Food

You might want to make a couple extra of these. As sweet potatoes cook, their sugars caramelize and ooze through the skins, combining with the smokiness of the fire for a completely addictive side dish. "As sweet potatoes cook, their sugars caramelize and ooze through the skins, combining with the smokiness of the fire for a completely addictive side dish." Safety Tips Keep it clean To keep things hygienic, Raymond has a large pot of water boiling on the fire constantly. “It’s great for tea or hot cocoa at night, but also to do the dishes or wash the kids. And whenever we add new water, we wait 10 minutes for it to be sanitized.” Prep in advance You can chop vegetables and meat in advance at home and store them in separate lightweight containers or leak-proof bags in the cooler to reduce cleanup and cross-contamination. Stay food safe Pack biodegradable soap and make sure that no bowls, cutting boards or knives are left around after touching meat or seafood. Use some frozen multitaskers Frozen peas are the perfect paella addition because they can replace some of the ice in your cooler and will thaw by dinnertime. But make sure there’s still enough ice on top of the shrimp and mussels to keep them safely chilled. While some might be uneasy bringing seafood in a cooler, Raymond says with enough ice you’ll be fine. “As long as everything is in the cooler until you need it, I’m not worried.” Pack a shovel! And the most important tip, especially with kids who tend to play around the fire: always keep a shovel nearby, just in case.

This dish is based on Japanese ochazuke—cooked rice served in green tea, water, or broth. A few extra additions make it a satisfying and filling meal

This deeply spiced take on chili con carne awakens taste buds with its punchy flavors. It’s made with highly digestible cooked vegetables and vegan proteins, along with a unique spice blend for warmth and nourishment.

This colourful recipe makes a great lunch or cozy light dinner. Try to choose two sweet potatoes that are roughly the same size. This will ensure they cook at the same rate and will be ready to eat at the same time.

Cook the sweet potato the day before to speed up the process on Christmas Day. Light and savory—these make a great sharing breakfast.

This is a delicious hearty meal in a bowl for lunch or dinner. We stirred kale into this recipe, but any chopped greens will do. Borlotti beans Beautiful climbing borlotti beans, also known as cranberry beans, are immensely attractive and easy to grow. The speed by which they pop out of the soil is reminiscent of a fairy tale. When conditions are right, they can grow a foot a night and peak at an impressive 6+ feet (1.8 metres) tall. They need to be sturdily staked and grown in full sun on the edge of a garden, as their thick foliage can cast quite a shadow that might affect other sun-hungry plants. Perfect for large areas, but also consider a couple of seeds for a patio. They create a great privacy barrier and produce an abundance of beautiful striped beans that can be eaten whole when small. Or let them continue to grow so that, once dried, they can be podded and stored until ready to cook. Tip: If a creamier soup is preferred, before adding tomatoes and kale, give soup a couple of pulses with a hand wand mixer. Cooking garden-fresh borlotti beans Wash and clean shucked beans and place in a saucepan with water to cover 1 in (2.5 cm) above beans. Boil beans gently, with lid ajar, for 1 1/2 to 2 hours, or until tender.

North America has been cooking turkey for centuries. Here’s another recipe that produces tender, juicy results. Take care to ensure paper bag doesn’t touch any of the oven elements.

No time to cook? There’s nothing like turkey in the slow cooker. And it’s not too fussy.

Cooking with autumn’s bounty of apples—whether you make a big batch of applesauce or a bumper crop of apple pies—can result in a lot of peels and cores destined for the compost. Knowing how to make apple cider vinegar at home is an easy way to repurpose the scraps! Because the amount of acidity in homemade vinegar is inconsistent, it should not be used for other canning projects, but it’s delicious anywhere else you’d use apple cider vinegar. (Try it in the Broiled Scallops with Apple Gastrique recipe.) *If you don’t have a 1/2 gallon (1.9 L) jar, use a food-safe bucket and a plate to weigh down the apple scraps. Preserving technique: Ferment Yield: 1 1/2 to 2 qt (1.4 to 1.9 L) Time to make: 10 minutes Time to wait before eating: 4 to 6 weeks When to eat: Within 1 to 2 years Quick Applesauce Don’t worry about apples rotting on your shelf ever again! Peel, core, and chop 2 or 3 apples and toss with 1 Tbsp (15 mL) honey and 1 tsp (5 mL) lemon juice. Blend ingredients, add more honey and lemon to taste, and store in airtight container in fridge for 3 weeks or longer. Cook to thicken if desired. If you use a high-speed blender, you can de-stem and quarter the apples and pur é e with skin and cores intact.

