The 420 Gourmet: The Elevated Art of Cannabis Cuisine

DedicationTHISBOOKISDEDICATEDTOeachmedicalmarijuanapatientnowabletobenefitfromthelegalizationofmedicalcannabis,tothestatelawmakerswhoarechangingthelawstoallowpeopletomedicatewiththisincredibleherb,andtoall thosewhohelpedpave thepath thatwearenowonwithblood,sweat,andprisontime.

Also to my three incredible sons, Matt, Jared, and Zach, who haveencouragedandsupportedmefromthemomentIdreamedupthiswhackyideaofbecomingacannabischef.Andtomyparents,whoweregraciousenoughtotakemebackinasa“starvingauthor”inL.A.afterIletgoofeverythinginNewYorktobringJeffThe420Cheftolife.Icouldnothavedoneanyofthiswithoutyouallbymyside.

Thisisnotyourmother’scookbook!

ContentsDEDICATION

PREFACE

Part1:HighlightingCannabisINTRODUCTION

UNDERSTANDINGCANNABIS

POPULARSTRAINS&EFFECTS

THEARTOFCOOKINGWITHCANNABIS

HOWTOUSETHISCOOKBOOK

Part2:RecipesCHAPTERNO.1

Butters&OilsCHAPTERNO.2

Sauces&DipsCHAPTERNO.3

Breakfast&BrunchCHAPTERNO.4

SmallPlates&AppetizersCHAPTERNO.5

Soups,Salads&Sides

CHAPTERNO.6

VegetarianMainsCHAPTERNO.7

Meat&FishMainsCHAPTERNO.8

Pastas&BreadsCHAPTERNO.9

Sweets&SnacksCHAPTERNO.10

Entertaining&Gourmet

METRICCONVERSIONCHART

ACKNOWLEDGMENTS

ABOUTTHEAUTHOR

CONTRIBUTORS

RESOURCES

INDEX

CREDITS

COPYRIGHT

ABOUTTHEPUBLISHER

Preface

FROM AS EARLY as I can remember, I have loved cooking andbaking. When I was six (and just learning to read), my favoritebirthdaypresentwasakids’cookbook.Ilearnedhowtomakeallthebasics, like cinnamon toast and English muffin pizza. And I alsolearned that the quickest way to make people feel good is to cooksomethingdeliciousandshareitwiththem.Likeanyprecociouslittleboy, I got intomy share of trouble.All I had to do tomake thingsbetterwasheadtothekitchenandmakesomethingyummytoshare,andallwasforgotten.

WhileIhavealwaysbeeninterestedinfoodandcooking,itwasn’tuntil2012thatIbegantoincorporatecannabisintomyrecipes.Atthetime, a friend’smotherwas being treated for cancer, and she had amedical marijuana prescription to help with her pain and nausea.Aroundthesametime,IstumbleduponaninterviewwithDr.RaphaelMechoulam—an Israeli organic chemist and professor of medicinalchemistryat theHebrewUniversityofJerusaleminIsrael—whohasbeenattheforefrontofcannabisresearchformanydecades.Throughthisinterview,Ifoundoutaboutthemedicinalcompoundincannabiscalled cannabidiol (CBD) that helps with numerous health issues,especially when combinedwith a low dose of tetrahydrocannabinol(THC).

On the basis of that knowledge, I decided to start making edibles for myfriend’s mother that were different from the average edibles that were beingsold.At that time,you’dbuyanedible inadispensaryandhavenocluewhatyouweregetting(andyoustilldon’talwaysknow).Wasitasativaoranindicastrain? What was the percentage of THC? Did it contain the medicinalcompoundCBD?Noonereallyknew.DispensariesatthatpointweregenerallysellingediblesthatwereheavyontheTHC,whichdidn’treallyhelpmyfriend’smother at all; they just made her feel loopy, which is not what she wanted.Instead,sheneededediblesmadefromstrainswithmoreCBD,inadditiontotheTHC—andthat’swhatIwasabletoprovide.

A close friendwas suffering from fibromyalgia and debilitating PMS that

involved joint pain andheadaches around the same time.She complained thatalthoughshehadamedicalmarijuana recommendation, shedidn’t smoke,andtheediblessheboughtdidn’thelphereither—theyjustgotherhigh.ThemoreIresearched, the more I learned about certain strains, like Cannatonic andHarlequin,thatcouldreallyhelpwiththeseandotherphysicalailments.IfiguredifIcouldlearnhowtoproperlydosemyedibleswiththerightCBD:THCratio,Icould help people feel even better. I decided to cook a few disheswith high-CBD strains in the hope that the benefits of cannabis would help ease hersuffering—and it worked. I was starting to see, firsthand, the incrediblemedicinalpowerofcookingwithcannabis.

Another friend suffering fromchronicmigrainesandpainaftermajorkneesurgeryaskedme tomakeheracakewithanewstrainofGod’sBlueberry, ahigh-CBD strain that she had gotten from a local dispensary. By then, I wascookingforseveralpeoplewithmedicalmarijuanarecommendations.Shecalledmethenextdayshouting,“Ihavenopain!Pleaseteachmehowtodothisonmyown.” I did, and I havebeen teachingpeoplehow to cookwith cannabis eversince.

After these early forays, I became obsessed with learning more aboutcannabis and how it can actually help people suffering from a multitude ofailments. Like many people, I had already known about THC, the mainpsychoactivecompoundofcannabis.ButIlearnedthatCBDistheunsungheroof cannabis; this non-psychoactive ingredient is proved to be the powerfulmedicinal compound in the plant. And I learned about the entourage effect,which is the interaction of themanyhealing compoundswithin each cannabisstrainthatallowstheplanttohelpindividualsfacingvariousmedicalchallenges.Icallit“medicalmanna.”

Thescienceofcannabisisfairlynew,andit’sanongoinglearningprocess,asnewinformationappearsnearlyeveryweek.MostofwhatIhave learnedisfromthepublishedworksofcannabisscientistssuchastheaforementionedDr.RaphaelMechoulam, thegrandfatherofmedical cannabis researchandwinnerofnumerousawardsforhisdiscoveries.Attheageofeighty-four,hecontinuestoresearchthechemistryofcannabisandhowthechemicalcompounds,knownas cannabinoids, help alleviate pain, reduce inflammation, lower high bloodpressure, strengthen bones, shrink tumors, prevent seizures, promote healing,alleviatemanyofthesideeffectsofchemotherapy,andevenkillcancercells.

According to the American Cancer Society, several clinical studies haveproved that cannabis is helpful in treating nausea and vomiting from cancer

chemotherapy, and that it can help treat pain caused by damaged nerves andappetite.Butmorerecently,scientists reported thatTHCandCBD(alongwithothercannabinoids)canslowthegrowthand/orcausethedeathofcertaintypesofcancercellsinlabtests.Whilemostofthesestudieswerebasedonsmokingcannabis,Dr.Mechoulamandothercannabisresearchersreportthatedibleshelpthe sameway—theyare justmetabolizeddifferently.Themore I learned fromthe research, the more I realized that my desire to help others feel good hadtaken on a new level of meaning and impact when I began cooking withcannabis.Myloveoffoodandcookingcouldnowhelpothersfeelgoodonanentirelydifferentscale.

In the beginning, I prepared only cannabis-infused appetizers and dessertitems.IfocusedoncookingandbakingwithstrainsthatwerehighinCBD,andtheediblesactuallyworked!Wordquicklyspread,whichledtomycookingfullmeals of cannabis-infused foods.Most strains of cannabis that contain a highpercentageofCBDalsohaveafairamountofTHCinthem,whichcausesstrongpsychoactiveeffects.Creatingediblesandfullmealsthatdidn’timpartaheavydoseofTHCwastricky.ThismeantIhadtofocusonlowdosing,whichallowspeopletohaveafullcannabis-infusedmealorahandfulofdelicioushomemadecookies, rather than just a bite or two of a not-so-great-tasting commercialcookie.

Withthisexpansionofoptionsandvariety,theissueofthetastecametotheforefront.Somefolksdolikethecannabistasteintheiredibles,butmostothersdon’t—especiallywhenit’spresentineverycourseofameal.Evenifyouenjoythe taste of cannabis, you probably don’twant everything to taste as if it hascannabisinit.Socreatinggreat-tastingedibles,inwhichthecannabistastewasmuted—or, better yet, nonexistent—became a passion of mine. It took mealmostayearandahalftofigureitout,butin2014,Ifinallydiscoveredhowtocreate “light-tasting” and “virtually tasteless” edibles. Once I mastered low-dosed,great-tastinggourmetedibles,my420mealsandinfusedediblesquicklygained popularity—and I becameone of a select fewprivate chefs to developand cater customgourmet cannabis experiences formedicinal and recreationalusersalike.

Now that I’ve figuredout themain challengesof taste anddosingwhen itcomestocookingwithcannabis, Iamhappytosharesomeofmysecretswithyou.So let’shavesomefunandmakesomeedibles! If there isone thing I’velearned over the last fifty-three years, it’s that the secret to happiness andfulfillment is making others feel good. And what better way to do that than

throughgreatfood—andcannabis!

PART

1HighlightingCannabis

Introduction

WELCOMETOTHE420GOURMET!Thebookyouareholdingisacompilation of everything I have learned so far about cookingwithcannabis,andIamthrilledtobeabletoshareitwithyou.Thegoalofthiscookbookis to informrecreationalandmedicinalcannabisusersalike about how best to approach cooking and baking with thismagicalherb.Theopeningsectionspresentanoverviewofcannabis,alook at some of the more popular strains and their effects, andimportant information on calculations and dosage. Please read thisinformation carefully, as the key to a happy and successful edibleexperience relies on choosing the right strains and knowing how toproperlycalculatethelevelsofCBDandTHCconsumed.

Once you’re ready to get started in the kitchen, I’ll walk youthrough the infusion process so that you can infuse cannabis intobuttersandoils,creatingthecanna-butterandcanna-oil thatserveasthebasis for all ofmyedibles.From there, I presentmore than100differentcannabis-infusedrecipes,allofwhichweredevelopedduringmyfiveyearsofcookingforothersasJeffThe420Chef.Theserecipeswillhopefullybroadenyourediblehorizonsfarbeyondtheideaofpotbrownies. From Canna–Coconut Lime Smoothies to Freaky FishTacos,fromKrazyKale&HempSeedSaladtoFantasyFocaccia,andfrom Buzzed Chickpea Curry to Canna-Apple Roses, there’ssomethingforeveryonehere—andforeverymeal.

InmyworkasJeffThe420Chef, I’maiming tobringedibles toatastier,moreinclusiveplace,andtoaddlegitimacytothelittle-knownbenefits of cooking and baking with cannabis. With the properapproach and dosage, you can enjoy an entire meal of cannabis-infusedfoods,ratherthanjustoneortwobitesofatraditionaledible.Mygoal here is tomakeyou comfortable cookingwith cannabis so

thatyoucanunlockthemindandhealthbenefitsofmarijuanainthemostdeliciouswaypossible.Bonappétit!

UNDERSTANDINGCANNABIS

BEFOREYOUSTARTCOOKINGWITHCANNABIS,it’sessentialtoknowandunderstandtheingredientswithwhichyouareworking.Knowledgeoftheherbitselfisagoodplacetostart,alongwithdetailsaboutthevariousstrainsandtheireffects.Havingahandleonthisinformationwillallowyoutohavea

safe,enjoyableedibleexperience.

SATIVA INDICA HYBRID

Euphoric

Happy

Talkative

Giggly

Philosophical

“Head”high

Euphoric

Relaxed

Sleepy

Calm

“Couchlock”

“Body”high

A mixed bag of effects,depending on the “parents”of the strain. Hybrids willusually be either sativa-orindica-heavy. Check thedatabaseat leafly.com(moreon thisbelow) to seewhat aparticular hybrid strain isknownfor.

CannabisSpecies:Sativavs.Indicavs.HybridsThereare twoprimaryspeciesor typesofcannabis:sativaand indica.Eachofthese species is distinct in appearance and in the effects it imparts. One isgenerally known to make you perky (sativa), and one is generally known tomake you more relaxed (indica). Crossbreeding of the two types is whatproduceshybridstrains,ofwhichtherearemany(andeachhasitsownuniquecharacteristics). All cannabis strains are categorized according to their“personality traits” as either sativa, indica, or hybrid (and within the hybridcategorizationtherearesativa-heavyhybridsandindica-heavyhybrids).

