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: Chips, Salsa and Watermelon Salad

Chips and Salsa

  1. Coarsely chop tomatoes, bell pepper, onion and cilantro.
  2. Finely chop jalapeno.
  3. Squeeze one lime and measure out 2 teaspoons.
  4. Mix lime juice and chopped vegetables with cumin, salt and pepper.
  5. Enjoy with tortilla chips or with your favorite Mexican dish, such as a quesadilla

Watermelon Salad

  1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
  2. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not used within an hour, store the vinaigrette covered in the refrigerator.
  3. Place the arugula, watermelon, feta, and mint in a large bowl.
  4. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

⌄ Tues: Tuna Melt

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, stir together mayonnaise, lemon juice, and red pepper flakes (if using).
  3. Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.
  4. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 1 to 2 slices tomato, and 2 slices of cheese.
  5. Top with another slice of bread, buttered side facing up. Place on a baking sheet.
  6. Bake until cheese is melty, 5 to 8 minutes, optionally flipping over after 3 minutes

⌄ Wed: Moroccan Meatballs

  1. In a large bowl add the two meats (one can be used but I like the complexity of two different favors as we used in class – you can do as you like) and mix them thoroughly.
    • Chopped Onion
    • 1 tablespoon chopped parsley
    • 2 tablespoons chopped cilantro
    • Paprika
    • Cumin
    • Salt
    • Cinnamon
    • Cayenne pepper
  2. Mix all the above with your hand and make sure all the ingredients are incorporated.
  3. Once the kefta is ready shape them into small meatballs – about the size of golf balls and set aside.
  4. In a large skillet, melt the butter over medium heat.
  5. Add the meatballs and cook thoroughly – until brown on all sides.
  6. Add the lemon juice, parsley and saffron and continue to cook for 2 more minutes. Serve immediately.

Enjoy with spiced couscous or rice.

⌄ Thurs: Pasta Alfredo

  1. Bring a pot of water with 1 teaspoon of salt to a boil.
  2. Add the dried pasta and cook for about 12 minutes and drain in a colander.
  3. While the pasta is cooking, make the sauce. Simmer the cream in a skillet over medium heat until reduced to about ½ cup.
  4. Remove from the stove. Whisk in Parmesan cheese, butter and nutmeg.
  5. Season to taste with salt and pepper.
  6. Pour sauce over pasta and toss to coat.

Variations

  1. Add peas and/or pancetta/prosciutto
  2. Add a chopped clove of garlic
  3. For even more cheesy flavor, add ¼ cup of mozzarella cheese

⌄ Fri: Meatball Sliders

  1. In a large bowl mix together the beef, breadcrumbs, milk, garlic, ½ tsp of salt, ½ tsp of pepper.
  2. Use a cookie scooper or your hands and form a small meatball - about the size of a walnut
  3. Set aside to use the meatballs later In a large skillet
  4. Heat 2 of the tablespoons of olive oil over medium heat
  5. Add the onion and cook for about 2 minutes
  6. Once cooked, remove the onions and set aside
  7. Add the last tablespoon of olive oil to the same skillet
  8. Add the meatballs and cook until they are nice and browned all over - about 3 minutes or so
  9. When they are all cooked, add the marinara sauce
  10. Add the onion back into the skillet - Stir gently so that you don't break the meatballs
  11. Cover the skillet
  12. Cook for about 20 minutes on low heat

You can split the dinner rolls and toast in the oven for a minute or two or you can serve them as is.

  • Sprinkle some mozzarella cheese on the bottom portion of the roll
  • Add the meatball
  • Add some sauce - about a teaspoon
  • Top with more cheese
  • Cover with the top of the roll and enjoy!

