Lunch In Arches
This year my mom had a fantastic garden so we dined on the summer’s last tomatoes, the first carrots, and pesto my mom made with beet greens and kale instead of basil. It was the perfect midday meal for hiking out in the Utah desert.
I love eating finger foods on the trail more than any prepared meal. I think it’s because I can choose the exact amount of each flavor that I desire, and each item can be mixed with another bite to create new sensational combinations. The key ingredients to any trail meal are simple: a cracker, a spread, a cheese, a nut, a fruit and vegetable, and a sweet for dessert.
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