Chef in Your Backpack. Nicole Bassett

       Nutty Rice with Snow Peas & Peppers

       Sweet Curried Couscous

       Sausage & Zucchini Pasta

       Penne with Green Beans & Sun-dried Tomatoes

       Ziti with Mushroom & Pepper Sauce

       Pine Nut & Peppers Penne

       Cheesy Tomato Pasta

       Smoked Salmon & Asparagus Pasta

       Outdoor Wrapping

       Curry Wrap

       Mexi-Bean Wrap

       Bulgur & Veggie Wraps

       Smoked Salmon Wrap

       Cheese & Vegetable-Stuffed Tortillas

       Nutty-Fruity Rice

       Cranberry Rice Pilaf

       Presto! Shrimp-Pesto Pasta

       Tuna-Veggie Couscous

       Mac & Cheese

       M&C: Variations on a Theme

       The Mighty Greek

       Risotto Without the Pain-O

       Rosemary Mushroom Risotto

       Shrimp Jambalaya

       Spinach Feta Rice

       Cauliflower & Potato Curry

       Festive Garden Soup

       Caribbean Black Bean Soup

       Minestrone Soup

       Tomato & Lentil Soup

       Cheesy Broccoli & Cauliflower

       Avocado & Asparagus Pasta

       Vegetable Paella

       Good Ol’ Fashioned Beans & Rice

       Ginger Vegetable Rice

       Pineapple Fried Rice

       Rice With Roasted Corn & Pine Nuts

       Nutty Artichoke Couscous

       Hearty Veggie Chili

       Tofu Broccoli in Peanut Sauce

       Eggplant and Tomato Bow-Ties

       Shrimp Primavera

       Spicy Thai Shrimp

       Penne Lasagna

       Dal Lentils

       Fried Rice with Shrimp

       Honey Balsamic Tomato Couscous

       Arugula Pasta

       Mixed Herb Pasta

       Index

       Copyright Page

       ACKNOWLEDGMENTS

      Many people contributed their opinions, taste buds, love, and support to make this cookbook come to be. I want to thank:

      Emily Kendy, Karen X Tulchinsky, Sachia Kron, Curt Bernardi, Cathleen and Jon Fulton, Brian Wawro, Lee Hoverd, Anthony Del Col, Greg LeClair, Caroline Birks, Ann McGowan, Sandy Walker, Claire Queree, Catherine Crucil, Rosalee Hiebert, Lisa Eng-Lodge, Judy Yeung, The McGowan family, and my family: Keith, Samara, Marley, Monty, Pashan, Agnes, Langie, Bill, and Pat.

      I want to thank the people of Arsenal Pulp Press, especially Brian Lam and Blaine Kyllo, for making this book happen.

       INTRODUCTION

      I got the idea for this book while on a weekend hiking trip with friends in Garibaldi Park in British Columbia. One morning they announced they were going to make pancakes for breakfast. This struck me as rather ambitious; I had always thought that camping food was special for all the wrong reasons: usually dry, not particularly appetizing but high in carbohydrates. But the pancakes they made were great, as good as if they were made at home. And then it occurred to me that there was no reason why camping food had to be bad food; that with a little know-how and creativity, you could eat well while enjoying the great outdoors.

      I’ve always been an outdoors enthusiast. There was no way around it. I grew up on a farm outside Smithers, a small town in northern British Columbia. I spent my childhood surrounded by the beauty of nature, and my parents instilled in me a great love, respect, and appreciation for the environment. In high school, I joined an outdoor education class so that I could hang out with my friends. At the end of the year, we went on a six-day trip