Turkey and Cranberry Tarragon Salad

Yield: 4 servings

French tarragon 

Faire du camping (to go camping) correctly the grassahaven team likes to infuse a little French influence into our cooking.  Tarragon, one of the four French fines herbes, is a distinctive herb, with a slight anise or licorice aroma.  But don’t let the licorice flavor concern you.  It is perfect for pairing with turkey and cranberries to make a fresh salad for lunch.  Use your left over turkey or chicken.  Bon Appétit

C’est Bon!

ingredients:

2 cups diced cooked turkey (or chicken)

¼ cup dried cranberries, finely chopped

1 stalk celery finely chopped

3 scallions (green onions) finely diced

½ cup mayonnaise

1 teaspoon lemon juice

2 teaspoons tarragon

¼ teaspoon pepper

salt to taste

Good bread (ciabatta, croissants, etc), lettuce, or tomato for serving

recommended campsite gadgets and gear:

spoon or knife

at home preparation:

prep time 10 minutes · total time: 10 minutes

The day before your departure, dice cooked turkey, cranberries, celery and scallions.  Mix remaining ingredients and season to taste.  Place in resealable bag. And refridgerate until your departure

campsite preparation and presentation:

total time: 5 minutes minutes

Serve on good bread for a turkey salad sandwich; over lettuce for a simple lunch salad or fill a hollowed out tomato for an interesting twist.   Serve immediately.

cook’s notes:

Keep salad very cold until ready to serve

Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

Turkey and Cranberry Tarragon Salad · Enjoy

Turkey Pot Pie

Yield: 4-6 servings

Cool, crisp days in the midst of a kaleidoscope of oranges, reds and yellows spell only one thing for grasshaven: autumn camping.  Camping after Thanksgiving is an opportunity to use left overs in new and interesting ways while allowing an extension of family gathering time.   Make memories around the table on Thanksgiving Day and leave Friday for a weekend camping trip.  Grab your turkey left overs, mix with some vegetables and wrap them in flaky goodness.  Roasting the pie over a hot fire in the great outdoors infuses it with a smoky aroma that can only be achieved during autumn camping.  Open the lid and enjoy the home cooked smells.

ingredients:

1 cup diced cooked turkey

2 cups frozen vegetables, thawed

2 tablespoons butter

1 (10 ounce) can of cream of mushroom soup

½ cup milk

1/3 cup fresh mushrooms, sliced

½ teaspoon oregano

1 bay leaf

½ teaspoon garlic salt

¼ teaspoon pepper

salt to taste

1 cup Bisquick baking mix

½ cup milk

1 egg

recommended campsite gadgets and gear:

dutch oven

can opener

heat resistant spoon

mixing bowl

measuring cups

at home preparation:

prep time 10 minutes · total time: 10 minutes

The day before your departure, dice cooked turkey and slice mushrooms.  Place in resealable bag.  Measure oregano, garlic salt, pepper, and bay leaf and place in small resealable bag. Measure Bisquick and place in resealable bag.

campsite preparation and presentation:

total time: 30 minutes

Prepare a cooking fire.  In a dutch oven, combine turkey, vegetables, cream of mushroom soup, milk, mushrooms and spices.  In a mixing bowl, combine Bisquick, milk and egg.  Spoon Bisquick mixture over filling, covering completely.  Close lid and place onto of fire.  Build small fire on top of dutch oven.  Cook about 20 minutes or until top turns golden.  Serve immediately.

cook’s notes:

Frozen turkey from Thanksgiving dinner and frozen vegetables can keep your cooler cool and make transportation to the campsite easier.

Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

Turkey Pot Pie · Enjoy

Pulled Pork Lunch Special

Yield: 4-6 servings

ingredients:

2-3 cups cooked pulled pork

¾ cup favorite barbeque sauce

2 cups shredded cheese

Baked potatoes or sourdough rolls

Coleslaw as a side or topping for the roll

at home preparation:

prep time 10 minutes · total time: 10 minutes

Assemble any ingredients (the grasshaven team cooks pork butt one evening for a delicious outdoor dinner and reserves some pulled pork for the next day’s lunch special sandwiches or baked potato toppings)

campsite preparation and presentation:

total time: 3-4 hours

Warm the pulled pork and barbeque sauce in a saucepan.  Toast the bread (or if you have left over baked potatoes – warm the potatoes).  Once the pork/barbeque sauce is hot and the bread or potatoes are warm, plate the sandwiches (or baked potatoes) with the pulled pork mixture. Enjoy!

recommended campsite gadgets and gear:

aluminum foil

disposable aluminum pan

meat thermometer

cook’s notes:

Add a side of coleslaw (we recommend our Lovage Infused Slaw) and homemade chips.  Even a simple lunch can become an epicurean delight.

Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

Pulled Pork Lunch Special · Enjoy

Lovage Infused Coleslaw

Yield: 6-8 servings

  

A very good friend of the grasshaven team from Romania introduced us to an amazing herb called lovage.  Lovage is a very old herb with a crisp, aromatic and unique flavor combining anise and celery.  It can infuse amazing flavor to vegetarian soups and stews. It also pairs nicely with starchy dishes like potatoes.  Lovage can be used similar to celery or parsley but it imparts a stronger flavor so a little goes a long way.  When added to coleslaw it elevates traditional coleslaw to gourmet status.  And when brought on a camping trip, it adds a level of sophistication and intrigue to an otherwise typical side dish.   This is not the traditional sweet coleslaw recipe, it is savory and scrumptious and delicious with pulled pork!

ingredients:

1 head purple cabbage, finely shredded

2 large carrots, finely shredded

2 tablespoons onion, grated

2-3 sprigs fresh lovage

2/3 cup olive oil

¼ cup vinegar

sea salt and freshly ground pepper to taste (we start with ½ teaspoon salt and ¼ teaspoon pepper and then increase from there)

at home preparation:

prep time 20 minutes · total time: 20 minutes

Combine cabbage, carrot, onion and lovage.  Emulsify (mix vigorously) oil, vinegar, salt and pepper.  Add the dressing to the slaw and blend thoroughly.  Place in a resealable bag and store in the refrigerator until time for departure.  Flavors will intensify over time.

campsite preparation and presentation:

total time: <5 minutes

Add as a side to a favorite entrée and enjoy!

recommended campsite gadgets and gear:

No special gadgets needed

cook’s notes:

Lovage can be found in specialty stores or is easily grown in a small garden pot.  When found, it freezes well after a very quick blanching.

Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

Lovage Infused Coleslaw · Enjoy