Pack River Farm

We were selected by Idaho Preferred to go to a food show. Our first ever!

Who said soup had to be boring?! Wait until you try this Tom Kha G*i.

Ingredients
3 cups coconut milk, divided
2 cups unsalted chicken stock, divided
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
1 piece fresh lemongrass (1-in.), thinly sliced
3 tablespoons coconut sugar
1/2 teaspoon salt
3 makrut leaves or kaffir lime leaves, torn
1 clamshell fresh PRF micro cilantro, divided
2 dried Thai chiles, stemmed and quartered
1 medium onion, thinly sliced
1 medium sweet red pepper, seeded and thinly sliced
1 medium sweet orange pepper, seeded and thinly sliced
5 cherry tomatoes
1/4 pound fresh enoki or oyster mushrooms
2 tablespoons lime juice
1 tablespoon fish sauce
2 cups cooked jasmine rice
2 medium limes, cut into wedges
1 tablespoon hot chili oil
Directions
In a large stock pot, bring 1 cup coconut milk to a simmer over low heat. Add 1 cup stock, chicken, ginger or galangal and lemongrass. Simmer over low heat 5-6 minutes. Add another 1 cup coconut milk. Stir in sugar, salt, makrut or kaffir lime leaves, half of cilantro and Thai chiles; bring to a simmer.
Stir in onion and bell peppers; bring to a simmer over low heat and cook until vegetables are crisp-tender, 5-6 minutes. Remove ginger or galangal, lemongrass; discard. Stir in remaining 1 cup coconut milk, remaining 1 cup stock, tomatoes, mushrooms, remaining cilantro, lime juice and fish sauce; bring to a simmer over low heat. Cook until tomatoes are soft, 5-6 minutes.
Serve in bowls with Jasmine rice and lime wedges; drizzle with hot chili oil to serve.

Looking for some creative ways to use the delicious, raw honey you picked up from us? Look no further, we've got you covered! You'll have this nutritious dinner on the table in just about 40 minutes.

Sheet-Pan Soy-Ginger Salmon with Veggies

Ingredients
1/2 cup thinly sliced green onions, divided
1/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons sesame seeds, divided
2 tablespoons rice vinegar
3 garlic cloves, chopped
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1 salmon fillet (2 pounds)
4 cups fresh broccoli florets
3 medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 4 cups)
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice, optional
Directions
In a large bowl, whisk 1/4 cup green onion, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes.
Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve salmon and vegetables with sauce and, if desired, rice. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.