Grilled Veggie Skewers

All you need (2 servings):

2 Bell peppers: red, yellow, orange [Qty 2 of each bell peppers]
2 Zucchini
2 Large red onion
Mushrooms [227 g of small mushrooms]
1 garlic – minced
Cilantro – minced
Ground black pepper
Salt
1/3 Olive oil
Balsamic vinegar

Directions:

1. Soak at least 12 skewers in water for approximately 15 minutes. 

• This will allow the moisture from the skewers to evaporate before the wood starts to burn
• Please note that the total number of skewers will depend on the size of your vegetables

2. Chop all the vegetables so are approximately equal in size and shape.

• Peel the red onion, slice it in half and chop each half into thirds
• Chop each bell peppers into 1-inch by 1-inch
• Slice the zucchini into rounds
• Slice the mushrooms into 1-inch by 1-inch

3. Prepare the garlic herb sauce in a bowl.

• Add 1/3 teaspoon of olive oil
• Add ¼ of balsamic vinegar
• Add the minced garlic
• Add the minced cilantro
• Add a pinch of salt 
• Add the ground black pepper

4. Whisk together for about 1 to 2 minutes.

• Depending on your preference, you can brush your veggie skewers with the garlic herb sauce before placing them on the grill OR brush the veggie skewers with the garlic herb sauce when they are on the grill.

5. Once your veggie skewers are prepared. Start your campfire.
Make sure the firewood is placed flat in the fire pit
so you can place the grill easily.

6. Add the veggie skewers on the grill for approximately 5 to 7 minutes. Since this is a campfire, the veggie skewers will soften and brown quicker. 

7. Remove the veggie skewers and drizzle with balsamic vinegar. Enjoy!

Shakshuka Recipe

All you need:

1 medium-sized onion (diced)
2 cloves garlic (minced)
Olive oil
1 large red bell pepper (chopped)
1 can of crushed tomatoes (About 800 g)
1 can of tomato paste
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon paprika
Chilli flakes (Spice is optional)
1 teaspoon sugar
Salt
Ground black pepper
6 eggs
Cilantro (chopped for garnish)
Feta cheese (crumbled)
Pita bread (Optional)

Directions:

1. Add olive oil to a pan. Wait about 2-3 minutes until heated and
add diced onions. Wait roughly 5 minutes until soft.

2. Add minced garlic and wait 2-3 minutes until brown,
then add chopped red bell pepper. Wait roughly
5 minutes until pepper softens.

3. Add 1 tablespoon tomato paste and 1 can
of crushed tomato to your mixture.

4. Stir continuously for about 10-15 minutes. Take a spoon and
create empty pockets of space. Place cracked open eggs
in the pockets.

5. Wait 10-15 minutes, add cilantro for garnish and crumbled feta cheese.

6. Serve with pita bread and ENJOY!

BONUS! Summer Spritz Recipe

All you need:

3 oz Aperol
3 oz Prosecco
1 oz club soda
Orange (sliced)
Ice

Directions:

1. Add ice to a wine glass. Pour approximately 3 oz of Aperol.
Fill about one-third of the wine glass. Then add 3 oz of Prosecco.

2. Add 1 oz of club soda or Sprite (this step is optional to make the drink less bitter – don’t skip if you like a sweeter taste)

3. Add a slice of orange. Enjoy!

French Toast Recipe

All you need:

2 large eggs
2/3 Cup Milk
1 teaspoon of Vanilla Extract
¼ Teaspoon of ground cinnamon
Pinch of salt
Butter
6 slices of white bread
Vegetable oil
Maple Syrup
Blueberries (or your choice of preferred berries/fruit)

Directions:

1. Add the following ingredients to a bowl:

• 2 Large Eggs
• 2/3 Cup of Milk
• 1 Teaspoon of Artificial Vanilla Extract
• ¼ Teaspoon ground cinnamon
• 1 Tablespoon of butter
• Pinch of Salt

2. Continuously mix the ingredients.

3. Heat up a frying pan (on medium heat) and
add oil and butter. Wait a few minutes for the butter
to melt.

4. Take one slice of bread at a time and soak it into your mix.

5. Add the soaked slice to the pan and flip accordingly until each side is brown.

6. Serve onto a plate and add Maple syrup, butter, and blueberries. Enjoy!