Chef Steph's Favourite Camp Recipes


Eggs McArowhon

Find the recipe HERE

Chef Steph’s tips: This is a yummy breakfast that is quick and fun to make, no need for special rings to cook your eggs though. You can fry them up on a hot oiled pan (they will not be perfectly round but still delicious), crack your eggs and break the yolk with your spatula, cook until your egg white is solid enough to maneuver, then flip and cook to your liking. While the egg is still warm and finishes cooking, turn off the heat on the pan and top it with either shredded or sliced real cheddar cheese, let it melt for a few seconds and then transfer onto your toasted english muffin for maximum cheese melty goodness.

French Toast with Icing Sugar and Blueberries

Find the recipe HERE

Chef Steph’s tips: Day old bread is perfect to soak up the egg mixture - use up sliced challah or brioche for nice cloudy goodness. You can use any type of milk you want and also substitute the butter to fry up your french toast with coconut oil that gives a nice nutty flavour and accommodates dietary restrictions. As always, I can't skip the powdered sugar and blueberries on top for a camp classic.


Veggie Bean Tacos

Find the recipe HERE

Chef Steph’s tips: This taco filling is quite the hit at lunch time among kitchen staff, many prepare their own tacos combining the veggie taco stuffing with the classic taco meat stuffing. To keep things interesting we add cooked veggies: sliced mushrooms, small diced peppers and zucchini, red kidney beans are our preferred choice for legume protein. Customize with your choice of soft or crunchy taco shell and favorite toppings.

Chicken Caesar Wraps

Find the recipe HERE

Chef Steph’s tips: A quick and easy camp favourite lunch, you can also use tofu or tempeh instead of the chicken for a veggie option. To cook the chicken ahead of time you can place boneless chicken breasts on a baking sheet lined with parchment paper drizzle with a bit of olive oil, sprinkle some salt and pepper or your choice of spice blends and place in a preheated oven at 375℉ for 12 to 15 minutes according to size. Don’t overcook as this will dry out your protein, let it cool and slice. Fancy it up by adding onion rings into your wraps.


Greek Chicken Pitas

Find the recipe HERE

Chef Steph’s tips: For our traditional family style spread, arrange your favourite toppings ahead of time. At camp our go-to’s are: tzatziki dip, chopped fresh tomatoes, shredded cheddar, and a classic greek salad. Cook your chicken and warm up your pitas on a griddle, pass the plates around with your pals and assemble.

Turkey Chilli

Find the recipe HERE

Chef Steph’s tips: For some added sweetness we like to add diced sweet potatoes and corn kernels. The longer it simmers the better to let all flavours blend nicely. You could leave the pot of chilli on the stove for up to an hour on very low heat, just make sure you stir from time to time. You can also customize using any legumes of your preference: red kidney beans, chickpeas, black beans, canellini or even canned 6 bean blends. For toppings you can have fun and use whatever you like, our camp classics are sour cream, chopped fresh green onions, shredded cheddar and mozzarella cheese mix and nacho chips.


Chocolate-Dipped Strawberries

Find the recipe HERE

Chef Steph’s tips: Wash your strawberries ahead of time because they need to be nice and dry or the chocolate will not stick to them. For easier cleanup you can also melt your chocolate in the microwave using a small glass bowl, just make sure the chocolate is finely chopped and do go slow, 30 second increments stirring in between is best. The clear glass will let you see how the chocolate is doing as it melts, do not let it bubble too much because it could burn!

Ice Cream Sandwiches

Find the recipe HERE

Chef Steph’s tips: You can prepare your cookies ahead of time the day before, let them cool off and refrigerate in a covered container for easier handling when you assemble the ice cream sandwiches. What’s your favourite flavour of ice cream to use? Ours is anything from Kawartha Dairy.