Let's Talk About Some Recipes

For those of you feeling like you're not getting enough veggies.... This Picnic Salad will keep 2 - 3 days in a cooler.
1 Red, 1 Green Pepper, 3 Cucumbers, 1 Red Onion, 3 cans Sweet Corn ( or you can use 1 bag of frozen corn)
Dice and mix in bowl. Add: 1 1/2 Cup Italian Dressing, 1 Tbsp Lemon Juice, 1 Tbsp Vinegar, 1 Tbsp Sugar, 1 Tsp salt, and pepper.
Mix well... You can top it with fresh cilantro for an explosion of goodness.

Bloody marys with something other than Zing Zang....hurrumph.

That does sound delish! If you want a protein kick, you can mix in some quinoa which will also keep well.

Smosey, your recipe is the same as mine. I believe Charlie was responsible for me adding the horseradish way back when. I guess it's a Tidewater thing.

Funny how we went from food recipies to drinks... I love you guys.

This will be put in freezer bags and frozen, then boiled in bag (Ziplocs are BPA free) at A Bear's Picnic. 

Heat a wok on high until smoking, then add a tsp of high-smoke-point oil. I used canola. Throw in a bag of broccoli slaw mix and stirfry until the cabbage and broccoli start to turn bright green. Add a little sesame oil while chowing (stir-frying). Then add strips of thin cut red bell pepper, mushroom and onion, as well as fresh minced ginger and garlic. Add a little more sesame oil. Chow until onions are translucent and mushrooms are done. Add a little moresesame oil. Add half a box of cooked spaghetti, drained and rinsed to stop cooking. Once pasta is folded in evenly, add about a quarter of a standard size bottle of soy sauce, or to taste. Turn heat down to medium after adding sauce and sprinkle two tsp corn starch. Stir until thickened. Stir in 2 tsp chili paste, if desired. Enjoy, or place in fridge until cool and bag for freezer. Camp lo mein!

Chocolate is also a salad in my book!

We raise chickens, have 30-40 at any given time...last year I pre-scrambled eggs with seasonings (salt & Texas Pete) and portioned them into containers and FROZE them. Took enough to cook for neighbors etc... They cook well a bit frozen and while/when thawed. Add any kind of filling/topping & breakfast is easy. I put the containers in a ziploc & brought 'em home to reuse again. Festivals always bring out the Jersey in me so I usually pack bagels & Taylor Ham too. Awesome late night snacks as well.

I'm known at Vibes for my cookies but have been off of gluten and sugar since January so I'll be making crackers & may try to make cookies with almond flour & maple syrup this year, lemon basil pistachio anyone?

I don't think it matters. The main idea is to not have too much moisture in the burrito as it may get soggy when it thaws. If you have any hot peppers you can dice some and add prior to freezing.

I'm making mine up this morning, too.

Not me, man. Save the burritos for camp; I'm making biscuits and gravy for breakfast!

Sauce & season it up!

Making hazelnut flour blueberry muffins to freeze as I type...(special for m&g)

Can't wait to see you freaks!!!

We are planning breakfast burritos for breakfast--eggs onions, mushrooms, peppers, salsa, sour cream. Bagels w/ hummus, sprouts, tomatoes, etc. for lunch. Plus some fruit. We haven't figured our dinner yet, as we may be staying at the venue and doing vendors for some or all nights. Black bean burgers would probably be the 1st choice for dinner. We will figure out other stuff, too.

Our planning prioritizes:

big breakfast, since we have most time to plan.  
Easy 
One pot or pan per meal
we don't eat meat.  

What are you cooking on?

I mean a quiche is good but I don't know how you would heat it up.  I prefer quiche warmed.  I use an oven for that.  Camping either has to go in a skillet or a saucepan.