Lunch Recipes

Whether you join a naturalist-guided hike or a day on your own with a good book, a bike, or a canoe, our make-it yourself lunch buffet becomes sustenance for the days’ outings. Our guests have savored the following recipes whether basking in the warmth of a sunlit, wildflower-strewn ridgetop, or hunkered down beneath the hoods of their rainjackets. Although the recipes here were created with a tundra picnic in mind, they all work great served at home or in the office.

Lunch

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Our chefs took inventory one morning and found an excess of lentils (already cooked for that evening’s veggie burgers) and a plethora of almonds. Created out of convenience, this spread has become one of our most popular sandwich toppings. 

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Create new variations to your homemade basic sandwich bread by adding dried fruit, left over hot cereal, mashed potatoes or sourdough starter.

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GORP ("Good Old Raisins and Peanuts”) is a snack mix that provides the energy surge the body needs on a long day hike. 

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These Blondies are a favorite sweet snack on our lunch line. 

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This pate mimics its namesake with a smooth, creamy texture but leaves out the liver, resulting in a vegetarian spread that pairs well with fresh vegetables on a sandwich or as a dip for crudite.

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Pickling is a great way to preserve abundant produce in season.

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Your first introduction to our cuisine is the picnic on the way into our lodges along the East Fork river. This cold salad is just one of the many delicious choices at the picnic. 

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Roasted vegetables are so simple and so perfect. We serve these on our lunch line. Together with our romanesco spread and sprouts from our greenhouse they make a wonderful sandwich to take on a hike.

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Available on our guest lunchline, romanesco can be great instead of mayonnaise or mustard and to make a sandwich 

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