June is Camping Month, and we can’t wait to get out into the great outdoors and enjoy all that nature has to offer.

We also can’t wait to fire up the camp stove and cook over the fire. Because we know a camper can’t survive on s’mores alone, we’ve turned to the Happy Camper himself, Kevin Callan, and the delicious recipes in his book The New Trailside Cookbook for some camping snack inspiration.

Written in collaboration with registered dietitian and nutrition expert Margaret Howard, this book features 100 tasty camping recipes that you can prepare at home and then serve on the go.

From a fruity dessert to the best trail mix you’ll ever taste, these are the go-to treats you’ll want to take on every camping trip this summer.

 

Avocado Pesto Dip

What you need:
¼ cup pine nuts, toasted
1 cup coarsely mashed avocado (1 large)
2 tbsp finely grated Parmesan cheese
1 tbsp minced fresh cilantro or parsley
1-2 tbsp fresh lime juice
2 tbsp olive oil
salt and freshly ground pepper
raw vegetables, crackers, and nacho or corn chips

How to make it:
AT HOME: In a food processor, blend pine nuts until coarsely chopped. Add avocado, cheese, cilantro and lime juice; blend until smooth. Gradually add oil and season to taste with salt and pepper. Store in a tightly sealed container in the refrigerator or freeze for longer storage.

AT CAMP: Allow dip to thaw and serve with crackers, raw vegetables or chips.

Makes ¾ cup.

 

Grilled Fruit Kebabs

What you need:

For the marinade:
1 large orange
¼ cup granulated sugar
2-3 tbsp dark rum
½ tsp ground nutmeg

For the kebabs:
10 pineapple cubes
2 bananas, each cut into four pieces
2 peaches, peeled and sliced
2 plums, halved and pitted
2 pears, cut into large pieces
soaked wooden skewers

How to make it:
AT HOME: Make the marinade by zesting the orange and squeezing for juice. Combine zest, juice, sugar, rum, and nutmeg. Store in tightly sealed container and chill or freeze for longer storage.

AT CAMP: If using dehydrated fruits, soak them in water for 30 minutes, then add marinade and soak fruit at room temperature for at least 30 minutes longer. Drain fruit, reserve marinade. Thread fruit alternately on soaked skewers. Preheat grill to medium and spray rack with nonstick coating. Place fruit kebabs on grill rack, grill for 10 minutes or until fruit becomes warm; brush occasionally with the saved marinade; turn kebabs frequently.

Serves 4.

 

Gourmet Trail Mix

What you need:
1 cup slivered blanched almonds
½ cup sunflower seeds
1 cup flaked coconut
1/ cup dried cranberries
½ cup chopped dried apricots
½ cup chocolate chips

How to make it:
AT HOME: On a large baking sheet, spread almonds and sunflower seeds and bake in a 350°F (180°C) oven for 10 minutes. Allow to cool.
Meanwhile, spread coconut on a baking sheet. Reduce oven to 250°F (120°C) and bake for 5 minutes or until golden brown; cool.
In a large bowl, toss almond mixture, coconut, cranberries, apricots and chocolate chips; toss well to combine. Store in a tightly sealed container.

Makes 4 cups.

 

 

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Get the book:

 The New Trailside Cookbook