Have food, will travel

Hit the road with elevated and versatile make-ahead recipes

There’s nothing like a road trip to provide fresh perspective to our lives and to help us recharge and renew. When it comes to eating, piling into the car and hitting the open road presents both challenges and delights. With a bit of planning, savouring delicious food can be that much easier, and a highly enjoyable part of the road trip experience.

When planning your on-the-road menu, choose dishes that pack well or that get better as leftovers. And, of course, don’t forget the snacks. Homemade granola bars, nuts, veggies, and a pre-portioned bit of hummus or bean dip will help you avoid those hangry travel moments. These four convenient and easy-to-prepare recipe ideas will help you enjoy your holiday and pull off a feast when you’re far from home.

Dig out your cooler and read on—it’s time to hit the road!

Go-Anywhere Granola Roasted Chocolate Cherry Crumble

Making a big batch of hearty granola is a great way to satisfy breakfast and snacking needs and proves endlessly versatile while on the road. Throw in a handful of dark chocolate chips to turn into a trail mix, perfect for keeping hunger at bay while you’re out and about. This granola is also ideal for turning fresh fruit you discover on your travels into a delicious dessert. We’ve used cherries here, but grilled peaches, apricots, blueberries, or any fresh, seasonal bounty would work amazingly well.

Ingredients

GRANOLA

3 cups (750 mL) rolled oats

1 cup (500 mL) slivered almonds

1/3 cup (80 mL) hemp hearts

2 Tbsp (30 mL) sesame seeds

Pinch of salt

1/4 tsp (1 mL) black pepper

1/4 cup (60 mL) maple syrup

1/4 cup (60 mL) melted coconut oil

1 Tbsp (15 mL) vanilla extract

1 tsp (5 mL) cardamom

1/2 tsp (2 mL) cinnamon

1/2 cup (125 mL) dried cranberries

CRUMBLE (PER PERSON)

1 cup (250 mL) cherries, pitted

2 tsp (10 mL) mini dairy-free chocolate chips

1/2 cup (125 mL) granola base

Steps

1. Preheat oven to 325 F (160 C).

2. In large bowl, combine oats, almonds, hemp hearts, sesame seeds, salt, and pepper.

3. In small bowl, combine maple syrup, coconut oil, vanilla, cardamom, and cinnamon. Pour wet ingredients over oat mixture and mix until well combined.

4. Line baking sheet with parchment paper and spread mixture evenly overtop. If you like your granola chunky, press mixture with a spatula before baking. Bake for 25 to 30 minutes, or until oats and almonds have turned deep golden brown. Remove baking sheet from oven, add cranberries, and stir occasionally while granola cools completely. Pack granola in sealed container.

5. To make crumble, place cherries in appropriately sized cast iron skillet. Sprinkle with chocolate chips and granola. Cover and bake in preheated 350 F (180 C) oven for 20 minutes, or over the hot coals of a campfire, until juices are bubbling. Remove cover and bake for a further 5 minutes.

SERVES 10

EACH SERVING CONTAINS: 397 calories; 10 g protein; 20 g total fat (8 g sat. fat); 46 g total carbohydrates (29 g sugars, 8 g fibre); 17 mg sodium

Trail Mix

To turn your Go-Everywhere Granola into your Go-Everywhere Trail Mix, simply add 1/4 cup (60 mL) mini dairy-free chocolate chips and hit the trails.

CHERRY-OH

To make the most of a fruitful bounty, and to add an extra dimension of flavour, use a mixture of sour and sweet cherries—and don’t forget to pack a cherry pitter!

Yogurt Marinated Chicken with Lemon and Cilantro

Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold.

Ingredients

6 garlic cloves, peeled and crushed

1/4 cup (60 mL) lemon zest

1/4 cup (60 mL) lemon juice

1 cup (250 mL) chopped cilantro leaves and stems

2 cups (500 mL) Greek yogurt

8 chicken thighs, skinless and boneless

1/4 tsp (1 mL) salt

1/2 tsp (2 mL) black pepper

Steps

1. In large bowl, combine garlic, lemon zest, juice, cilantro, and yogurt. Pack half the yogurt mixture in a sealable container to be used as a dip and refrigerate. Set aside remainder to use as marinade while you prepare the chicken.

2. On cutting board, lay sheet of parchment paper, then chicken pieces, and then cover with a second sheet of parchment paper. Using a large rolling pin or meat tenderizer, pound meat to flatten. This will ensure pieces cook evenly.

3. Brush marinade onto each side of each piece of chicken and layer chicken in sealable storage container suitable for transporting in your cooler. Add in any remaining marinade. Seal container and refrigerate, or place in your cooler until ready to grill. Allow chicken to marinate for at least 4 hours and no more than 24. When ready to eat, grill each chicken piece on hot grill for 3 to 5 minutes per side, or until meat releases easily from grill. Discard any excess marinade. Serve with reserved yogurt dip.

