Cooking Like Camp: Our All-Time Favorite Recipes
When you think of summer camp meals, what comes to mind? If you’ve ever attended a URJ camp – North America’s Reform Jewish camping system – you know that camp food goes far beyond standard cafeteria fare. From a gluten-free take on matzah ball soup to Sunday morning shakshuka and beyond, the menus at URJ camps are constantly evolving to please campers’ diverse taste buds. While there’s no meal like a meal in the chadar ochel (dining hall) of your favorite camp, now you can bring the best of summer home to enjoy all year round.
- Sunday Morning Shakshuka: You don’t have to go all the way to Israel to find the best shakshuka; just try this delicious, easy recipe from URJ Crane Lake Camp! The West Stockbridge, MA-based camp loves to serve this Israeli egg dish for Sunday breakfast – and it makes for a perfect lazy weekend brunch at home, too.
- Shabbas Brownies: Like at so many Jewish summer camps, the Shabbat experience is a highlight for campers and staffers alike at URJ Camp George in Ontario, Canada. The camp’s Chef Lori created these gooey brownies to make the holiday even sweeter.
- Mini Blackberry Tarts: Without fail, the dining hall at URJ Camp Kalsman in Arlington, WA, erupts into cheers when carts full of these tiny desserts roll out of the kitchen. The tarts, a perennial favorite, are sometimes made with blackberries picked at camp.
- Chef Nellie’s Apple Brown Betty: This delicious dessert is a weekly Shabbat staple at URJ Camp Coleman in Cleveland, GA. The combination of crunchy crust and warm, baked apples will satiate even the sweetest of sweet tooth.
- Gluten-Free Matzah Ball Soup: After spending the day learning about topics like robotics and video game design, campers at URJ 6 Points Sci-Tech Academy in Byfield, MA, need to refuel with brain food. Everyone agrees that this matzah ball soup is ideal for any time of the year, especially on chilly evenings.