Feast on 3 camping-friendly recipes in the great outdoors this summer

• Pack as lightly as you can. Get organized at home. Think through your meals and only bring what you absolutely need. That being said, think through the entire recipe and ask yourself: do I need a bowl to mix that? Bring the bowl. Do I need a small skillet? You get the idea. You can’t be too prepared.
• Freeze bottles of water to act as ice for your cooler to keep your food ice cold. As they melt, you can drink or use the water.
• Chill all your food before packing it in the cooler so no ingredient brings the cooler temperature down.
• Bring a flexible cutting board and a sharp knife.
• Don’t forget matches or a lighter, wood, charcoal and newspaper to help you start the campfire.
• Metal skewers are good for cooking food and moving it around the fire. Also good for cooking potatoes, marshmallows and vegetables.
• Make sauces, herb butters and salad dressing at home ahead of time so you don’t have to carry all those ingredients.
• Don’t forget snacks: Make or bring cookies, energy bars, raw vegetables cut into sticks, apples, fruit, peanut butter, etc.
• Always eat the more perishable meals first, avoiding the chance for the ingredients to go bad.
• Plan meals that will work well as leftovers for lunch the next day.
• Always make sure not to keep garbage out which can attract animals and keep your campsite clean.

Foil-wrapped fire-grilled fish with baby potatoes, cherry tomatoes and herbs

• 1 pound baby new potatoes, left whole if truly baby (quarter-size potatoes), cut in half if larger, and cut into quarters in really large
• 1 pound fish filet, cod, flounder, sole, haddock, halibut, trout, etc.
• 2 tablespoons coarsely chopped herbs, parsley, basil, chives, thyme or any combination
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and pepper
• 1 tablespoon butter, cut into small cubes, or 1 tablespoon herb-lemon butter or chile-lime butter, see below
• Juice from 1 lemon
• 1 lemon cut into quarters

1. Make a wood or charcoal fire and let it burn until you have a good bed of coals and it’s quite hot. Place a rack on top. Wrap the potatoes in a large piece of foil and wrap them tightly. Bury in the coals. Let cook for about 20 minutes. They are ready when you cut one in half and it’s almost tender.
2. Place the fish in the center of another large piece of foil. Place the potatoes along the sides of the fish and scatter the herbs and tomatoes over the fish and the potatoes. Sprinkle with the oil, salt, pepper and butter. Squeeze the lemon juice on top of everything. Seal the foil into a tight packet and place on the rack over the hot coals. Let cook for about 10 minutes, depending on the type and thickness of the fish, or until the fish flakes easily when tested with a fork. (If using chicken, cook for another 8 to 10 minutes,  or until the chicken is cooked throughout.) The potatoes should be tender and the tomatoes just soft. Serve with lemon wedges.

Fire-grilled corn with two seasoned butters

• 1 stick unsalted butter at room temperature
• ½ cup fresh herbs, finely chopped, a combination using any or all of these herbs:  basil, mint, lemon verbena, tarragon, parsley, chives, rosemary, and/or thyme
• 2 teaspoons grated lemon zest
• Salt and freshly ground pepper

• 1 stick unsalted butter, at room temperature
• 2 to 3 tablespoons green chile, like a jalapeno, ribs and seeds removed (keep some seeds if you want a spicy butter)
• 2 teaspoons grated lime zest
• Salt and freshly ground black pepper to taste
• 4 ears corn in the husk

• To make the herb butters: In a small bowl mix the butter with the herbs, lemon zest, salt and pepper. Place on a sheet of plastic wrap and roll into a fat cigar shape. Roll tightly and freeze for up to a month.
• To make chile butter: In a small bowl mix the butter, chopped chile, lime zest, salt and pepper. Place on a sheet of plastic wrap and roll into a fat cigar shape. Roll tightly and freeze for up to a month.
• Make a wood or charcoal fire and let it burn until you have a hot bed of coals. Place the rack over fire. Place the corn in its husk directly on the rack over the hot fire and cook for 10 minutes, rolling the husk from side to side so all sides are somewhat blackened. Remove from the fire, let cool for a minute (it will be HOT!) and husk the corn. Serve with one or both flavored butters.

Open-faced s’mores and berry “pie”

• About 8 graham crackers
• About ½ cup chocolate chips
• 8 to 10 marshmallows, cut in half
• 1 cup berries, raspberries, blueberries and/or blackberries

1. Make a wood or charcoal fire and let it really cook down to coals. Place a rack on top.
2. Line the bottom of a 10-inch heavy skillet with the graham crackers. You may need to break them in half to fill in the edges. Ideally you want one solid layer but if you need to double up to create a solid surface it’s fine. Sprinkle with the chocolate chips and then the raspberries. Top with the marshmallow halves. Cover with foil.
3. Place the skillet in the middle of the rack and cook, slowly, for about 15 to 20 minutes, moving the skillet from side to side every few minutes. Keep a close eye on it to make sure nothing is burning. Remove the foil after 10 minutes. The “pie” is done when the chocolate is melted and the marshmallows just begin to get soft and turn a golden brown.

• For breakfast, try maple-glazed bacon: Fry bacon in a skillet. When it’s almost done, drain the fat and drizzle on 2 tablespoons of maple syrup and place back over the fire. Cook until the bacon is done and the maple syrup has glazed the meat. Serve with fried eggs.
• Granola Bars and soup (Make the granola bars a day or two before you leave, and make the soup a week ahead and freeze)
• Sauces: Make ahead and bring in a tightly sealed bag or jar.
• Cold peanut sauce can be made several days ahead of time.