Ham and Sage Pasta Toss

16oz gluten free pasta, cooked to package directions

1.5 cups beef stock

2 Tbs grapeseed or olive oil

1 lb mushrooms, sliced

1 cup diced ham

1/4-1/2 tsp dried sage

2 Tbs butter

2 cups fresh spinach, chopped

Bring beef stock to boil until reduced to about a cup (12-15 minutes) (Optional: add 1/2 cup red wine as well)

In large non-stick skillet pan, heat oil over medium high heat, saute mushrooms until soft, then add sage and ham. Saute ham until lightly brown.

Stir in butter and beef stock reduction. Allow to thicken slightly over 2-3 minutes and then stir in spinach and pasta (and 1/2 cup parmesan or Italian cheese if using).

Meals from Friends

We ate like kings in January. Literally in a 4 week period, I think I cooked twice? So so many delicious meals, and I feel so incredibly loved.

Literally every single meal was delicious, and made enough for leftovers. Sometimes lots of leftovers! Like two dinners, and a lunch and some left to freeze. It feels like my very own loaves and fishes miracle during a dark season.

A few meals really stood out and were very different than our usual far, in a good way:

Orange Chicken

Creamy Tuscan Chicken

Lemon Garlic Roasted Chicken and Potatoes

Ham and Sage Pasta Toss

Lick Your Plate Coconut Chicken Curry

Pasta with Turkey Meatballs and Broccoli