Recipes from the River

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Recipes from the River

Got an appetite for adventure? O.A.R.S. trips are famous for the delicious, abundant and nutritious fare served fresh everyday by our talented guides. Here is a sampling of favorite recipes from the O.A.R.S. riverside cookbook. Now you can enjoy these easy-to-prepare dishes at home or on your next camping trip.

Strawberry & Brie French Toast

  • 3/4 C Milk
  • 5 large eggs, beaten
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • Pinch of cardamom
  • 2 tsp Sugar
  • 2/3 lb Brie cheese, sliced
  • 8 slices French bread, (1 ½ inches thick)
  • 3 1/2 C strawberries, sliced
  • 1/4 C butter (or butter-flavored non-stick spray)
  • Powdered sugar Maple syrup
  1. In large bowl, beat together milk, eggs, vanilla, cinnamon, cardamom and sugar.
  2. Cut a pocket in each bread slice.
  3. Set aside 1 cup of strawberries for garnish. Place slices of brie and strawberries in pocket, press down lightly. Dip bread slices in egg mixture, turn to coat each side. Cover and chill for 20 minutes.
  4. In large frying pan melt butter over medium heat. Cook each side until golden and cheese starts to melt.
  5. Dust with powdered sugar and garnish with strawberries. Serve with maple syrup.

Chicken Salad Wraps

  • 1 pound cooked chicken; chopped
  • 1/4 cup red onion, chopped
  • 1/2 cup cilantro, minced
  • 1/2 cup parsley, minced
  • 1 tomato, diced
  • 1/3 pound red grapes, cut in half
  • 1/3 cup slivered almonds
  • 1/4 cup mayonnaise and/or Grey Poupon mustard
  • Salt & Pepper
  • 10 flour tortillas
  • Additional Toppings: Colby Jack Cheese Green Leaf Lettuce Avocado Diced Jalapenos Sour Cream
  1. Combine first seven ingredients. Fold in Mayonnaise and/or Grey Poupon; add salt & pepper to taste. Serve wrapped in a flour tortilla with additional toppings as desired.

Sunshine Fruit Salad with Grilled Chicken

  • 1 head romaine lettuce,torn into bite-sized pieces
  • 60 seedless grapes
  • 2 cups strawberries, sliced
  • 2 cups Mandarin oranges (canned)
  • 2 C Fuji apples (unpeeled), chopped
  • 1 1/2 cups granola
  • 2 pounds boneless, skinless chicken breasts, grilled & cut into strips or chunks
  • Prepared salad dressing (suggested: Annie's Naturals Raspberry Vinaigrette)
  1. Layer all ingredients in a bowl and top with dressing; toss, and enjoy!

Filet Mignon with Jack Daniel’s Reduction Sauce

Recipe courtesy of Chef Bob Anderson
  • 1/2 cup extra virgin olive oil
  • 6 - 7 oz filet mignon portions (seasoned with salt & pepper or as desired)
  • 3 shallots, diced fine
  • 2 cloves of garlic, diced fine
  • Salt & Pepper to taste
  • 1/2 cup Jack Daniels whiskey
  • 2 1/4 cup red wine reduction*,
  • Jus de Veau or Demi Glace
  1. Pre heat oven to 350°.
  2. In a large sauté pan that is very hot, sear the well-seasoned filet until nicely browned on each side, reserve.
  3. In the sauté pan sauté shallot, garlic, deglaze and flame with the Jack Daniels, being extremely careful!
  4. Add the red wine reduction and reduce by half.
  5. Adjust seasoning, strain and reserve.
  6. Cook filets in oven for 6 to 8 minutes or until desired doneness is reached.
  7. Allow to rest in a warm, not hot location for 3 to 4 minutes.
  8. Serve with a pool of sauce underneath.
  • *Red wine reduction: Put approximately four times the amount of balsamic vinegar as you will need into a heavy-bottomed saucepan. Bring to a low boil over medium high heat, then lower heat and simmer until reduced to a syrup. Note: Reduction will get thicker as it cools.

