I cringed when the lunch lady demanded Jamie supply her with documentation British school children use forks and knives. My blood boiled at that hostile dj's protest that they're not all going to sit around and eat lettuce. But the Edwards family stuck with me the most. I'll be rooting for them to turn things around.
I cannot imagine a life without fresh fruits and vegetables. I visit a local, organic farm, Old Hook Farm, every week. I rarely have a plan, I just go and get inspired. The breakdown this week:
For snacking: blood oranges and pears. Celery with peanut butter for a protein boost is a snack I learned about in the third grade. I'm still eating it.
For roasted cauliflower soup: cauliflower, a potato and shallot. I'll add vegetable stock, herbs and nutmeg.
For a classic French bistro-inspired salad: radicchio and endive. Just add walnuts and grapes or walnuts and vinaigrette. Serve with bread (I love the rosemary focaccia from Trader Joe's).
My sweetheart's mother was in town visiting. In honor of her birthday and upcoming trip to Spain, he made paella. While everyone else had seafood and chicken, my own Jamie Oliver chef made me a very special vegan one, complete with shitake mushrooms, navy beans and peas. Vegetarian paella is so comforting. Make some sangria if you'd like to make it festive.
To start: a spinach salad. I topped mine with yellow peppers, roasted red peppers and tomatoes. He made a lemony vinaigrette with fresh thyme.
Making your own dressing is so easy. Check out Tyler Florence's Arugala Salad and Ultimate Vinaigrette. Leave off the honey if you want to veganize.
Jamie Oliver's Everyday Green Chopped Salad is on my recipe "to do" list.
Spanish clementines for snacking.
Okay, it wasn't all healthy! For dessert, warm sweet bread drizzled with honey. Very similar to French toast, but with no cinnamon. I admit it: I had a slice. Delicious.
The next episode of Jamie Oliver's Food Revolution is Friday, April 2nd at 9 EST.
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