Recipes

One way to win over leafy-green shunners, especially children, is to enfold spinach in a cheese-enriched omelet. Prep tips: Whipping the egg whites separately produces an unusually light, airy texture. For an extra taste and texture sensation, layer some slices of fresh tomato on the surface before the baking step.

Use a very ripe avocado to ensure a smooth dressing. If you’re packing this to go, keep the tomatoes, lettuce, dressing, and tortilla chips separate; mix just before serving. Serve with warm corn tortillas, plus fresh mango slices for dessert.

Buttery and mild-flavored black cod, also called sablefish, stays beautifully moist when broiled. Prep tips: Cooking time will vary according to the thickness of the fish and the power of your broiler. Recipe easily can be halved. Serving tip: Accompany with steamed brown jasmine rice.

Stuck on PB&J? This school year, get creative with these healthy, tasty and packable lunch recipes.

Sea vegetables add the taste of the sea to this vegetarian paella, as well as a wealth of nutrients. If desired, use brown arborio rice, keeping in mind that this may extend the cooking time by about 20 minutes.

With half the sodium of two bread slices and one-third the sodium of a large flour tortilla, lavash is a smart choice for this hearty wrap. Look for baba ghanoush in the refrigerator section next to the hummus, or in the deli department.

This clever and delicious mac and cheese rendition slips in cauliflower florets for extra nutrition. Prep tips: The key to making this dish shine is to cut the cauliflower into pieces about the same size as the noodles. For even more vitamins and fiber, stir in a cup of peas before baking.