Appearance-wise, sativa plants are tall with long thin leaves, and indicaplantsareshortandbushywithbroadleaves.Hybridsareusuallydominantonewayor theotherandcan impartamixofeffects.Thechartaboveoutlines thegeneralpsychoactiveandphysicaleffectsofeachspecies.

StrainsWithin the threemainclassificationsofcannabis—sativa, indica,andhybrid—therearemany,manydifferentstrainsavailable.You’relikelywonderingwhichstrain of cannabis you should usewhen cooking or baking your edibles—andthat’satrickyquestion.Leafly.com,theleadingauthorityoncannabis,listsmorethan 1,500 various strains of cannabis, mostly hybrids, and each has its ownunique characteristics and imparts its own effects. And tomake it evenmorechallenging, the database of strains is constantly growing. This iswhy it’s soimportanttofirstdecideontheexperienceyouwantfromyouredibles,andthentochooseastrainthathas thecharacteristicsforwhichyouare looking.Whileleafly.com has an excellent search engine that allows you to research moststrains andquicklyget the informationyouneed tomake an informed choice,we’llalsogothroughsomebasicsheretogetyoustarted.

CannabinoidsIf we dig a little deeper, we get to the core of what creates the differencesbetweencannabisstrains:thebalanceofeachplant’scompounds.AccordingtoUnited Patients Groups, a leading resource for medical cannabis information,scientistshave identifiedmore than483compounds incannabis.More than80of these compounds are found only in cannabis plants and are known as

cannabinoids.Whencannabis isconsumed,cannabinoidsbind to receptor sitesthroughout the brain and body. Different cannabinoids have different effects,dependingonwhichreceptorstheybindto.Whilewedonotknowthemedicinaleffects of the vast majority of these compounds, we do know that THC andCBD,thetwoprimarycannabinoidsincannabis,havebeenshowninscientificstudies to engage receptor sites throughout the brain and immune system thattriggerpotenthealingandpainkillingeffects.

Here is a further introduction to the properties of THC andCBD, the twomain compounds found in cannabis: THC (tetrahydrocannabinol) is thepsychoactivecompoundinthecannabisplantthatgetsyou“high,”butitalsohastherapeutic elements. So in addition to being the chemical responsible forfeelings of euphoria and other mind-altering effects, it is also the part of theplant that helps alleviate nausea and boost appetite. On top of that, scientistshave proved that it inhibits an enzyme implicated in the formation of beta-amyloid plaque, the hallmark of Alzheimer’s-related dementia.Manymedicalpatientswho seek theuplifting and euphoric effects of cannabis in addition tomedicinaleffects,alongwithrecreationaluserswhoenjoy theheadyeffectsoftheplant,willlookforhigherpercentagesofTHCinthebudtheyconsume.Thehigher the percentage of THC, the more psychoactively potent the strain. Ingeneral, sativastrains tend tobeheavieron theTHC. Ifyoudon’twant toget“high”in thetraditionalsense, lookinsteadforstrainswithverylowTHCandhighCBDpercentages(seethechart).

CBD (cannabidiol) is the primary non-psychoactive compound in thecannabis plant that is responsible for a vast array of therapeutic effects, andwhich has been proved to help alleviate a multitude of ailments without the“high.” The beauty of CBD is that it is well tolerated and safe even at highdoses.CBDiscommonlyreferredtoasthe“medicine”inthecannabisplant,andscientistsandresearchershavebeensuccessfullyshowingthatCBDoilshrinkstumors, quells seizures, eases chronic pain, and treats the symptoms ofmanyailments, including fibromyalgia, PMS, joint and muscle pain, and spasms.ScientistsfromIsraelhaveevenprovedthatCBDalsohelpshealandstrengthenbrokenbones.Ingeneral,indicastrainstendtohavehigherpercentagesofCBD.

Each cannabis strain has a different ratio of cannabinoids that providesdifferenteffects,whichiswhytheexperiencediffersfromonestraintoanother.It’s important to note that the chemical profile ofmany sativa strains is THCdominant,while the chemical profile ofmany indica strains ismore balancedandhasahigherpercentageofCBD.Thatbeingsaid,mostindicastrainsarestill

verylowinCBD.Formedicinalpurposes,it’simperativetousespecificstrainsthat are known to be high in CBD. Charlotte’sWeb, ACDC, Sour Tsunami,Harlequin,andHarle-Tsuaresomeofthehighest-CBDstrains(andhappentobesativaorsativa-dominanthybrids).ThebestmedicinalcannabisstrainscombinebothTHCandCBDalongwithterpenesandflavonoids(moreontheseelementsbelow)toprovidewholeplanttherapeutics,orwhatisknownasthe“entourageeffect.”Theentourageeffectisthecumulativeresultoftheinteractionofallthecannabinoidcompounds.

The THC:CBD ratio and purported entourage effect are the two mostimportant things to look for when you are medicating with cannabis. Yourdispensaryshouldbeable to tellyou theTHC:CBDratioofeachstrain,andaknowledgeable“budtender”orasearchofleafly.comcanprovideyouwithanoverviewofeachstrain’sknowneffects.Formedicinalcookingandbaking,itisideal tousestrains thathavehigh levelsofCBD.WhilemoststrainscurrentlyhaveverylowlevelsofCBD,thisischangingrapidly,asmoreandmorepatientsturn tomedicalmarijuana and seek high-CBD strains.Most dispensaries nowcarryatleastoneortwoCBD-richstrains.Forrecreationalusers,theCBD:THCratio is not that important. What is important is finding a strain that has areputationforimpartingyourdesiredpsychoactiveoutcome.Doyouwanttofeelhappy,euphoric,giddy,anduplifted?Thenyouwantastrain likeSourDiesel,JackHerer,oranystrainwhosenameendswiththewordHaze(Hazeisusedtorefer to sativa-dominant strains). If you prefer more of a relaxed body high,you’llwanta strain likeBlueDream,GirlScoutCookies,oranystrainwhosenameendswiththewordKush.

OtherElementsThere are a fewother important elements and compounds to considerwhen itcomestounderstandingcannabisplants.Trichomesarethebeautifulcrystal-likeresinglandsyouseeonyour floweror“bud.”Trichomesarehydrophobicandcannotbewashedoff theplant—and that’s luckyforus,because this iswherethecannabisplantstoresallofitsTHCandCBD.Terpenesandflavonoidsareresponsible forvariations in theplant’s smell and flavorprofile, and they alsohave certain medicinal properties of their own. Along with THC and CBD,terpenesandflavonoidscontributetotheoveralleffectofastrain.Thoughtheyare the lesser-known compounds within cannabis plants, researchers areuncoveringtheincreasinglyimportantroletheyplayalongsidethemorepopularelementsofTHCandCBD.

BeneficialEffectsCannabinoidsaffectthehumanbodybyinteractingwithdifferentreceptorsandregulatory enzymes within the endocannabinoid system (ECS), a complexsignaling network that haswidespread effectswithin the body. The followingprovides an introduction to some of the main cannabis compounds and theircorrespondingeffects.

Asyoucansee,CBDprovidesavastarrayofhealthbenefits.Becauseitisnon-psychoactiveandcanbegiveninlargedoseswithfewtonosideeffects,ithas been used effectively as an anti-psychotic. CBD has consistentlydemonstrated neuroprotective effects and seems to have strong anti-cancerpotential.RecentresearchpointstothepowerfulimpactofCBDoncancercells,whereby it arrests cell division,migration,metastasis, and invasiveness. SomescientistsarehopefulCBDcouldrelegatechemotherapyandradiationtosecondand third options for cancer patients. After years of restrictions on cannabisresearchintheUnitedStates,researchersfeelthisisjustthebeginningintermsofunlockingthemedicinalbenefitsofCBDs.

SideEffectsRegardlessofyourediblegoals,makesureyouresearchthestrainsofcannabisyou’re planning to cookwith and understand their purported entourage effectbefore you buy them. A reputable cannabis health center with educated bud

tenderscangiveyouthisinformation,butleafly.comisagreatresourceforthosewhodon’t have access toproper centers.Themoreyouknow, thebetter yourexperienceandintendedoutcomewillbe.

In addition, when consuming any drug or herbal remedy, you should beeducatedandawareofallpotentialsideeffects—andcannabisisnodifferent.

BENEFICIALEFFECTS

Δ9-THC ReducesvomitingandnauseaStimulatesappetiteRelievespainSuppressesmusclespasms

Δ9-THCA AidssleepInhibitscancercellgrowthSuppressesmusclespasms

Δ8-THC Relievespain

THCV ReducesconvulsionsandseizuresPromotesbonegrowth

CBD ActsasanantibacterialBalances function in the immune system Inhibits cancer cell growth

ProvidesneuroprotectionPromotesbonegrowthReduces seizures and convulsions Reduces blood sugar levels Reduces

inflammationReduces risk of artery blockage Reduces small intestine contractions

ReducesvomitingandnauseaRelievespainRelievesanxietySlowsbacterialgrowthSuppressesmusclespasmsTranquilizesTreatspsoriasisDecreasesvascularpressure

CBDA ReducesinflammationInhibitscancercellgrowth

CBG

CBG AidssleepInhibitscancercellgrowthPromotesbonegrowthSlowsbacterialgrowth

CBGA ReducesinflammationRelievespainSlowsbacterialgrowth

CBC InhibitscancercellgrowthPromotesbonegrowthReducesinflammationRelievespain

*Source: https://patients4medicalmarijuana.wordpress.com/2013/04/26/cbd-unprecedented-healing-power/.

According to MedlinePlus, the National Institutes of Health’s websiteproduced by theNational Library ofMedicine, “Marijuana intoxication rarelyneedsmedicaladviceortreatment.Occasionally,serioussymptomsoccur.Thesesymptomsarerareandusuallyassociatedwithotherdrugsorcompoundsmixedinwithmarijuana.”

Fortunately,noonehaseverdiedfromcannabisintoxication,ascannabisisnot“toxic”tothehumanbody.Still,sideeffectsrelatedtocannabisconsumptioncan include dry mouth, short-term memory issues, disorientation, red eyes,fatigue, slower reaction times, reducedmotor coordination, sensory distortion,highbloodpressure,headaches,increasedheartrate,paranoia,andanxiety.

Cannabisisamedicineandshouldbetreatedthesamewayyouwouldtreatanyothermedicine.Thisiswhyitisimportantforyoutounderstandwhatyouarecookingand/orbakingwithandtodoseyourediblesproperlytoensurethatyouandthoseyoucookforhaveanenjoyableexperience...especiallyafterthefact. Guests may love your food, but if they have toomuch cannabis, it willcomebacktohauntthem(andyou!)severalhourslater.Itisalsoimportantthatyourguestsdonotsmokemarijuanabeforeorduringyourmeal.It’sdifficulttotrack the amount of cannabis you’ve consumed if you’re smoking on top ofeatingedibles—and toomuchcannabiscan lead toundesirableandunpleasantside effects such as anxiety, paranoia, insomnia, and an unwelcome weedhangoverthenextday.

If that should happen, though, have no fear. Try popping an ibuprofen or

two,which helpswith the unpleasant side effects of cannabis.A study in thejournalCellshowedthatibuprofencanhelpgetridoftheTHChighwhilestillmaintaining the health benefits. Scientists found that when they blocked anenzymecalledCOX-2(whichibuprofendoes),thehighdisappeared(alongwiththeneurologicalsideeffects),whilethetreatmentbenefitsofTHCremained.

POPULARSTRAINS&EFFECTS

FORTHOSEWHOarededicatedtocookingandbakingwithhigh-CBDstrains,thefollowingchartliststhemostpopularhigh-CBDstrainsandtheirCBDandTHC percentage ranges. Since the potency of each “grow” depends on theconditionsandmethodsusedforgrowing, theCBDandTHCprofilewillvarywith each batch. Checkwith your dispensary to get the actual percentages ofCBDandTHCinyourflower.

Sources:leafly.com,verdabase.com.*Althoughthisisnotspecificallylistedonleafly,Ihavefoundthroughpersonalexperiencewithpatientsthattheseconditionsarehelpedbythisstrain.

CANNATONIC

HARLEQUIN

Ifyouprefertocookorbakewithhigh-THCstrains,youcanfindmanyofthefollowingpopularstrainsatmostdispensaries.

THEARTOFCOOKINGWITHCANNABIS

COOKINGWITHCANNABISisbothanartandascience.Theartisincookingandbakingfoodsothatittastesandlooksgreat.Thescienceisinchoosingtherightstrainofcannabistoachieveyourdesiredresultsandthendosingyourediblesproperly.Bringthembothtogether,andyou’vegotyourself

asuccessfuledibleexperience.

