Cooking, Community and Camping: Recipes to Fuel Outdoor Adventures

Steve Corson is a classically trained chef. He’s also an avid outdoor recreationist who has enjoyed exploring outdoors in the Northwest and around the world all of his life.

To make it easier for folks to enjoy more creative outside meals, Steve has created a site, montyboca.com, with recipes for breakfast, lunch, dinner, desserts and snacks. All recipes have been tested outside and have easy-to-follow instructions.

The chef demonstrating a perfect noodling technique while out on trail. Photo courtesy Steve Corson. 

Hikers often have go-to food that they take on their trips — but it’s often simple, packaged food. Steve wants to see folks try more adventurous food for their outdoor explorations. He thinks food has the power to really connect people to each other — and to take outdoor experiences to the next level.

Steve offers recipes that will fuel your hiking day, whether hiking, car camping or backpacking. Everything is more fun with a great meal. Here are a few recipes to make your day on trail even better. 

Morningstar Breakfast Muffins

• 2 tablespoons oil
• 8 ounces Morningstar sausage patties
• 4 tablespoons powdered eggs
• 4 tablespoons water
• 1 tomato
• 4 ounces cheese (your favorite type)
• 4 English muffins
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Hydrate eggs. Let sit 5 minutes.
2. Slice cheese and tomato.
3. Turn on burner to medium heat.
4. Add oil to pan.
5. Cook patties and toast muffins. Set both aside.
6. Add eggs to pan. Cook 1 to 2 minutes.
7. Assemble all ingredients and eat.

Ready for dinner? Try this trailside twist on a classic Asian-inspired dish:

shitake sesame ramen 

• 2 tablespoons miso paste
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 cups water
• 1/4 cup dried shitake mushrooms
• 10 - 12 ounces ramen noodles
• 1/2 bunch green onions
• 1/2 cup snap peas
• 4 - 8 hard boiled eggs

1. Add miso paste, soy sauce, rice vinegar, sesame oil, water, and shitakes to pot. 
2. Turn on burner to high heat.
3. Bring to boil and simmer for 2 - 3 minutes.
4. Chop green onions.
5. Add noodles to pot.
6. Continue cooking until almost done.
7. Add snap peas.
8. When ready, garnish with green onions and broken eggs.

(Want to save some prep time? Before you head out, combine all wet ingredients and pre-chop veggies). 

And finally, no one deserves a sweet treat more than those who've been hitting the trail all day. Wind down the evening with this lush campside dessert:

blueberry lemon rice crispy bowl

• 3 tablespoons oil
• 4 ounces marshmallows
• 2 ounces water
• 4 cups crispy rice cereal
• 6 ounces blueberries
• 1 lemon
• 1/4 cup banana chips

1. Turn on burner to medium heat.
2. Add oil, water and marshmallows to pot.
3. Stir; cook until melted.
4. Turn off burner.
5. Add blueberries, banana chips, and crispy rice cereal.
6. Stir.
7. Squeeze lemon over mix. Eat. 

Looking for even more foodie inspiration? Check out our collection of recipes guaranteed to keep your hunger in check. Have a favorite trail recipe you'd like to share? We'd love to hear from you!