From the desk of Shivani Gogna, Camper and Family Liaison

Hello Camp Korey Friends!

The time of the year is upon us when the weather is colder and the hugs are warmer!

This winter, we are encouraging our families to share some quality time together in the kitchen. Cooking not only brings us closer, but it also provides us a space to chat, laugh, and smile together. It has the added bonus of inspiring us to be aware of the foods that we put into our body.

We are inviting our Camp Korey community to slow down and savor each moment we have with our families this month while trying out these Camp Korey family-friendly winter recipes!

Squash bread? Winter vegetable hash? Take your pick, get your ingredients ready, turn on some cooking tunes, and act like we’ve got all the “thyme” in the world.

We remind everyone to practice safety in the kitchen. Ovens, stoves, knives, etc. should be used with caution, and kiddos should always have an adult around when making these recipes!

*Recipes owned by chef Tana Mielke.







Winter Vegetable Hash

Gluten-free, Dairy-free, Vegetarian

Serves 4

This recipe is perfect for breakfast, served with a poached egg and caramelized sausage. It is also a delicious side dish for dinner, served with a main course of grilled chicken breast or a pork chop!

  • 1 cup diced celery root
  • 1 cup diced parsnip
  • 1 cup diced yam
  • 1 cup of your favorite squash, diced
  • 1 cup diced potato
  • 1 cup mushrooms
  • 1 cup diced leeks
  • 1 tablespoon of thyme
  • 1 cup packed blanched kale (to blanche: boil kale in water on high-heat for 1 full minute)
  • 1 cup packed blanched chard (to blanche: boil chard in water on high-heat for 1 full minute)
  • Salt and pepper
  • Cooking oil
  1. Grease large baking sheet with cooking oil. On the baking sheet, roast celery root, parsnip, yam, squash, potatoes, and a little bit of salt/pepper in the oven on 425F for 15 minutes or until a fork can easily slide through the pieces. You may have to flip roots halfway through the cooking time. Let cool.
  2.  Saute mushrooms and leeks in a pan with thyme and a teaspoon of cooking oil over medium heat until golden.
  3. Add roasted root vegetables to pan and cook an additional minute.
  4. Season with salt and pepper.
  5. Add blanched kale and blanched chard.
  6. Check for seasoning and add additional salt/pepper as necessary.
  7. Enjoy! Snap a photo and share with Camp Korey







Squash Boule

Vegetarian, can be Gluten-Free

Makes 4 small boules

It is always fun to make bread with your family! These boules can be served with your favorite soup or simply warmed with butter. Here at Camp Korey, we use red kuri squash, but you can also use butternut squash or summer squash. Yummy!
Serves 1 (if you are like Shivani and can eat mountains of bread. Serves many if sharing is necessary.)

  • ½ cup warm water
  • 1 tablespoon dry yeast
  • 1 tablespoon honey
  • ¼ cup Greek yogurt
  • ¾ cup roasted squash puree (to puree: slice squash in half, sprinkle with ½ teaspoon olive oil, roast cut-side down in the oven on 450F for 20 minutes or until tender, cool, remove flesh, and puree flesh in a blender or with a food processor)
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 tablespoons finely minced sage
  • ¼ teaspoon allspice
  • 1 tablespoon salt
  • 4 cups + ¼ cup bread flour (can be substituted with gluten-free flour)
    • 1 egg (only if using gluten-free flour)
    • ½ teaspoon of baking soda (only if using gluten-free flour)
  1. In a large mixing bowl, combine warm water, dry yeast, and honey. Let sit for about 5 minutes until foamy.
  2. To the large mixing bowl, add in yogurt, squash puree, 1 tablespoon olive oil, sage, allspice, and salt.
  3. If you are using regular bread flour, skip this step. If you are using gluten-free flour, whip your egg and baking soda in a separate bowl at this time and combine to ingredients in the large mixing bowl.
  4. Mixing in one cup at a time, combine 4 cups of flour and knead in until dough is elastic. Form into one large dough ball.
  5. Place ¼ cup of flour on a clean work surface. Place the large dough ball onto the ¼ cup of flour and knead until flour is completely combined.
  6. Place the large dough ball in a lightly-oiled very large bowl, cover with a towel, and let sit in a warm place for 45-60 minutes or until the dough has doubled in size.
  7. Gently roll out the large dough ball. The dough will deflate.
  8. Divide the large dough ball into 4 equal pieces.
  9. Cup one piece of dough in your hands as if holding a large cup of hot chocolate. Your hands should be resting on the counter. Move piece of dough in a counter-clockwise motion until a ball is formed. Repeat with other three pieces of dough until you have 4 small dough balls.
  10. Place 4 small dough balls about 3 or more inches apart on a lightly greased pan.
  11. Score each dough ball by taking a knife and etching a “criss-cross” pattern on the top of each dough ball.
  12. Cover the 4 small dough balls with a towel and let rise once again for about 30 minutes.
  13. Preheat oven to 350F, or 325F if using a convection oven with a low fan.
  14. Gently brush small dough balls with 1 teaspoon olive oil.
  15. Place small dough balls in oven and cook 25-30 minutes or until deep golden brown.
  16. Remove baked squash boules and let cool.
  17. Enjoy! Snap a photo and share with Camp Korey.

Question of the Month:

What do you like whipping up in the kitchen with your family?

Give us your recipe or snap a photo, and share it with us on any of our social media sites. Tag your answer with #CampKoreyQs and we’ll include them in our next blog post.

– Shivani Gogna, Camper and Family Liaison

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