Follow Along with Lunch

Written By Justin Kitch

Parents, you’re invited to the Camp Curious lunch! Our chefs will demonstrate a delicious recipe you can enjoy with your camper. If you choose to cook alongside our chefs, parent participation and supervision is required.

Here, you can find the Daily Cooking Instructions that you can use to follow along with the chef!

⌄ Mon: Chicken Tenders

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves 6

  1. Place the chicken between two pieces of plastic wrap, then one at a time, gently flatten them with a rolling pin or hammer until thin and equal in thickness
  2. In a medium bowl, mix the flour with ¼ teaspoon salt and 1/8 teaspoon black pepper.
  3. Put the egg into a separate bowl
  4. In a third bowl, mix the panko, sesame seeds, sunflower seeds, coriander, turmeric, cayenne and onion powder.
  5. Dip each piece of chicken into the flour and gently shake off the excess. Now dip it into the egg then into the seed mix to coat well. Repeat with the remaining chicken.
  6. Put enough oil into an ovenproof skillet to thinly coat the bottom of it. Once hot, pan fry chicken pieces in batches, turning over when golden brown and cooking on the second side. Bake chicken for a few more minutes at 350 degrees in the oven proof skillet or transfer to another pan for about 10 minutes to ensure doneness. OR bake at 350 degrees for 25 minutes in a rimmed baking sheet with 1 tablespoon of oil on bottom, turning over after 15 minutes. Chicken is fully cooked when white all of the way through.
  7. Serve with lemon wedges, if desired.

⌄ Tues: Salmon Spread with Strawberry Smoothie

Smoked Salmon Spread

  1. In a food processor or an electric mixer with a paddle attachment, cream the cream cheese until smooth.
  2. Add the sour cream, lemon juice, dill horseradish, salt and pepper. Blend well.
  3. Add the smoked salmon and mix again just a bit as it’s nice to have small chunks or salmon
  4. Chill and serve with crackers or slices or a baguette

Strawberry Smoothie

  1. Cut green stems off the strawberries (this is called hulling).
  2. Put yogurt, strawberries and juice in a blender. Blend on medium until smooth.
  3. Pour into a glass and enjoy.

Add other fruit. Pineapple and kiwi are great choices. It’s fun to put a slice of fruit such as pineapple, on the rim of your glass.

⌄ Wed: Chicken Lettuce Wraps

  1. After you cut up the chicken into small chunks (the size of small gumballs), sprinkle them with salt and pepper, and then set them aside for a few minutes.
  2. Put the scallions, water chestnuts and mushrooms into a bowl and set aside for a few minutes.
  3. Heat the oil in the wok or pan under high heat until the oil is HOT – then add the chicken pieces and cook for about 3-4 minutes, stirring constantly until chicken is cooked thoroughly.
  4. Add the garlic to the chicken and cook for 1 more minute.
  5. Add the water chestnuts, scallions, and mushrooms then cook for another 3-5 minutes.
  6. Stir in the sauce and cook for one more minute.
  7. Now, place the chicken on a nice platter along with the lettuce leaves.
  8. To eat, take a lettuce leaf, put filling on it, and wrap it up like a burrito or taco.

⌄ Thurs: Spaghetti Limone

Prep Time and Cooking Time: 20 minutes

Serves: 2-3 servings

  1. Boil water with 1 teaspoon of salt.
  2. Add pasta and cook for about 12 minutes until al dente.
  3. While pasta is cooking, finely grate or mince the zest of one lemon.
  4. Finely chop Parmesan cheese or grate.
  5. Add the lemon zest and Parmesan into a serving bowl.
  6. Juice one lemon into the bowl. Add olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
  7. At this point, the pasta should be ready. Scoop out 1 cup or pasta water and drain the pasta.
  8. Add the hot pasta to the bowl with lemon and Parmesan and toss with a spoon or tongs.
  9. Add reserved hot pasta water to the bowl, ¼ cup at a time, constantly stirring until sauce coats the pasta. Note you may need ¼ cup to 1 cup.
  10. Tear basil leaves into tiny pieces and toss into pasta.

⌄ Fri: Shawarma

  1. Heat oven to 375°
  2. Line a cookie sheet with foil and spray with a little cooking spray
  3. Have a tray of halved pita bread ready to fill
  4. In a large bowl, add your
    • chicken
    • tahini
    • honey
    • ginger
    • allspice
    • cayenne
    • salt
  5. Mix well with spatula
  6. Using a cookie scoop or your hands, form into small 1” diameter meatballs (the smaller, the faster they will cook)
  7. Place onto your cookie sheet and bake for about 12 minutes until done – if you like, at this point you can place on the top shelf of the broiler for about 2 minutes to brown the tops.
  8. In a medium bowl, add your
    • yogurt
    • diced onion
    • salt to taste
    • sumac
  9. You can also add some fun things like pomegranate seeds, mango, chutney, or molasses! Let your imagination and taste buds guide you and remember to have fun!
  10. In a halved pita pocket, place some lettuce in the bottom, top with 2 meatballs, top with the yogurt sauce and then add the tomatoes and cilantro!

