Guacamole isn't as pretty as the setting you're eating it in. But it's there - in the blue bowl.

Nothing goes with camping quite as well as . . . appetizers. This tasty guac is slightly spicy but can be modified to taste (just add more lime or avocado to dilute the spice factor). Definitely a crowd pleaser, so long as said crowd's been blessed with a proper bag of tortilla chip triangles. Equally important, this guacamole spreads into your tacos or fajitas just fine.

At camp we don't let a 3-year-old halfling picky eater dictate what we'll cook for ourselves. We're wine drinkers, as you may know,  and we like spicy food. Neither of which are for our daughter. And since this website is called Adventure Parents, we like to dabble in the guilty (or not-so-guilty) pleasures that make us happy. This quick appetizer - side question: who out there likes camping appetizers beyond a bag of tortilla chips and jarred salsa? - does the trick, and it's pretty easy to prepare.

We've jumped on the ground turkey bandwagon, sure, but even though we're pseudo-converted I have to admit sometimes the stuff needs a little pizazz. (Yes, Mark's addiction to BBQ sauce frequently comes in to play.) Here's an easy-to-prepare recipe that will satisfy your burger craving but is lower in fat and cholesterol than its mean red-meat cousin. Cook these patties on a portable grill grate over coals, or pan-fry in a camp-stove if you have to. You know why we love grilling while we camp? Clean-up is a snap. Just remember to pack some aluminum foil and a spatula for flipping.

This meal, combining the healthy protein of shrimp with a Latin-style vegetable blend of serrano peppers, onion, cilantro, red pepper, and garlic packs quite a nutrient-rich, sensory-loaded punch. Prepare this meal at home and your family will rave about it. But it goes better served with a splendid view of the spires in Valley of the Gods, or with a sunset at the Sea of Cortez . . . it will take an evening in the great outdoors spin the dial up to 11 on a scale of 10.