We're on the road! First stop, Las Vegas to break up our drive to Zion National Park, Utah. We're taking the kids to see Cirque du Soleil, do one good walk down the strip to see the crazy that is Vegas and then leave first thing the following morning. We're staying at the new Autocamp with some friends, our favorite family-friendly spot that feels both luxurious with a side of camping. We'll snuggle into a trailer and make simple meals and swim at the pool and do a few hikes in the park. We're all looking forward to getting out of town. If I were not in the depths of my second round of book edits, I would have planned particular camping meals, butttt I didn't. My friend is making Mediterranean meatballs and I'm bringing rice and salad (there are small kitchenettes), we will pick up breakfast items and wing it from there. As for what we have on the menu this week, it's more of a bit of everything. We're making a kale chopped salad that I tried to rip off from a local restaurant for my sister. It's a simple vinaigrette and some grilled chicken and kale and tiny chopped apples and almonds. It's a great one for a day you don't want to turn on the oven and would appreciate leftovers for lunch the next day. There is also a quick broccolini and mushroom bowl that could take tofu or chicken or be left as is. We'll make a lemongrass marinade and revisit a favorited salmon recipe too. Its salmon season! So keep your eye out for the fresh stuff. Let me know if you have requests or I can help with anything. Hope your summer is off to a good start! xo