Did you watch Jamie’s Food Revolution? The show followed Jamie Oliver as he sought to change the way people in Huntington, West Virginia, eat. Huntington, which was recently named the fattest town in the country, responded with some resistance. However, with Oliver’s persistence, school lunches went from frozen processed foods to healthier, fresh meals. As for the people of Huntington? He won many over, and introduced so many to easy cooking.

The show did a lot of good — not just for that one town, but for the many, many people who turned in, started talking about it and began taking steps to free their eating from the clutches of unhealthy, fattening foods. I hope there ends up being a second season.

Last week, my husband, knowing that I religiously watched the show, bought me a copy of Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.This new cookbook from the man famously known as The Naked Chef, is a thick book of recipes with photos galore. The dishes range from British Beef and Onion Pie to Crunchy Garlic Chicken to Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce, which is what we tried tonight.

When I was putting together our meal plan for the week, I selected this pasta since it’s fast and filled with flavors that my family adores. Read the rest of this entry…

Sunday is usually a big day around here for the kids and I. We make snacks for the week, perhaps some exciting dessert or side dish, and we take a billion photos … but yesterday, with the soaring temps and humidity, we didn’t cook at all, save a quick, easy new coleslaw recipe that will appear on AmazingMoms later this month.

Still, even though I was totally not cooking yesterday, Paige pulled her pink stool up to the counter at lunchtime and said, “I help you, Mommy!” It wasn’t a question, it was a demand from a little girl who doesn’t care if her cooking job is measuring, mixing or just arranging the clean berries on a plate (yesterday’s job!). Sometimes, cooking with kids is just about being in the kitchen together, even if the result is an uncomplicated, easy lunch.

In any case, I don’t have an inspired Cooking with Kids-themed recipe today. But I do have this fabulous salad with an even more fabulous dressing. Like yesterday’s lunch, it’s uncomplicated but perfect.

It’s greens, half an avocado and some wonderful grilled shrimp. Drizzled with a fabulous homemade dressing that’s sweet and tangy all at once, it’s perfect. I found the dressing in the latest issue of Body + Soul. It will be eaten on repeat this summer — it’s fresh, light flavors are perfect for hot and humid days like this weekend … and even today when rain threatened all day.

For the shrimp, I bought raw, shell-on shrimp at Trader Joe’s that came butterfly-cut (just defrost before using). But you can prepare them at home as well (here’s an easy tutorial, if you want to do-it-yourself).

Try it. Read the rest of this entry…

Monday: Grilled Sirloin Steak with Parsley and Garlic Butter; tossed salad

Tuesday: Mini Shell Pasta with Creamy Smoked Bacon and Pea Sauce (from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals); tossed salad

Wednesday: Ginger Soy London Broil; Orzo Salad with Peas

Thursday: Pork Tenderloin with Soy, Ginger and Lime (from Everyday Food, July/August 2008); white rice; sauteed sugar snap peas

Friday: Grilled Rosemary Chicken; Israeli couscous; tossed salad