Things change when you have kids. You keep more than mustard in your fridge. You read labels for something other than fat content. And you learn to appreciate the simple things.
So in that spirit we asked blogger Joslyn Taylor, founder of Simple Lovely (and the shuttered and much-missed Raising Foodies), for a dinner recipe. By day, Taylor is style editor for Dallas-based D Home magazine, so we inquired as to how her family makes dinner happen after a day at the office.
My husband and I tag team the cooking and usually cook three to five meals a week. Other nights we might take the girls to a restaurant in our neighborhood, order takeout, or bust out the leftovers. We try to cook the same meal for the entire family, but I might cook an extra side if we’re eating a veggie the girls won’t touch (e.g., Brussels sprouts).
For something simple and delicious, try her pasta recipe.
Orecchiette with Sausage, Asparagus, and Spinach
Serves four to six
4 sweet Italian sausages (about 1 lb.), casing removed and crumbled
1 lb. orecchiette
2 tbsp. extra virgin olive oil
1 sm. bunch asparagus, trimmed and cut into 1-inch pieces
1 lb. spinach, washed, trimmed, and cut into pieces
¼ c. organic chicken broth
1 tsp. organic butter
Freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
1. Place sausage in a large skillet over medium-high heat. Brown for 8-10 minutes, transfer to a bowl.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8-10 minutes; drain, reserving about ½ c. of the cooking water.
3. In the same skillet you cooked the sausage in (don’t wash it out), add olive oil and, once hot, sautee the asparagus until almost tender, then add the spinach and continue sauteing until it’s wilted.
4. Add sausage to sauteed spinach and asparagus and mix.
5. Add orecchiette to the mixture. Stir to combine, adding chicken broth and the cooking water if pasta seems too dry; add butter, sprinkle with cheese, salt, and freshly ground black pepper. Serve immediately.
Find more inspiration online at simplelovelyblog.com.
Photo: Joslyn Taylor / Courtesy of Simple Lovely