Asparagus is high in folate and prebiotics (food for probiotics), replacing grains in this verdant take on risotto. Tip: To make this a more substantial meal, serve over cooked grains such as quinoa or millet, or pair with a protein.

Use a food processor for speedy prep. Puréeing the onions and tomatoes with spices helps the flavours blend faster, which means cooking time is slashed.

Fresh basil pairs perfectly with the zip of fresh-squeezed lemon juice and is de rigueur for this vegetarian dish. Omnivores take note: chicken makes a viable alternative to tofu if you’re not a lover of the curd! Place all marinade ingredients in small bowl and combine thoroughly. Pat tofu dry and cut into 6 even slices. Place tofu in bowl or container. Add marinade, cover, and place in refrigerator to marinate for at least one hour, or preferably all day. When ready to assemble entire dish, mix ricotta, lemon rind, basil, salt, and pepper in medium-sized bowl. Slice 6 pieces from baguette and spread ricotta mixture evenly over the 6 slices. Remove tofu from container, reserving marinade, and place tofu on lightly greased grill pan or on baking sheet under the broiler, and cook for 3 to 5 minutes on each side, or until golden brown. During the last 3 minutes, place baguette slices under grill and cook until hot and lightly golden brown. To serve, place tofu slices on 6 dinner plates atop fresh greens. Drizzle reserved marinade over tofu and greens and top with hot baguette croutons. Garnish each plate with fresh basil.

This easy-to-prepare meal is a valuable addition to any busy cook’s culinary repertoire. The added bonus—it’s chock full of healthy omega-3 fatty acids and antioxidant-rich veggies!

Serves 5 Undeniably, this is comfort food in a bowl. This method of scrambling eggs will keep them moist and light, nothing like those uninspiring dry, rubbery eggs. Taking the time to roast the tomatoes amplifies their sweetness, while a touch of basil-infused oil adds bright, fresh flavour. 1 cup (250 ml) long-grain brown rice 1/4 tsp (1 ml) salt, divided 1/2 cup (125 ml) packed fresh basil 1/4 cup (60 ml) + 1 tsp (5 ml) extra-virgin olive oil 2 cups (500 ml) cherry tomatoes 2 garlic cloves, chopped 6 large free-range eggs 3 tsp (15 ml) unsalted butter 3/4 cup (180 ml) shredded mozzarella 6 tsp (30 ml) finely chopped chives 1 cup (250 ml) cooked or canned black beans 2 cups (500 ml) baby spinach Place rice and 1 1/2 cups (350 ml) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 ml) salt, reduce heat to low and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork. Place basil, 1/4 cup (60 ml) oil, 6 tsp (30 ml) water and a pinch of salt in blender. Blend until smooth, wiping down sides of container as needed. Pour into fine-mesh sieve set over bowl and press down with spatula to extract as much oil as possible. Discard solids. Preheat oven to 400 F (200 C). In large bowl, toss together 1/8 tsp (0.5 ml) salt, 1 tsp (5 ml) oil, tomatoes and garlic. Place on baking sheet and cook until softened and beginning to shrivel, about 12 minutes. Break eggs into bowl. Melt butter in frying pan over medium heat. When butter foams, add unbeaten eggs to pan. Season with black pepper, then beat eggs continuously with wooden spoon, gently scraping cooked egg from the bottom of the pan as you go. Just before eggs are done, stir in cheese and chives. Divide rice among bowls and top with an equal amount of beans, spinach, eggs and tomatoes. Drizzle basil oil over top. Each serving contains: 1883 kilojoules; 19 g protein; 24 g total fat (7 g sat. fat, 0 g trans fat); 41 g total carbohydrates (3 g sugars, 5 g fibre); 313 mg sodium source: " Rice Bowls ", alive Australia #23, Autumn 2015

