Grilled Pesto Eggplant and Polenta

This dish is vegetarian and gluten free and can be made vegan by omitting the goat cheese. Fresh ingredients make cooking outdoors feel like home! Serves 6-8 1 eggplant, sliced into 1 inch discs (preferably 2 slices per person) ½ cup of salt (to prevent eggplant from becoming bitter and

Continue reading

Greek Salad

3-4 cucumbers 4-5 stalks of celery 4-5 roma tomatoes 1 red onion 2-3 red, yellow or orange peppers 2 packages of feta cheese 1 can of Kalamata olives Dried thyme 3-4 limes 1/2 piece of pita bread per person Chop veggies. Drain olives and mix with vegetables and add crumbled

Continue reading

Mexican Bean Salad

3-4 cans of black beans 2 cans of corn 1/2 red onion or 1 small Left over cabbage 2-3 roma tomatoes 1-2 cans of chilies 1-2 cans of black olives Cumin Chili powder Tapatio sauce Salt and pepper 1/2 lb. cheddar cheese 1/2 lb. Jalapeno cheese 1 jar of salsa

Continue reading

Jones Island Smoked Salmon Pesto Linguine

Another jewel in the Washington State Parks system, we frequent Jones Island on our 5-day “Eagles and Orcas” tours. Home of bald eagles and river otter as well as harbor seals and Dall’s porpoise, it boasts some of the most scenic campsites in the islands. It also has a species

Continue reading

Stuart Island Apple Pear Crisp

One of the northernmost islands we paddle on our tours, Stuart Island is only accessible by boat. The island boasts numerous rocky, forested coves and inlets, sweeping views and numerous bald eagle nests. We use our trusty Dutch oven to bake this delicious dessert but you may also use your

Continue reading