Thereisalotofimportantinformationaboutboththeartandthescienceofcookingwithcannabisinthefollowingpages,andIpromisetokeepthingsfun

asIbreakitalldownforyou.

TheBasicsKNOWYOURPERCENTAGESWhen you are cooking and baking with cannabis, it is critically important toknowthepercentageofTHCandCBDin the flower(orbud)youareusing toinfuse your butters and oils. If you shop at a reputable dispensary or healthcenter, itwillbeable togiveyou this information.Thus, it’s fairlyeasy togetthis information in localessuchasNorthernCalifornia,Colorado,Oregon,andWashingtonState,wheredispensariesandhealthcentersarerequiredtodisclosethisinformation—butoutsideoftheselocations,it’sagamble.Anotherreasontoshopatreputabledispensariesandhealthcentersistoensurethatyougetwhat

you pay for. The best dispensaries are steadfastwhen it comes to quality andstrain integrity, as they stake their reputations on it. If shopping at a gooddispensaryisnotanoptionwhereyoulive,lookupthestrainyouareinterestedinonleafly.comorallbud.comandusethe“mean”ofthestrain’spotencyrangeto estimate the percentage of THC and CBD in your herb. For a list ofrecommended reputable dispensaries, you can visit my website,jeffthe420chef.com.

ACTIVATIONANDINFUSIONAs it turns out, neither THC norCBD is active in raw cannabis. THC comesfrom tetrahydrocannabinolicacid (THCA)andCBDcomes fromcannabidiolicacid (CBDA).These two acids are the precursors toTHCandCBD, found inraw,livecannabis,butneitherhasanyactivepropertiesonitsown.BothTHCand CBD need to be “activated” through a process called “decarbing”(decarboxylation)before their effects canbe felt.Essentially,decarbingmeansremovingtheacid,orthe“A”molecule,fromtheTHCandCBD,whichhappensbyreleasingacarbonatomfromacarbonchain.Thiscanbedoneonlythroughheatandtime.Whenyousmokecannabis,youdecarbthebudviaheatbeforeitgoesintoyourlungs.Butinordertocookwithcannabis,youneedto“activate”the THC and CBD by decarbing your bud before you can infuse it into yourfood.

THC andCBD, alongwith the other natural compounds (cannabinoids) inrawcannabis,arehydrophobic,meaningtheycannotbeinfusedintowater.Theyarefat-soluble,however,whichmeansthattheycanbeinfusedintoingredientscontaininghighlevelsoffat,suchasbutterandoil.Inthecomingpages,Iwillshowyou(1)howtodecarbyourcannabistoactivatetheTHCandCBD,and(2)howtoinfusethosecompoundsintobuttersandoils.Irecommendusinghealthyfats and oils (such as grass-fed butter, coconut oil, and olive oil) for the bestresults.

DELIVERYMETHODAND“KICK-IN”TIMETHCandCBDneedtobedigestedandmetabolizedbeforeyoucanexperiencetheir effects. And it’s important to keep in mind that everybody metabolizesediblecannabisdifferently.Butsinceittakeslesstimetodigestaliquidthanasolid,theTHCand/orCBDinasaladdressingwillhityoumuchfasterthanthatinadenseediblelikeabrownie.Whencannabisisactuallybakedintoanitem,thatitemmustfirstbedigestedbeforetheTHCand/orCBDcanbemetabolized.

Soasageneralruleofthumb,“kick-in”timeisdeterminedprimarilybyhowthecannabisisintroducedintothebody.

SETUPISKEYTheFrenchculinarytermmiseenplacemeans“everythinginitsplace,”andtheidea iscrucial tocreatinggreat-tasting,preciselydosedediblesandmealswithverylittlestress.Miseenplace,whichisallaboutstagingandhavingeverythingready at your fingertips, is the foundation of every successful chef andrestaurant.Makesurethatyouhaveallyouringredients,utensils,andappliancessetup,prepped,measured,organized,andreadytogobeforeyoustartcookingorbaking.Andthereisabonusthatcomeswiththispreparation:onceyouhavemasteredmise en place in the kitchen, it somehow permeates everything elseyou do. As it becomes habit, life becomes simpler, more organized, and lesschaoticoverall.

COOKINGTIMESANDTEMPSSince the compounds in cannabis can be easily vaporized or destroyed, it’simportanttobeawareofthetemperatureyouusewhencookingedibles,andtheamountoftimeforwhichyoucookthings.AlthoughTHCbeginstoevaporateat355ºFandCBDat392ºF,Ihavefoundthattheoptimaltemperatureforcookingand baking with cannabis is 340ºF for recipes requiring 1 hour or less. Forrecipesthatrequireover1hourofcookingorbakingtime,325ºFisoptimal.

MEASUREMENTSFORMEALSTogiveageneralideaoftheTHCpotencyofeachdish,alloftherecipesshowtheapproximatemilligramsofTHCperserving.Thesecalculationsarebasedonpopular cannabis strains of 10%, 15%, and 20% THC, and are included toprovideballparkestimatesonly.Pleasenotethatthesenumberswilldifferbasedon thestrainyouuseand thatstrain’sspecificpercentageofTHC,soyouwillhavetocalculateyourownmilligramsperservingusingtheformula(oryoucanusetheTHC/CBDcalculatoronmywebsite,jeffthe420chef.com).

Toreiterate,it’simportanttopaycloseattentiontohowmuchTHCyouputinyour recipe.While you can’t have toomuchCBD,youcan have toomuchTHC.Thenegativepsychoactive effects of toomuchTHC (amplified anxiety,moodchanges,paranoia,andmorningnauseaandgrogginess)willleadtoaveryunpleasantexperienceforeveryone.For420meals,youmustcuttheamountofcanna-butter or canna-oil in each recipe (see Controlling Potency below) to

ensurethatyourmealisproperlydosed.

CONTROLLINGPOTENCYWhenitcomestoenjoyingafull420mealand/ormorethanonemouthwateringedible,Ihavefoundthat“lowdosing”THCisthesecret.Lowdosingmeansthatyou use less THC-infused butter or oil for each recipe, which allows you toenjoysafelymoreofthegreat-tastingfoodthatyoumake.

Youaccomplishlowdosingbycuttingthepotencyofthebutteroroilinyourrecipe.Tocontrol thepotencyofyouredibles,youwill firstneed toknowthepercentage ofTHC andCBD in your starting canna-butter or canna-oil. Fromthere,youcancalculatehowmuchnon-infusedbutteroroilyouneedtomixintoachieveyourdesiredpotencyperserving.I’veincludedachartinthecomingpagestohelpwiththesecalculations.

Colorado’s Marijuana Enforcement Division has set the standard dose ofediblecannabisat10milligramsofTHC.ThereisnosetstandardforCBD.Formostpeople,10milligramsofTHCwillfeellikeenjoyingtwoglassesofwineortwobeers.Itypicallystartmydinnerpartiesataround5milligramsofTHCperpersonandtakethemuptoatotalof10to15bydessert,butitalldependsontheguests’individualtolerancelevels.MygeneralpolicyisthatIwon’ttakeanyonepast20milligramsofTHC.It’sgoodpracticetocheckinregularlywithyourgueststoensurethattheyarehavinganenjoyableexperienceandtomodifywhatyouserveeachguest,ifnecessary.

TASTEIttookmealmosttwoyearstoperfectmylight-tastingcanna-butterandcanna-oil recipes.The followingfourstepsaremysecret toneutralizingmuchof thecannabistastesothatyoucancreategreat-tastingedibles.(Pleasenotethatthisprocesswillbedescribedagainingreaterdetailintheopeningrecipesforcanna-butterandcanna-oil.)1. Soak,Blanch,andRinse.Thefirstsecret tocreating“light-tasting”canna-butterandcanna-oilsistogrindyourherbcoarsely,soakitfor24to48hoursindistilledwater(thelongerthesoak,thecleanertheherb),and thenblanch it.Blanching isacookingprocess that involvesplacing fruits,vegetables,andherbsinboilingwaterforashortperiodoftimeandthenquicklyhaltingthecookingprocessbysubmergingtheiteminicewatertoshockitbackorrefreshit.Chefsdothistocookpartiallyorsoftenfruitsandvegetables,butalonger blanch will also help remove strong tastes from foods like garlic andonion. Since THC, CBD, and many other cannabinoids are hydrophobic,

meaning theywon’t dissolve inwater, I realized that thiswas a greatway toremovesomeofthetasteofcannabiswhilealsodeepcleaningthebud.

Toblanchyourherb,simplyplaceitinboilingwaterfor5minutestoget rid of any remaining impurities, and then immediately place it in abowl of icewater for aminute to stop the cooking process. Blanchingremoves much of the non-chemical compounds (chlorophyll, pistils,pesticides,andmicrobiologicalcontaminantslikemoldandbacteria)thatcontributetothetastethatispresentinmostcannabis-infusededibles.Toensureyourherbisascleanaspossible,you’llwanttorinsetheblanchedherbwithdistilledwaterbeforeyoudecarbanddryitaswell.

2. Decarb andDry.Decarbing and drying your herb overnight is the nextessentialstepinremovingalotofthetaste.Wetordampcannabis,evenafter soaking and blanching, will still impart the flavors stuck in themoisture. As I mentioned earlier, the THC and CBD need to be“activated”throughaprocesscalleddecarbingbeforetheireffectscanbefelt.Todecarbyourcannabisafterblanchinganddrying,place it in theovenat300ºFfor20minutes.Note:Youwillloseupto30%to50%ofyourcannabisweightthroughthisprocess,dependingonhowfreshyourcannabisistostart.

3. SimmerandSteep.AFrenchcoffeepressistheperfectinfusioncontainerforthisnextstageintheprocess.JustaddyourbutteroroiltotheFrenchpressalongwithyourblanched,dried,anddecarbedcannabis.CovertheFrenchpress,push theplunger till itmeets the topofyourbutteroroil,andplaceitinapotofboilingwaterfor3to4hours.Thepotshouldbefilled with enough water to hit just above the butter or oil line in theFrenchpress.TheFrenchpressmethodkeeps the infusion environmentpureandthetemperatureconstant.AndsincetheFrenchpresshasabuilt-instrainer,youdon’tneed tousecheesecloth tostraineverythingat theend.TheFrenchpressalsodoesawonderful jobof separating themilksolids, which basically creates canna-ghee or cannabis-infused clarifiedbutter.After the steep, just push theplunger in theFrenchpress all thewaydownandpouryourbutteroroilintoadishorcontainerforstorageand use.Note: You will lose up to 25% of your butter or oil volumethroughthisprocess.

4. Cut.Youcancutthetasteandlowerthedosageofyourresultingcanna-

butter and canna-oil simply by combining itwith non-infused butter oroil.Startbydeterminingtheamountofcannabisyouwantinyourrecipe,and use the appropriate amount of canna-butter or canna-oil to achievethat amount. Then add non-infused butter or oil to make up thedifference.SeethechartforageneralideaastohowmanymilligramsofTHCorCBDareinvariousstrengthsandquantitiesofcanna-butterandcanna-oil.

TheRulesofHosting420MealsHere are a few things to be aware of and to plan for as the host or chef ofcannabis-infusedmeals: 1. Askyour guests not to smoke cannabis before orduringyourmeal.Let the experience be all about your edibles. If your guestssmokebeforeorduringyourmeal,youwillbelayeringadditionalTHContopofwhattheyhavealreadyconsumed,whichcanleadtoanxiety,paranoia,andanuncomfortableperiodforthem—andforyou.

2. A littlewine is okay . . . at thebeginning.Oneor twoglasses ofwinewithamealisfine,butanythingbeyondthatcanbeproblematic—ascanother alcoholic beverages. Wine is okay because of its relatively lowalcohol content. There are two reasons to limit your alcoholicconsumption so strictly while consuming edibles. First, you want yourgueststoexperiencetheeffectsofthecannabisinyourediblesandnottoconfuse what they feel from the alcohol with what they feel from thecannabis. The other reason is more scientific. Research studies haveshown that consuming alcohol with cannabis almost doubles the THClevels in the blood, which increases the “high” and makes thepsychoactiveeffectsmorepronounced.Cookingorbakingwithcannabisis a science asmuch as a culinary art, and if you drink or allow yourgueststodrinkmorethanaglassortwoofwine,youruntheriskofthenegativesideeffectsfromovermedicating.