⌄ Ingredients List

  • Monday: Chips and Salsa and Watermelon Salad (Chef Cindy)
    • Chips and Salsa
      • 1 cup tomatoes
      • 3 tablespoons onion
      • 3 tablespoons bell pepper
      • 1 tablespoon cilantro
      • 1 teaspoon jalapenos
      • 2 teaspoons lime juice
      • ¼ teaspoon cumin
      • ¼ teaspoon salt
      • 1/8 teaspoon ground black pepper
      • tortilla chips
      • Measuring Cups and Spoons
      • Knife
      • Citrus Squeezer
      • Bowl
      • Spoon
    • Watermelon Salad
      • 1 tablespoon orange juice
      • 1 tablespoon lemon juice
      • 1 tablespoon minced shallots
      • 1 teaspoon honey
      • 2 tablespoons extra virgin olive oil
      • ¼ teaspoon salt
      • 1/8 teaspoon freshly ground black pepper
      • 1 ½ cups baby arugula
      • 3 cups seedless watermelon, cut into ½ inch cubes
      • 2 ounces feta cheese, about 1/3 cup
      • 1/8 cup fresh mint leaves, torn into pieces
      • Measuring cups and spoons
      • Citrus squeezer
      • 2 bowls
      • knife
      • whisk
      • 2 spoons to toss
  • Tuesday: Tuna Melt (Chef Cindy)
    • ¼ cup mayonnaise
    • juice from ½ small lemon
    • 1/8 cup pickle relish (or ¼ cup dill pickle, minced)
    • 1/8 cup onion, minced (preferably a red onion)
    • 1/8 cup celery, minced
    • 1 tablespoon fresh chopped parsley (or ½ teaspoon dried)
    • ¼ teaspoon red pepper flakes (optional)
    • 1/8 teaspoon salt
    • 1/16 teaspoon ground pepper (2 turns freshly ground)
    • 2 slices of bread, such as sourdough
    • 1 tablespoon butter, room temperature
    • 1-2 slice of tomato
    • 1 can tuna, 3 ounces
    • 2 slices cheese, such as cheddar (Monterey jack, Havarti, gouda and swiss also are okay)
    • Measuring cups and spoons
    • Bowl and spoon
    • Fork
    • Knife
    • Can opener
  • Wednesday: Moroccan Meatballs (Chef Sandy)
    • 1 onion small dice
    • ½ lb ground lamb or turkey
    • ½ lb ground beef (or tofu if desired)
    • 2 T Flat leaf Italian parsley
    • Cilantro
    • 1 t paprika
    • 1 ½ t cumin
    • 1 t salt
    • ¼ t cinnamon
    • Cayenne red pepper- to taste
    • 1 C cooked rice
    • 4 T butter
    • 1 t lemon juice
    • Saffron threads if you have them-1 pinch
    • Large bowl
    • Spatula
    • Plastic gloves if you have them
    • 2 dinner plates
    • Large skillet
    • Cooking spatula or spoon
  • Thursday: Pasta Alfredo (Chef Cindy)
    • 4 ounces dried pasta
    • water with 1 teaspoon salt for cooking pasta
    • 1 cup heavy cream
    • ½ teaspoon salt
    • 1 tablespoon unsalted butter
    • ½ cup Parmesan cheese
    • pinch of nutmeg
    • ⅛ teaspoon freshly ground pepper
    • Measuring cups and spoons
    • Pot
    • Colander
    • Skillet
    • Whisk
    • Bowl to serve with spoons to toss
  • Friday: Meatball Sliders (Chef Sandy)
    • 1 lb. of ground beef/chicken/tofu etc.
    • 8 oz. jar of marinara sauce
    • ¼ C Panko
    • ¼ C whole milk
    • 1 clove of garlic minced
    • Kosher Salt
    • Pepper
    • olive oil
    • ¼ onion diced
    • 6-8 dinner or Hawaiian rolls
    • 1 lb. mozzarella cheese
    • Large bowl
    • Measuring spoons
    • Measuring cups
    • Plastic gloves if you have them
    • Spatula
    • Cookie dough scoop if you have one
    • Cookie sheet
    • Parchment paper or foil
    • Box grater
    • Plate for serving
    • Napkins
Justin Kitch
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