Summer is approaching and with that comes vacations and extended travel time! Do you love to travel but hate the price tag that comes with always eating out? Many people who follow this blog choose to travel by RV. Where are your adventures taking you this summer? I’d love to hear! Whether it’s across the country or up and down the coastline, your summer travels are sure to be an adventure.
When we aren’t on the road, I like to order the Blue Apron service that delivers meals to our home. After browsing this site and reading the glowing Sun Basket reviews, I gave them a try too! While we are traveling, it’s not practical to order these boxes, but I save my recipes throughout the year and bring them along so I can still cook my favorites during the summer months that we are gone. It’s always great to make stops at roadside farm stands and farmer’s markets to see what fresh ingredients I can find to whip up these tasty recipes. To inspire your summer of cooking, be sure to check out some of my summertime recipes from Blue Apron below!
Pan-Seared Chicken with Roasted Honeynut Squash and Apple
There’s nothing more comforting after a day of exploring a new town than a home-cooked meal. The warm, homey flavors of the honeynut squash and apple in this dish will make you feel right at home. Imagine sitting around the campfire on a chilly summer night in Denali National Park eating this warm and hearty meal – yum!
Two chicken breasts, bone-in, and skin-on
1 apple (gala or honey crisp is particularly delicious)
1 honeynut squash
2 TBSP butter
2 TBSP white wine vinegar (if you don’t have this on-hand, apple cider vinegar works)
2 TBSP roasted almonds
1 bundle of sage
This dish comes together so quickly! If you don’t have access to an oven in your RV for roasting the vegetables, you can quickly boil or saute them on top of the stove. The beauty of this dish is how it’s easily adaptable to whatever you need.
Summer Udon Noodle Salad
If you’re short on time and looking for a refreshing dish, this salad can be an excellent choice. It boasts Japanese-inspired flavors with a bright citrusy finish. You’ll feel energized and ready to take on your next adventure.
1 lb fresh Udon noodles (can be found in most large grocery stores across the United States & Canada)
6 oz. cherry tomatoes
2 scallions (or onions if you don’t have access to scallions)
2 oz. kale
1 ear of corn (or ½ can of corn)
1 sweet pepper
1 small piece ginger
1 TBSP sesame oil
¼ cup ponzu sauce
1 tsp furikake
2 TBSP mirin
The beauty of this recipe is it requires very little cooking. A quick saute of the vegetables and noodles, and you’re ready to go.
Vegetable and Queso Tostadas
Light, summery flavors are the star of this dish. If you don’t have the vegetables the recipe calls for, you can easily substitute with whatever is local where you’re traveling. It’s always a good idea to taste the fruits and vegetables that are in season wherever you are.
4 flour tortillas
2 small eggplants
2 cloves garlic
6 ounces queso
1 ear of corn
1 bell pepper
1 bunch of cilantro
2 TBSP grated cotija cheese
¼ cup Mexican crema
¼ sliced jalapeno pepper
This entire meal comes together within 30 minutes on top of the stove. You can do it all in the same frying pan, keeping your dishwashing to a minimum.
Happy cooking and adventuring!