3 Camp-Inspired Foods that are even Better than plain, old S’mores

Chef Lynn Crawford shares three fun camp-inspired recipes that can be enjoyed anywhere.


Serves 4
• 4 (5 – 6 oz) skinless salmon fillets
• 2 small zucchini thinly sliced
• 2 small yellow squash, thinly sliced
• 2 shallots, thinly sliced
• 2 clove garlic, minced
• 4 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 2 Tbsp fresh lemon juice
• 2 large Roma tomatoes, diced
• 1 teaspoon capers
• 4 sprigs fresh thyme
• 4 sprigs fresh basil

1. Preheat oven to 400*F. Cut 4 sheets of aluminum foil into 17-inch lengths.
2. Toss zucchini, squash, sliced shallot and garlic together with 2 tablespoons olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
3. Season the salmon fillets with salt and pepper then place one fillet over each layer of veggies on foil. Toss together tomatoes, shallots, lemon juice, remaining olive oil, capers, season with salt and pepper.
4. Divide tomato mixture over salmon fillets.  Place the thyme and basil on top of the package. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 – 30 minutes. Carefully open foil packets and serve warm.

• 1 pre-baked Angel food from the bakery at the grocery store
• 6 Milk Chocolate Bars
• 2 cups Graham Cracker Squares, broken into small pieces
• 3 cups large Marshmallows
• Dutch Oven (if you don’t have a dutch oven you could also use a tin foil disposable pan)

1. Tear the Angel Food cake into pieces and place in the bottom of the dutch oven.
2. Break the Graham cracker squares into pieces and cover the cake, mix a few pieces into the cake pieces.
3. Layer on the Hersheys Chocolate Bars (I used about 5 bars, you can use more or less depending on what you like).
4. Cover the top with the Jet-Puffed Marshmallows.
5. Place on an already HOT grill and close the cover.  Cook until the marshmallows are golden brown and toasted.
6. Remove it from the grill and serve! It will be a hot, gooey, sticky, yummy delicious mess


Makes 1 cup
• 1 cup Cane Sugar
• 1 cup Water
• 2 sprig of mint with stem
• 4 x 1 ” Nob of Fresh Ginger sliced thin

For the Cocktail
1 Serving
• 1 of a Large Peach cut into cubes, skin on
• 4-5 Leaves Mint
• 1 oz Simple Syrup
• 1 1/2 oz Bourbon
• Crushed Ice
• Ginger Ale cold
• Candied Ginger for garnish (optional)


1. In a small sauce-pot add the sugar, water, mint, and ginger. Bring to a boil, swirl the pot gently to mix the ingredients, turn heat down and simmer until the sugar is dissolved.
2. Strain and set aside in the refrigerator to cool. The syrup can be made several days in advance and stored in the refrigerator for up to two weeks.

1. In a large highball glass, add the peach pieces, mint, and simple syrup. Muddle the ingredients 5-6 times.
2. Add the bourbon, then fill the glass with crushed ice.
3. Top off with cold ginger ale and stir well pulling the peach/syrup mixture to the top.
4. Garnish with mint.

Chef Lynn is an ambassador for CampOut for Cancer, taking place in October. There’s still time to register your own team and fundraise in support of childhood cancer research. Lynn also contributed to a CampOut cookbook, which is currently available for digital download.