Outpost® Backpacking Meals

Moister, chewier, more delicious and easier to make than any brownie mix you’ve ever found. This recipe took me months to perfect. I think I used up five pounds of chocolate getting it just right. Campers tell me this is their favorite social dessert. Be the one that shows up with the “best of trip” treat. If it’s been a while since you’ve experienced the perfect dessert, then sit down to some brownies and a glass of milk. You can use my stovetop skillet-bake instructions, my oven-bake...

Nothing says camping quite like a bowl of piping-hot chili. Curl up fireside with a bowl of this chili and take in the great outdoors. This is a Project F.A.R.M. (First-class American Rural Made) product.

Chili and macaroni and cheese come together for this flavorful meat dish. Simply pour boiling water into the pouch, wait 10 minutes, and dive in! This is a Project F.A.R.M. (First-class American Rural Made) product.

Fuss-free meat and potatoes in under 10 minutes. Just pour boiling water directly into the pouch and wait five minutes. Bursting with flavor and homespun goodness, this meal is sure to warm you up. This is a Project F.A.R.M. (First-class American Rural Made) product.

What potatoes are to the Irish, what rice is to the Chinese, couscous is to the inhabitants of the Maghreb al-Akhsa (“the land where the sun sets”), known collectively as the countries of Tunisia, Morocco and Algeria. Couscous is an essential part of their diet and is the national dish of Morocco. When Moroccans eat couscous from a communal platter, they deftly fashion little balls of the broth-soaked granules with the first three fingers of their right hand, and flick them into their mouths...

Borrowing flavor from contemporary minestrone soup, my Northwest Garden Couscous is a melding of cultures, bringing together a legion of vegetables, beans, cheese and couscous. This is a Project F.A.R.M. (First-class American Rural Made) product.

To jalapeño, tomato, black bean and corn aficionados ... I like mine with couscous! This is a Project F.A.R.M. (First-class American Rural Made) product.

This brothy dish tastes and smells like you’ve simmered it all day. Here, mushrooms combined with miso and pine nuts create an earthy healing dish. Lovage leaves add piquancy to this dish. This is a Project F.A.R.M. (First-class American Rural Made) product.

A few years back, I had a good crop of lemon thyme and wondered what I could do with it. I started experimenting when a friend of mine, Colette DePhelps, decided to participate in a church cookbook project with a recipe using fresh tomatoes, bulghar, raisins and fresh mint. Her recipe got me to thinking. Using typical Lebanese spices, I played around with all my dried ingredients until I got it right. I would describe this recipe as wonderfully different and surprisingly delicious. When I get...

For this recipe, I’ve combined bulghar and lentils to create a dish spiced identical to one my mother used to make using one-minute rice. Not quite instant, my rendition is easy to prepare and really good to eat. If you have any left over, my Lentil Pilav eaten cold the next day along with some crackers makes a satisfying, unique lunch. This is a Project F.A.R.M. (First-class American Rural Made) product.

On the trail, we lunched alfresco (in the open air) eating Alfredo Pasta. Basil, creamy white sharp cheddar cheese, pasta and fresh air are a superb and matchless blend. Just pour boiling water directly into the pouch and wait eight to ten minutes. This is a Project F.A.R.M. (First-class American Rural Made) product.

This dish speaks elegance and fine dining. Perfectly aged sharp Cheddar cheese, sage, rosemary, and thyme combine to make a thick, rich sauce that creates a touch of luxury no matter where you find yourself. This is a Project F.A.R.M. (First-class American Rural Made) product.