Lunch Experiments

Grilled chicken cutlets layered with pesto, mozzarella, and fresh veggies on warm ciabatta rolls.

Tender broccoli and pasta tossed with lemon-Dijon vinaigrette, cherry tomatoes, red onion and optional feta.

Golden, cheese-filled pie iron pockets with sauce and toppings, cooked over a campfire in about 18 minutes.

Creamy tuna salad with melted cheese on grilled bread

Creamy hummus wraps with fresh spinach and crisp veggies ready in 15 minutes.

Spicy buffalo-coated chickpeas in crisp lettuce with carrots, celery, and vegan ranch for a light, zesty meal.

Crispy cottage cheese flatbreads with seasoned chicken, lettuce, tomato and tangy yogurt for a protein-packed lunch.

A vibrant blend of roasted beets, tangy vinaigrette, creamy goat cheese, and crunchy walnuts.

Crisp winter greens paired with pears and walnuts, dressed in a tangy vinaigrette for a refreshing taste.