musings of a city dweller drawn to mountains + vibrant food.
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Quinoa for Tide Pools
We came across some captivating tide pools in Hole in the Wall Beach along the Olympic Peninsula of Washington. (Yes there was a wall. and it had a hole in it). My inner 6 year old came out to play with these little pools of wonder. Little micro communities that pop up rhythmically to soak in a few minutes of sunlight, and then wash away, recharge, and come alive again in new ways. That beautiful pattern blows my mind.
It also reminds me of an incredible little community I have around me. And I think we’re like creatures in these little tide pools. We swim along through the week, saying hi as we pass each other, maybe even bob around in the same current for an evening or two. Then the weekend comes much like the tide going out.
We get out of the M-F rhythm, bask in the sun, show our true colors, and pause to float next to each other. Sometimes that means climbing on rocks, other times it means sleeping on beaches, but it always means eating together.
So here’s a meal to make with your little tide pool.
Quinoa for Tide Pools
Supplies: Big pot + lid Camp stove (Jetboil or MSR pocket rocket are great!) Pocketknife Wood stirring utensil Cutting board (a piece of cardboard or paper bag also works, then doubles as fire kindle!)
Ingredients: 6 chicken breasts 3 cups uncooked quinoa (about 6 cups cooked) 1 can chickpeas 3 peppers, diced in ½” inch 2 cloves garlic, minced ½ onion, diced 1 small container crumbled goat cheese 1 bag spinach juice from half lemon small bit of oil (this is kind of optional. I originally forgot this and was totally fine) salt + pepper
I’m a big fan of precooking for camping- easier, quicker, more efficient, etc.
Precook the night before: Chicken breasts with a dash and salt and pepper- Pan fry, bake, maybe even your beloved George Foreman grill, any method will do. You will need these cut into 1” pieces. Cool ‘em, Ziploc ‘em, and put ‘em in the fridge for the next day.
Quinoa- follow directions on the package. Basically 1 part quinoa: 2 parts water in a pot, bring it to a boil, and then simmer until water is soaked up. Let cool, mix the can of chickpeas in, put in a Ziploc bag, then put in the fridge with the chicken.
At the campsite: - Fire up the camp stove. - Saute onion and peppers for a few minutes. Then add garlic and place lid on until peppers are soft - Add/reheat chicken with lid on (2-3 minutes). Ddd/reheat the quinoa + chickpea with lid on (2-3 minutes) - Add spinach, stir well and put lid on until leaves start with wilt - Stir in goat cheese and s+p. add lemon juice. Voila! A one-pot masterpiece.
Fjords Risotto for 12 Easily prepared with a large pot over a propane burner.
4 packets Patagonia Provisions Tsampa soup ½ cup quinoa olive oil for sautéing and garnishing 1 red onion, diced 1 package of mushrooms, sliced 2 large zucchini, diced 1 bag frozen peas 2 cups half & half 2 cups water ½ cup parmesan, grated ¼ cup parmesan, grated set aside 1 lemon 2 baguettes, sliced and toasted 1 bag arugula for garnish
Heat 1 tsp of olive oil, sauté onion until clear. Add zucchini, mushrooms, and peas, sauté until soft. Add quinoa and Tsampa soup. Stir until browned, about 2 minutes.
Add water and bring to a boil for 5 minutes.
Add ¼ cup cream, stirring occasionally. As soup thickens, add ¼ cup more cream until reaching full 2 cups. This should take 10-15 minutes.
Add ½ cup parmesan, stir until melted. Boil until soup thickens. When to desired thickness, remove heat and add juice of ½ lemon.
Best topped with arugula, parmesan, a drizzle of olive oil, and served with warm bread.
A Table for Twelve - provisions of wondercamping
You can usually find us around a table. A beautifully hand-made table for 12, with uniquely painted chairs and hand-me-down plates. We’re in our mid twenties, prioritizing experiences over possessions. We choose to eat together to celebrate, to dream, to connect.
So when 12 of us decided to venture around the Ring Road of Iceland, we knew these rituals of food and community would accompany us.
We were like vagabonds, as campsites changed each night and we took only what we need. We found new food, new sights, and new people to meet along the way. It was Iceland’s grand mountains, dramatic valleys, and quaint towns that guided us to the next memory. Through each new experience, our constant provision was each other.
This is what makes the provision of food so rich. No matter where we find ourselves, food brings us together. Sometimes around a table, or a rock, a glacier, or even a backpack. Though it’s not the table that matters. It’s eating together, nourishing our bodies, and in the process our souls, that makes this provision beautiful.
So as we chop zucchini, grate Parmesan, and open tsampa soup along the shore of Iceland’s majestic West Fjords, we celebrate being together and the ways a meal is nourishing to our community.
your trusty cast iron pan vegetable or olive oil 1 small butternut squash 12 eggs, scrambled set aside 4 stems kale, torn into small pieces 4 fully cooked Italian sausages, sliced 1/2 onion, diced rosemary s + p
potatoes 5 baby golden potatoes, diced 3 purple potatoes (because color is more fun), diced rosemary s+p
Heat oven to 375. Toss diced potatoes in oil, rosemary, s+p. Place on cookie sheet and put in over. Set a timer for 20 minutes, stir them. Then leave in for 20 minutes more. The browner the better!
