A Peek Inside My Glamping World
Special discount, plus a campfire recipe anyone can make
Head to the bottom for the recipe (with substitutions, shortcuts, and tips).
Hello friends!
Most of you know me through this newsletter. Some of you have been with me since I started by food blog in 2011!
So, you’re well-acquainted with my passion for seasonal food :).
But developing recipes is just one facet of my life. I'm also the Co-Founder of Firelight Camps, a renowned glamping destination in the Finger Lakes Region of Upstate New York (where I call home).
When we opened in 2014, I developed our food program and products, taught campfire cooking classes, catered fireside events, and eventually began writing cookbooks that nurture people's connection to nature in the home kitchen.
In an effort to share more of this world with you, I’m inviting you to book a glamping stay this season with an exclusive 10% discount code: SUMMERESCAPE24 (code expires Friday, June 14th!):
To show my appreciation for visiting, you’ll receive a FREE signed copy of Feast By Firelight from the Camp Store.
Here are a few of my favorite reasons to stay:
Wood-fired pizza and live music on Tuesdays
Wild plant walks with Sarah Kelsen
Morning outdoor yoga
Hiking to majestic Buttermilk Falls, right from your tent
Stone’s throw from wineries, breweries, distilleries, and ciderhouses
Top-shelf cocktails with garden herb shrubs
Hot showers and flushing toilets
I hope you’ll take the time to come soak up the magic of Firelight Camps.
See you ‘round the campfire!
♡ Emma
P.S. To learn more about my story building Firelight Camps with my husband, Bobby, check out this article in Forbes: Can Making S'Mores Together Change The World? Former Food Network TV Star Emma Frisch Thinks So
Keep Your Eyes Peeled!
The first monthly dinner plan is dropping on MONDAY, JUNE 3rd for paid subscribers! Find all the perks listed here (remember, the first month is FREE!).
Grilled Asparagus with Honey Mustard Dressing & Shaved Parmesan
Yield: 4 servings ⎹ Prep time: 5 min ⎹ Cook time: 10 min ⎹ Level: Easy
Adapted from Feast by Firelight
This is a timeless late Spring / early Summer recipe, and can be adapted to other vegetables as they begin to flourish.
Shortcuts: Buy premade honey-mustard dressing; buy shaved parmesan pieces
Subs: Swap asparagus for thinly sliced zucchini, eggplant, or bell peppers
GF / V: Swap the parmesan for vegan cheese; swap the honey for maple syrup
Tip: If it’s raining or you don’t have access to a grill or firepit, you can make this recipe in the oven. Spread the asparagus on a baking sheet and roast at 375 for 10-15 minutes, until tender and lightly charred.
Plan ahead: Prep the coals at least 15 minutes before cooking so your meal isn’t delayed.
For Asparagus:
2 pounds asparagus
2 tablespoons olive oil
1⁄2 teaspoon kosher salt
20 turns of the pepper mill
Parmigiano-reggiano for garnish
For Honey Mustard Dressing:
1⁄4 cup Dijon mustard
1⁄4 cup olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons honey
1⁄4 teaspoon kosher salt
8 grinds of the pepper mill
Instructions:
Fire the grill to medium-high heat and position the grill grate 2 to 4 inches above the coals.
While the coals are heating, prepare the dressing. In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
While the asparagus are still bundled, slice off about 2 inches from the fibrous bottoms.
Rinse the asparagus, allowing a few water droplets to cling to the stalks, and transfer to a serving plate or baking sheet; the moisture will help them steam and cook over the fire. Add the olive oil and, using long tongs or your hands, toss the asparagus until evenly coated with the oil. Season with the salt and pepper.
Place the asparagus on the grill grate over direct heat. Using long tongs, rotate the asparagus frequently and cook until tender and charred, 5 to 10 minutes. Be careful not to let any fall through the grate.
Transfer the grilled asparagus to a serving plate, baking sheet, or campers’ plates and drizzle with the dressing.
Set out the Parmesan wedge with a vegetable peeler so campers can add thin shavings of cheese to their dish.
Serve warm or cold. Store leftovers in an airtight container, chilled, for up to 4 days.
Still hungry?