Serves 4

EACH SERVING CONTAINS: 361 calories; 50 g protein; 17 g total fat (2 g sat. fat); 8 g total carbohydrates (5 g sugars, 1 g fibre); 190 mg sodium

Marinade Mentions

Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.

No need to pack every sauce from your refrigerator door. Make up a few homemade versions and portion just what you need for the trip. Freeze them so they can serve as extra cooling packs. They’ll thaw out quickly when you arrive at your location. Here are a few ideas.

Spice It Up

If you plan to grill, consider making up a dry spice rub ahead of time, so you don’t have to pack every spice in the cupboard.

Herby Chimichurri

Red wine vinegar, extra-virgin olive oil, crushed red pepper flakes, and plenty of fresh parsley and cilantro make a perfect accompaniment to grilled meats and fish.

Yogurt Is Your Friend

Yogurt can be combined with myriad flavours from fresh and herby to sweet or spicy. It can do double duty as a marinade for meats or as a dipping sauce for vegetables. Just make sure you don’t use any marinade that has been in contact with meat as a dip.

Make Your Own Barbecue Sauce

A bit of ripe fruit, some vinegar, honey, soy sauce … experiment with your own flavours for a barbecue sauce that’s all your own.

Kale and Napa Cabbage Salad with Sumac Pickled Onions

Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops.

Ingredients

1 cup (250 mL) finely sliced red onion

3 Tbsp (45 mL) apple cider vinegar

1/4 tsp (1 mL) crushed red pepper flakes

1 tsp (5 mL) maple syrup

1 tsp (5 mL) sumac

Pinch of salt

1/4 tsp (1 mL) black pepper

2 Tbsp (30 mL) extra-virgin olive oil, divided

5 cups (1.25 L) finely sliced kale

1 cup (250 mL) finely sliced Napa cabbage

2/3 cup (160 mL) finely sliced fresh mint

3 Medjool dates, pits removed and finely chopped

2 cups (500 mL) cooked farro, drained and cooled

Steps

Dressing For Dinner

This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious.

If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.

1. In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.

2. In large bowl, add 1 Tbsp (15 mL) olive oil and kale, and massage kale for a few minutes with your hands. Let stand for 20 minutes.

3. To assemble salad, toss kale, pickled onion dressing, and remaining olive oil with cabbage, mint, dates, and farro. Keep cool or refrigerate for up to 4 hours before enjoying.

Serves 8

EACH SERVING CONTAINS: 107 calories; 3 g protein; 4 g total fat (1 g sat. fat); 18 g total carbohydrates (3 g sugars, 4 g fibre); 42 mg sodium

Vegetable and Cashew Salad Rolls with Peanut Sauce

Veggies and dip are a healthy road trip staple, perfect for snacking, pit stops, or appetizers. Take them a step further in this recipe, inspired by Vietnamese-style salad rolls. Paired with a spicy peanut sauce, they’re packed with carrots, crunchy broccoli, cashews, and a hint of mint. They’re hearty enough for a lunchtime picnic or anytime you need a little something to keep you going.

Ingredients

PEANUT SAUCE

3 Tbsp (45 mL) peanut butter

1 1/2 Tbsp (22 mL) rice wine vinegar

1 tsp (5 mL) sesame oil

1/2 tsp (2 mL) tamari

4 Tbsp (60 mL) water, or more as required

1/2 tsp (2 mL) grated gingerroot

2 garlic cloves, peeled and crushed

1/4 tsp (1 mL) crushed red pepper flakes

SALAD ROLLS

8 rice paper wrappers

18 fresh mint leaves

4 radishes, thinly sliced

8 butter lettuce leaves

5 broccoli florets, thinly sliced

24 cashews, pulsed in food processor to pea-sized pieces

2 medium carrots, cut into matchsticks

1 cup (250 mL) baby spinach leaves, stems removed

Steps

1. In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.

2. To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls. See tip for more wrapping advice.

Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.

Serves 4

EACH SERVING CONTAINS: 375 calories; 12 g protein; 22 g total fat (4 g sat. fat); 37 g total carbohydrates (6 g sugars, 4 g fibre);

174 mg sodium

Wrap And Roll

It’s easier to wrap the rolls if you lay butter lettuce on the wrapper so the leaf’s central vein is parallel to the countertop edge closest to your body. This way, when you roll the wrap away from you, you won’t be rolling against that crisp central vein. As you roll, gather side edges toward the centre, tucking them in as you do. If the wrap tears, rather than re-roll, just roll it in a second wrapper.

Prevent A Sticky Situation

To ensure your rolls don’t stick to the container or each other, a light spray of oil over the wrapped rolls may help. As well, you can layer the bottom of the container with butter leaves as a barrier to prevent them from sticking to the bottom.

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