SKABC – The Sea Kayak Association of BC – Vancouver-based Kayak Club

This is a great starter dish after a hard day's paddle or on a cold day when everyone needs reviving. It takes very little time to prepare and it's very satisfying.

Ingredients:

• One package of Agropure Swiss Cheese Fondue (found in the fine cheese sections of most supermarkets; doesn't require refrigeration)
• One baguette (or for a multi-day trip, bagels (good for 7 days) or pumpernickel (good forever))
• Any combination of fresh veggies that go well with cheese (broccoli, cauliflower, celery, zucchini, grape tomatoes)
• Optional: fresh ground nutmeg

In camp:

1. Squeeze out the cheese into a non-stick pan (you can use a regular pan but you'll be sorry when it's time to clean up). Warm on medium heat, stirring often.
2. Throw in a splash or two of dry white wine and cook a bit more.
3. Top with a grating of nutmeg.

Enjoy!

Ingredients:

• 4 or 5 large carrots
• 1 smal red onion
• ¼ cup dried currants
• ¼ cup walnuts (chopped)

Dressing:

• ¼ cup canola oil
• 1 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt
• Pepper

At home:

1. Pack carrots and onion in a zip lock vegetable bag
2. Pack currants and walnuts in a zip lock bag
3. Mix salad dressing and pack in a food safe bottle

In camp:

1. Clean and then grate the carrots
2. Peel, halve and then thinly slice the onion
3. Mix dry ingredients together in a bowl and add the dressing

Options:

• Substitute raisins for currants
• Substitute pecans for walnuts
• Add 1 tsp. grated lemon zest.

Note: Carrying a small stainless steel grater is almost mandatory for this recipe. Julienned carrots will work but that is a tedious task and the result is not as pleasing.