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May is for Mediterranean!

cast iron shakshuka

May celebrates the Mediterranean diet – which is not a diet but an ages-old healthy way of eating which includes plenty of fresh fruits and vegetables, lean proteins like fish and chicken, and olive oil and nuts. Benefits of such a diet include helping to prevent heart disease and strokes, reducing the risk of Alzheimer’s and Parkinson’s disease, protecting against Type-2 diabetes and increasing longevity.

Campfire Shakshuka (serves 2)

Recipe from


1 tablespoon olive oil

1 red bell pepper, seeded and sliced

1 poblano pepper, seeded and sliced

1 small onion, diced

3 gloves garlic, minced

2 teaspoons paprika

1 teaspoon cumin

1 14-ounce can diced tomatoes

2 eggs

¼ cup feta cheese

Salt and pepper

Crusty bread


Heat oil in skillet over medium heat. Once hot, add the poblano, red bell pepper, and onion; stir to coat and cook for 5 minutes or until veggies begin to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.

Add the canned tomatoes, with juice, reduce heat and simmer for 10 minutes to allow mixture to thicken.

Crack the eggs into the sauce, spacing them evenly apart. Cover and allow eggs to cook until the whites have set and the yolk is to your preference, about 5-7 minutes. Season to taste with salt and pepper and serve immediately with feta cheese and crusty bread.

Campfire Grilled Greek Pita Sandwich (serves 4)

Recipe from


For chicken and marinade:

½ cup balsamic vinaigrette prepared salad dressing

Juice of ½ lemon

1 tablespoon dried oregano

1/2 teaspoon ground black pepper

3 boneless, skinless chicken breasts

For Tzatziki Sauce:

½ small cucumber, seeded, peeled, and shredded

½ teaspoon salt

½ teaspoons lemon juice

1/8 cup sour cream

½ cup plain yogurt

¼ teaspoon dried oregano

½ teaspoon rice vinegar

1 small garlic clove, minced

1 ½ teaspoon fresh dill, chopped

¼ teaspoon Greek seasoning

Dash black pepper

4 leaves romaine lettuce, cut in ribbons

½ red onion, diced

2 Roma tomatoes, diced

½ cup Kalamata olives

1 cup crumbled feta cheese


  1. Combine the marinade and the chicken in a plastic food bag, seal it and then toss the bag to coat the chicken. Place bag in refrigerator or cooler, at least a few hours or overnight (overnight is best).
  • Make the Tzatziki Sauce by putting the cucumber and salt in a bowl. Let it stand for at least 20 minutes (this will draw out the water.) Squeeze out the excess water so the cucumber is as dry as possible.
  • Mix all of the Tzatziki Sauce ingredients (including the drained cucumber), cover and refrigerate until ready to use. Flavors marry here so make this ahead of time. Camp Cooking Tip: You can make the Tzatziki Sauce a day ahead and just keep it refrigerated until you are ready to serve.
  • Grill the chicken over a medium heat of a campfire, propane grill or charcoal grill. The chicken should be grilled until the juices run clear or the meat reaches an internal temperature of 165 F degrees. The cook time depends on your altitude and thickness of chicken, but it usually takes about 20-30 minutes to finish cooking. Camp Cooking Tip: When fire restrictions are in place, use a cast iron grill pan over a propane camp stove to grill meat.
  • Place the pitas on the grill to warm and toast them. It will only take about a minute to warm both sides.
  • Remove the chicken from the grill and slice it into thin strips.
  • Assemble the pitas with toppings and Tzatziki Sauce, then serve immediately.

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