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Menu 1: Rustic Italian Dinner
Starter: Caprese Skewers (mozzarella, cherry tomatoes, basil, balsamic glaze).
Main Dish: Dutch Oven Chicken Cacciatore served with crusty bread for dipping.
Side: Arugula Salad with lemon vinaigrette and shaved Parmesan.
Dessert: Campfire Tiramisu (made in mason jars).
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Menu 2: Coastal Picnic Spread
Starter: Shrimp Cocktail with a zesty cocktail sauce.
Main Dish: Grilled Lobster Rolls or Shrimp with herb butter on brioche buns.
Side: Fresh Corn and Avocado Salad.
Dessert: No-Bake Lemon Cheesecake Cups.
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Menu 3: Southwest BBQ Feast
Starter: Mini Street Corn Cups (elote in individual cups).
Main Dish: Foil Pack Chicken Fajitas with colorful bell peppers and onions.
Side: Cowboy Caviar with tortilla chips.
Dessert: S’mores Nachos cooked in a cast iron skillet.
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Menu 4: Farm-to-Table Breakfast
Starter: Fresh Fruit and Yogurt Parfaits.
Main Dish: Cast Iron Veggie Frittata (spinach, tomatoes, mushrooms, and cheese).
Side: Maple-Glazed Breakfast Sausage Links.
Dessert: Campfire Cinnamon Rolls (pre-made dough cooked in foil over the fire).
Rustic Italian Dinner
Caprese Skewers
Ingredients:
– Cherry tomatoes
– Fresh mozzarella balls
– Fresh basil leaves
– Balsamic glaze
– Wooden skewers
Instructions:
1. Thread cherry tomatoes, mozzarella balls, and basil leaves onto the skewers.
2. Drizzle with balsamic glaze just before serving.
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Dutch Oven Chicken Cacciatore
Ingredients:
– 4 chicken thighs (bone-in, skin-on)
– 1 tbsp olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 bell pepper, sliced
– 1 can (14 oz) diced tomatoes
– ½ cup chicken broth
– 1 tsp dried oregano
– ½ tsp red chili flakes (optional)
– Salt and pepper to taste
– Crusty bread for serving
Instructions:
1. Heat olive oil in a Dutch oven over medium heat. Sear chicken thighs until golden brown on both sides, then set aside.
2. In the same pot, sauté onion, garlic, and bell pepper until softened.
3. Add diced tomatoes, chicken broth, oregano, chili flakes, salt, and pepper. Stir well.
4. Return chicken thighs to the pot, cover, and simmer for 30-40 minutes, or until chicken is cooked through.
5. Serve with crusty bread.
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Arugula Salad with Lemon Vinaigrette
Ingredients:
– 4 cups fresh arugula
– ¼ cup shaved Parmesan cheese
– ¼ cup olive oil
– 2 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. Toss arugula with the dressing and top with shaved Parmesan.
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Campfire Tiramisu
Ingredients:
– Ladyfingers
– 1 cup strong brewed coffee (cooled)
– 1 cup mascarpone cheese
– ¼ cup powdered sugar
– ½ cup heavy cream
– Cocoa powder for dusting
– Mason jars for serving
Instructions:
1. Whip together mascarpone, powdered sugar, and heavy cream until smooth.
2. Dip ladyfingers in coffee and layer them with the mascarpone mixture in mason jars.
3. Dust with cocoa powder and chill until ready to serve.
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Coastal Picnic Spread
Shrimp Cocktail
Ingredients:
– 1 lb cooked shrimp (peeled and deveined)
– ½ cup cocktail sauce
– Lemon wedges for garnish
Instructions:
1. Arrange shrimp on a platter with cocktail sauce in the center.
2. Garnish with lemon wedges.
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Grilled Lobster/Shrimp Rolls
Ingredients:
– 2 lobster tails, cooked and chopped or 1 lb shrimp, peeled, cooked and chopped
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
– 1 tbsp fresh chives, chopped
– 2 brioche hot dog buns
– 2 tbsp butter, melted
Instructions:
1. Mix lobster meat with mayonnaise, lemon juice, and chives.
2. Brush buns with melted butter and lightly toast them on the grill.
3. Fill buns with lobster mixture and serve.
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Fresh Corn and Avocado Salad
Ingredients:
– 2 cups fresh corn kernels (grilled or boiled)
– 1 avocado, diced
– ¼ cup red onion, chopped
– 2 tbsp lime juice
– 2 tbsp cilantro, chopped
– Salt and pepper to taste
Instructions:
1. Combine all ingredients in a bowl and toss gently.
2. Serve chilled or at room temperature.
No-Bake Lemon Cheesecake Cups
Ingredients:
– 1 cup cream cheese, softened
– ½ cup powdered sugar
– ½ cup heavy cream
– 2 tbsp fresh lemon juice
– Crushed graham crackers for topping
Instructions:
1. Whip cream cheese, powdered sugar, heavy cream, and lemon juice until smooth.
2. Spoon mixture into cups and top with crushed graham crackers.
3. Chill until ready to serve.
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Southwest BBQ Feast
Mini Street Corn Cups
Ingredients:
– 2 cups grilled corn kernels
– ¼ cup mayonnaise
– ¼ cup sour cream
– ½ cup cotija cheese, crumbled
– 1 tsp chili powder
– Lime wedges for garnish
Instructions:
1. Mix corn with mayonnaise, sour cream, and cotija cheese.
2. Sprinkle with chili powder and serve in small cups with lime wedges.
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Foil Pack Chicken Fajitas
Ingredients:
– 2 chicken breasts, sliced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 onion, sliced
– 2 tbsp fajita seasoning
– 2 tbsp olive oil
– Tortillas for serving
Instructions:
1. Combine chicken, peppers, onion, fajita seasoning, and olive oil in a bowl.
2. Divide mixture into foil packs and seal tightly.
3. Cook over a grill or campfire for 20 minutes, flipping halfway through.
4. Serve with tortillas.
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Cowboy Caviar
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup cherry tomatoes, chopped
– 1 cup diced avocado
– ½ cup corn kernels
– ¼ cup red onion, diced
– 2 tbsp lime juice
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Combine all ingredients in a bowl and toss gently.
2. Serve with tortilla chips.
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S’mores Nachos
Ingredients:
– Graham crackers, broken into pieces
– Marshmallows
– Chocolate chips
Instructions:
1. Layer graham crackers, marshmallows, and chocolate chips in a cast iron skillet.
2. Cook over the fire until marshmallows are golden and chocolate is melted.
3. Serve warm.
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Farm-to-Table Breakfast
Fresh Fruit and Yogurt Parfaits
Ingredients:
– 2 cups Greek yogurt
– 1 cup granola
– 1 cup mixed fresh fruit (berries, bananas, etc.)
Instructions:
1. Layer yogurt, granola, and fruit in cups or mason jars.
2. Serve immediately.
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Cast Iron Veggie Frittata
Ingredients:
– 6 eggs
– ¼ cup milk
– ½ cup chopped spinach
– ½ cup cherry tomatoes, halved
– ¼ cup sliced mushrooms
– ½ cup shredded cheese
– Salt and pepper to taste
Instructions:
1. Whisk eggs, milk, salt, and pepper in a bowl.
2. Heat a cast iron skillet and sauté spinach, tomatoes, and mushrooms.
3. Pour egg mixture over veggies and top with shredded cheese.
4. Cook over medium heat until eggs are set, about 10-15 minutes.
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Maple-Glazed Breakfast Sausage Links
Ingredients:
– 8 breakfast sausage links
– 2 tbsp maple syrup
Instructions:
1. Cook sausage links in a skillet over medium heat until browned.
2. Drizzle maple syrup over sausages and toss to coat.
3. Cook for another 2-3 minutes and serve.
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Campfire Cinnamon Rolls
Ingredients:
– 1 can pre-made cinnamon roll dough
– Aluminum foil
Instructions:
1. Wrap each cinnamon roll in aluminum foil.
2. Place over campfire coals and cook for 10-12 minutes, flipping halfway through.
3. Drizzle with icing and serve warm.
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Grocery
– Olive oil
– Balsamic glaze
– Chicken broth (½ cup)
– Canned diced tomatoes (14 oz)
– Dijon mustard
– Ladyfingers
– Powdered sugar
– Cocoa powder
– Cocktail sauce (½ cup)
– Mayonnaise
– Tortillas
– Fajita seasoning
– Black beans (1 can)
– Tortilla chips
– Granola
– Pre-made cinnamon roll dough
– Graham crackers
– Chocolate chips
– Maple syrup (2 tbsp)
Produce
– Cherry tomatoes (2 cups)
– Fresh basil leaves
– 1 onion
– 3 garlic cloves
– 2 bell peppers (red and yellow)
– Fresh lemon juice (4 tbsp)
– Arugula (4 cups)
– Fresh corn kernels (4 cups)
– 2 avocados
– ¼ cup red onion
– Cilantro (4 tbsp)
– Lime wedges (for garnish)
– Spinach (½ cup)
– Mushrooms (¼ cup sliced)
– Mixed fresh fruit (1 cup, e.g., berries, bananas)
Dairy
– Fresh mozzarella balls
– Parmesan cheese (shaved, ¼ cup)
– Mascarpone cheese (1 cup)
– Heavy cream (1 cup + ½ cup)
– Cream cheese (1 cup)
– Shredded cheese (½ cup, e.g., cheddar)
– Greek yogurt (2 cups)
Meat
– 4 chicken thighs (bone-in, skin-on)
– 2 chicken breasts
– 2 lobster tails (cooked)
– 1 lb cooked shrimp (peeled and deveined)
– 8 breakfast sausage links