Serves 4 What happens when a pile of rice and beans takes the place of tortillas as a base for chicken fajitas? Yum! The mango adds the perfect touch of sweetness. You can also make the creamy avocado sauce with plain Greek yoghurt. 1 cup (250 ml) long-grain brown rice 1/8 tsp (0.5 ml) + 1/4 tsp (1 ml) salt 1 tsp (5 ml) paprika 1/2 tsp (2 ml) garlic powder 1/2 tsp (2 ml) onion powder 1/2 tsp (2 ml) ground cumin 1/4 tsp (1 ml) black pepper 1 small avocado 1/2 cup (125 ml) sour cream Juice of 1 lime, divided 3 tsp (15 ml) grapeseed oil 3/4 lb (375 g) organic boneless, skinless chicken thighs, sliced 1 red capsicum, thinly sliced 1 yellow capsicum, thinly sliced 1 orange capsicum, thinly sliced 1 cup (250 ml) cooked or canned pinto beans 1 mango, thinly sliced Place rice and 1 1/2 cups (350 ml) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 ml) salt, reduce heat to low and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork. In small bowl, combine 1/4 tsp (1 ml) salt, paprika, garlic powder, onion powder, cumin and black pepper. Using blender or food processor, blend together avocado, sour cream and juice of 1/2 lime until smooth. Heat oil in large frying pan or wok over medium-high heat. Add chicken thighs and cook just until no longer pink, about 5 minutes. Remove chicken from pan and place capsicum strips in pan. Cook until capsicums are crisp-tender, stirring often, about 3 minutes. Return chicken to pan along with spice mixture; heat for 1 minute. Stir in mango and remaining lime juice. Divide rice among bowls and top with pinto beans, chicken mixture and avocado cream. Each serving contains: 2205 kilojoules; 29 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 63 g total carbohydrates (10 g sugars, 8 g fibre); 448 mg sodium source: " Rice Bowls ", alive Australia #23, Autumn 2015

Nutty tasting soba noodles are bathed in a punchy cashew sauce that will surely make your lunch break a tastier affair. Don’t forget to pack the chopsticks. Poaching the chicken helps keep the meat moist. If you’re avoiding gluten, look for 100 percent buckwheat soba as some brands are also made with wheat. The noodle mixture can be served cold or warm, but should be kept chilled until lunchtime as it contains meat. 1/3 cup (80 mL) + 1/2 cup (125 mL) unsalted cashews 2/3 cup (160 mL) coconut milk 1 Tbsp (15 mL) yellow or green curry paste 1 Tbsp (15 mL) reduced sodium soy sauce 2 tsp (10 mL) grated fresh ginger 1 1/2 lbs (750 g) boneless, skinless organic chicken thighs 10 oz (280 g) soba noodles 1 1/2 cups (350 mL) frozen shelled edamame 3 medium-sized carrots, peeled and thinly sliced 2 green onions, thinly sliced Place 1/3 cup (80 mL) cashews in bowl, cover with water, and let soak for at least 2 hours. Drain cashews and place in blender container along with coconut milk, curry paste, soy sauce, and ginger. Blend until smooth. Set aside. Place chicken in large pot and add enough water to completely cover the thighs by at least 1 in (2.5 cm). Bring water to a very slight simmer with just a few bubbles breaking the surface, reduce heat to medium-low, partially cover, and cook for 15 minutes, or until meat is cooked through. Adjust heat as needed during cooking to maintain only the very light trembling of the water and skim off any foam that forms. Remove chicken with slotted spoon, and when cool enough to handle, thinly slice. Meanwhile, prepare soba noodles according to package directions. Drain noodles in colander and rinse. Drain and rinse again. Drain thoroughly and then press down lightly on noodles to remove any excess liquid. In medium-sized saucepan, prepare edamame according to package directions. In large container, toss noodles with chicken, edamame, carrot, green onion, and remaining cashews. Add curry sauce and toss to coat. Serves 7. Each serving contains: 377 calories; 30 g protein; 19 g total fat (0 g sat. fat, 0 g trans fat); 20 g total carbohydrates (4 g sugars, 3 g fibre); 257 mg sodium source: " The Lunch Bunch ", alive #378, January 2015

