217 trail recipes

Seared salmon over loaded seafood fried basmati rice with oysters, shrimp, scallops and crawfish, drizzled with chipotle sesame vinaigrette. A Southwestern-Asian mashup plate with bold layered flavors.

Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Caloric, filling and tasty bars, these bars give a flavorful and filling treat along the trail.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

No-cook snack mix with popcorn, Golden Grahams, marshmallows, chocolate pieces, peanuts, and raisins. Makes 12 cups of sweet, salty, crunchy trail mix in about 10 minutes.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Great gorpies are trail mix cookies loaded with chocolate chips, peanuts, and raisins in a chewy brown sugar dough. A grab-and-go snack cookie inspired by classic gorp.

Five-ingredient camp tuna and rice cooked in one skillet with canned tuna, quick brown rice, and dried veggies. A no-fuss, high-protein trail dinner ready in 25 minutes.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Mix and match cereal gorp is a no-cook trail mix with cereal, nuts, dried fruit, and chocolate chips. Build your own flavor combo and chill for an hour before snacking.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

Grilled shrimp skewers marinated in roasted tomatillo, lime, and cilantro purée with jalapeño strips. A smoky, tangy Mexican-inspired dish that's ready for the grill.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.