I love the following: spinach, pasta, garlic, and butter. Combined? Even better!
I modified the recipe found on Pinch of Yum's blog. Be sure to go check out her directions!
-1 lb gluten free spaghetti
-1/2 stick of butter
-6 cloves garlic, minced
-handfull basil leaves, chopped
-container of spinach, chopped
-salt & pepper to taste
-parmesan cheese for topping
1. Cook spaghetti.
2. Saute garlic for a few minutes until fragrant and lightly brown. Stir in greens–they will start to soften and wilt. This only takes a couple minutes.
3. Mix in spaghetti.
4. Add salt, pepper, and cheese to taste.
I also cooked venison in the oven with salt, pepper, and olive oil for 25-30min at 350F. I'm super thankful my dad sent a bunch of venison home with Aaron and me after Christmas! Venison, when cooked properly, is actually quite amazing. We have ground venison for soups and taco meat, solid chunks to cut up for stews or to cook like I did, a roast, and then some backstrap–which is seriously delicious. It's a huge blessing to have.