Rad Home Maker

For those who seek the highest quality herbs and perfect pasture meats, camping is a perfect opportunity to strip away distractions (from convenience) and unleash your inner hunter-gather culinary skills.

Two families, eight people, two stocked coolers, three days of delectable feasts and outdoor embrace. It didn’t come without the perseverance of two women working together on a mission of nourishing celebration in Yosemite National Park. However, with just a little forethought, execution of recipes was a breeze.

Here’s our Paleo / Primal 3 Day Menu: 

Day 1: Seafood Ceviché

(In the afternoon) Dice 1 red pepper, 1 cucumber, 1 shallot and a bunch of dill

Add to a mason jar with the juice of 5 limes

Leave at least 1 hour

Sear 5 large wild sustainable scallops and two ahi tuna slabs over an open fire

Combine and serve

Side: Fermented lotus root and ginger carrots, (prepared 24 hours in advance) 

Day 2: Savory Fig Breakfast

Cook 2 slabs bacon (sliced), and plate

Cook 20 Figs *(picked off your backyard tree), cut in two in the bacon fat

Add finely chopped fresh rosemary

Cook about 3-5 minutes each side

Add a dollop of a creamy raw goat cheese to each fig

Combine with bacon

Serve with locally raised pasture free-range eggs, sunny side up

Side: Kale with mushroom, seaweed & garlic (steamed 24 in advance)

Cold brewed coffee (previously prepared) with raw cream

Dinner: Rabbit Stew

In a large pot add 1 chopped zucchini, 4 chopped carrots, 10 chopped heirloom tomatoes, 3 chopped simple sausage (pasture grass-fed) and 2 tablespoons duck fat

Clean your rabbit, removing organs (set aside) and stuff with fresh thyme and submerge in the pot

Cover and cook for a minimum of 2 hours

Meanwhile, sauté your rabbit organs with fresh chopped sage and lime juice, quickly over a high heat and serve immediately

Day 3: Cookout

A selection of rib eyes and shoulders from local pasture grass-fed lamb & beef

Cook over an open campfire

Serve with:

Leftover Kale (from day 1)

Beats and mushrooms (steamed in advance), reheated

(pre-cooked) Fresh butternut squash, reheated with pasture butter, chopped sage* and raw goat feta cheese

Trio of freshly combined pasture butters: fresh chive, sage* and basil

Day 4: Good-bye breakfast

Combine left over vegetables (kale, beats) and left-over meat, (reserve bones to take home… to make broth), chopped, reheat. Serve with eggs

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