3. Make sure your guests have some non-infused food in their stomachsbefore you begin. Consuming cannabis-infused edibles on an emptystomachcanmagnifytheeffectsoftheTHCandleadtoundesirablesideeffectssuchasnausea,anxiety,andparanoia.Aneasywaytopreventthatisbyconsuminganon-infusedsnackbeforeeatingedibles.

4. Provide non-infused food for balance. It’s a good idea to have non-infused fare—be itofferingmenu itemspreparedbothwithandwithoutcannabisorprovidingotherselectionsentirely—atyourmeals.Thishelpsyourguestschoose justhowmuchcannabis theywant to ingestatyourmeal,withoutleavingthemhungry.

5. Start early. Keep in mind that everyone metabolizes cannabis-infusededibles differently, and that it can take anywhere from30minutes to 3hourstofeeltheeffects.It’sbesttokeepyourscheduleopenafewhoursaftera420mealtoprovideampletimetoappreciatethebenefits.

To expand on this last point, it will often take more time than you’veexpected or planned for the effects of edibles to be felt. About a year ago, Icooked for a group of executives in Coloradowho decided that a 420 dinnerwouldbeagreatwaytobondwiththeirnewCEO,alarge,gruffman.Forthefirst few hours, everyone except the CEO was having a great time, while heremainedstraight-facedandquiet.Itwasn’tuntil3hourslaterthatsomeonesaidsomethingthattriggeredahugeguffawfromtheCEO.Soon,hewaslaughingsohardthathefelloffhischair.Sodon’tsweatitifthingsarenothappeningasfastasyouhoped.Youshouldalsobeawarethatasmallnumberofpeoplelacktheenzyme responsible for metabolizing the compounds found in cannabis (andthereforeareimmunetothebenefits).

HOWTOUSETHISCOOKBOOK

IN THIS SECTION, you will find two important calculators to use whencookingandbakingwithcannabis.Thefirstcalculatorwillhelpyoufigureoutthepotencyofyourcanna-buttersorcanna-oilsafteryouinfusethem(i.e.,itwilltell you how many milligrams of THC or CBD are in your canna-butter orcanna-oil).The secondcalculatorwill helpyou figureout thepotencyof eachrecipeandservingbasedon thecanna-butterorcanna-oilused (i.e., itwill tellyouhowmanymilligramsofTHCorCBDareineachrecipeandserving).

Duetovolumelostduring the infusionprocess,youwon’tendupwith thesameamountofbutteroroilasyoustartedwith.Here’sahandychartshowingthe conversion of various measurements of butter and oil, from startingquantitiestopost-infusionquantities.Forexample,ifyouwanttoendupwith1stickofcanna-butter,youneed tostartwith1⅓ sticksofbutter toaccount forwhat’slostduringinfusion.

BUTTERCONVERSIONCHART

INFUSEFor1stickofcanna-butter 1⅓sticksofbutterFor1lb.canna-butter(4sticks) 5⅓sticksofbutterFor4oz.canna-oil 5oz.oilFor8oz.canna-oil 10oz.oilFor16oz.canna-oil 20oz.oil

THE CALCULATORS TAKE INTO ACCOUNT THEFOLLOWING:

1. Youwill lose approximately20%of your oil volumeand25%of yourbuttervolumeintheinfusionprocess.Youlosemorebutterbecausethewaterandmilksolidsinthebutterwillbelost,alongwithwhateverstillstickstotheplantmaterial.

2. Whenyouusemymethod,yourcuredanddecarbedcannabiswillweigh+/−20% to +/−50% less than your starting weight, depending on howmoistordryyourstartingproductwas.Ifyourproductwasverydry,youmayloseonly20%(+/−).

HowtoCalculateTHC/CBDinCanna-ButterandCanna-OilEstimatingtheamountofTHCand/orCBDinyourcanna-butterandcanna-oiliscriticalwhenitcomestocookingandbakingwithcannabis.Theformulabelow,developed with CW Analytical (cwanalytical.com), will help you calculateapproximatelyhowmanymilligramsofTHCandCBDyourinfusedbutteroroilwillcontain.Whenmakingbuttersandoils,pleaserefertothisformulatogetanaccurate calculation—or you can use the simple THC/CBD calculator on mywebsite(jeffthe420chef.com).

CALCULATORFORINFUSIONOFCANNA-BUTTER&CANNA-OIL

STEP1: Enter the starting THC percentage or CBD percentagefrom the strain you’re using (you’ll need to calculateboth separately if you want to measure both). As areminder, you can’t have toomuchCBD, but you canhavetoomuchTHC:__________%

STEP2: Weighyourfinaldecarbedanddriedcannabis(thiswilllikely be considerably less than your starting weight):__________grams

STEP3: Converttheamountofbutteroroilyoustartedwithintograms(seegramconversionchart):__________grams

STEP4: MultiplyyourstartingTHC%orCBD%(fromStep1)by 0.5 to account for loss due to the decarbing anddryingprocess:__________final%

STEP5A: BUTTER: Multiply the grams of your startingamountofbutter(fromStep3)by0.75toaccountfora25%volumelossofbutterduringinfusion:__________grams

STEP5B: OIL:Multiplythegramsofyourstartingamountofoil(fromStep3)by0.8toaccountfora20%volumelossofoilduringinfusion:__________grams

HowtoCalculateTHC/CBDperRecipeandperServingEstimatingtheamountofTHCand/orCBDperservingoffoodiscriticalwhenitcomestocookingandbakingwithcannabis.TheformulabelowwilltellyouapproximatelyhowmanymilligramsofTHCandCBDyou’llbeservingand/orconsumingwitheachedible.Whenmakingedibles,pleaserefertothisformulatogetanaccuratecalculation—oryoucanusethesimpleTHC/CBDcalculatoronmywebsite(jeffthe420chef.com).

CALCULATORFORCOOKING&BAKINGWITHCANNABIS

STEP1: Enteramountofcanna-butterorcanna-oilcalledforinyourrecipeingrams(seegramconversionchart):__________grams

STEP2: To convert grams to milligrams, multiply your final THC% or CBD%(from Step 4 of canna-butter/canna-oil calculator) by 10 to determine thenumberofmilligramspergramofTHCorCBD.(Forexample,astrainof20%THCmeans the cannabis is 20%THCpergram. Inorder to transferthat into milligrams, you multiply by 10 and get 200mg/g of THC.):__________THCorCBDmg/g

STEP3: Multiply THC or CBDmg/g (from Step 2 above) by your final cannabisweight after decarbing and drying (from Step 2 of canna-butter/canna-oilcalculator):__________TotalmgofTHCorCBD

STEP4: DividetotalmgofTHCorCBD(fromStep3above)bygramsofbutteroroil you are infusing (from Step 3 of canna-butter/canna-oil calculator):__________mg/gTHCorCBDinbutteroroil

STEP5: Multiplymg/gofTHCorCBD(fromStep4above)bygramsofbutteroroilinyourrecipe(Step1above):__________mgTHCorCBDinrecipe

STEP6: Divide mg THC or CBD in recipe (from Step 5 above) by number ofservingscalledforintherecipe:__________mgTHCorCBD/serving

STEP7 FOROILONLY:MultiplytotalnumberofmgTHCorCBC/serving

(from Step 6 above) by 1.2 to account for 20% increased potency in oil:__________mgTHCorCBD/servingforoil

GRAMCONVERSIONS—MEASUREMENTCHART

BUTTER

Quantity Tablespoons Grams1⅓sticks 10.6

151

1stick 8113.4

1cup 16226.8

¾cup 12170.1

½cup 8113.4

¼cup 456.7

1tablespoon 114.18

OIL

Quantity Tablespoons Grams5fluidounces 10

137

1cup 16219.55

¾cup 12164.67

½cup 8109.78

¼cup 454.89

54.89

1fluidounce 227.44

1tablespoon 113.72

To make it easy for you, I’ve prepared the following charts to help youfigureout,ataglance,approximatelyhowmanymilligramsofTHCorCBDareinyourrecipe,basedontheamountofcanna-butterorcanna-oilyouuseinyourrecipe and the percentage of THC and/or CBD in your starting bud (beforecuringandprocessing).I’vecalculatedtheaveragelossfactorat30%.

PART

2Recipes

CHAPTERNO.1

Butters&OilsInfusingButtersandOils•“Light-Tasting”Canna-Butter•“Light-

Tasting”CreamyCanna-Butter•“Light-Tasting”Canna-Oil•Garlic&RosemaryCanna-Oil•Honey-WhippedCanna-Butter

IMPORTANTNOTE:MakesureyouknowthepercentageofTHCand/orCBDpergramintheflowerorbudyouareusing.Youwillneedthisinformationto

measureanddoseyourservingsproperly.

InfusingButtersandOilsBUTTERI highly recommend using grass-fed butter for all of your cooking needs (myfavoritebrandisKerrygold).Thedifferencebetweengrass-fedbutterandregularbutter comes through in the quality of the butter and how good it is for you.Grass-fed butter contains vitamins A, E, and K2. Vitamin K is important forheart health, and K2 is what keeps calcium out of your arteries and in yourbones. Grass-fed butter is also rich in conjugated linoleic acid (CLA), a fattyacid thathaspowerfulhealthbenefits.Although the jury is stillout,numerousstudies have shown that CLA may actually lower body fat percentages. Inaddition,grass-fedbuttercontainsbutyrate,ashort-chainfattyacidthathasbeenprovedtofightinflammationandimprovestomachhealth.

OILSThefollowingoilsarethebest(andhealthiest)touseforTHC/CBDinfusion:

CoconutoilOliveoilAvocadooilPeanutoilSesameoilWalnutoilAlmondoilAlwaysaimtousetestedcannabiswhenmakingyourownbuttersandoils.

Askthedispensaryorcultivatorfromwhomyouareprocuringyourcannabisfortest results—for potency, and also for pesticides and microbiologicalcontaminantslikemoldandbacteria.OryoucantestyourcannabisflowerinthecomfortofyourhomewithMyDX,aportablechemicalanalyzerthatidentifiesthecompositionofyourcannabis.Ifyoudon’thaveaccesstoatestinglabortocannabis that has been tested, you can roughly determine the potency of yourbutteroroilbyvisitingleafly.comorallbud.comtoestimatethestartingpotencyofyourcannabisstrain.Moststrainscanbeestimatedashavinganywherefrom10%to20%THC,dependingonfactorslikeexposuretothesun,exposuretotheelements,andstraingenetics. Ifyou’renotsureof theamountofTHCinyourstrain,agoodruleofthumbistoestimateitat15–18%.

Ifpossible,youshould testyourbutteroroilaftermaking it toensure thatyou’veprocessed it correctlyandhaven’t experiencedmajor losses inCBDorTHC.This can be done quickly and fairly inexpensively.Reputable labs offerdiscounted testing to individual patients looking to test their personal-usemedicine.*

“LIGHT-TASTING”CREAMYCANNA-BUTTER

Forcreamycanna-butter,youhavetoreintroducethemilksolids.Thisis an easy process—just whisk together equal parts softened “light-tasting”canna-butterandgrass-fedbutter.

SERVINGS16

1-tablespoonservings

PREPTIME

35minutes.30minutestosoftenbuttersand5minutestocombine.

APPROXIMATETHCPERSERVING*

10%:11.5mg15%:17mg20%:23mg

1stick“light-tasting”canna-butter,softened

1stickgrass-fedbutter,softened

1stickgrass-fedbutter,softened

1 In a large bowl,whisk the “light-tasting” canna-butter and butter togetheruntilcreamyandsmooth.Refrigeratetoresolidifyoruseasis.

2 Usewithin2weeks.

*Approximate dose per serving is basedon infusing5 gramsof cured/dried/decarbed cannabis into 1⅓sticksofbutter.

NOTEWith this recipe,yourcreamycanna–butterwillbehalfaspotent asyourstarting“light–tasting”canna–butter.Thisisagreatoptionifyouwanttomakedelicious,low–dosebakedgoods(becauselet’sfaceit,whowantstoeatjustonecookie!).

“LIGHT-TASTING”CANNA-OIL

Although there are many oils you can use for infusing cannabis,healthy,high-fatcookingandfinishingoilsarekeytoagreat-tastingandphysicallysatisfyingedibleexperience.Myfavoritesarecoconut,olive,sesame,walnut,andavocado.

