So Long, Dinty Moore

Camping doesn’t have to be hot dogs on a stick. There are hundreds of easy recipes that can turn a campfire meal into a mouthwatering feast, whether you’re out in the backcountry or just car camping.

Begin your evening with these prosciutto-wrapped asparagus and balsamic glaze or balsamic cream, followed by sesame salmon with lingonberry jam. Then, satisfy your sweet tooth with some gourmet s’mores.

Managing Joe's Parkway Market for the last ten years has brought out the "foodie" in Tara: "gourmet food made easy" has become her motto.

Prosciutto-Wrapped Asparagus with Balsamic Glaze or Balsamic Cream
1 bunch of asparagus
Olive oil
Salt and pepper
Gia Russa Balsamic Glaze or Cucina Viva Balsamic Cream

Wrap one piece of prosciutto around each piece of asparagus. Place in tinfoil. Drizzle with olive oil and lightly season with salt and pepper. Close the foil packages and cook the asparagus by placing in hot coals near the fire or on a grill. Cook for 10-15 minutes or until asparagus is tender. Take out of foil and drizzle with balsamic glaze or cream. Serve and enjoy!

Lingonberry Jam (make ahead and seal in plastic bag)
1 Tbsp. extra-virgin olive oil
1 cup yellow onion, finely chopped
1 Tbsp. Thomas Douglas Seafood Rub
½ cup Scandinavian Delights lingonberry jam
¼ cup rice vinegar
1 Tbsp. balsamic vinegar

Whisk all ingredients for the sauce and put in plastic bag for easy traveling. When you're ready to use the sauce, cut the corner of the bag for easier and cleaner distribution.

Sesame Salmon
4- 8oz salmon fillets, 1½ inches thick, skin on
Toasted sesame oil
2 Tbsp. white sesame seeds

At the campsite, place each piece of salmon on a large piece of tin foil. Lightly rub each piece of salmon with sesame oil. Sprinkle with sesame seeds. Evenly distribute the sauce over each fillet. Close the foil packages and cook the salmon by placing in hot coals near the fire or on a grill. The salmon is done when the fish becomes flaky. Enjoy!

Gourmet S’mores
To “spice up" the old-fashioned s’more, try using an infused chocolate bar. Some of my favorites are the Vosges Barcelona bar with sea salt and almonds or the Chuao Spicy Maya bar infused with pasilla chilies, cayenne pepper, and cinnamon. Yummy!