Feel free to use other greens along with the spinach in this show-stopping side dish. Kale, Swiss chard, and beet greens all work well. Once you master this roll, try filling it with other delectable seasonal combinations such as roasted squash and goat cheese or apples, shredded turkey, and chestnuts. 2 Tbsp (30 mL) coconut oil, melted, or extra-virgin olive oil, divided 2 shallots, finely diced 12 oz (340 g) button mushrooms, trimmed and sliced 2 garlic cloves, minced 1 tsp (5 mL) dried thyme 1/2 tsp (2 mL) dried oregano 1/2 cup (125 mL) diced roasted red pepper 2 Tbsp (30 mL) Dijon mustard 3 Tbsp (45 mL) cornstarch, divided 1 1/2 cups (350 mL) milk or almond milk 2 Tbsp (30 mL) chopped parsley 3 Tbsp (45 mL) finely grated Parmesan cheese, divided 11 oz (310 g) baby spinach 4 large free-range eggs, separated Pinch of freshly grated nutmeg Pinch of salt and freshly ground black pepper In large frying pan, warm 1 Tbsp (15 mL) coconut oil over medium heat. Add shallots and cook, stirring frequently, until softened, about 4 minutes. Increase heat to medium high and add mushrooms. Sauté until starting to brown, about 8 to 10 minutes. Stir in garlic, thyme, oregano, red pepper, and mustard, cooking until most of the moisture has evaporated and mixture is quite dry, about another 3 minutes. In bowl, whisk together 2 Tbsp (30 mL) cornstarch with milk. Add milk mixture to frying pan and cook, stirring constantly, until mixture has thickened. Remove from heat, stir in parsley and 2 Tbsp (30 mL) Parmesan cheese before setting aside while preparing roulade. Preheat oven to 425 F (220 C). Line 9 x 13 in (23 x 33 cm) baking pan with parchment paper and brush with light coating of grapeseed oil. Wash spinach and place in frying pan. Don’t worry about drying spinach, as the residual water will help steam it. Place frying pan over medium heat and cook spinach, stirring occasionally, until just wilted, about 3 to 4 minutes. Transfer to sieve and allow to drain and cool over a bowl. Squeeze spinach to remove excess water and finely chop. Add spinach to large bowl along with egg yolks, nutmeg, remaining 1 Tbsp (15 mL) coconut oil, and pinch of salt and pepper. Stir until well combined. In another large bowl, whisk together egg whites and remaining 1 Tbsp (15 mL) cornstarch until stiff peaks form. Stir a quarter of egg whites into spinach mixture before gently folding in remaining egg whites with rubber spatula. Pour spinach batter into prepared baking pan, spreading out with spatula, and bake until firm to the touch, about 10 to 12 minutes. Meanwhile, lay a large piece of parchment paper on clean work surface. Turn roulade out onto parchment, peel off its paper lining and allow it to cool to room temperature. Position roulade on work surface so one of its shorter ends is facing you. Spread mushroom filling over roulade, leaving 1 in (2.5 cm) border at the bottom. Using parchment paper to help you, roll up roulade from the bottom. Place seam side down on serving platter and chill for 30 minutes. Garnish with remaining 1 Tbsp (15 mL) grated Parmesan, if desired, before slicing and serving. Serves 8. Each serving contains: 134 calories; 9 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 2 g fibre); 231 mg sodium source: " Sensational Sides ", alive #386, December 2014

What happens when a pile of rice and beans takes the place of tortillas as a base for chicken fajitas? Yum! The mango adds the perfect touch of sweetness. You can also make the creamy avocado sauce with plain Greek yogurt. 1 cup (250 mL) long-grain brown rice 1/8 tsp (0.5 mL) + 1/4 tsp (1 mL) salt 1 tsp (5 mL) paprika 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) onion powder 1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) black pepper 1 small avocado 1/2 cup (125 mL) sour cream Juice of 1 lime, divided 1 Tbsp (15 mL) grapeseed oil 3/4 lb (375 g) organic boneless, skinless chicken thighs, sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 cup (250 mL) cooked or canned pinto beans 1 mango, thinly sliced Place rice and 1 1/2 cups (350 mL) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 mL) salt, reduce heat to low, and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork. In small bowl, combine paprika, garlic powder, onion powder, cumin, 1/4 tsp (1 mL) salt, and black pepper. Using blender or food processor, blend together avocado, sour cream, and juice of 1/2 lime until smooth. Heat oil in large skillet or wok over medium-high heat. Add chicken thighs and cook just until no longer pink, about 5 minutes. Remove chicken from pan and place peppers in pan. Cook until peppers are crisp-tender, stirring often, about 3 minutes. Return chicken to pan along with spice mixture; heat for 1 minute. Stir in mango and remaining lime juice. Divide rice among bowls and top with pinto beans, chicken mixture, and avocado cream. Serves 4. Each serving contains: 527 calories; 29 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 63 g total carbohydrates (10 g sugars, 8 g fibre); 448 mg sodium source: " Rice Bowls ", alive #385, November 2014