SERVINGS8


PREPTIME10

minutes

COOKTIME4

hours

IDLETIME24

hoursplusovernight


10%:30.4mg

15%:45.7mg20%:60.8mg

WHATYOU’LLNEEDDistilledwaterTeastrainerMedium/largepotBowlfilledwithicewaterFrenchpresscoffeemakerHeat-resistantglassdishorbakingtinAluminumfoilGlassjar

INGREDIENTS¼ounce(7grams)cannabis

5ouncesoil

STEP1—SOAKANDBLANCHHERB

1 Coarselygrinddryherb(alsoknownasflowerorbud)andsoakindistilledwaterfor24–48hours.Changethewatertwiceaday.Thiscleansoutalotoftheimpuritiesthatcausebadtaste.

2 Thenextday,place“cleaned”herbinateastrainer.Bringwatertoaboilinpot.Placeteastrainerinboilingwaterfor5minutes.

3 Remove tea strainer after5minutes, thenplace inbowlof icewater for1minute.Removefromicewaterandpourdistilledwaterovertheteastrainertorinse out any residual impurities. Remove herb from strainer and wring outexcesswater.

STEP2—DRYANDDECARB

1 Spread cannabis evenly in a large baking pan and lay a large piece ofaluminumfoil looselyon topof it (i.e.,don’tcrimpitdowntightlyaround theedges).Let it sitovernight.Yourcannabis shouldbedryby thenextmorning.Youcanskipthisstepifyouuseadehydrator.

2 Whencannabisisdry,preheatovento300ºF.

3 Now, crimp down the foil and “bake” for 20 minutes. (This is how youdecarbyourcannabis.)4 Removefromoven.Letsitfor5minutessoTHCorCBDvaporscansettlebackontotheherb.Removefoilandlooselycoverwitha

coupleofpapertowels.Thiscreatesadarkenvironmentwithairflow.

5 Letpansit,coveredwithpapertowels,onthecounterfor2–4hourstodryoutanyresidualmoisture.

STEP3—INFUSEOIL

1 PouroilintoaFrenchpressplacedstandingupinpotofsimmeringwater.

2 MixdecarbedcannabisintooilandcovertheFrenchpress.Pressplungertojustabovetheoil.Thiswillbeyourwaterline.

3 Gentlysimmerfor4hours.Checkthewaterlevelevery20minutestoensureitisevenwithorslightlyhigherthanthewaterline.

4 After4hours,removetheFrenchpressfromthepot,pushtheplungerallthewaydown,andstraintheoilintoacleanjar.Yourfinalyieldshouldbeabout4ounces.

5 Useimmediatelyorrefrigerateforup to2weeks.Toreliquefyoil thathassolidified,placeoilcontainerinapotofhotwaterfor15—20minutes.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5ouncesofoil.

NOTEYour finalyieldwillweigh+/−20 to+/−50% less thanyourstartingweight,dependingonhowmoistordryyourcannabiswaswhenyoustartedtheprocess.

GARLIC&ROSEMARYCANNA-OIL

Getthepartystartedwiththissimpleandtastycannabis-infusedoil.Ilove to serve itwith freshpitacrispsorParmesangarlicbread.Youcanrefrigerateitforupto2weeks,butit’sbestduringthefirstweek.Aword of caution: If you’re using this as a dipping oil, it kicks inprettyquickly.

SERVINGS24

1-teaspoonservings

PREPTIME5

minutes

COOKTIME4

minutes


10%:5mg

15%:7.6mg

20%:10mg5freshrosemarysprigs¼cupnon-infusedoliveoil3or4garliccloves,minced

¼cupcanna–oliveoil

1 Washanddryrosemary.

2 Pour non-infused oil into a saucepan and heat for 2minutes.Donot boil.Addgarlicandsimmerfor2minutesonlowheat.

3 Removefromheatandadd incanna–oliveoilandrosemary.Let itcool toroomtemperature.Discardgarlicand4oftherosemarysprigs.

4 Refrigerateoilwith1rosemarysprig inaclean,drybottle.Best ifused inthefirstweekbutwillkeepforupto2weeks.

5 If oil solidifies in refrigerator, place bottle in pot of hotwater for 30—45minutestoreliquefy.


HONEY-WHIPPEDCANNA-BUTTER

This light and creamy whipped canna-butter is a great topping forpancakes andwaffles. But youmay find yourself spreading it on ahostofotherfoodsaswell,givenitsirresistibletaste.

SERVINGS12

1-tablespoonservingsPREPTIME

1hour

COOKTIME5

hours


10%:4mg

15%:6mg

20%:8mg2 tablespoons canna-butter, softened at room temperature for 1 hour⅔ cup

grass-fedbutter,softenedatroomtemperaturefor1hour1½tablespoonsraw

honey1 Whisk together the butters and honey until creamy.Continue towhiskandslowlydrizzleinhoneyuntilincorporated,richandcreamy.

2 Serveimmediately.


Garlic-DillCanna-Aioli

Canna-CowboySalsa

CHAPTERNO.2

Sauces&DipsGarlic-DillCanna-Aioli•SpicyJalapeñoCanna-Aioli•Lime-ChipotleCanna-Aioli•Canna-Tahini•Canna-Hummus•Canna-Harissa•Canna-Ghanoush•“Green”BeanDip•Canna-CowboySalsa•ToastedOnion&

DillCanna-Dip•CrazyQueso•“Green”Guacamole

GARLIC-DILLCANNA-AIOLI

Try this medicated twist on the traditional garlic aioli. Great withburgersor anydishyou’d complementwithmayonnaise.Serve as agarnishorspread.

SERVINGS16


PREPTIME20

minutes


10%:3.8mg

15%:5.6mg

20%:7.6mg2tablespoonslightcanna–oliveoil⅔cupoliveoil3garliccloves2sprigsdill,finelychopped2largeeggyolks4teaspoonsfreshlemonjuice1teaspoonDijonmustardSeasalt

1 Makesureallingredientsandutensilsareatroomtemperature.

2 Combinecanna–oliveoilwitholiveoilandmixwell.

3 Pressgarlicandmixwithdill.

4 Inseparatebowl,whiskeggyolks,lemonjuice,andmustard.

5 Slowlydrizzleoilsintoeggmixtureandwhiskvigorouslyuntilalltheoilisincorporatedandaioli issmoothandcreamy.If theoilseparates,havenofear.Stopaddingoilandkeepwhiskinguntilit’sincorporated,thencontinue.

6 Whiskinthegarlic-dillmixtureandapinchortwoofsalt,untilsmoothandcreamy.


MOM’STIPIfyoureggsarecoldandyouwanttobringthemtoroomtemperaturequickly, I learned this great little tip frommymom.Simplyput thecoldeggsinabowl,coverthemwithlukewarmtapwater,andletsitfor5minutes.

SPICYJALAPEÑOCANNA-AIOLI

Ifyou’relookingforanaioliwithabitofkick,thisistherecipeforyou.

SERVINGS16


PREPTIME20

minutes


10%:3.8mg

15%:5.6mg

20%:7.6mg2tablespoonslightcanna–oliveoil⅔cupoliveoil1garlicclove½jalapeñopepper,finelyminced2largeeggyolks4teaspoonsfreshlemonjuice1teaspoonDijonmustardSeasalt



3 Pressgarlicandmixwithmincedjalapeño.

4 Inseparatebowl,whiskeggyolks,lemonjuice,andmustard.

5 Slowlydrizzleoilsintoeggmixtureandwhiskvigorouslyuntilalltheoilisincorporatedandaioli issmoothandcreamy.If theoilseparates,havenofear.Stopaddingoilandkeepwhiskinguntilit’sincorporated,thencontinue.

6 Whiskinthegarlic-jalapeñomixtureandapinchortwoofsaltuntilsmoothandcreamy.


LIME-CHIPOTLECANNA-AIOLI

ThisisagreattastymezetoservealongsidemyFreakyFishTacos.

SERVINGS16


PREPTIME20

minutes


10%:3.8mg

15%:5.6mg

20%:7.6mg2tablespoonslightcanna–oliveoil⅔cupoliveoil1garlicclove½chipotlepepper,cannedinadobosauce,drainedandfinelyminced2largeegg

yolks4teaspoonsfreshlimejuice1teaspoonDijonmustardSeasalt



3 Pressgarlicandmixwithmincedchipotlepepper.

4 Inseparatebowl,whisktheeggyolks,limejuice,andmustard.

5 Slowlydrizzletheoilsintoeggmixtureandwhiskvigorouslyuntilalltheoilisincorporatedandaioliissmoothandcreamy.Iftheoilseparates,havenofear.Stopaddingoilandkeepwhiskinguntilit’sincorporated,thencontinue.

6 Whiskinthegarlic-chipotlemixtureandapinchortwoofsaltuntilsmoothandcreamy.


CANNA-TAHINI

Youcanenjoy thisCanna-Tahini as agreat sauceordressingon itsown(try itonroastedvegetablesormix it intoasalad)orasabaseingredient forCanna-HummusandCanna-Ghanoush.Refrigerate foruptooneweek.

YIELD2cups

SERVINGS32


20minutes

COOKTIME6

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg3 cups raw, hulled sesame seeds (unhulled sesame seeds tend to make tahini

bitterandgrainy)¼cupcanna–oliveoil¼cupoliveoil(youmaynotneedtouse theentireamount,dependingonhowthinyouwantyour tahini)¼cupparsley,minced1 Preheatovento325ºF.

2 Spread the sesame seeds evenly onto a large baking sheet. Roast for 6minutes,shakingpaneveryminuteorso(trustme,it’sworthit!).Removeseedsfromtheovenandletcoolfor10minutes.

3 Place seeds in a food processor and pulse until they become a paste.Continuepulsingwhileslowlydrizzlinginthecanna–oliveoil.Drizzleinoliveoil until you reach your desired consistency.When themixture is smooth andcreamy,transferitfromthefoodprocessortoamediumbowl.

4 MixintheparsleyandservewithHomemadePitaorCanna-Garlic-InfusedPitaChips.


CANNA-HUMMUS

Enjoy Canna-Hummus as you would any other hummus. You canmakethiseither“light”or“medium”or“super-potent.”Forthelightversion, substitute extra-virgin olive oil for the canna–olive oil. Forthemediumversion,substituteplaintahinifortheCanna-Tahini.Andfor the super-potent, prepare as per the recipe below withoutsubstitutions.

SERVINGS24


PREPTIME20

minutes

APPROXIMATETHCPERSERVING*(FORSUPER-POTENTVERSION)10%:6.2mg

15%:9.5mg20%:12.4mg

2cupscannedchickpeas(one15-ouncecan)½cupCanna-Tahini2tablespoonscanna–oliveoil,plus2tablespoonslightoliveoil2clovesgarlic,

peeled2teaspoonsgroundcumin

1teaspoonsweetpaprikaJuiceof1mediumlemon½teaspoonlemonzestSalt and freshly ground black pepper 2 to 3 tablespoons parsley (for garnish)

1 Drainthechickpeasoverameasuringcupandreservetheliquid.

2 Place the chickpeas,Canna-Tahini, canna–oliveoilmixture, garlic, cumin,paprika,lemonjuice,lemonzest,andhalfofthereservedchickpealiquidintoafoodprocessor.Pulsetopuree.Slowlyaddinmorechickpealiquiduntilsmooth.Addsaltandpeppertotaste.

3 Garnishwithparsleyandsprinklewithmorepaprikabeforeserving.


Canna-Harissa

CANNA-HARISSA

Harissahasalwaysbeenoneofmyfavoritemezes.Thisfull-bodied,delicately spiced, roasted tomato andpepperhot sauce is not only atastydipbutalsothekeyingredientinmanydeliciousNorthAfricandishessuchastajine(seeChickpea&EggplantCanna-Tajine.Setthestage for a wonderful meal and serve with freshly baked pitaalongsideCanna-GhanoushandCanna-Hummus.

SERVINGS24

PREPTIME1hour

COOKTIME30–40minutes


10%:2.4mg

15%:3.8mg

20%:4.8mg

20%:4.8mg4Romatomatoes2sweetredbellpeppers1serranopepper1chipotlepepper2cherryorpimentopeppers4garliccloves (2unpeeled,2peeled)1 teaspoon

ground cumin ½ teaspoon ground coriander seeds ½ teaspoon groundcarawayseeds3teaspoonslemonjuice1teaspoonseasalt

2 tablespoons canna–olive oil, plus 2 tablespoons light olive oil ½ teaspoonlemonzest

1 Preheatovento400ºF.

2 Put the tomatoes, peppers, and2unpeeledgarlic cloveson abaking sheetandroastfor30to40minutesuntilthepeppersandtomatoesarelightlycharredandtheskinonthegarlicclovesisbrowned.Removefromovenandletcoolfor15to20minutes.

