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When summer hits its peak and you’re out camping, who can think about a hot meal? Try these deliciously cool and nutritious, easy-to-make recipes perfect for both RV and tent camping.

 

Italian Chicken Wrap

Healthy, delicious, easy. What more could you ask for?

 

Ingredients (this is for one individual wrap)

• Extra large tortilla, flatbread or lavash bread
• 2 Tbsp Roasted Pepper Bruschetta
• 5-6 slices cooked chicken breast, about 3 ounces
• Handful of arugula or spinach
• 2 slices provolone cheese
• 3-4 thin slices of tomato
• 2 Tbsp artichoke bruschetta
• 8 kalamata or black olives, sliced
• Sliced red onion
• Balsamic glaze

 

Place tortilla or flatbread on a flat surface. Beginning with the edge closest to you, layer a stripe of red pepper bruschetta just inside the outer edge. Put the chicken slightly overlapping the bruschetta, then add a bit of arugula, then the provolone and tomato. Top with artichoke bruschetta, then the olives, sliced red onion, and drizzle lightly with balsamic glaze.

 

Fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap. Slice the wrap in half and serve, or cut halves into even portions to make pinwheels. Will keep refrigerated for 2-3 days.

 

Thai Peanut Wraps

For something a bit more exotic, here is an American twist on a traditional Thai dish.

 

Ingredients

For the Thai Peanut Wraps

• 4 cups cabbage shredded
• 1½ cups carrots shredded (~5 large carrots)
• 1 red bell pepper thinly sliced
• 1 cup edamame cooked and shelled
• ½ cup fresh cilantro chopped
• ½ cup green onions chopped
• ½ cup honey-roasted peanuts
• 1 cup wonton strips
• 5 Sea Salt and Black Pepper wraps

 

For the Peanut Sauce

• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 Tbsp honey
• 1 tsp garlic minced
• ¼ cup peanut butter
• ½ tsp salt
• ½ tsp crushed red pepper flakes

For the Peanut Sauce

Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined. Add the peanut butter, salt and red pepper flakes. Whisk until smooth.

For the Thai Peanut Wraps

Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined. Divide the mixture evenly between the wraps. Drizzle Peanut Sauce on top and then roll up flatbreads; cut in half before serving.

 

Watermelon and Feta Salad

This recipe hits the spot; both cool and savory.

 

Ingredients

• 3 cups arugula
• 6 cups cubed watermelon
• 1 cup crumbled feta

 

Olive Vinaigrette:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2/3 cup finely chopped kalamata olives
• 1 clove garlic, pressed or finely minced
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh mint
• 1 tsp. honey
• 1 tsp. salt
• ½ tsp. freshly ground pepper

 

Spread arugula on a serving platter. Add watermelon. Sprinkle with feta. Combine all dressing ingredients in a mason jar, cover and shake well. Pour onto the salad. Serves 6.

 

Shrimp Ceviche Tostadas

So light and refreshing, yet filling!

 

Ingredients

• 1 lb raw shrimp, peeled, diced
• ¾ cup lime juice
• ¼ cup red onion, diced
• ½ cup cucumber, peeled and diced
• 1 jalapeno, seeds removed, diced
• 2 roma tomatoes, seeds removed, diced
• 2 Tbsp cilantro, chopped
• 2 Tbsp mayo
• 1 Avocado, sliced
• 8 tostada shells

 

Combine the raw shrimp and lime juice in a large bowl so that the lime juice covers the shrimp completely. Let sit for 15 minutes, or until shrimp is no longer grey. Drain (do NOT rinse) the shrimp and discard lime juice. Combine the onion, cucumber, jalapeno, tomato, and cilantro in a large bowl. Add the shrimp and mayo; stir to combine. Serve on tostada shells with slices of avocado on top. Season with salt to taste. Enjoy!

 

Spicy Tuna-stuffed Avocadoes

This one is so easy, it’s ridiculous.

 

Ingredients:

• 1 avocado
• 1 small can tuna
• 1 tsp. mayo
• 1 tsp. Dijon mustard
• Small squeeze of lime juice
• Chives, chopped
• Salt & pepper to taste
• Sriracha drizzled, to taste

 

Slice avocado in half and remove the pit. Add tuna and other ingredients to a bowl and gently mix until combined. You can either leave the sriracha out of the mix and drizzle it on after, or feel free to mix it in if you wish. Spoon the tuna salad into the avocado halves. Drizzle sriracha over top and then eat ’em with a small spoon. That’s it!

 

Chilled Summer Soup with Herby Cucumber Salad

A satisfying soup that is cold (who knew?). And the cucumber salad makes for a perfect pairing on a hot summer day. A tummy filler.

Soup Ingredients

• 3 ears sweet corn
• 3 cups sungold tomatoes, halved (see notes)
• 1 cup yellow bell pepper, diced medium
• 1/2 cup white onion, diced medium
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

 

Salad Ingredients

• 1 cup cucumber, diced small
• 1/2 cup red onion, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper

 

Shuck the corn, and discard the husks. Shave off the kernels off the cob into a large mixing bowl. Then milk the cob into the bowl by running the back of your knife down the cob to remove any remaining kernel bits and juice.

 

Next add the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt and pepper and stir to combine. Allow this mixture to sit uncovered and undisturbed for 30 minutes.

While the soup is sitting, make the salad by combining the cucumber, red onion, parsley, olive oil, lemon juice, salt and pepper in a bowl, stir and set aside.

 

Then blend the soup in soup batches in a blender until smooth. Run the soup through a fine mesh sieve and refrigerate for 4 hours or until chilled. Divide the soup into bowls and serve chilled with the cucumber salad, a drizzle of olive oil and pinch of black pepper on top.