When you’re out in a campground, finding a good restaurant could mean miles of backtracking. After a long day of exploring and working up an appetite, or even after a long day of driving, you want a meal that is quick, easy, and filling.Cooking in a Cabana allows a perfect opportunity to stretch your legs and take in the view.
If you think you can’t eat well on the road, this is for you. With a couple pro tips and a few solid recipes, you might just be craving Cabana cooking. These meals are customizable and cozy, perfectly pairing with the fall foliage around you.
First things first: Cabana Tips
1. Know what you’re working with.
The Cabana kitchen add-on has a two-burner stove and a sink. There’s so much you can do on a stovetop as long as you’re prepared!
In your Cabana is a compact pull-out fridge. It’s best to mostly pack ingredients that won’t need refrigeration, so you can save that space for drinks or snacks. A few small, versatile items are worth packing, such as a pack of cheese or stick of butter.
2. Bring the basics.
Beyond the ingredients listed for each recipe, you’ll need a couple staples. Bring along butter or vegetable oil, and don’t forget salt and pepper. If there’s something else you know you add to every meal (garlic, red pepper flakes, hot sauce), a small favorite can make your Cabana kitchen feel like home!
3. Keep it simple.
This is our rule of thumb for pretty much everything outdoors (packing, planning, and definitely cooking). Save time, space, and stress by using a few ingredients to make simple staples.
Recipe #1: Grilled Cheese and Tomato Soup
All you need:
- Canned tomato soup (Tip: Get easy open cans or bring a can opener!)
This cozy classic may seem too obvious to even state, but is there anything more satisfying? One pot for warming soup, one pan for a perfectly melty grilled cheese. Enough said.
Recipe #2: Pesto Pasta
All you need:
- Cherry tomatoes
Pasta is one of the simplest meals to make, and it’s so easily customizable! A jar of pesto doesn’t need refrigeration until opened, and a little jar will hardly make a dent in your fridge if unfinished. Cherry tomatoes are a great fresh add-on, but jarred sun dried tomatoes or artichoke hearts pair deliciously with pesto, too. The beauty of this recipe is that it works hot or cold, so you can save any leftovers and have a meal on hand for a moment’s notice.
Recipe #3: Black Bean Tacos
All you need:
- Small tortillas
- Canned black beans
For a hearty vegetarian taco night, black beans are the best. Mix in a jar of salsa and warm the beans on the stove. You can use the second burner to toast up your tortillas. Then pile it all in with a helping of avocado and a hint of lime. Shredded cheese, corn, or diced tomato all make great additions to this simple meal, but add any of your favorite taco toppings and enjoy!
These easily customizable meals are a great start to cooking in a Cabana. But let’s be real, what meal wouldn’t taste good when you’re eating with a view like this?