CT Culinary Recipe: The Mediterranean Menu

culinary2 What’s Cookin’ in the Camp Towanda Culinary Kitchen? This summer, our campers were busy cooking up delicious dishes at the CT Culinary Country Kitchen. Chef Ben’s classes were very popular and no one left hungry! We learned how to make everything from Chicken Parm to Cannolis, Quesadillas to Guacamole and Egg Rolls to Sushi!

Just in time for Labor Day Weekend, we are sharing our Mediterranean Menu– refreshing, tasty and healthy (well…except for the Fried Oreos, but at least they will make you think of the Wayne County Fair!).  Make this with your “home family” and think fondly of camp….P.S. all recipes are “group-size” and serve 12-15 people! So invite the neighborhood!



  • 1 c balsamic vinegar
  • 1 T sugar
  • 25 pcs 4×2″ cubed watermelon
  • 10 oz feta cheese crumbled
  • 2 T shredded mint


  1. In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
  2. Stack pieces of watermelon on each plate and drizzle balsamic reduction. Sprinkle with feta cheese and mint and serve.




  • 2 Cloves of Garlic
  • 2 Cloves of Garlic, Chopped
  • 2 Cans (19oz) Garbanzo, half liquid reserved
  • ½ C Lemon Juice
  • ¼ C Tahini
  • 2 t Salt
  • ¼ C Olive Oil
  • Black pepper to taste


  1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish.
  2. Place lemon juice, tahini, chopped garlic and salt
    in blender.  Blend until creamy and well mixed.
  3. Transfer the mixture to a medium serving bowl.
  4. Sprinkle with pepper and pour olive oil over the top.
  5. Garnish with reserved garbanzo beans.
  6. Blend until creamy and well mixed.
  7. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.




  • 1 C Olive Oil
  • 1 C Balsamic
  • Salt
  • Black Pepper
  • Red Chili Flakes
  • Garlic
  • Chicken Breast Chunks
  • Peppers
  • Onion
  • Mushrooms
  • Skewers


  1. In 2 separate containers (or Ziploc bags) combine olive oil, garlic, balsamic, lemon juice, red chili flakes, salt & pepper. 1 container is for chicken, the other add Peppers, Onion + Mushroom. Let marinate for 1 4 hours (or longer if you have time).
  2. On each skewer, alternate chicken & vegetable.
  3. Bake in oven at 375 degrees for 15 minutes.




  • Oreos
  • Instant pancake mix
  • Greek yogurt
  • Grapes
  • Honey
  • Vegetable Oil
  • Powdered sugar

Directions for Grapes & Honey:

  1. Freeze grapes overnight.
  2. Place yogurt in 1 large bowls or individual bowls.
  3. Drizzle in the honey and mix. Add frozen grapes as desired or just eat alone.

Directions for Fried Oreos:

  1. Add water to instant pancake mix.
  2. Cover Oreo completely in pancake mix.
  3. Fry in vegetable oil until golden. Let cool and top with powdered sugar.
Mediterranean Menu- Camp Towanda Culinary

Copyright 2014- Camp Towanda

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Camp Towanda Culinary Favorites- Mexican Fiesta!

Camp Towanda Culinary Program

Camp Towanda is very excited to partner with “Kids Cook Mondays“, using some of our Camp Towanda Culinary Favorites to encourage family time in the kitchen! We experience at camp firsthand, that when kids are involved in making and preparing their food, they are more likely to try new things, broaden their horizons and eat more healthfully.  We look forward to another summer at the Camp Towanda Farm Kitchen, where our campers will improve their cooking skills, learn kitchen ettiquette and safety and create new and exciting foods and ethnic dishes.

Here is one of our favorite meals from last summer–The Mexican Fiesta! Please send us photos of your family’s own fiesta making these dishes…and think fondly of camp!

Camp Towanda Mexican Fiesta!

Refined Bean and Cheese Enchiladas

1 bag dried pinto beans
1 1/2 cups of sautéed onion carmelized
1 teaspoons salt
1 teaspoon pepper
1 package of corn tortillas
2 cans of enchilada sauce
3 cups of cheddar cheese
Soak beans…preferable over night…then boil till cooked strain …reserve 1/2 cup of the liquid from the boiling

  • Sauté onions till browned…in a food processor add beans,onions , salt and pepper …pulse slowly add liquid slowly to incorporate all items
  • In fry pan add enchilada sauce heat till warm …take corn tortillas and lay in heated enchilada sauce one at a time to loosen the tortilla to roll
  • Add about 2 tablespoons of refrained bean mixture and about 2 teaspoon of cheese in center of the tortilla and roll
  • Place in a Pyrex pan…continue till filled pan…add remain enchilada sauce to top of rolled enchilada and cover with cheese…
  • Bake in over at 350 for 20 mins

Homemade salsa

2 ripe tomatoes cut in quarters
1/2 of a medium cucumber cut in quarters
1 green pepper cut up
1/2 of a piece of jalapeño
1/2  red onion..cut in quarters
2 tablespoons of white vinegar
1 teaspoon of cumin
Salt and pepper to taste

Add all ingredients to food processor and and pulse to chopped…pour in to bowl and enjoy

You can add fresh corn or beans to this recipe…and make bean or corn salsa


3 ripe avocados
1/2 cup small diced tomato
1/2 cup of small diced red onion
Juice of a half of lemon

Mix all items together mushing the avocado but leaving some chunks of avocado.

