Home away from home – that is what RVing is all about! You leave the comfort to live on wheels with minimum necessities. Surprises on the road and unexpected events make the trips memorable. But what is traveling without food! When you have a fully furnished kitchen with the latest appliances in your RV, don’t miss out the wonderful experience to try out your culinary skills. You may not be able to prepare your best dishes due to shortage of ingredients, but you can always experiment with your food storage. Here is a three-course meal for an exciting .

12(30th May)


Who said that you can’t have salad when you are on the road! Here is a potato salad recipe for you.

  • Boil the potatoes, cool it down and then chop into bite-sized chunks.

  • Boil the eggs and then chop them too into small pieces.

  • Mix the chopped eggs, potatoes, green onions, dill pickles, and cans of shrimp along with mayonnaise, celery salt, and paprika. Season it with salt and pepper, put it in refrigerator for two hours and then serve.


Once you are done with the salad, start preparing for the next item on the menu – soup.

  • You will need chicken broth, chopped tomatoes and tomato-vegetable juice. Put them all in a saucepan and cook over medium heat.

  • Add sugar, spinach, nutmeg, and salt and pepper to taste. Heat it for 20 minutes on medium-low. Don’t boil it, keep it hot, until the spinach is tender.

  • Put cooked pasta and stir for ten more minutes. Your Tomato Florentine soup is ready!

Main Dish

Here comes the final platter for the night – Foil-Pack Mushrooms!

  • In high temperature, pre-heat the grill. Grease large sheets of aluminum foil.

  • Remove the stems and stuff them with green onions and pine nuts. Brush olive oil and season them with salt and pepper. Seal the mushroom with the foil.

  • Put these foil packets on the preheated grill and set the time for 20 minutes. Check if the mushrooms are tender. Then serve!

or end it with great food and make the road trip a yummy affair.

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