Kale Salad

The key to this salad is finely chopping the kale leaves.

Yogurt Honey Health Muffins

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good.

Apple Date Bars

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Afternoon snacks are an important part of every child's day and recipes like this that incorporate fruit and nuts are great to keep on hand. These bars can be baked ahead, cut and frozen in zip-lock bags and kept up to 2 months in the freezer.

Zucchini Bread

For a special treat or quick breakfast snack, toast slices of this fragrant quick bread and spread with apple butter or Neufchâtel cheese.

Cucumber Sandwiches with Strawberries and Watercress

When summer fruits are at their sweetest, peaches make a worthy substitution for the strawberries in this recipe.

Watermelon Salad with Tomatoes, Goat Cheese and Basil

This colorful salad makes a great addition to any summer cookout. Try with feta and mint instead of goat cheese and basil, if you like.

Club Sandwich Kabobs

This fun lunch is ideal for kids to help make since they can roll up the meat and cut ingredients with a table knife. Serve these with mustard, mayonnaise or ranch dressing on the side for dipping and be sure to break any sharp ends off of the skewers when serving these kabobs to small kiddos.

Warm Orzo Salad with Broccoli and Tomatoes

Cabbage and Carrot Slaw

Garnish this bright coleslaw with toasted sesame seeds or chopped roasted peanuts. Or, toss it with shredded roasted chicken and serve it as the main course.

Quinoa Salad with Chicken, Grapes and Almonds

Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh veggies for lunch, dinner or picnics.