RV cooking: Summer salad bar

After a hot summer hike at Mount St. Helens National Monument, we were craving something cool.

Fortunately, I planned for the high temps and packed up all sorts of salad stuff. A caprese dressed in homemade pesto, potatoes tossed with a vinaigrette, tossed greens, smoked salmon and castelvetrano sautéed in garlic and olive oil made for a pretty spectacular spread.

And because we had salad for dinner, there was no guilt about diving into the bowl of ice cream for dessert. The cherry on top of that final course? Blackberry compote made with fruit I picked. That treat’s easy peasy to make: sprinkle a little sugar over the berries and warm the mixture in a saucepan until it just starts to simmer. At this point, I add a teeny bit of vanilla. So yummy.

Read more about our trip in Friday’s Going Mobile column.