For our friend’s birthday this year, we went up to Mills Norrie State Park to camp, hike, and eat. We rented a campsite for tents, along with a cabin for the rest of the group to stay in (and so we had access to a small kitchen).
It ended up raining all day on Saturday, so made do with a shorter hike, some indoor activities, and a little bit of bbq’ing in the rain. Here’s what we made:
Friday
You always want something to eat immediately while you’re cooking the rest of the food. For us, it’s usually bread, cheese, salami, and canned fish.
- Parmesan, Gruyere, Baguette
- Spatchcocked chicken
- Veggie Hot Dogs
- Tomato & Mozzarella salad
- Grilled Portobellos
Saturday
- Breakfast:
- Giant Blueberry Pancake
- Fried Eggs
- Lunch:
- Dinner:
- Coal-Roasted Eggplants & Sweet Potatoes
- Green Chorizo wheel
- Beyond Burgers
- Arugula Salad w/ Peaches & Goat Cheese
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 