3 Easy Summer Campfire Recipes Your Entire Family Will Enjoy

Sure, everyone loves hot dogs and s’mores. But there’s so much more you can enjoy around a campfire. Here to spice up your next outdoor adventure is Emma Frisch, a finalist on Food Network Star and founder of Firelight Camps, a glamping destination in Ithaca, New York. In her debut cookbook, Feast by Firelight ($17, amazon.com), Frisch offers up simple recipes that are guaranteed to hit the spot after a long day on the trail (or a night under the stars). Below are three of our favorites: zero-degree chili, quinoa granola clusters, and foil-packet salmon with lemon, thyme, and blueberries.

Zero-Degree Chili

Serves: 8-10

1½ pounds beef stew meat, cut into ½-inch pieces (Note: If there’s fat on the beef, keep it for flavor!)

¼ cup sweet paprika

1 tablespoon smoked paprika

1 tablespoon minced garlic

2 teaspoons kosher salt

20 turns of the pepper mill

3 tablespoons unsalted butter

1⅔ cups diced onions

2 bell peppers, seeded and diced

2 cups chopped potatoes (½-inch pieces)

2 medium carrots, diced

2 bay leaves

One 15-ounce can kidney beans, drained and rinsed

One 28-ounce can whole peeled tomatoes

4 cups beef broth

¼ cup cornmeal

½ cup plain yogurt or sour cream

Finely chopped fresh parsley or cilantro for garnish

PREP: In a ziplock bag, combine the beef, sweet paprika, smoked paprika, garlic, salt, and pepper. Seal the bag, use your hands to evenly coat the beef with the seasonings, and then chill for up to 24 hours.

Firelight Quinoa Granola Clusters

Serves: 4

½ cup quinoa, toasted

4 cups rolled oats

1 ½ cups unsweetened coconut chips

½ cup sesame seeds

½ cup sunflower seeds

2 tablespoons flaxseeds

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

½ cup olive oil

½ cup maple syrup

½ cup honey

1 ½ teaspoons vanilla extract

¾ cup dried cranberries or other dried fruit (optional)

Foil-Packet Salmon With Lemon, Thyme, and Blueberry

Serves: 4

¼ cup fresh or frozen blueberries

2 teaspoons honey

1 tablespoon freshly squeezed lemon juice, plus 2 lemons, each cut into 6 thin slices

Four 6-ounce wild salmon fillets, frozen (see Note)

2 teaspoons kosher salt

Freshly ground black pepper

8 thyme sprigs

PREP: In a lidded jar, combine the blueberries, honey, and lemon juice. Use the back of a spoon to gently smash and muddle the blueberries with the honey and lemon juice. Seal the jar tightly and then chill for up to 3 days.

Put four 12-inch square sheets of aluminum foil on a work surface. Lay 3 lemon slices, with edges overlapping like dominoes, in the center of each foil sheet and top with a frozen salmon fillet. Season the salmon with the salt and lightly dust with pepper. Top each salmon fillet with 2 thyme sprigs.

Fold up two sides of the foil to meet in the middle and fold the edges over each other to seal the top. Then fold the two open ends of the foil to seal the packet. Seal the salmon packets in a ziplock bag and then chill for up to 24 hours.

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