3 Oncecooled,peelthetomatoes,peppers,andgarlic.

4 Place roasted and peeled tomatoes, peppers, and garlic in food processorwith the remaining garlic, cumin, coriander, caraway seeds, lemon juice, andsalt.

5 Pulse to pureewhile slowly drizzling in canna–olive oilmixture. Reservesomeoil for theend.Scrapedownthesidesof thefoodprocessor ifnecessaryandcontinuetopureeuntilsmooth.

6 Removefromfoodprocessorandmixinthelemonzest.

7 Serveimmediatelyasadip,orpourintoacoveredcontainerandrefrigerateforupto1month.


CANNA-GHANOUSH

Baba ghanoushmeans “pampered papa” in Arabic, andwhat betterwaytopamperyourguestsat thestartofadinnerparty?ServewithCanna-ChipsorPoppin’PitaChips,andthebowlwillbeemptyinnotime.

SERVINGS8

3-ounce(6-tablespoon)servingsPREPTIME

40minutes

COOKTIME25

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg1largeeggplant,cutlengthwiseinto1-inch-thickslicesSeasalt

¼cupoliveoil¼cupCanna-Tahini,plusmoreasneeded3garliccloves,pressedorminced¼

cupfreshlemonjuice,plusmoreasneeded1teaspoonlemonzest½ teaspoon ground cumin 1 tablespoon chopped fresh flat-leaf parsley


2 Poke holes in the eggplant slices. Brush both sides with olive oil andsprinkle each side with salt. Place on greased baking pan and roast for 15minutes.Theunderside shouldbemoderately roasted.Turneggplant and roastforanother5to10minutestilltheothersideislightlyroasted.Removefromtheovenandletcool.

3 Removetheskinfromtheeggplantanddiscard.Placetheroastedfleshinalargebowlandmashwithafork.

4 Add theCanna-Tahini, garlic, lemon juice, lemonzest, and cumin.Salt totaste,sprinklewithparsley,andservewithyourfavoritebreadorchips.


“GREEN”BEANDIP

This is theultimatemunchiedip,and itpairswellwith tortillachipsand Doritos. (Yes, I said it—Doritos! Because every cannabiscookbook should have at least one mention of our favorite partysnack.)

SERVINGS16

PREPTIME1hour

COOKTIME30

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mgExtra-virginoliveoil,forsautéing½cuponion,diced½cupredpepper,diced1

jalapeñopepper,seededanddiced(saveafewseedsformorespice)1(15-ounce)canblackbeans2bayleaves

1 sprig cilantro, leaves chopped 2 tablespoons canna–olive oil, plus 2tablespoonslightoliveoil¼teaspooncumin

Salt

1 Heatfryingpanfor1minute.Youwantyourpantobehotbeforeyouaddtheoil.Addenougholiveoiltocoverthebottomofthepan.

2 Addonion,redpepper,andjalapeñoandsautéfor4to6minutesuntilonionisgoldenbrown.Draintheexcessoil.Addthebeans,thenmixinthebayleaves,cilantro,andcanna–oliveoilmixture.Stir.

3 Add the cumin, and salt to taste. Reduce to low heat and simmer for 30minutes.

4 Removefromheatandscrapeintoasmallbowl.Refrigeratefor30minutes.

5 Placethebeanmixtureinafoodprocessororsmallblenderandpulseuntilitreachesthedesiredconsistency.


CANNA–COWBOYSALSA

Thisisyetanotherdeliciouschipdipthatwillhaveyouaddicted.Thecanna–cowboy salsa would be right at home at dinner parties,afternoonsnacksessions,tailgates,andfootballparties.It’sbestiflefttomarinateforseveralhours,sotrytomakethisonethenightbeforeifyoucan.

SERVINGS16


10minutesplusovernightmarinatingtime



10%:1.9mg

15%:2.8mg

20%:3.8mg1tablespooncanna–oliveoil,plus2tablespoonslightoliveoil¼cuprawcane

sugar

¼cupcidervinegar1(7-ounce)canblackbeans1(7-ounce)canblack-eyedpeas1(15-ounce)can

sweetyellowcorn2plumtomatoes,diced½cuponion,diced½cupredpepper,diced½to1habaneropepper,diced(dependingonhowspicy

youwant it)½cupcilantro,chopped1 Inasmallsaucepan,combine thecanna–olive oil mixture, sugar, and vinegar. Mix over low heat untilcombinedandsmooth.Donotboil.Removefromflameandletcooltoroomtemperature,20to30minutes.

2 In a large bowl,mix together the beans, black-eyed peas, corn, tomatoes,onion,peppers,andcilantro.Addthevinegarmixturetothebeanmixture.Coverandrefrigerateovernight.

3 Toss,thendrainhalfoftheliquidbeforeserving.


TOASTEDONION&DILLCANNA-DIP

This dip is great with Lay’s Ruffles—or better yet, Jeff’s Salt-and-PepperCanna-Chips!

SERVINGS12

PREPTIME10

minutes

COOKTIME20

minutes


10%:4.4mg15%:6.6mg20%:8.8mg

Lightoliveoil,forsautéing2largeredonions,slicedthinandhalved1teaspoonseasalt½teaspoonfreshlygroundblackpepper1tablespooncanna-butter

1package(4ounces)creamcheese,softened½cupsourcream½cupGarlic-DillCanna-AioliSaltandcayennepepper

1 Heatmediumpanfor1minute.Coatthebottomofthepanwitholiveoil.

2 Sauté the onions with salt and black pepper until translucent (5 to 7minutes).Draintheoilandaddthecanna-buttertotheonions.Continuetosautéonlowfor2to3minutes.

3 Inthemeantime,mixtogetherthecreamcheese,sourcream,andcanna-aioliinalargebowluntilsmooth.

4 Addthesautéedonions,andmixwell.

5 Seasonwithsaltandcayennepeppertotaste.


Jeff’sSalt-and-PepperCanna-Chips

SERVINGS12


10%:5mg15%:7.6mg20%:10mg

2 tablespoons canna–olive oil, plus 2 tablespoons light olive oil 12 largefingerlingpotatoes,slicedthinonamandolineMaldonseasalt

Crushedblackpepper


2 Line2largebakingpanswithparchmentpaper.

3 Inalargebowl,drizzlethecanna–oliveoilmixtureoverslicedpotatoesandtoss.

4 Arrange the potato slices on prepared baking sheets, spacing them⅛ inchapart.SprinklewithMaldon sea salt andpepper.Bake for40minutes, turninghalfwaythroughcookingtime.

5 Removewhencrisp,sprinklewithmoresaltandpepper,andserve.


CRAZYQUESO

Thereisnothingquitelikethiscrazyquesotogetthepartystarted—especially before the big game. It’s crazy easy and crazy good.Enoughsaid.

SERVINGS12

PREPTIME10

minutes

COOKTIME20

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg½stickcreamycanna-butter3 tablespoons flour (whiteorwholewheat)1cup

milk

1cupgratedyellowsharpcheddarcheese½teaspoongarlicpowder1teaspoononionpowder½teaspooncumin

¼cupdicedjalapeñopepper¼cupdicedtomato

Salt and freshly ground black pepper 1 Melt the canna-butter in a mediumsaucepanonlowheat.

2 Addtheflour,1tablespoonatatime,andmixtocreateapaste.Slowlyaddthemilkandstir.Continuetostirandaddthecheese,alittleatatime.Stiruntilsmoothandcreamy.Seasonwithgarlicpowder,onionpowder,andcumin.

3 Removefromtheheatandmixinjalapeñopepperandtomato.Addsaltandblackpeppertotaste.Letcooltoroomtemperature,andserve.


CrazyChickenNachos

Pour a batch of crazy queso over a tray full of tortilla chips coveredwithmy“Green”BeanDip, jalapeños, and sliced grilled chicken and you’ve got crazyawesomechickennachos.

Wake&BakeBerryMuffins

CHAPTERNO.3

Breakfast&Brunch“Real”HashBrowns•BlueberryCanna-CoconutWaffles•Pumpkin

Chocolate-ChipBlazed-PecanMuffins•Canna-CrazyOmelet•Chocolate-ChipBlazed-WalnutCanna-Pancakes•EggsCanna-DictwithCandied

PepperBacon•Canna-CoconutLimeSmoothies•TortilladePatataswithMushrooms&Tarragon•Wake&BakeBerryMuffins•Peppered

Avocado&EggWhiteswithSpinachonCanna-ButteredFrenchBreadCrostini•Canna–BananaBreadwithBlazedPecans

“REAL”HASHBROWNS

Hash browns may seem simple, but getting them just right can betrickier than you think. I broke down this recipe into many simplesteps,andIthinkyou’llagreethattheendproductistherealdeal.

SERVINGS4

PREPTIME30

minutes



10%:5.75mg15%:8.6mg20%:11.5mg

5YukonGoldpotatoes(1½to2pounds),peeled½whiteonion,grated2chives,greenpartonly,chopped1mediumshallot,grated

¼cupyourfavoritecheese,gratedSaltandfreshlygroundblackpepper

2tablespoonsgrass-fedbutter

2tablespoonscreamycanna-butter,melted1 Gratethepotatoesandonionintoa largebowl.Usea ricer to squeezeout asmuchmoisture from thegratedpotatomixture as possible. If you don’t have a ricer, you can transfer themixtureintoaclothtoweltotwistandsqueezeoutthemoisture.

2 Placethepotatomixtureinamediummixingbowl.Addchives,shallot,andcheese.

3 Seasonwithsaltandpepperandmix.

4 Melt 1 tablespoon of grass-fed butter in a 10-inch nonstick skillet overmediumheat.Whenthebuttermeltsandstartstofoam,addthepotatomixture.Evenly distribute the potatoes and press firmly into the bottom of the pan.Reduceheattolowandletthepotatoesbrownandcrispfor7minutes.

5 Place a large dinner plate over hash browns. Carefully invert the hashbrownsontoplate.

6 Add the remaining 1 tablespoon of grass-fed butter to the pan.When thebuttermeltsandstarts to foam,slide thehashbrownsback into thepan.Cookthissideovermediumheatfor6to8minuteslonger.Removethepanfromtheheatandevenlydrizzle themeltedcanna-butteronto thehashbrowns.Let restfor 2minutes in the pan to allow the canna-butter to seep and infuse into thepotatoes.

7 Slideontoaplateorcuttingboard.Sliceinto4equalpiecesandservewarm.


BLUEBERRYCANNA-COCONUTWAFFLES

Nothingsays“wakeandbake” like theseblueberrycoconutwaffles,which are a great way to start the day even without the canna-oil.Breakfastinbed,anyone?

SERVINGS4

waffles

PREPTIME20

minutes

COOKTIME1–3

minutesperwaffle(dependingonyourwaffleiron)APPROXIMATETHCPERSERVING(WITHOUTBLAZED

PECANS)*

10%:7.6mg

15%:11.4mg

20%:15.2mg1cupall-purposeflour1cupbuckwheatflour1teaspoonbakingpowder1teaspoonbakingsoda

1teaspoonsalt2teaspoonsrawcanesugar2eggs1cupbuttermilk1 tablespoon extra-virgin canna–coconut oil,melted, plus 3 tablespoons extra-

virgincoconutoil,melted1½ tablespoons shreddedcoconut,plusmore forgarnish¾cupfreshblueberries¼cupBlazedPecans,slightlycrushed(seesidebar,oppositepage)Cookingspray

1 Mixtheflours,bakingpowder,bakingsoda,salt,andsugarinalargemixingbowl.

2 Inaseparatebowl,whisktogethertheeggs,buttermilk,andmeltedcoconutoils.

3 Mix togethereggand flourmixtures.Gently fold in the shreddedcoconut,blueberries,andpecans.Transferthebattertoalargemeasuringcuptomakeiteasiertopourandmeasure.

4 Spraywaffleironwithnonstickcookingspray.

5 Pourapproximately1cupofbatterontoapreheatedwaffleiron.Cookuntilsteamingstops(1to3minutes)andwafflesarenicelybrownedandcrisp.

6 Garnish with shredded sweet coconut. Serve immediately with Honey-WhippedCanna-Butterandmaplesyrupforadeliciousstarttoyourday.


NOTEIf you garnish with Honey-Whipped Canna-Butter, add theappropriatemilligramsperserving.

