Food can change our mood. It can make us smile, liven up a room or spark a memory. Sunshine can do the same thing, so this month we have melded our love of food and the sun with dishes that remind us of the sweetness of sunrise, the spiciness of a hot summer day and the vivid red-skied sunsets. From breakfast to dinner these easy camping meals are inspired by the colors of the sun.
Lemon and Basil Bruschetta Pasta with Chicken
A vivid red sunset is something to remember, and so is this lemon and basil bruschetta pasta with chicken. The red of the tomatoes shines through this dish meshing perfectly with the basil and lemon. It pairs perfectly with foil packet parmesan tomatoes. It’s a perfect way to end the day and a quick dish to pull together at the campsite.
- 2 Chicken Breasts
- 2 tbsp Roasted Garlic and Herb Seasoning
- 1 tbsp Olive Oil
- 8 oz angel hair pasta
- 2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- ½ tsp garlic, minced
- 1 Roma tomato, diced
- 1 tbsp Lemon Zest
- ½ Lemon, juiced
- ½ tbsp Roasted Garlic and Herb Seasoning
- 6 Basil Leaves, chopped
- In a zip top bag add chicken breast, Roasted Garlic & Herb Seasoning, and olive oil. Seal bag and mix well until the chicken has been coated with the seasoning.
- Place on grill and cook for 12 minutes (turning once in between). Remove chicken from grill, let it rest for a few minutes, then slice chicken at a diagonal.
- For the Pasta:
- Make pasta according to package directions. In a skillet add olive oil, butter, and garlic to the skillet. Heat for 1 minute. Then add diced roma tomato and sauté for 5 minutes. Add lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes.
- Toss cooked pasta into the sauce and cook for one additional minute. Before serving, add fresh basil leaves. Mix well and add chicken to the dish.
Foil Packet Parmesan Tomatoes
A perfect side dish for the campsite, this foil packet parmesan tomatoes reminds us of the glowing red of a sunset. With little ingredients it is easy to throw together at the site and throw it on the grate of the fire. The tomatoes and parmesan pair perfectly to give you rich flavor after a day full of outdoor activities.
- 2 large tomatoes, cut into 3 slices each
- ½ cup Parmesan cheese, grated
- 1 tsp dried oregano
- Salt and pepper to taste
- Parsley for garnish
- Butter
- Aluminum Foil
- Break off enough aluminum foil to easily cover tomatoes. Butter the bottom of the tin foil so they don’t stick.
- In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper. Top each tomato slice evenly with the Parmesan cheese mixture.
- Throw the packet on the grate of the fire for about 5 to 10 minutes or until you the cheese starts to turn gold. Garnish with parsley and serve.
Caramelized Tomato with Egg and Toast
You can almost taste the sweetness of a beautiful sunrise in this dish. Caramelized tomatoes are blended with an over easy egg and toast for a hearty breakfast that is surrounded by the rays of sweet peaches. This will get you kick started for a day outdoors.
- 4 slices of bread
- 4 eggs
- 2 Roma tomatoes, sliced
- ½ tbsp sugar
- 1 tsp olive oil
- 1 peach, sliced
- Salt and pepper, to taste
- In a bowl, cover sliced tomatoes with sugar. On medium-high heat, add the olive oil and allow tomatoes to caramelize, about 5-7 minutes. Remove tomatoes and crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper.
- Make toast and assemble with caramelized tomatoes and one egg. Surround plate with sliced peaches.
Grilled Roasted Red Pepper Pesto Shrimp
The sun is at its highest, burning down to Earth reminds of spicy food, grilled to perfection. It’s meant to be eaten with a napkin to wipe the sweat from your brow. This roasted red pepper pesto shrimp is well-rounded heat that grills quickly and pairs well with these spicy mango and cucumber salad skewers.
- 16 shrimp, deveined
- 1 tbsp olive oil
- ¼ cup roasted red pepper pesto
- Skewers
- ¼ cup roasted red peppers, from can
- ¼ cup fresh basil leaves
- ⅛ tsp garlic, minced
- 1 tbsp grated parmesan cheese
- 1 tbsp pine nuts
- 1 tbsp olive oil
- ¼ tsp crushed red pepper flakes
- ⅛ tsp salt and pepper
- To Make The Pesto: Combine all ingredients in a blender and blend until smooth.
- Brush shrimp with olive oil and put on grill. Let shrimp get a nice char, 4-7 minutes. Brush with the ¼ cup of pesto sauce and let it adhere to the shrimp.
Spicy Cucumber and Mango Salad Skewers
The cool vegetables have just the right spice that hits you gently and is the perfect pairing for the roasted red pepper pesto shrimp. The cucumber and mango salad skewers are refreshing and easy to prepare at the campsite.
- 1 lime, juiced
- 1 tbsp olive oil
- ¼ tsp crushed red pepper flakes
- Coarse sea salt to taste
- 1 cucumber, peeled and sliced
- 1 large ripe mango, peeled and cut into cubes
- 1 tbsp fresh chopped mint
- Skewers
- Combine lime juice, oil, and red pepper in a bowl until combined. Season with salt to taste.
- Add cucumber and mango and gently toss to coat. Chill and marinate for at least ½ an hour to allow the flavors to develop.
- When ready to serve, thread the cucumber and mango pieces onto skewers in an alternating fashion. Sprinkle with fresh mint and sea salt.
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