Besides gorp and bars, I/we tend to bring an assortment of dried fruit (Trader Joe's!) like mango, chile-spiced pineapple, cherries, mandarin orange slices, etc.
We also always bring a very dry salami and some parmesan cheese, both of which will easily last a couple of weeks, and if it was not hot I'd do longer without worrying. Some years we've brought biltong instead of salami, and that was good too.
Finally, the secret weapon to mix up the lunch menu....shore lunch. Walleye, Pike, Lake Trout...worth a two-hour mid-day timeout to get a fire going and eat like kings. Then an afternoon coffee and finish the day's paddling.
