Roasted Tomato Dip

Dehydration Time: 5 to 7 hours Serves 2 to 4 Ingredients: 1 small red onion 1/4 cup white onion 1 clove garlic 2 cups cherry tomatoes 1 tablespoon olive oil salt, to taste black pepper, to taste 1/4 teaspoon cayenne pepper 1/2 teaspoon dried mild chili 1 teaspoon...

Minestrone

Courtesy of A Fork in the Trail Dehydration Time: 7–10 hours Serves 4 to 6 Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 medium carrots, chopped 1 potato, peeled and cubed 1 celery stalk, chopped 2 tablespoons celery leaves, chopped 2 garlic cloves, minced 2...

Tuna Bagel with Black Bean and Corn Salsa

Tuna Bagel with Black Bean and Corn Salsa courtesy of A Fork in the Trail Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap. Ingredients: ½ cup frozen corn, thawed 1 tablespoon lime juice ½...

Sunny Garlic Hummus

courtesy of A Fork in the Trail Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges. Ingredients: 1 can chickpeas – rinsed and drained¼ cup orange juice½ teaspoon lime juice 2 cloves garlic 1 heaping teaspoon...

Mediterranean Garbanzo Bean Salad

courtesy of A Fork in the Trail Dehydration Time: 8–12 hours Makes 2 servings Ingredients: 1 ½ tablespoons olive oil or vegetable oil¼ cup shallots, finely chopped¼ teaspoon crushed red chilies (optional) 1 teaspoon orange zest 2 tablespoons fresh orange juice...

Citrus Lentil Salad

courtesy of A Fork in the Trail Dehydration Time: 5 to 7 hours Serves 2 Ingredients: Salad Mixture 1 cup of canned green lentils – rinsed and well drained 1 small carrot – coarsely grated 2 cloves garlic – minced 3 tablespoons celery leaves – chopped ⅓ cup roasted red...