Dinner Recipes

This recipe comes to us from staff member, Roxana. Sarmale is a Romanian dish, traditionally served for Christmas and New Years or for any big, family celebration. Sarmale lends itself well to Alaskan ingredients– farm-raised pork and beef and cool-climate vegetables such as cabbage, carrots, and onion. The recipe is a bit time-consuming at the outset, but can be slow-cooked in an InstaPot or similar electric cooker.

Probably most Alaskans have a go-to salmon burger recipe. This recipe is a spin on one from a former staff member, Amanda Smith. It adds some kippered or smoked salmon in with the raw and a generous dollop of mayonnaise adds some richness.

Savory or sweet, these homemade dumplings can be stuffed with a number of fillings.

We were somewhat surprised when tomato bisque was one of the most frequently requested recipes from guests, but it is a classic after all. At Camp Denali this dish can be found as a versatile first course for dinner in the dining room, or partnered with grilled cheese at staff lunch.

This simple recipe would be perfect for a chilly evening. If you have a garden or local farmers market, plan to make this recipe when your produce is ready for harvesting.

Both guests and staff love this salad and this recipe is a great way to showcase how good raw kale can be.

Green is in. Try out this recipe at your next dinner party. Light, flavorful, and easy to make!

Tasty any time of year, but especially once the temperatures bring the chilly bite of fall. Our recipe is enhanced by local Alaskan mushrooms produced by Capriccio Specialties.

An authentic experience suited to your home kitchen. Serve with sweet sesame buns; leftovers are perfect for fried rice or Asian noodle soup.

Sweet and tangy ribs that fall off the bone with every bite. This Asiatic dish goes great with coconut rice and grilled bok choy.

This creamy soup is unique as it is thickened with cashews and coconut milk. It has a rich flavor without any dairy products and is also vegan. The recipe comes from health food guru, Dr. Andrew Weil.

Come mid-July, Mike Emers at Rosie Creek Farm is growing deep green zucchini and bright yellow squash. Quinoa is a versatile (and healthy!) grain and this dish is a great way to highlight these two Alaska vegetables. 

Our rendition of au gratin potatoes relies on root vegetables grown in Alaska in August and September. Using a variety of root vegetables adds a lot of subtle flavors that are missing when just using potatoes.

Zucchinis are abundant in backyard gardens and farmers' markets. This is a perfect summer appetizer with fresh ingredients and a flaky crust.

Whether it is hot or cold, thick or thin, smooth or chunky, sweet or savory, soup is always comforting.

Salmon has a firm flesh and a delicate flavor, lending itself to many culinary applications. Best for grilling are one of the fattier types of salmon, either king or silver salmon.

Each dinner we provide a vegetarian entrée option. These vegan rolls are quite flavorful and accompanied with sides inspired by items locally grown or harvested.

This deliciously simple entree showcases the delicate texture of Alaskan black cod with a subtle miso marinade to bring out the succulent flavor of the fish.

By mid-July, our root cellar is filled with beets of all size and shapes from Rosie Creek Farm. Roasting them and serving them in a salad is a classic presentation, and one that really showcases the natural sweetness of Alaskan beets. 

These beef shortribs have been on our menu for years; they are simply too good to replace! They are delicious served with creamy polenta and sauteed greens, or with our Alaska Root Vegetable Gratin. The vegetables that cook with the shortribs take on the delicious flavor of the braising liquid; the carrots are especially worth savouring. 

Traditionally a croquette is a fried item combining mashed potatoes, meat, and seasonings, which is then coated in breadcrumbs, pan-fried, and served with ketchup. Sparing the sour cream, our croquette recipe is vegan and uses sweet potatoes in place of mashed potatoes for sweetness and a good boost of Vitamin A.