Molly Yeh makes little frittatas with cottage cheese and spinach baked in a cupcake shape -- perfect for getting some veggies and protein into the kids!
A chunky tomato and wilted spinach soup filled with cheesy tortellini surprises in every bite. Serve it alongside crusty bread to soak up the delicious broth!
Learn how to make gluten-free "gnocchi" from store-bought cauliflower rice and frozen spinach, plus a simple sun-dried tomato pesto to sauce the dumplings.