servings...
Read MoreThis salsa from A Fork in the Trail combines sweet and spice with a hint of smokiness; it's delicious served with toasted tortillas or tortilla chips or added to a chicken or turkey wrap. Tropical Salsa Makes two servings 2 tablespoons lime juice 1⁄2 cup crushed pineapple, drained well 3⁄4 cup plum...
Read MoreAfter the first few hiking trips of the season, trail mix gets a bit...
Read MoreThis 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 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...
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