Undeniably, this is comfort food in a bowl. This method of scrambling eggs will keep them moist and light, nothing like those uninspiring dry, rubbery eggs. Taking the time to roast the tomatoes amplifies their sweetness, while a touch of basil-infused oil adds bright, fresh flavour. 1 cup (250 mL) long-grain brown rice 1/4 tsp (1 mL) salt, divided 1/2 cup (125 mL) packed fresh basil 1/4 cup (60 mL) + 1 tsp (5 mL) extra-virgin olive oil or camelina oil 2 cups (500 mL) cherry tomatoes 2 garlic cloves, chopped 1 Tbsp (15 mL) unsalted butter 6 large free-range eggs 3/4 cup (180 mL) shredded mozzarella 2 Tbsp (30 mL) finely chopped chives 1 cup (250 mL) cooked or canned black beans 2 cups (500 mL) baby spinach Place rice and 1 1/2 cups (350 mL) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 mL) salt, reduce heat to low, and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork. Place basil, 1/4 cup (60 mL) oil, 2 Tbsp (30 mL) water, and a pinch of salt in blender. Blend until smooth, wiping down the sides of container as needed. Pour into fine-mesh sieve set over bowl and press down with spatula to extract as much oil as possible. Discard solids. Preheat oven to 400 F (200 C). In large bowl, toss together tomatoes, garlic, 1 tsp (5 mL) oil, and 1/8 tsp (0.5 mL) salt. Place on baking sheet and cook until softened and beginning to shrivel, about 12 minutes. Break eggs into bowl. Melt butter in frying pan over medium heat. When butter foams, add unbeaten eggs to pan. Season with black pepper, then beat eggs continuously with wooden spoon, gently scraping cooked egg from the bottom of the pan as you go. Just before eggs are done, stir in cheese and chives. Divide rice among bowls and top with an equal amount of beans, spinach, eggs, and tomatoes. Drizzle basil oil over top. Serves 5. Each serving contains: 450 calories; 19 g protein; 24 g total fat (7 g sat. fat, 0 g trans fat); 41 g total carbohydrates (3 g sugars, 5 g fibre); 313 mg sodium source: " Rice Bowls ", alive #385, November 2014

Sweet potato and kale team up to give this frittata a powerful antioxidant punch. Consider grating sweet potato in order to cook the orange spud in a flash. The frittata is also excellent with grated Gruyere or even soft goat cheese in lieu of Parmesan. If serving with a fiery salsa, omit the red chili flakes. 1 Tbsp (15 mL) grapeseed oil 1 small yellow onion, diced 2 cups (500 mL) grated sweet potato 2 garlic cloves, minced 4 large curly kale leaves, ribs removed, leaves torn into 2 in (5 cm) pieces 8 large free-range eggs 1/3 cup (80 mL) milk or unflavoured rice milk 2/3 cup (160 mL) grated low-sodium Parmesan cheese 2 tsp (10 mL) fresh thyme 2 tsp (10 mL) Dijon-style mustard 1 tsp (5 mL) lemon zest 1/2 tsp (2 mL) red chili flakes 1/4 tsp (1 mL) black pepper Preheat oven to 400 F (200 C). Heat oil in 10 in (25 cm) ovenproof skillet over medium heat. Add onion and cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is turning tender, about 2 minutes. In batches, stir in kale and heat until wilted but still bright green. Whisk together eggs, milk, Parmesan, thyme, mustard, lemon zest, chili flakes, and black pepper in large bowl. Carefully pour egg mixture into skillet without displacing vegetables. Cook for 3 minutes, without stirring. Transfer skillet to oven and bake for 10 minutes, or until knife inserted into centre leaves a clean cut into eggs and liquid does not fill cut. Use heatproof spatula to loosen frittata from skillet and slice into wedges to serve. Serves 4. Each serving contains: 346 calories; 24 g protein; 20 g total fat (7 g sat. fat, 0 g trans fat); 20 g total carbohydrates (4 g sugars, 4 g fibre); 267 mg sodium source: " 30-Minute Meals ", alive #384, October 2014