Dutch Oven Lasagna Watch the video

  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground Italian sausage
  • 1 large onion, chopped
  • 4 to 5 cloves garlic, minced
  • 2 jars pasta sauce
  • 4 cups ricotta cheese
  • 2 eggs, beaten
  • Italian seasoning
  • Salt & Pepper
  • 1 cup parmesan cheese, grated
  • 3 cups mozzarella cheese, shredded
  • 1 1/2 boxes lasagna noodles, uncooked
  1. Brown ground beef, sausage, onions and garlic; drain. Season to taste with salt & pepper.
  2. Mix ricotta, eggs and Italian seasoning together in a bowl
  3. Layer all ingredients evenly in Dutch oven in this order: meat mixture, lasagna noodles, ricotta, cheeses and sauce. Repeat until oven is filled, and end with a layer of cheese on top.
  4. Cover and place coals on top and beneath oven; cook for 30 to 45 minutes.

Spring Salad with Toasted Almonds, Strawberries & Feta

  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 6 cups spring mix lettuce
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese
  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat; set aside.
  2. For dressing, whisk the garlic, honey, mustard, vinegars, brown sugar, and oil together in a bowl.
  3. In a large serving bowl, toss together the toasted almonds, lettuce, strawberries, and feta cheese.
  4. Cover with the dressing mixture, and toss to serve.

White Risotto

  • 6 ounces butter
  • 1/2 cup onion or shallot, diced fine
  • 3 cup Arborio rice
  • 1 cup dry white wine
  • 8 cups hot, salted water (chicken stock may be used)
  • White pepper, to taste
  • Bay leaf
  • 1 cup grated parmesan cheese
  1. Heat half of the butter in a heavy saucepan.
  2. Add onion or shallot, cook until translucent.
  3. Add rice until well glazed.
  4. Add wine, reduce until almost gone.
  5. Add water (or stock) slowly with pepper and bay leaf while stirring constantly. Continue to add water as rice absorbs, total cooking time about 15 minutes.
  6. Add remaining butter and half of the Parmesan, stir.
  7. Sprinkle with remaining cheese before serving.

Pineapple Upside-Down Cake

  • 1/2 C butter
  • 1 1/2 C brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 10 maraschino cherries
  • 1 package yellow cake mix
  1. Melt the butter over medium high heat in the Dutch oven.
  2. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.
  3. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.
  4. Prepare the cake mix as directed by the manufacturer; substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
  5. Bake as directed by the cake mix directions. Cool for 10 minutes, and then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

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Company Info

O.A.R.S. is an author ized concessioner of Arches, Canyonlands, Grand Canyon and Grand Te ton National Parks and Dinosaur National Monument.
Outside Travel Awards 'Best Outfitter' Runner Up National Geographic Adventure Magazine - Best River & Sea Outfitter on Earth As Featured On 50 Tours of a Lifetime - National Geographic Traveler Mindy Gleason, O.A.R.S. Reservations Manager Condé Nast Traveler Top Travel Specialist 2007-2013 (River Rafting) Best of the Bay Area Winner

For consecutive years, O.A.R.S. has been named the "Best River & Sea Outfitter on Earth" by National Geographic Adventure and one of the top two outfitters in the world by Outside Magazine in its annual Active Travel Awards recognition program. In multiple years, O.A.R.S.trips have been honored as "50 Tours of a Lifetime" by National Geographic Traveler and since 2007, Condé Nast Traveler has recognized Mindy Gleason, O.A.R.S. Reservation Manager and International Adventure Travel Consultant, as Condé Nast Traveler's standalone Top Travel Specialist in the River Rafting category.

Questions about trips or making reservations? Contact or call 800-346-6277 in the USA or Canada or 1-209-736-4677 if outside the USA or Canada.
O.A.R.S. Companies Inc.,
PO Box 67, Angels Camp, CA 95222