Eating Well Outdoors

When I plan an outdoor adventure, I start with what’s in my garden. Learn more at TwiceasTasty.com.
I divide my summer free time fairly evenly between gardens and sailboats. But before I became hooked on sailing, I spent many summer days in hiking boots. I returned to those on-foot adventures last weekend, spending 3 days in Glacier National Park covering 19 miles while climbing and then descending 4,500 feet.

Besides a return to gorgeous vistas and sore muscles, the weekend brought me back to the enjoyment of eating well even at 6,000 feet. I’ve always been convinced that meals out of a pack, kayak, canoe, car, camper, or sailboat don’t have to feature Ramen, instant rice, or even ever-improving yet increasingly expensive pouches of freeze-dried dishes. When I plan an outdoor adventure, I start with what’s in my garden and how I can bring it fresh, dehydrate it, or otherwise process it so that it can be incorporated into a woodland, mountain, or ocean meal plan.
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One Prep, Two Meals: Couscous

Quick meals don’t get any easier than boiling water, pouring it over couscous, and adding fresh veg and canned beans. Get couscous recipes at TwiceasTasty.com.
Hopefully you’ve been inspired by all of this month’s recipes to look beyond leftovers and use the one prep–two meals formula. If couscous isn’t a staple in your pantry, this week’s post may surprise you as much as risotto did last week. But once you try these recipes, you’ll stock up on couscous for plenty of quick, easy meals. Just as fresh pasta outshines dried in any meal, instant couscous can’t compete with semolina grains steamed in stages in a couscoussière. But for quick meals at home, in the woods, or on the water, it doesn’t get any easier than boiling water and pouring it over the couscous. Add some fresh veg and canned beans, and you have lunch and dinner ready in a snap.

Speed and ease are just two of the beauties of the recipes you’ll find here. As I shared with more than a dozen sailors in a workshop this week, the two recipes here can spawn many days of meals cooked in a galley or over a camp stove and grill: I always travel with several heads of preroasted garlic to serve on grilled pizza, sandwiches, and other meals. The extra half-batch of chermoula can be used as a shrimp marinade. Bonus cans of chickpeas can be mashed into hummus. Extra veg can be grilled or sliced for dinner sides or between-meal snacks. And homemade feta disappears so quickly into hungry mouths you could never travel with too much.
Learn to make Vegetable Couscous with Chickpeas and Feta and Couscous Salad with Raw Vegetables

Twice as Tasty Turns 3

Twice as Tasty is now 3! Read more about what’s new at Twice as Tasty.
It’s hard to believe Twice as Tasty is now 3 years old. Like a quickly growing child, it seems that just yesterday this blog was taking its first baby steps. But a scroll through the recipe index makes the 3-year growth spurt clear. Whether you’ve just found this blog or have been part of the core group of supporters, thank you for joining me on this adventure.
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Learning to Eat Well

Want to get a jump-start on the summer season? Take a Twice as Tasty workshop. Learn more at TwiceasTasty.com.
It’s time: Uncover beds, clean up the garden, thin the berry patches, pull the season’s first weeds, and plant seeds and starts. Gardening season has begun.

Although your mind might be reeling with the to-do lists that will get your garden up and running, give a little thought to where its bounty is going: table, fridge, freezer, pantry, and more. I’ve already loaded the blog with lots of information to help you enjoy what you’ve grown—now and later. But you’ll get an even bigger jump-start on the season with a Twice as Tasty Live workshop. You’ll learn more, faster, among friends, and with my personal help. This week’s post highlights some of the best workshops to get on your calendar this summer. As days grow longer, my schedule gets tighter, so pick your topics and contact me soon to set up your personalized workshop for the summer season.
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