⌄ Ingredients List

  • Monday: Chicken Tenders (Cindy)
    • 10 ounces chicken breasts, cut into 3-inch-long, thin pieces
    • 1/4 cup all purpose flour
    • ¼ teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 egg, lightly beaten
    • 2/3 cup panko or breadcrumbs
    • 4 tablespoons white sesame seeds
    • 2 tablespoons sunflower seeds, roughly chopped
    • ½ teaspoon ground coriander
    • ½ teaspoon onion powder
    • 1/4 teaspoon ground turmeric
    • 1/8 teaspoon cayenne pepper
    • about 4 tablespoons oil if frying (you can alternatively bake this recipe)
    • lemon wedges for garnish, optional
    • 3 bowls
    • skillet or rimmed baking sheet
    • rolling pin or kitchen hammer
    • plastic wrap
    • measuring cups and spoons
    • tongs
  • Tuesday: Smoked Salmon with Spread/Strawberry Smoothie (Cindy)
    • Salmon:
      • 4 ounces cream cheese, room temperature
      • ¼ cup sour cream or crème fraiche
      • 2 teaspoons lemon juice
      • 2 teaspoons minced fresh dill (or ½ teaspoon dried)
      • ½ teaspoon horseradish (or substitute fresh ginger, wasabi or hot mustard)
      • ¼ teaspoon salt
      • 1/8 teaspoon freshly ground black pepper
      • 2 or 3 ounces smoked salmon, minced (about 1/3 cup)
      • Crackers or baguette slices for serving
      • Measuring cups and spoons
      • Electric mixer with paddle attachment OR food processor
      • Citrus Squeezer
      • Knife
    • Strawberry Smoothie:
      • 2/3 cup yogurt (6 ounce container) (vanilla or strawberry are good choices)
      • ½ cup strawberries, fresh or frozen
      • ½ cup orange or pineapple juice
      • Measuring cups
      • Knife
      • Blender
  • Wednesday: Chicken Lettuce Wraps (Sandy)
    • 1 lb. of chicken – cut into peanut
    • sized chunks (sprinkle with S & P and
    • set aside (tofu is fine)
    • 2 tbsp vegetable oil
    • Salt and Pepper
    • 2 cloves of garlic – minced
    • 1” piece of ginger grated finely
    • 1⁄2 can of water chestnuts (small dice)
    • 1 C (about 4 medium) shitake
    • mushrooms (small dice)
    • 1⁄4 iceberg lettuce
    • 4 tbsp soy sauce
    • 4 tbsp brown sugar
    • 1 tsp rice vinegar
    • 2 scallions - not sliced
    • Cutting board
    • Knife
    • Measuring spoons
    • Fry pan or wok
    • Cooking spatula
    • Dish for serving
    • Small cereal bowl
  • Thursday: Spaghetti Limone (Cindy)
    • 1 teaspoon salt (for pasta water)
    • ½ pound dried spaghetti
    • 1 lemon
    • 3 ½ ounce Parmesan cheese
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 3 tablespoons olive oil
    • ¼ cup basil leaves (5-10 depending on their size)
    • Large pot
    • Colander
    • Grater or rasp
    • Citrus squeezer
    • Bowl
    • Spoon
    • Tongs
  • Friday: Shawarma (Sandy)
    • 3 tbsp of low-sodium chicken broth 2 T tahini (sesame paste)
    • 1 tbsp honey
    • 1 tsp ground ginger
    • 1 tsp ground allspice
    • 1⁄4 tsp cayenne pepper or to taste (more if you like spicy)
    • 1⁄2 tsp salt
    • 1 lb. ground chicken breast or thighs (or turkey). I like thighs as they are juicer and more tender
    • Vegetable oil
    • 1 C plain fat free yogurt
    • 1⁄2 C finely diced onion
    • 1⁄2 tsp salt
    • Pinch of white pepper if you like spicy
    • 1 T sumac
    • Finely shredded (chiffonade) lettuce
    • Diced tomato
    • Chopped cilantro
    • Pita bread
    • Large skillet
    • Cooking tongs
    • Plate lined with paper towel
    • Large bowl
    • Mixing spatula
    • Small cookie scoop or your hands to form meatballs
    • Medium bowl
    • Paper plate or dish to put formed meatballs
Justin Kitch
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