When cut into spaghetti-like noodles, zucchini becomes delightfully tender and an exciting substitute for more calorie dense spaghetti. But this dish has plenty of volume and dietary fibre, so you’ll still feel plenty satisfied. 4 tsp (20 mL) grapeseed oil or camelina oil, divided 1 large eggplant, cut into 1/2 in (1.25 cm) pieces 3/4 lb (375 g) lean ground chicken 1 small yellow onion, finely diced 2 garlic cloves, minced 1 red or orange bell pepper, diced 1 chipotle chili pepper in adobo sauce, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ground black pepper 1 - 26 oz (739 mL) jar no-salt-added pasta sauce 1 Tbsp (15 mL) finely chopped fresh oregano 4 medium zucchinis, cut into thin strands* Parmesan, for garnish Heat 2 tsp oil (10 mL) in large skillet over medium heat. Add eggplant and cook until softened, about 5 minutes. Remove eggplant from heat and set aside. Heat remaining oil in pan and add chicken, onion, and garlic. Cook until chicken is no longer pink and onion has softened, about 7 minutes. Add bell pepper, chipotle chili, salt, and pepper; cook for 2 minutes. Stir in pasta sauce, oregano, and eggplant, and simmer for 5 minutes. Divide zucchini strands among serving plates and top with eggplant sauce. Garnish with grated Parmesan if desired. Serves 4. * Tip: There are a few ways you can create your zucchini noodles. Although using a dedicated vegetable spiralizer is the best option, you can use a serrated vegetable peeler, a regular peeler, or mandoline to create wide ribbons and then slice these into thin strands. Or place a box grater on a flat surface so that the largest grating holes are facing up. Use it just like you would a mandoline by sliding the zucchini along it in long strokes to create noodles. Each serving contains: 304 calories; 22 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 37 g total carbohydrates (21 g sugars, 11 g fibre); 236 mg sodium source: " Squash It! ", alive #383, September 2014

This recipe is all about the sauce. Chimichurri is a piquant Argentinean sauce made with dried oregano and fresh herbs mixed with oil and vinegar. This makes a big batch—enough to splash over salmon plus extra for another meal. Great as a marinade or sauce for beef or chicken too, or drizzle it over eggs or fresh vegetables. 1/3 cup (80 mL) dried oregano leaves 1 Tbsp (15 mL) crushed red pepper flakes 2 cups (500 mL) chopped parsley or cilantro 4 garlic cloves, minced 2 anchovies, minced (optional) 1/2 tsp (2 mL) sea salt 1/2 cup (125 mL) extra-virgin olive oil 1 to 2 tsp (5 to 10 mL) red wine vinegar 4 - 5 oz (140 g) salmon fillets At home For sauce, in bowl mix oregano and pepper flakes with 1 cup (250 mL) warm water. Let stand until softened, 10 to 15 minutes. Add parsley or cilantro, garlic, anchovies (if using), and salt. Using hand blender, blitz to mix, then slowly mix in oil. Sauce can be made up to 2 days ahead or freeze for up to 1 month. Add vinegar just before serving. This will keep the flavour bright and fresh. At camp To cook salmon, grill or pan-fry over medium heat. Estimate about 7 minutes for every 1 in (2.5 cm) of thickness. Or wrap in parchment paper, then place in cast iron Dutch oven. Nestle in the side of the ashy coals. This may take 10 to 15 minutes longer to cook, depending on size of fish and temperature of coals. Place cooked fish on plates. Generously spoon chimichurri sauce overtop. Double duty: Use leftover salmon and sauce to make breakfast tacos. Cradle scrambled eggs in warm corn tortillas with salmon, avocado slices, and more chimi! Serves 4 for dinner (with leftover sauce). Each serving contains: 284 calories; 30 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 1 g total carbohydrates (0 g sugars, 0 g fibre); 137 mg sodium source: " Clever Camping Recipes ", alive #380, June 2014

This is a versatile dessert and can take any kind of fruit, although berries get mushy quickly and don’t travel as well as stone fruits. Cook the topping separately so it stays crisp.