About Kids Cook Monday

The Kids Cook Monday is a project of The Monday Campaigns, a non-profit public health initiative encouraging people to use Mondays to integrate healthy behaviors into their weekly routines. When kids pitch in to make meals, they’re empowered to learn more about what they eat and make healthier choices. And since the family that cooks together eats together, the initiative encourages regular family dinners to benefit kids and help parents stay connected to their children’s lives. The Kids Cook Monday offers a wide variety of free family dinner recipes and educational resources. Visit TheKidsCookMonday.org for more information.

Camp Towanda Culinary Favorites: Turkey Veggie Chili

CULINARYLOGO1This summer at Camp Towanda, we stirred up a tasty batch of healthy and hearty Turkey Veggie Chili! It is the PERFECT meal for a crisp fall day or any time of year.  Bring it to a tailgate party or make some for the whole family to enjoy for dinner! Here are 3 delicious ways to enjoy our Towanda Turkey Veggie Chili: 1) Over Rice 2) In a Burrito 3) Baked in a Mini Pie.

Enjoy! And send us your cooking pix (wearing a Towanda Tee in the kitchen, of course).

Towanda Turkey Veggie Chili


2 lbs of ground turkey meat
1 cup diced carrots
1 cup diced onions
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 whole jalapeño chopped
1/2 cup diced pepper any color
1 1/2 cans of tomato past
1 1/2 cans of crushed tomato
1 packet of fajita seasoning
1 teaspoon of dried ancho crushed pepper
1 teaspoon cumin



Over Rice

In a large pot sautée onions, carrots and celery to a sweat…add ground turkey continue to sauté till meat is cooked…add zucchini, yellow squash peppers and all seasoning stir until coated. Then add tomato purée and crushed tomato simmer for an hour…And serve over rice.

Rolled in a Burrito

Take 12″ flour tortillas, add rice and cheese, roll like a burrito and fry it on both sides.  Finish in the oven for 15 mins at 325 degrees.

Mini Chili Pies

Take pie dough and make mini chili pies in muffin tins…press the dough in the muffin tin making little cups..bake pie shells off for about 8 minutes in the oven at 325. Then add the chili topped off with cheddar cheese and bake for 12-15 mins more…yum!!!

Which way is your favorite? Tell us!

Healthy, Happy Campers!

By Stephanie Reiter

Several people have shared with us the recent article in the NYTimes about food at summer camp. Here at Camp Towanda we are all about kid-friendly, parent-approved healthy choices. Our nutritionist helps us create balanced menu so that kids actually eat, enjoy and try. We always serve fresh fruit throughout the day, and campers can find fresh vegetables, brown rice, pastas, and many other healthy choices at our extensive salad bar. We strongly believe that refreshing and nourishing snacks help keep our kids properly fueled for success here at camp (hey, just ask your kids about our Camp Towanda Fusion Water)!

At Camp Towanda our health and wellness initiatives go beyond the dining hall. When we came to camp in 1991, I decided to start a garden.  What started out as a passion project of mine has evolved over the years to become a haven in the center of Camp Towanda.

Fruits, vegetables and herbs aren’t the only things that grow in our garden. Our campers grow too!  The benefits of our garden program truly benefit the whole child, beyond just teaching healthy, natural eating:

“Gardening captures kids’ interest, teaches them nurturing skills, gives them a sense of pride in their accomplishments, introduces them to try healthful foods, and provides a way to improve and give back to the community. Working in a garden can be one of a child’s first experiences with care-taking.  Understanding that he is responsible for the growth or decline of the plants in the garden allows him to see the results of being responsible, protective, and gentle. Additionally, the delayed but inevitable gratification that comes with growing a garden teaches patience and self-confidence.”[1]

Beyond these universal benefits of gardening with children, our garden also serves another purpose here at Camp Towanda.  The garden is a safe, nurturing place during free time where campers can get a little extra TLC and a break from the day-to-day excitement.  It does for campers what a spa does for grown-ups!  The results are beautiful and campers feel confident, recharged and renewed to re-enter their daily routine.

I am also very excited about how we have been able to take some of our freshest ingredients (like romaine, corn and rosemary) and bring them to our Farmhouse where campers are whipping up delicious creations in our Camp Culinary program.

To learn more about our garden and other inspirational tips about gardening with children, visit our Pinterest board “Stephanie’s Garden”: http://pinterest.com/camptowanda/stephanie-s-garden.

[1] National Garden Association, “Why Youth Gardens”.