By Joe Cowan
Director of Operations
Sometimes it is really nice to switch up the flavor profiles dramatically. It is worthwhile to have a favorite dish you can make that is well outside of your normal dinner. For us, we will occasionally eat out for dinner but that is seldom feasible with a toddler in tow. Pad Thai is a great dish that can break up any monotony. We found some really nice organic heirloom rice Pad Thai noodles at our local co-op.
2 lbs chicken thighs, lightly salted and dried
1 tbsp ghee
2 tbsp butter
1 shallot, minced
2 large carrots, julienned
4 cloves garlic, minced
2 tbsp fish sauce
1 tsp Dr. Cowan’s Garden Leek Powder
2 tsp Dr. Cowan’s Garden Threefold Blend Spicy
1 cup of chicken bone broth
1 packet rice noodles, cooked to directions
1 large green onion, chopped
4 eggs, lightly whipped
1 cup unsalted peanuts, chopped
Salt to taste
1 tsp dried chili, flaked
Cilantro as a garnish
Fall is a very special time of year for food. All of the hard work from spring and summer starts to pay off big time. The herbs and vegetables that were planted are harvested and preserved.
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