Here is a beautiful and easy Easter side dish. This spring salad is perfect for the occasion, with many of our favorite spring ingredients in one dish. Yum!
Rusty and I recently started paying attention to the Mediterranean diet, which I prefer to call a “lifestyle” rather than a “diet.” This recipe is a great and van-friendly example.
When fresh basil and homegrown tomatoes are available, this is the pasta salad to make!
We were out of fresh lettuce. We did, however, have some red potatoes in the bin that needed eating. If you like potato salad and you like Greek salad, you’re going to love this!
We’ve been eating lots of green salads lately, and thought we’d take a detour to pasta and more Asian flavors. A cold soba noodle salad was the answer.
This is a delicious recipe for all different kinds of small peppers, from mild shishitos to scorching serranos, and everything in between.
It’s been pretty hot here in New Mexico so we’re trying to come up with cold meals that are easy to make and serve. We turned to our two favorite home cooks, Sharon (Rusty’s mom) and Dee (Ren’s stepmom), for some ideas.
This is a recipe we came up with to use bits and pieces of leftover veggies we had sitting in our van fridge. You can use most any legume and swap out any of your favorite veggies. It makes for a nice break from green, leafy salads and holds up better when the days start to get hot.
I don’t know who invented Broccoli Ramen Salad, but they are truly a genius, especially because it’s the perfect dish for vanlife.
This salad tastes like it came from a high-end Italian deli! It’s perfect for traveling because there’s no cooking involved.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!