This dish is vegetarian and gluten free and can be made vegan by omitting the goat cheese. Fresh ingredients make cooking outdoors feel like home! Serves 6-8 1 eggplant, sliced into 1 inch discs (preferably 2 slices per person) ½ cup of salt (to prevent eggplant from becoming bitter and soggy, will be washed off) 20 small tomatoes (about 3 per person), chopped 18 white mushrooms (about 3 per person), sliced 1 large onion (any color), diced 5 cloves of garlic, diced 2-3 chopped tablespoons of each: fresh basil, rosemary, oregano, and parsley 1 roll of pre-prepared polenta, sliced into…

We pride ourselves on preparing excellent cuisine. First night dinner: Smoked salmon pesto linguini with sun dried tomatoes and Kalamata olives, organically grown mixed salad greens, garlic bread and for dessert a Dutch oven pear/apple crisp. We also don’t skimp on quality ingredients such as: Real maple syrup, bottled wines, high quality chocolate and our own distinctive “Orca blend” coffee. More About Our Kayak Cuisine

One of the northernmost islands we paddle on our tours, Stuart Island is only accessible by boat. The island boasts numerous rocky, forested coves and inlets, sweeping views and numerous bald eagle nests. We use our trusty Dutch oven to bake this delicious dessert but you may also use your oven at home. Fruit 8 apples, unpeeled, cored & sliced 3 ripe pears, sliced and cored brown sugar (or maple syrup) 2 t. of vanilla cinnamon and nutmeg to taste Crisp Topping 2 C. flour 1 stick butter 2 C. oatmeal 1/2 C packed brown sugar (or maple syrup) Cream…

Another jewel in the Washington State Parks system, we frequent Jones Island on our 5-day “Eagles and Orcas” tours. Home of bald eagles and river otter as well as harbor seals and Dall’s porpoise, it boasts some of the most scenic campsites in the islands. It also has a species of prickly pear cactus – a true indication of the rain shadow effect of the islands. This entree is also a superb vegetarian meal – just omit the smoked salmon. Linguine noodles (3 oz./person) garlic 4 zukes 2 red or yellow peppers (not green -we’re looking for color here, folks!)…

3-4 cans of black beans 2 cans of corn 1/2 red onion or 1 small Left over cabbage 2-3 roma tomatoes 1-2 cans of chilies 1-2 cans of black olives Cumin Chili powder Tapatio sauce Salt and pepper 1/2 lb. cheddar cheese 1/2 lb. Jalapeno cheese 1 jar of salsa 1-pint sour cream 1/2 tortilla per person Drain beans and corn. Chop veggies. Stir together with chilies, olives and spices. Serve on tortillas with cheeses, salsa and sour cream.

3-4 cucumbers 4-5 stalks of celery 4-5 roma tomatoes 1 red onion 2-3 red, yellow or orange peppers 2 packages of feta cheese 1 can of Kalamata olives Dried thyme 3-4 limes 1/2 piece of pita bread per person Chop veggies. Drain olives and mix with vegetables and add crumbled feta cheese. Mix lime juice with thyme and stir into other ingredients. Serve on pita with fruit and cookies.