6-ounce box tabbouleh mix (including spice packet)
1 small cucumber
1/2 cup broccoli florets
4 sprigs parsley
2 tablespoons lemon juice (optional)
2 tablespoons olive oil
At home: Combine bulgur from tabbouleh mix with contents of spice packet; pack in a zipper-lock bag.
In camp: At breakfast, chop veggies and combine all ingredients in a leakproof container with 1 cup cold, filtered water. By lunchtime, the bulgur will be rehydrated and the salad will be ready to devour. Serve with tortillas. Serves 2.
Angel Hair Pasta with lemon oil
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
12 ounces angel hair pasta
1/8 cup Parmesan cheese
salt to taste
freshly ground pepper to taste
At home: Mix all ingredients except pasta and cheese. Pack in a small, Lexan container (ideal for oil as it won’t sweat through the plastic). Break pasta strands in half and pack in zipper-locked bag for easy transport.
In camp: Cook pasta until al dente, about 5 minutes. Strain liquid from pot; mix in lemon oil and half of the Parmesan cheese. Place in bowls and sprinkle with remaining cheese. Serves two hungry hikers. Serves 2.
Note: Angel hair pasta cooks quickly because it’s thin; use it when fast meals or fuel savings are a must.