Kids love fries! Sweet potatoes make a perfect food for kids since they are high in vitamin A and have a super-sweet taste.

Use the left-over lemon rinds and a handful of herbs to stuff your chicken. The meat will capture the aroma of fresh herbs without all the extra work of chopping herbs for basting.

Serve salmon cakes on top of a lightly dressed mesclun or baby spinach salad. Sprinkle fresh chopped chives and enjoy as an alfresco lunch or the start to an elegant summer meal. Fish lovers will be hooked on this tasty preparation. A great way to use up leftover white wine and extra fresh herbs, these cakes also freeze beautifully.

A perfect after-school meal for hungry kids. Clean-up is easy, then it’s time for homework!

Miso is a savory fermented paste made from soy beans, rice or barley. There are many different varieties on the market, ranging from light to dark, depending on how long they are aged. Look out for the low-sodium variety, since this thick, peanut butter looking paste can be quite salty.

Hands down, this smear beats the plastic tub icing that comes from the grocery store. Easy to spread, it works on almost any cake and is ideal for icing cupcakes.

Kids love tender tiny meatballs and fun pasta shapes that swim in this soup. I like the spinach and egg ribbons that make this soup a full meal.

One of my youngest clients, Sarah, dubbed this lemony breakfast treat the “polka-dot muffin”. To save time, double the amount of batter and freeze half a batch in paper muffin liners. When you’re ready for another fresh- baked round, pop them into a muffin pan and bake in your pre-heated oven!

Sweet and tangy poppy seed dressing works with any salad but is especially good with summer ripe strawberries and nutrient-packed spinach. Ideal for an outdoor summer or late spring brunch.

Low in fat but high in cocoa powder, this bittersweet chocolate sorbet is for true chocolate lovers only. Spread it between two low-fat grahams to make it into an ice cream sandwich.