The summer is prime time camping season! Whether you head out for a weekend in the woods with your family or pals, we’ve got your food options covered with a few of our favourite quick and delicious campfire recipes.

Maple Chorizo Breakfast Skillet – This chorizo and potato breakfast skillet is literally the breakfast of champions. Place a grate and large cast-iron skillet over a campfire and preheat 15 minutes. Heat oil in skillet, then add potatoes in an even layer. Season with salt and pepper and cook, undisturbed, until golden and crispy on one side, 3 to 4 minutes. Stir in peppers, onions, chorizo, and maple syrup. Cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Use a spoon to make wells in mixture. Crack an egg into each well and season with salt and pepper. Cover skillet with foil (or a lid) and cook until eggs are done to your liking, 3 to 4 minutes. Garnish with green onions and season with more black pepper before serving.

Campfire Potatoes – Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Pesto and Lemon Veggie Skewers – Grab some skewers from the grocery store, and while you’re there grab zucchini, red and yellow peppers and some cherry tomatoes. Skewer them up, drizzle in olive oil, lemon juice and pesto and grill for 20 minutes.

Campfire Nachos – Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking. For the first layer, evenly spread the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer. For the third and final layer, use the remaining portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro. Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
Campfire Triple Berry-Peach Cobbler – Before you leave home, mix together flour, sugar, cinnamon and salt in a reusable container. Over the white-hot coals of a campfire (on the metal grate/cover), melt butter in a 9-inch cast iron skillet. Pour melted butter into container with flour mixture, and stir until incorporated. Spread berries into an even layer on the bottom of the cast iron skillet, then sprinkle butter-flour mixture overtop. Cover with 2 sheets of tin foil, crimping around the edges to seal. Return skillet to grate over campfire and cook for 30-45 minutes, until the berries are cooked and bubbling and the topping is golden brown. Serve immediately with ice cream, Greek yogurt or whipped cream.
Poached trout filet – Simple and delicious, grilling and poaching trout is so easy. Use some aluminum foil to make a tray for the filet, drizzle with lemon juice, a quarter cup of white wine, some dill and butter. Close up the filet with the rest of the foil and place on the grill on medium for 12-14 minutes and you’re golden!