Topic Progress:


• Ketchup
• Lettuce
• Mustard (honey, Dijon, Whole Grain)
• Thinly sliced onion
• Thinly sliced avocado
• Thinly sliced tomato
• Yogurt Mint sauce
• Spicy peanut sauce
• Chopped tomato salsa, fire-roasted salsa or salsa
bought from the store
• Simply perfect Guacamole
• Aioli
• Any cheese (Swiss, blue, feta, goat, cheddar)
• Cilantro
• Basic Barbecue Spice rub or barbecue sauce
bought from the store
• Chili sauce
• Mayonnaise
• Relish


• Half-teaspoon pepper
• Four ounces sharp cheddar cheese (grated or
thinly sliced)
• Four hamburger buns (toasted)
• One teaspoon salt
• One teaspoon ground cumin
• Two seeded, minced canned chipotle chiles in
adobo, with two tablespoons of sauce
• Two green onions (thinly sliced)
• One egg (lightly beaten)
• One and a quarter pounds lean ground turkey


Mix the ground turkey, egg, sauce, green onion, pepper, salt, cumin, chipotles and sauce in a bowl to ensure they are well combined. Shape this mixture into sizeable patties. Over medium-high heat, grill the burgers for around 5 minutes until they are brown on the bottom. Turn the burgers and add a quarter of the cheese on every burger as you continue cooking for around 5 minutes. Cook until the burgers are well cooked, and the cheese is melted. Serve your burgers on toasted buns with your favorite garnishes.


• Four hamburger buns (toasted)
• One teaspoon of salt
• One jalapeno chile (seeded and minced)
• Two teaspoons of sugar
• Juice of two limes
• A third cup of packed chopped fresh mint
• A third cup of packed chopped fresh basil
• A third cup of packed chopped fresh cilantro
• Two cloves garlic (minced)
• One egg (lightly beaten)
• One and a quarter pounds lean ground turkey


Mix the ground turkey, mint, cilantro, egg, garlic, sugar, lime juice, chile and salt in a bowl until they are well combined. Form sizeable patties from the mixture. Using medium-high heat, grill the burgers for 6-8 minutes until every side turns brown. Serve your burgers on toasted buns with favorite garnishes.


• One and a half dry red wine
• One teaspoon of pepper
• One and a half teaspoons of salt
• Half to one teaspoon of crushed red pepper
• Two teaspoons of dried oregano
• One medium onion (diced)
• Four cloves garlic (minced)
• Two tablespoons olive oil
• Two and a half pounds fish (chopped into
2-inch pieces) and shellfish


Using a camp stove, heat the oil over medium-high heat. Add onion and garlic while cooking and stir until the onion becomes soft and translucent. Add wine and cook for around 10 minutes until the food is reduced by half. Add broth and tomato puree then cover and simmer for around 30 minutes. Before serving, boil the broth a bit. Add shellfish and fish then simmer for around 7 minutes until the shells open and your seafood is well cooked


• Three tablespoons of butter (cut into pieces)
• Two pounds shrimp (thawed and peeled)
• Half teaspoon of pepper
• Half teaspoon of salt
• A quarter cup of minced flat-leaf parsley
• Three cloves of garlic (minced)
• Half a cup of white wine
• Juice and zest of one lemon
• Olive oil spray or nonstick cooking spray


Spray your aluminum foil using the cooking spray or olive oil. Mix the lemon juice, parsley, pepper, salt, garlic, wine and zest in a bowl and ensure they are well combined. Mix with the shrimp. Place one-quarter of your shrimp at the center of your foil then fold the sides and add butter pieces and a tablespoon of the marinade on top of the shrimp. Fold the foil to form a tight packet, leaving only space for heat and steam to circulate. Grill the packets for 15-20 minutes over high heat until the shrimp is well cooked. To ensure everyone has an excellent sauce for dipping, serve immediately.


• Two ounces Parmesan cheese grated (optional)
• Half teaspoon of pepper
• Half cup packed chopped fresh mint
• Two tablespoons of olive oil
• Juice and finely grated zest of one lemon
• One teaspoon salt, plus more for tasting
• Four cups of water
• Two cans of white beans (14 ounces). The
beans can be great northern, navy or
cannellini, drained and rinsed.


Place the beans with salt and water to boil. Lower the heat and simmer for around 10 minutes. Drain the beans while stirring in the mint, pepper, zest, lemon juice, and olive oil. Make sure the mix is well combined and taste if needed. Serve warm and add grated Parmesan cheese on top if you like.


• A quarter cup of smooth peanut butter
• Two cups broccoli florets (cut into small pieces)
• Two cups cauliflower florets
(cut into small pieces)
• Two cups diced butternut squash, pumpkin
or acorn squash
• Two medium potatoes (peeled and diced)
• One can unsweetened coconut milk
(15 ounces)
• Two cups vegetable broth or water
• One-tablespoon fish or soy sauce
• A quarter cup packed dark brown sugar
• A quarter cup Thai red curry paste
• One medium shallot or one small onion
• One tablespoon of vegetable oil
• One bunch fresh basil leaves, cut into ribbons,
for garnish
• Cooked rice (for serving)


Use a large saucepan to heat your oil. Add onion or shallot and cook while stirring for about 4 minutes until it is soft. Add curry paste and continue cooking while stirring for an extra minute or more. Add the fish sauce or soy, brown sugar, water or broth, and coconut milk while stirring to combine. Let the food boil and add potatoes then squash. Reduce your heat and simmer for around 10 minutes. Add cauliflower and continue simmering for another three more minutes. Add broccoli and continue cooking for another five minutes until your vegetables are tender. Stir your food in peanut butter and continue cooking until they are well mixed. Serve with rice garnished with basil.