Looking for some quick recipes this holiday season? Trek Travel has you covered! Our guides have been known to create beautiful picnic displays with delicious, easy, and homemade snacks that our guests cannot get enough of! Now, they want to share some of their favorite recipes with you to wow your family and friends!
Kale Salad
As seen on our Yellowstone & Grand Teton trip by Claire Reierson
1 bunch of kale, stemmed and sliced into ribbons
1/3 cup dried cranberries (or cherries)
1/3 cup walnuts
1/3 cup feta cheese
2 tbsp chopped shallots
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
Dash of salt & pepper
1. Place kale in a large bowl.
2. In a separate bowl, combine shallots, olive oil, red wine, vinegar, lemon juice, salt and pepper. Whisk well.
3. Pour dressing over kale. Gently toss until all kale is coated. Top with cranberries, walnuts and feta cheese. Enjoy!
Very Berry Salad
As seen on our Andalucia trip by Carlos Moreno
14 oz pack of mixed baby spring greens (spinach, arugula, lettuces, chard, radicchio)
8 oz strawberries, cored and sliced thin
8 oz blackberries
1/2 cup golden raisins
1/2 cup sliced almonds, lightly toasted
1/2 cup feta, crumbled
3 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1/2 tsp dijon mustard
Dash of salt & pepper
1. Place spring greens in a large bowl.
2. In a separate bowl, combine balsamic vinegar, olive oil, Dijon mustard, salt and pepper. Whisk well.
3. Pour dressing over greens. Gently toss with berries, almonds, and feta.
Roasted Chicken with Dates and Olives
As seen on our Palm Springs trip by Megan Waldbillig
Boneless/skinless chicken thighs, about 6
Olive Oil
Herbs de Provence
Lemon zest
Honey
Dash of salt & pepper
1 leek
Pitted green olives, one small handful per chicken thigh
Dates, one small handful per chicken thigh
Caper berries
1. Preheat oven to 415 degrees F.
2. Use a 9×13 baking dish (glass recommended). Season boneless/skinless chicken thighs with olive oil and herbs de Provence, lemon zest, salt and pepper. Generously drizzle honey all over seasoned chicken.
3. Cook for 35 minutes or until the chicken thighs have an internal temperature of 165 degrees F.
4. Meanwhile, thinly slice 1 leek set aside and then chop pitted green olives and dates.
5. When chicken is halfway done, take it out and flip thighs. Add all of your leek slices, dates, and olives.
6. Once fully cooked, sprinkle with caper berries.
7. Slice chicken thighs when cooled and serve, or refrigerate and eat chilled with salad the next day.
Grilled Veggie Quinoa Salad
As seen on our Santa Barbara Long Weekend trip by Megan Waldbillig
1 cup quinoa
Homemade chimichurri (recipe below)
Veggies of your choice (Megan uses summer squash, bell peppers, red onion, and asparagus, or broccolini and shishito peppers)
1/2 cup – 1 cup dried fruit of choice (Megan uses a blend of dried cranberries, cherries, and blueberries)
Dash of salt & pepper
1. Make 1 cup quinoa, let cool.
2. Make homemade chimichurri in a separate bowl. Blend in a food processor: 1 full bunch curly parsley, half pack of fresh oregano, handful of cilantro stems if desired (sometimes Megan throws in a small handful of other herbs too!), 5 cloves of garlic, 1/4 cup white or red wine vinegar, 1 tsp crushed red peppers, 1/2 sliced red onion, juice of 1/2 lemon, 1/2 cup plus olive oil.
3. Grill your veggies. Let cool. Then chop. Mix with quinoa.
4. Add in 1/2 cup or more chimichurri.
5. Add dried fruit.
Melon With Serrano Ham
As seen on our Tuscany trip by Carlos Moreno
*A Trek Travel favorite since the beginning*
5.5 oz (150 g) serrano ham or prosciutto, thinly sliced
1/2 melon (crenshaw, galia, honeydew, cantaloupe, or other melon)
1 bouquet of parsley
1. Slice the melon in slices.
2. Wrap one slice of Serrano ham around each melon slice.
3. Sprinkle fresh parsley on top.
Avocado Goat Cheese
As seen on our Glacier National Park trip by Megan Waldbillig
Avocados
Goat cheese
Honey
Dash of salt
1. Halve and slice avocados.
2. Crumble your favorite goat cheese on top of the halved avocados.
3. Add a heavy drizzle of honey on top.
4. Sprinkle with salt to taste.
Gingered Fruit Salad
As seen on our New Mexico trip by Andrea Fair
1 small watermelon, chopped into 1 inch cubes
1 quart blueberries
1 quart strawberries, halved
5-7 fresh mint leaves
Crystallized ginger*
(Serves ~20 people. Adjust ratios as you see fit.)
1. In a medium-size bowl, toss together the watermelon, strawberries, and blueberries.
2. Finely chop the mint. Coarsely chop the crystallized ginger.
3. Mix the mint with the fruit and, just prior to serving, mix in the ginger! Garnish with a large bunch of fresh mint.
Note: Prepare this a day early by putting the watermelon in a bowl first, then layering the strawberries and blueberries on top. Cover and refrigerate. As per above, add the mint and ginger at the last minute.
*Crystallized ginger can usually be found by the clear, plastic container-packed bulk nuts and candy section in grocery stores. Typically near the produce department.
Banana Bombs
As seen on our Provence trip by Thomas English
Bananas
Oreos
Melted chocolate or Nutella
1. Spread melted chocolate or Nutella on top of one Oreo.
2. Add a slice of banana.
3. Bon appetit!
While preparing some easy and fun dishes, start cooking up your 2022 Trek Travel vacation plans with your family and friends!