BlazedPecans

SERVINGS8

½-cupservings

PREPTIME5

minutes

COOKTIME15

minutes


10%:5.6mg

15%:8.6mg

20%:11.2mg

4cupspecanhalves¼cupcreamycanna-butter,melted½cuprawcanesugar,processed“fine”1teaspooncinnamon


2 In a large bowl, mix together the pecans with the canna-butter and coatevenly.Spreadonaparchmentpaper–linedcookiesheet.Bakefor15minutes.

3 Inasmallbowl,mixtogetherthesugarandcinnamon.

4 Remove thepecans fromoven.While they’re still hot, sprinkle themwithcinnamon-sugarmixtureandtoss.Letcoolfor30minutesbeforeserving.


PUMPKIN CHOCOLATE-CHIP BLAZED-PECANMUFFINS

Pumpkin and chocolate chips always make for a winningcombination, but the unexpected touch of ginger in these muffinscombineswith thevarious spices to create adelectable start toyourday.(Justmakesureyouuseasativastrain!)

SERVINGS24

muffins

PREPTIME20

minutes



10%:5.4mg

15%:8.3mg

20%:10.9mg1 small fresh pumpkin (or one 15-ounce can pumpkin purée) 2 eggs, slightly

beaten¼cupcanna–coconutoilplus¼cupextra-virgincoconutoil½cup

seltzer or soda water 1 teaspoon vanilla extract ½ teaspoon fresh ginger,grated1½cups rawcanesugar1cupall-purpose flour¾cupwhole-wheatflour1teaspoonbakingsoda¼teaspoonbakingpowder¼teaspoonsalt

1teaspooncinnamon½teaspoonnutmegPinchofgroundcloves½cupdarkchocolatechips1cupBlazedPecans

1 Preheatoven to340ºF.Grease twostandard-sizedmuffin tinsor line themwithpapermuffincups.

2 Ifusingfreshpumpkin,cut,clean,andseedthepumpkin.Leavingtheskinon,cutthefleshofthepumpkinintoequal-sizedchunksaboutthesizeofyourpalm.Boilpumpkinchunksinsaltedwaterfor25minutes.Strainandletcool.Peelskinoffandplacepumpkinchunksinlargebowl.Mashwithpotatomasherorpureeinafoodprocessor.

3 Add the eggs, canna–coconut oil mixture, seltzer or soda water, vanilla,freshginger,andsugarandmixwell.

4 In a separate bowl, sift together flours, baking soda, baking powder, salt,cinnamon,nutmeg,andgroundcloves.

5 Combine the dry ingredients with the wet ingredients. Gently fold in thechocolatechipsandpecans.Fillthemuffintinsthree-quartersfull.Bake30to35minutesuntiltopsarelightlygolden.

6 Letcoolandserve.


CANNA–CRAZYOMELET

Youhaven’thadanomeletuntilyou’vehadthiscanna–crazyomelet,whichispackedwithzestyflavor,lotsofcolor,andtherightamountofmedicinetogetyourdayofftoagreatstart.Isuggestyousavethisfortheweekendsoyoucanreallyenjoyit.

SERVINGS2

PREPTIME15

minutes



10%:3.8mg

15%:5.9mg

20%:7.5mg4eggs

4teaspoonswater2teaspoonssaltFreshly ground black pepper 1 teaspoon light olive oil 2 teaspoons grass-fed

butter (unsalted) 4 tablespoons shallots, sliced thin 4 small-to-mediummushrooms,slicedthin½cupredpepper,diced¼cupgreenpepper,diced1teaspoon fresh thymeSmall handful of arugula 2 teaspoons creamy canna-butter,melted1tablespoonchives

2 slices Swiss cheese, torn 1 Whisk together the eggs, water, and salt andpeppertotaste,andsetaside.

2 Heata10-inchskilletovermediumheat.

3 Placetheoliveoilandgrass-fedbutterinthepan.Gentlyshakeandturnthepantocoatthebottomandlowerportionofthesidesofthepan.

4 When the butter begins to foam, add the shallots and sauté for 3 to 4minutes.Addthemushrooms,redandgreenpeppers,andthyme.Sautéfor2to3moreminutesuntiltheshallotsareslightlybrowned.

5 Add thearugula to theeggmixture.Pour thearugula-eggmixture into thepan.

6 Divideomeletbatter into2portions,and followrecipe tomake2 separateomelets.

7 Sprinklethecreamycanna-butterontopoftheeggsastheyaresetting.AddthechivesandSwisscheese.Letthemixturecookfor2to3minutes,until theeggsareset(notrunnyontop).Fliponehalfovertheother.

8 Slideontoaservingplateandservewarm.


CHOCOLATE-CHIP BLAZED-WALNUT CANNA-PANCAKES

Mycanna-pancakes arebig, fluffy, sweet, and satisfying—aSundaymorningtreatforsure.

SERVINGS8

pancakes

PREPTIME15

minutes

COOKTIME2–3

minutesperpancakeAPPROXIMATETHCPERSERVING*

10%:3.5mg

15%:5.3mg

20%:7mg2cupsall-purposeflour,sifted2teaspoonsbakingpowder1teaspoonsalt1 teaspoon cinnamon2 tablespoons creamy canna-butter,melted, plus¼ stick

grass-fedbutter,melted1½cupsbuttermilk,warm2eggs1 teaspoonvanilla extract1½ tablespoonscane sugar1 cupchocolate chips½

cupblazedwalnuts(followdirectionsforBlazedPecansCookingspray

1 Preheat griddle until a drop of water sizzles when it hits the hot surface.Nowlowerthetemperatureslightly.

2 Mixtogethertheflour,bakingpowder,salt,andcinnamon,andsetaside.

3 Blend canna-buttermixture, buttermilk, eggs, vanilla, and sugar in a largebowluntilsmooth.

4 Addtheflourmixtureandstiruntilsmooth.Mixinthechocolatechipsandwalnuts.Letthebatterrestfor5minutes.

5 Spraythegriddle.Pour6-inchcirclesofthebatterontothegriddle.Cookfor1 to 2 minutes or until bubbles in batter appear (it’s okay to slightly lift thepancaketocheckbrowningonthebottom).Flippancakesandcookanadditional1minute.

6 Servewithmaplesyrupandshavedchocolatetocompletethedecadence.


EGGS CANNA-DICT WITH CANDIED PEPPERBACON

This recipe is an homage to Julia Child and is by far my favoritewake-and-bakeSundaybreakfast.There is just something about thisdishthatkeepsasmileonmyfacealldaylong,anditalwaysmakesfor a nice breakfast-in-bed surprise for that special someone. Forperfectpoachedeggs,payspecialattention toJulia’s trickofpokingtheshellofeacheggwithapinandplacingtheeggsinboilingwaterfor10secondsbeforepoaching.

SERVINGS2

PREPTIME25

minutes

COOKTIME45

minutes


10%:5.75mg

15%:8.5mg20%:11.5mg

FORTHECANDIEDPEPPERBACON¼cupbrownsugar1tablespoonmaplesyrup8stripsthick-cutbaconorturkeybacon1tablespooncrushedblackpepperFOR

THEHOLLANDAISESAUCE1tablespooncreamycanna-butter,melted,plus⅓cupgrass-fedbutter,melted2

eggyolks1tablespoonslemonjuice¾tablespoonlimejuicePinchofcayennepepper⅛teaspoonWorcestershiresauce½tablespoonwater¼teaspoonsalt

FORTHEPOACHEDEGGS4eggs1teaspoondistilledwhitevinegarTOFINISH2Englishmuffins,split2tablespoonsgrass-fedbutter,softenedChoppedchives,forgarnish

PREPARETHECANDIEDBACON


2 Mixthebrownsugarandmaplesyrup.(For“cherry”bacon,usedarkcherrysyrup instead ofmaple syrup.)Coat the baconwith brown sugar–maple syrupmixture,reservingsomeofthismixtureforbasting.Placethebacononacookiesheetlinedwithparchmentpaper,andsprinklewithcrushedblackpepper.

3 Bake for 35 to 40minutes. Turn every 10 to 15minutes, brushing baconeachtimewithremainingsugar–maplesyrupmixture.

PREPARETHEHOLLANDAISESAUCE

4 Mixthecanna-butterwiththegrass-fedbutterandsetaside.

5 Fill the bottom of a large pot or double boiler partwaywithwater. Bringwater to a gentle simmer.Placeglass ormetalmixingbowl (or the topof thedouble boiler) over hot water. The bottom of the bowl should not touch thewater.

6 Whisk the egg yolks into the upper bowl and slowly add lemon and limejuices,cayennepepper,Worcestershiresauce,and½tablespoonofwater.

7 Slowlydrizzlethemeltedbuttersintotheeggyolkmixturewhilewhisking.If the sauce begins to get too thick, add another 1 teaspoon of hot water.Continuewhiskinguntil all butter is incorporated.Whisk in salt, remove fromheat,andcovertokeepwarm.

POACHTHEEGGS

8 Fillalargesaucepanhalfwaywithwater.Bringwatertoaboil.Gentlypokeasmallholeinthetopofeacheggwithapinandboilfor10seconds.Removewithaslottedspoon,addvinegartothewater,andbringtoasimmer.

9 Carefullybreakeacheggintoasmallglassbowl.Thiswillensureyouryolkhasnotbroken.

10 Usingacookingspoon,gentlylowereacheggintothesimmeringwater,andcook for 4minutes.Theyolks should still be soft in the center.Remove eggsfromwaterwithaslottedspoonandsetonlargeplatelinedwithapapertowel.

TOFINISH

11 Toast theEnglishmuffinsandspreadwithsoftenedbutter.Add2slicesofbacon to each muffin half, followed by 1 poached egg. Gently cover withhollandaisesauce.Sprinklewithchoppedchivesandserveimmediately.


CANNA–COCONUTLIMESMOOTHIES

I had my first coconut lime smoothie at a small restaurant whilevisiting Ecuador several years ago, and I fell in love. It tookme awhile, but I was finally able to replicate it andmake it just a littlemore “refreshing.” Be careful, though—it tastes so good and goesdownsosmoothly,it’llknockyoursocksoff.

SERVINGS2

8-ounceservings

PREPTIME10

minutes


10%:3.8mg

15%:5.9mg

20%:7.5mg10 ounces coconut milk ½ cup vanilla yogurt 4 teaspoons agave nectar, or 2

teaspoonshoneyJuiceof1lime1 teaspoon extra-virgin canna–coconut oil 2 tablespoons shredded coconut

(sweetenedorunsweetened,yourpreference)¾cupice

1 Placeallingredientsintoablender,makingsuretoplaceiceontop.

2 Blendfor10minutesandservecold.


TORTILLA DE PATATAS WITH MUSHROOMS &TARRAGON

The flavors of this non-traditional breakfast tortilla complement theslightherbaceousnotesofthecannabis.Themushroomsandtarragonmakefordeliciousadditionstotheotherwisetraditionaltortilla.Note:The size of the skillet you usewill determine how thin or thick thetortillais.Ifyouprefertomakeathicker,fluffiertortilla,usean8-or10-inchskillet.Forathinnertortilla,usea12-inchskillet.

SERVINGS8

PREPTIME15

minutes

COOKTIME25

minutes


10%:5.6mg

15%:8.6mg

20%:11.2mg5eggs2teaspoonsmilk2tablespoonscanna-butter,melted½cupSwisscheese,shredded¼cupchives,

chopped(reservesomeforgarnish)1tablespoontarragon1teaspoonsaltFreshlygroundblackpepper¼cuplightoliveoil½ Spanish onion, chopped 1 cup cremini mushrooms, sliced 1 garlic clove,

minced

1 Yukon Gold potato, peeled, sliced, and lightly sprinkled with salt 1 In alargebowl,whiskeggs,milk,meltedcanna-butter,cheese,chives, tarragon,salt,andpepper.Setaside.

2 Preheat amedium-or large-sized (see headnote), seasoned cast-iron skilletfor1 to2minutes.Addenoughoil tocover thebottomof theskillet.Add theonion and sauté for 3 to 5minutes until translucent.Add themushrooms andsautéuntil theyrelease liquid,about5minutes.Addthegarlicandcontinue tosauté for 2 minutes. Remove the mixture to a plate while you cook yourpotatoes.

3 Cook the potato in your now-empty pan, being careful to keep the slicesseparated so they don’t stick to one another. Turn after 3 minutes. Transferpotatotoaplateandletcoolfor10minutes.

