Outpost Meals

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.

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 in the mood for a pouch of this, nothing else will do.

This is a Project F.A.R.M. (First-class American Rural Made) product.

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.

Chili and macaroni and cheese come together for this flavorful meat dish. Simply pour boiling water into the pouch, wait ten minutes, and dive in!

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.

In tribute to the America classic—Bacon, Lettuce, and Tomato. 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.

A simple, scrumptious blend of Mac ’n Cheese with almost-garden-fresh peas. Just like home. 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.

Two American classics come together. Chili and macaroni and cheese combined create a pasta meal that bursts with flavor. Everyone loves chili. Everyone loves macaroni and cheese. Wondering what to whip up for that potluck dinner? Try my Chilimac. It’s a crowd pleaser. 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.

Serve this dish to both vegetable lovers and kids (and the occasional stubborn adult) who would rather not eat veggies in their diet. This is identical to my Mac ’n Cheese recipe except I’ve added tiny sweet carrots and flavorful bits of spinach. A French classic just got better with this down-home version of primavera that’s good for you. 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.

I invented this one for the “kid” in all of us. Basic, simple, creamy, and good describe this meal. 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.