As the landscape shifts from spring blooms to summer’s lush bounty, your RV kitchen is primed for vibrant, seasonal meals that are both simple and soul‑satisfying. These five recipes make the most of portable gear and fresh produce, so you can savor the flavors of the season wherever the road takes you.
1. Grilled Asparagus & Goat Cheese Flatbread
Nothing says spring like tender asparagus, and this flatbread celebrates it atop a golden, crispy base.
Ingredients
- 1 small flatbread (store‑bought or homemade)
- 6–8 asparagus spears, trimmed
- 1–2 tbsp olive oil
- 2 oz goat cheese, crumbled
- Salt & cracked pepper, to taste
Method
- Prep & Grill: Heat a portable camping stove grill pan over medium‑high. Toss asparagus in oil, salt, and pepper; grill 3–4 minutes, turning once.
- Toast Flatbread: Brush flatbread lightly with oil and place on grill until charred spots appear, about 2 minutes per side.
- Assemble: Top flatbread with asparagus, scatter goat cheese, and season with extra pepper. Slice into wedges and serve warm.
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2. Campfire Shrimp Tacos with Mango Salsa
Bright, sweet, and spicy—these tacos bring summer vibes to your RV table.
Ingredients
- 8–10 large shrimp, peeled and deveined
- 1 tbsp taco seasoning
- 1 mango, diced
- ¼ red onion, finely chopped
- ½ jalapeño, minced
- Juice of 1 lime
- 4 small corn tortillas
- Fresh cilantro, chopped
Method
- Season & Sear Shrimp: Toss shrimp in taco seasoning. Cook in a hot skillet or griddle for 2 minutes per side until opaque.
- Make Salsa: Combine mango, onion, jalapeño, lime juice, and cilantro in a bowl.
- Assemble Tacos: Warm tortillas, layer shrimp, top with mango salsa, and garnish with cilantro.
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3. One‑Pot Lemon Garlic Chicken & Rice
A comforting, all‑in‑one meal that’s creamy, tangy, and perfect for cooler spring nights.
Ingredients
- 2 boneless chicken thighs or breasts
- 1 cup long‑grain rice
- 2 cloves garlic, minced
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 1 tbsp butter
- Salt & pepper, to taste
- Parsley, chopped (optional)
Method
- Sear Chicken: In a Dutch oven or deep skillet, melt butter over medium heat. Season chicken, brown 3–4 minutes per side, then remove.
- Cook Rice: Sauté garlic in drippings for 1 minute. Add rice, stirring until lightly toasted.
- Simmer: Stir in broth, lemon juice, and zest. Nestle chicken back in, cover, and simmer 18–20 minutes until rice is tender and chicken is cooked through.
- Serve: Garnish with parsley and an extra lemon wedge.
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4. Strawberry Spinach Salad in Cast‑Iron Skillet
A fresh side or light main that combines tender greens with sweet berries.
Ingredients
- 4 cups baby spinach
- 1 cup strawberries, sliced
- ¼ cup toasted almonds or pecans
- 2 oz feta or goat cheese
- 1 tbsp balsamic glaze
Method
- Warm Skillet: Heat cast‑iron skillet lightly; add spinach and strawberries just until greens wilt (30 seconds).
- Plate & Top: Transfer to a plate, sprinkle nuts and cheese, then drizzle with balsamic glaze.
- Enjoy: Serve immediately for maximum flavor contrast.
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5. Dutch‑Oven Peach Blueberry Cobbler
End your meal on a sweet note with this rustic fruit dessert—no oven required.
Ingredients
- 2 cups mixed peaches (fresh or thawed frozen), sliced
- 1 cup blueberries
- ¼ cup sugar
- 1 cup self‑rising flour
- ½ cup milk
- 2 tbsp butter, melted
Method
- Fruit Layer: In a cast‑iron Dutch oven, toss fruit with sugar; spread evenly.
- Batter: Whisk flour and milk to a smooth batter; pour over fruit. Drizzle melted butter on top.
- Bake on Campfire: Place hot coals on lid; bake 20–25 minutes until topping is golden and fruit is bubbly.
- Serve: Spoon into bowls and enjoy with coffee or a scoop of ice cream.
With just a few ingredients and your trusty RV kitchen gear, these recipes will help you celebrate each step of the season. Whether you’re parked lakeside or traversing mountain passes, these dishes bring fresh, bright flavors to your travels. Happy cooking!
