Dairy

Hard work, leadership, and delicious quesadillas-that's the Boy Scout way.

Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout. I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.

Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.

This vibrant green side dish is great served at room temperature, so you can make it a couple hours before your guests arrive for a dinner party.

Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.

This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

If you can't find currants (check the farmers' market first), use any other berry or a mix.