Nutty Rice with Snow Peas & Peppers
Penne with Green Beans & Sun-dried Tomatoes
Ziti with Mushroom & Pepper Sauce
Smoked Salmon & Asparagus Pasta
Cheese & Vegetable-Stuffed Tortillas
Good Ol’ Fashioned Beans & Rice
Rice With Roasted Corn & Pine Nuts
Honey Balsamic Tomato Couscous
ACKNOWLEDGMENTS
Many people contributed their opinions, taste buds, love, and support to make this cookbook come to be. I want to thank:
Emily Kendy, Karen X Tulchinsky, Sachia Kron, Curt Bernardi, Cathleen and Jon Fulton, Brian Wawro, Lee Hoverd, Anthony Del Col, Greg LeClair, Caroline Birks, Ann McGowan, Sandy Walker, Claire Queree, Catherine Crucil, Rosalee Hiebert, Lisa Eng-Lodge, Judy Yeung, The McGowan family, and my family: Keith, Samara, Marley, Monty, Pashan, Agnes, Langie, Bill, and Pat.
I want to thank the people of Arsenal Pulp Press, especially Brian Lam and Blaine Kyllo, for making this book happen.
INTRODUCTION
I got the idea for this book while on a weekend hiking trip with friends in Garibaldi Park in British Columbia. One morning they announced they were going to make pancakes for breakfast. This struck me as rather ambitious; I had always thought that camping food was special for all the wrong reasons: usually dry, not particularly appetizing but high in carbohydrates. But the pancakes they made were great, as good as if they were made at home. And then it occurred to me that there was no reason why camping food had to be bad food; that with a little know-how and creativity, you could eat well while enjoying the great outdoors.
I’ve always been an outdoors enthusiast. There was no way around it. I grew up on a farm outside Smithers, a small town in northern British Columbia. I spent my childhood surrounded by the beauty of nature, and my parents instilled in me a great love, respect, and appreciation for the environment. In high school, I joined an outdoor education class so that I could hang out with my friends. At the end of the year, we went on a six-day trip