Heat oil in pan, saute onion and squash for 6-7 minutes until just fork tender. Add sausage, brown for a minute or two. Lower heat to low. Add eggs, gently scramble, then add kale before eggs are completely cooked. Then rosemary and s+p to taste. Serve straight from that great pan.
snaps: Lindsey Minerva
Travelers' Scramble [for Patagonia Provisions]
Originally published on
We’d been camping the past few nights in cold, and often wet, conditions along the coast of Northern Iceland. Staying in a home with a full kitchen felt like paradise. We decided breakfast the next morning would be a priority, as way to soak in a few serene, quiet moments before continuing west along the Ring Road. With equal parts comfort and vibrancy this recipe is a perfect revival for 12 travelers.
Travelers' Scramble : Brunch for 12
1 bag of small potatoes, diced small 1 red onion, diced 2 green peppers, diced 4 medium carrots, diced 20 eggs ¼ cup half and half Salt and pepper 6oz goat cheese Thyme 1 package Patagonia Provisions Lemon Pepper Salmon Rustic bread, sliced
Sauté onions over medium heat until clear, add potatoes, carrots, and peppers. Sauté until potatoes are soft, stirring occasionally. Reduce heat to low.
In a large mixing bowl, whisk eggs with salt, pepper and ¼ cup half and half.
Add whisked eggs to vegetables and slowly fold with a rubber spatula. Slow and easy is the game for these eggs.
While eggs are cooking, toast the bread.
Once cooked, remove scramble from heat. Gently fold in salmon and thyme. Serve by spreading goat cheese on toasted bread, placing a generous heap of egg scramble on top, and garnishing with thyme.
Best enjoyed warm with freshly brewed coffee and friends.
Cliffside Salmon Snackers [for The Outbound Collective]
A week into our journey of winding roads and the breathtaking cliffs of Iceland, we had adapted to creative, easy lunches from the back of the Durango. Waterfall backdrops were bonus points. Patagonia Provisions led the charge in this diet, the staple being their smoked salmon that can be eaten from the bag with sporks or added to their Tsampa Soup for the finest meal we’ve seen in days. Here is the set-up from one of our many lunch-capades.
Best served as a competition of who can make the most Instagram-worthy cracker.
Surrounded by mountains laced with a river, 22 of us created a base camp in the cozy town of Leavenworth, WA. We had traveled from all over the country to reunite, and for some, meet for the first time. We knew we all loved adventure with a dash of whimsy, good food, and conversations about how good life is. The weekend’s goal was simple: play. So we did. Kayaks, hikes, snowball fights, flag football--we really went for it.
We needed good fuel for this kind of play. That's where these Butternut Squash and Black Bean Tostadas came in handy. With Black Bean Soup from Patagonia Provisions, these are stocked with flavor and equally as beautiful. I recommend assembling a power team for these, cause cooking is always more fun with friends:
Butternut & Black Bean Tostadas
(makes tostadas for 10 people, so we doubled this) 1 large butternut squash, cubed 1/2 red onion 3 garlic cloves Oil 20 corn tortillas 2 packages Patagonia Black Bean Soup Baby kale (big bag of it!) 8oz feta Fiery pepitas (see below) Avocado crema (see below)
Team Butternut Squash (2 people for optimal chopping efficiency) Heat oven to 400. Cut squash in cubes away from skin. Cut onion in 1-inch pieces. Mince garlic. Toss squash cubes, garlic, onion pieces in oil, spread on a cookie sheet, place in oven. Toss after 15 minutes. Leave in for 15 more or until fork tender.
The Black Bean Master (1 person) Prepare according to directions on pouch, but add 1 minute of simmering. Don’t over simmer!
The Avocado Whisperer (1 person) Avocado Crema 2 avocados ¼ cup sour cream Juice from half lime Salt Chili pepper Cilantro (optional)
Mash avocados into a medium bowl with a pinch of salt and chili powder. Easy.
The Fiery Pepita Maker (1 person) Oil Hearty bag of raw pepita seeds Salt Cheyenne pepper Chili pepper
Line a small pan with oil and bring to medium-high heat. Put a handful of seeds in the pan and sprinkle with salt and pepper to taste. It’s a good idea to stir them around every few seconds so they don’t burn!
The Tortilla Person (1 person) Heat large pan about ½ full of oil. It’s hot enough when a drop of water makes it go crazy. Place tortillas in the oil for a few minutes until golden brown on each side. Place on a cooling rack or paper towels and plate.
Create an assembly line for your delicious creation: tortillas –> black beans -> butternut squash -> kale -> crema -> cheese -> pepitas --> chow down.