LUNCH RECIPES
BBQ HOTDOGS & COLESLAW
INGREDIENTS (COLESLAW):
1/2 cup mayonnaise
3 Tbsp whole milk
1 Tbsp apple cider vinegar
2 tsp dijon mustard
2 tsp sugar
1/2 tsp kosher salt
1/4 tsp cayenne pepper & black pepper
1 carrot, shredded
1/4 small head savoy cabbage, shredded
1/4 head red cabbage, shredded
1/2 small red onion, thinly sliced
1/2 cup fresh cilantro, chopped
INGREDIENTS (HOTDOGS):
Vegetable oil
8 brioche hot dog buns
8 all-beef hot dogs
1/2 cups barbecue sauce
COOKING INSTRUCTIONS:
Preheat a grill to medium high. For the slaw: Whisk the mayonnaise, milk, vinegar, mustard, sugar, salt, cayenne and black pepper in a large bowl. Add the carrot, both kinds of cabbage and the red onion and toss to combine.
Lightly oil the grill grates. Grill the hot dog buns until lightly toasted, 1 to 2 minutes. Remove to a platter. Add the hot dogs to the grill. Brush with some of the barbecue sauce and cook, turning and brushing occasionally with more sauce, until charred and glossy, 4 to 5 minutes. Place the hot dogs in the buns and brush with any remaining barbecue sauce.
Just before serving, add the cilantro to the slaw and toss. Top the hot dogs with the slaw.BEEF & BEAN CHILI
INGREDIENTS:
4 lb ground beef
6 garlic cloves, minced
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
1/4 cups chili powder, plus more to taste
2 tsp ground cumin
2 tsp ground oregano
2 tsp kosher salt, plus more to taste
1/2 tsp cayenne pepper, plus more to taste
4 15-ounce cans beans (kidney and pinto), drained and rinsed
1/2 cups masa harina (corn flour) or regular cornmeal
Shredded cheddar, crumbled bacon and sliced jalapeños, for topping
COOKING INSTRUCTIONS:
In a large heavy pot, brown the ground beef with the garlic until it’s totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.VEGAN TACOS
INGREDIENTS:
¾ cup water
1 tablespoon taco seasoning
½ tablespoon dried minced onions, or 1 teaspoon onion powder
1 cup TVP, (textured vegetable protein)
1 (15oz) can black beans, drained
salt to taste
6 corn tortillas
Toppings:, avocado, cilantro, salsa, limes, red onion, etc., all optional
COOKING INSTRUCTIONS:
Bring the water, taco seasoning, and onion to a boil. Add the TVP and reduce heat to low. Allow the TVP to absorb the liquid, and then add the drained black beans.
Cover and cook on low heat, stirring often, until the tortillas are ready – be mindful to not let the filling scorch on the bottom of the pot. Check for seasoning – add salt if needed (taco seasonings all have different salt contents so use your judgment on how much to add).
Heat up the tortillas in a pan with some oil, on a grill, or over your stove burner.
Remove the filling from the heat and build your tacos using your favorite toppings.CAMPFIRE QUESADILLAS
INGREDIENTS:
Eight 8-inch tortillas
2 tablespoons oil
2 cups chopped or shredded roasted meat
1 cup grated cheese
2 jalapenos, sliced, optional
2 bell peppers, roasted and thinly slice
1 cup sliced onion
One 15-ounce can beans, rinsed
Fresh cilantro, for topping, if you have it
Sour cream and lime, for serving, optional
COOKING INSTRUCTIONS:
Preheat a grill to medium heat. You can also make this in a skillet on the stovetop.
For each quesadilla, brush a tortilla with olive oil. Place the tortilla on the grill or skillet and top with the desired fillings: chicken, cheese, jalapenos, bell peppers, onions or beans. Top with a second tortilla and brush the top with oil. Grill until the bottom tortilla is starting to brown, about 2 minutes. Flip and grill, covering the grill or the skillet if the cheese is not melting, until the other tortilla is beginning to brown, an additional 2 minutes.
Cut each quesadilla into quarters and garnish with cilantro, lime and sour cream if using.CAMPFIRE MUFFULETTAS
INGREDIENTS:
One 12-ounce loaf Italian bread, about 16-inches long
1 1/2 cups pitted mixed olives, drained
3/4 cup prepared giardiniera, drained
1/2 cup roasted red bell peppers, drained and roughly chopped
1/4 cup extra-virgin olive oil
2 tablespoons capers in brine, drained
2 tablespoons red wine vinegar
8 ounces sliced provolone cheese
6 ounces sliced mortadella
6 ounces sliced salami
6 ounces sliced ham
COOKING INSTRUCTIONS:
Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
When you are ready to serve, cut in to 6 even pieces.