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3 Camping Recipes for 2 People for $30

We all know that food just tastes better when cooked in the outdoors and enjoyed with a friend or family. That is why the team at Primus has worked with chef Adam Dulye  to put together an easy to duplicate campground menu consisting of three meals for two people for just $30.

Breakfast Muesli

Breakfast Muesli

Wake up with a great warm and energizing start to the day.

1 1/2 cups muesli 
1 cup milk, almond milk or oat milk
1/4 cup raisins or currants 
2 tbsp brown sugar 

 

At the Campground:

1. In a small pan heat milk
2. Divide the Muesli between two bowls and sprinkle the brown sugar on top
3. Once milk comes to a simmer, pour over the muesli
4. Top with raisins, currants or other dried fruit

 

Sourdough Turkey Pesto Panini

A toasty way to take a mid-day break. Take a bit of time to relax, recharge and prepare for the rest of the day. The turkey and cheese filling ensure an energy pick-me-up while the peppery-sweet pesto will get you back out on your adventure in no time.

4 slices Sourdough bread
4 slices provolone cheese 
1/2 # sliced turkey breast
1/4 cup prepared basil pesto 
2 tbsp butter 
Cracked black pepper

 

Before you go:

1. Place slices of bread on a work surface
2. Spread the pesto on all four slices of bread
3. Place cheese slices on top of pesto
4. Arrange turkey evenly over the cheese on two pieces of bread
5. Top with remaining bread
6. Wrap to bring with you (we recommend Khala Cloths)

 

At the Campground:

1. Heat a Primus griddle plate to medium high heat and then turn down to low.
2. Add 1 tbsp butter to the griddle plate
3. Remove sandwiches from wrapping
4. Place sandwich directly on top of melting butter
5. Allow to toast 3-5 minutes
6. Turn and add remaining butter

 

Cauliflower Tikka Masala

Cauliflower Tikka Masala

Finish off your day with a soothing blend of spices partnered with filling chunks of potato and cauliflower. The mouth-watering sauce keeps you huddled over your plate and around the campfire ensuring the best camping stories of adventures past and prep discussions for the excursions ahead.

1/2 cup yogurt
1 tbsp curry powder
1 tsp hot paprika
1 tsp garam masala
1 cup water or vegetable stock  
1/2 head cauliflower, broken into smaller florets
2 yukon gold potatoes, cut into 1” wedges
1 large carrot, cut into 1” pieces
1 small onion, diced
1 cup english peas 
1 clove garlic, sliced  
1 1" fresh ginger, grated  
1 small can tomato puree
2 tbsp vegetable oil 
Salt 

 

Before you go:

1. Chop/dice all veggies listed above, place in sealed container(s)
2. Measure out all spices and place in small container 

 

At the campground:

1. Bring a medium pot to medium high heat
2. Add vegetable oil to pot
3. Break the cauliflower into small florets
4. Add to hot oil and sear 1-2 minutes and remove from heat into a mixing bowl
5. Keeping the stove on medium high heat add the potatoes, carrots, and onion to the pot
6. Cook for 3-5 minutes or until onion becomes translucent
7. Add the tomato paste and stir until vegetables are coated
8. Add the garlic and ginger
9. Add the garam masala, paprika and curry powder, season to taste with salt
10. Add the vegetable stock or water and bring to a simmer
11. Cover and cook for 20-30 minutes or until tender (note: this dish can simmer for up to one hour as desired)
12. With the cauliflower still in the mixing bowl add the yogurt and english peas, mix to coat evenly
13. When ready to serve, add the yogurt, cauliflower & english peas in and simmer for 1-2 minutes

 

 

SHOPPING LIST

BREAKFAST

1 1/2 cups muesli
1 cup milk, almond milk or oat milk
1/4 cup raisins or currants
2 tbsp brown sugar

 LUNCH

4 slices Sourdough bread
4 slices provolone cheese
1/2lb sliced turkey breast
1/4 cup prepared basil pesto
2 tbsp butter
Cracked black pepper
 

DINNER

1/2 cup yogurt
1 tbsp curry powder
1 tsp hot paprika
1 tsp garam masala
1 cup water or vegetable stock 
1/2 head cauliflower
2 yukon gold potatoes
1 large carrot
1 small onion
1 cup english peas
1 clove garlic
1" fresh ginger
1 small can tomato puree
2 tbsp vegetable oil
Salt

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