Adapted from Honest Pretzels,

By Mollie Katzen

Mollie Katzen does an excellent job explaining each individual step to kids so that they can make this independently no matter how much kitchen instruction they have had from their parents. This is a very condensed version. Also, Nora decided there was not enough cinnamon, so she doubled it.

3 eggs, separated

2 tablespoons sugar

1 cup unbleached white flour

¾ cup whole wheat pastry flour (or whole wheat flour)

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Serves 6

Traditional manicotti uses handmade pasta cylinders and ham, but this is an easier, vegetarian dish. Round out the meal with some toasty garlic bread and a green salad.

Cheese stuffing mixture
2 eggs
½ cup milk
1 15 oz. container of whole- milk ricotta
2 cups shredded mozzarella
1½ cups Parmesan
¼ tsp sea salt
½ cup fresh Italian parsley, minced
10 pieces manicotti, uncooked

4 servings—Use any sturdy white fillets for this dish, such as tilapia, white fish or halibut. This quick recipe works for any variety of fish. Great over rice or buckwheat noodles.

1 pound fish fillets, cut into chunks

1 cup flour seasoned with salt and pepper for dredging

1–2 tablespoons vegetable oil

2 cups diced yellow onions

2 teaspoons good quality curry powder, or more to taste

Salt and freshly ground black pepper to taste

2 cups canned coconut milk, light or whole

Juice of 1 small lime, or more to taste

4 servings—Use any light white fish in this recipe, such as tilapia or white fish.

2 cups cooked or canned black beans, rinsed

1 cup diced fresh tomatoes

1 small cucumber, peeled, seeded and diced

1/2 cup diced red onion

1/4 cup fresh lime juice

1/4 cup plus 2 tablespoons sunflower or olive oil

1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

1 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

8 flour or corn tortillas

4 servings—This spicy mayonnaise is also delicious on grilled steak and pork chops. It will keep, covered, in the refrigerator several days. If you choose to use wasabi powder, instead of the paste, mix equal parts of the powder with warm water and allow it to stand several minutes before using.

2 limes

1/2 cup prepared mayonnaise

1-1/2 tablespoons wasabi paste, or more to taste

2 teaspoons freshly grated ginger, or more to taste

Salt and freshly ground black pepper

Four 4–6 ounce salmon or trout fillets

4–6 servings

The only difficult thing about making soufflé is that you must wait for it; it will not wait for you. Though this masterpiece will deflate quickly, it will win adulation from every diner as you rush it, quivering, from oven to plate.

1 pound spinach, stems removed

1/2 cup chopped onion

5 tablespoons unsalted butter

4 tablespoons grated Parmesan cheese

1/4 cup all-purpose flour

1-1/2 cups milk, warmed to

baby bottle temperature

4–8 servings

This is an easy dish, great for brunch and easily expanded to feed a crowd. Serve these eggs on toast.

1/4 cup unsalted butter

3 cups sliced leeks, white part only, well cleaned

1 cup plain bread crumbs

2 cups grated sharp cheddar cheese

8 eggs

Salt and freshly ground black pepper to taste

6 servings
1 pound linguini
2 ripe avocados, pitted and peeled
2.5 ounces fresh spinach
1 to 2 ounces basil leaves
1/2 cup walnuts
4 tablespoons fresh lemon juice (about 1 lemon)
3 cloves garlic
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1 pint halved cherry tomatoes, fresh or roasted*

In a large pot, bring water to a boil. Add pasta and cook to al dente according to the package directions.

6–8 servings

Fish is considered lucky, and eggs are a symbol of rebirth. Fritattas like this one are easy and convenient; you can make it a day ahead or that morning, and everyone will love it.

4 ounces smoked salmon, crumbled

4 ounces spinach leaf, stemmed and chopped

1 1/2 tablespoons butter or olive oil, divided

1 medium onion, minced

6 whole eggs

1/2 cup sour cream

2 teaspoons fresh dill, chopped

1/2 teaspoon salt

1 teaspoon freshly cracked black pepper

8 servings

Hoppin’ John can be as simple as cooked peas over white rice, but I like it with a few more veggies and more substantial brown rice. Like the collard greens recipe below, this can have some pork added if no vegetarians are coming, just cook some bacon or ham in with the onions.

1 cup black-eyed peas, soaked

2 tablespoons olive oil or butter

2 medium onions, chopped

4 cloves garlic, chopped

2 medium chipotle chiles canned in adobo, chopped

1 large red bell pepper, chopped

1 large carrot, chopped