4 Pourtheremainingoilintotheskillet,andreheatonhighfor2minutes.

5 Meanwhile, add the potato and mushrooms to the egg mixture, and pourbackintothepan.Immediatelylowertheheattomedium.

6 Gentlyshakethepanandcookuntil thesidesofthetortillaaresetandthecenterisstartingtoset.

7 Carefullyslidethetortillaontoaplatewiththecookedsidedown.It’sbesttodothisoverasink,beingcautioussoasnottospillanyhotoilontoyourselforothersurfaces.

8 Addmoreoilifnecessarytocoatthebottomandsidesofthepanandreheatovermediumheat.

9 Flipthetortillabackintothepan,uncookedsidedown,andcookuntilset,4to5minutes.Gentlyshakeanduseaspatula ifnecessary toensure the tortilladoesn’tstick.Invertfromthepanontoaplate,andsprinklewithreservedchives.

10 Cutinto8wedgesandserve.


WAKE&BAKEBERRYMUFFINS

Theseberrymuffinsaremoistanddeliciousandserveas theperfectcontributiontoanybrunchgathering.

SERVINGS12

muffins

PREPTIME15

minutes

COOKTIME25

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg

FORTHEMUFFINBATTER

1cupwhole-wheatflour1cupall-purposeflour,plus1tablespoon2teaspoonsbakingpowder½teaspoonseasalt1teaspoonconfectioners’sugar½cupfreshblueberries½cupfreshstrawberries½cup freshblackberries or raspberries½ stick creamycanna-butter, softened,

plus½stickgrass-fedbutter,softened¾cuprawcanesugar2eggs1teaspoonalmondextract¼teaspoonlimezest½cupwholemilk

FORTHECRUMBTOPPING1tablespoonwhole-wheatflour1tablespoonall-purposeflour¼stickgrass-fed

butter,diced4tablespoonsrawcanesugar1or2pinchesofcinnamon


2 Linemuffintinwithpapermuffincups.

3 Sift1 cupall-purpose flour,1 cupwhole-wheat flour,bakingpowder, andsaltintoalargebowl.

4 In a small bowl, mix together the remaining 1 tablespoon of all-purposeflourwith the confectioners’ sugar. Place berries in a separate bowl. Sprinkleandcoatwiththeflour–confectioners’sugarmixture.

5 In another bowl, cream the canna-butter mixture with cane sugar untilsmooth.Mixineggs,almondextract,andlimezest.

6 Slowlyfoldintheflours,bakingpowder,andsaltmixturewhileaddingthemilk.Gently add the berries to the batter.Donot overmixor youwill endupsmashingtheberries.

7 Carefully spoon the batter into muffin cups. Each muffin cup should bethree-quartersfull.

8 Makethecrumbtoppingbycombiningallthecrumb-toppingingredientsinamediumbowl.Usingtwoknivesorafork,cutthegrass-fedbutterwiththedryingredientstocreate“crumbles.”Sprinkleontopofbatterinthemuffincups.

9 Bakefor25to30minutes,untila toothpickinsertedintothecentercomesoutclean.

10 Letcoolandserve.


PEPPERED AVOCADO & EGG WHITES WITHSPINACHONCANNA-BUTTEREDFRENCHBREADCROSTINI

This is oneofmy favorite early-morning recipes. It’s a fun, simple,andsuper-healthybreakfasttogetyougoinganydayoftheweek.

SERVINGS4

PREPTIME15

minutes

COOKTIME10

minutes


10%:3.8mg

15%:5.9mg

20%:7.6mg

2ripeavocadosMaldonseasaltWhitesof8largeeggs8slicesFrenchbread8teaspoonscreamycanna-butter¼

cupbaby spinach,uncookedGrass-fedbutteroroil, for the skilletCrushedblackpepper½teaspoonredpepperflakes1 Halveandpit theavocados.Cuttheavocadohalvesintoquarters.Setthemasideinabowlwiththepits(to keep the avocado from turning brown). Sprinkle the avocado quarterswithMaldonseasalt.

2 Separatetheeggwhitesfromtheyolks,keepingeacheggwhiteseparateandreservingtheyolksforanotheruse.

3 Toast the French bread and butter each slice with 1 teaspoon of creamycanna-butter.Place1or2spinachleavesontopofeachpieceofbutteredtoast.

4 Inalightlyoiledskillet,fryeacheggwhiteuntilfirm.Flipandfrytheothersidefor10to15seconds.SeasonwithMaldonseasaltandblackpeppertotaste.Placeaneggontopofthespinachoneachsliceoftoast.

5 Withafork,lightlypresseachquarteredavocadosothatitissomewhatflat.Place a flattened quarter on top of the egg and sprinkle liberally with blackpepper,redpepperflakes,andabitmoreMaldonseasaltbeforeserving.


CANNA–BANANABREADWITHBLAZEDPECANS

I find thatmost banana breads tend to be rather dry, but this recipeproduces a seriously tasty, moist, and medicinally powerful bananabread.Andwhodoesn’tlikesaying“canna-banana”?

SERVINGS10

PREPTIME15

minutes

COOKTIME1hour


10%:5.7mg

15%:8.6mg

20%:11.4mgCookingsprayoroiltogreasepan1½cupsall-purposeflour1teaspoonbaking

soda½teaspoonsalt¼cupcreamycanna-butter,softened(orcanna–coconutoil),plus¼cupgrass-

fed butter, softened (or extra-virgin coconut oil) 1 cup raw cane sugar ½teaspoonvanilla2eggs,beaten

4ripebananas,mashed1cupBlazedPecans

1 Preheatovento340ºF.Greaseandlightlyfloura9-by-5-inchloafpan.

2 Inasmallbowl,sifttogetherflour,bakingsoda,andsalt.Setaside.

3 In a large bowl, cream the canna-butter mixture, sugar, vanilla, and eggswithawoodenspoonuntilfluffy.Addinthemashedbananasandpecans.Stirinthedryingredients.

4 Pourthebatterintothepreparedpanandbakefor1hour,oruntilatoothpickinsertedintocentercomesoutclean.Thismaytakeanextra10minutesorso.

5 Remove thebananabread from theovenand letcool for30minutes, thenturnthepanontoawireracktorelease.Serveandenjoy!


HazyThaiWings

CHAPTERNO.4

SmallPlates&AppetizersPeasantBreadGrilledCheese•PotatoLatkeswithCanna-PearCrèmeFraîche•BuffaloChickenPoppers•Spinach&FetaCanna-Borekas•

MiniRicottaPineappleCanna-CrepeSoufflés•MauiOnionPotatoPierogi•StonedPepperPecanNoodlePudding•FlyingPigsinBlankets•HazyThaiWings•DeviledEggswithCannabis-InfusedShallots&Cucumber

PEASANTBREADGRILLEDCHEESE

Thesecrettothisrecipeistospreadthecanna-butterontheinsideofeachsliceofbreadtokeepitatacoolertemperaturesoitdoesn’tloseits potency. Otherwise, it’s hard to go wrong with toasted, butterybreadthat’soozingwithmeltedcheese—youhavemyguaranteethat,onceserved,thesewon’tlastlong!

SERVINGS4

PREPTIME10

minutes

COOKTIME20

minutes


10%:3.8mg15%:5.7mg20%:7.6mg

8 slices peasant bread, or 4 peasant bread rolls, split 4 tablespoons grass-fedbutter,softened4teaspoonscreamycanna-butter,softenedDijonmustard

2Romatomatoes,slicedthinlylengthwiseintoeighths8slicesHavarticheese8slicesSwisscheese


2 Butteronesideofeachsliceofbreadwithgrass-fedbutterandplacebuttersidedownonacookiesheet.

3 Buttertheface-upsideof4slicesofbreadwithcreamycanna-butter.

4 Spread theDijonmustardon the face-up sideof the remaining4 slicesofbread.

5 Position2tomatoslicesontopoftheDijonmustard.

6 Layerthecheesesontopofthetomatoslices.

7 Place the canna-buttered bread on top of the cheese, facedown (regularbuttershouldbeontheoutside).

8 Slidethecookiesheetintotheovenandbakefor10minutes.

9 Usingaspatula,pressdownoneachsandwichtoflattenabit,thenturneachsandwichoverandbake foranadditional10minutes,until toastedandgoldenbrown.


POTATO LATKES WITH CANNA-PEAR CRÈMEFRAÎCHE

This fun recipe was inspired by my friend Chef Eric Greenspan’sLatkeBiteswithAppleCrèmeFraîche,which isoneofmy favoritenon-infused snacks.Althoughmy recipe is quite different from his,his concept of fruit-infused crème fraîche is a wonderfulcontemporary take on the old-world culinary staple of latkes withapplesauce. To make your own crème fraîche, just mix 1 cupwhipping creamwith 2 tablespoons buttermilk in a glass container.Coverwitha tight-fitting lidand let standat room temperatureuntilvery thick (8 to 24 hours). Stirwell and then refrigerate.Will keeprefrigeratedforupto10days.

SERVINGS18–24

dependingonsize

PREPTIME40

minutes

COOKTIME12–14

minutesperbatchofpancakesAPPROXIMATETHCPERSERVING*

10%:1.9–2.5mg

15%:2.8–3.8mg

20%:3.8–5.1mg

FORTHEPEARCRÈMEFRAÎCHEJuiceof1lemon2AnjouorBartlettpears,peeled,sliced,andcored4teaspoonsrawcanesugar4teaspoonsbrownsugar2tablespoonscanna-butter,plus2tablespoonsgrass-fedbutterCornstarchslurry

(1teaspooncornstarchmixedwith1teaspoonwater)Dashofcinnamon1cupcrèmefraîche

FORTHELATKES6mediumIdahoorrussetpotatoes1smallonion2eggs,slightlybeaten2tablespoonsflour½teaspoonsaltDashof freshlygroundblackpepper1 teaspoon tarragon, chopped1 teaspoon

chives,minced½teaspoonbakingpowderLightcoconutoiloroliveoilforfryingMAKETHEPEARCRÈMEFRAÎCHE

1 Sprinklelemonjuiceoverpears.

2 Melt the cane sugar, brown sugar, and canna-buttermixture in a nonstickskilletoverlowheat,stirringoccasionally,untilsmooth,about5minutes.Turntheheatuptomedium-lowandaddthepears.Cook,gentlystirringevery5to6minutes, until pears are tender. Add the cornstarch slurry and cinnamon andcook1to2minutesuntilthickened.Removefromtheheat.Drainthesyrupandsetasidetoletcoolfor15minutes.

3 Add2tablespoonsofthecooledpearsaucetothecrèmefraîcheandwhisk

untilincorporated.Refrigeratewhilemakingthepotatolatkes.

MAKETHELATKES

4 Peelthepotatoesandonionandgrateintoalargecolanderorstrainer.

5 Squeeze out as much water as possible from the potatoes and onion andtransfer them to a large bowl. Stir in the eggs. Add the flour, salt, pepper,tarragon,chives,andbakingpowder,andmix.

6 Preheatalargefryingpanfor1minute.Addcoconutoroliveoilandreduceheattomedium.

7 Usingaspoon,dropabout¼-cupdollopsofthepotatomixtureintothepan,flatten,andfryfor6to7minutesoneachsideuntilgoldenbrown.Removewithaslottedspatulaanddrainonaplatelinedwithpapertowelsorbrownpaper.

8 Servewith pear crème fraîche, garnishedwith candied pears and drizzledwithremainingpearsauce.


BUFFALOCHICKENPOPPERS

Poppin’withflavor,theseweremykids’favoriteSaturday-afternoonsnackbeforeIstartedcookingwithcannabis.Nowthey’reallgrownup—andsoismyrecipe!

SERVINGS8

(approximately8piecesperserving)PREPTIME

20minutes

COOKTIME5–7

minutesperbatch


10%:7.6mg

15%:11.4mg

20%:15.2mg1cupflour2teaspoonssalt

1teaspoonbakingpowder1teaspoongarlicpowder1teaspoononionpowder4largeeggs

1cupbreadcrumbs2teaspoonsOldBayseasoning6bonelesschickencutlets,poundedflatandcut

into1-inchbite-sizepiecesOliveoilforfrying2tablespoonscanna–oliveoil,plus2tablespoonslightoliveoilFrank’sBuffalo

WingSauce(oryourfavoritebuffalowingsauce)1 Lineupthreemediumbowls.

2 Inthefirstbowl,sifttogetherflour,1teaspoonsalt,bakingpowder,garlic,andonionpowder.

3 Inthesecondbowl,beattheeggs.

4 Inthethirdbowl,combinebreadcrumbsandOldBayseasoning.

5 Placethechickenpiecesinthefirstbowlandcoatwithflourmixture.

6 Dunk each “floured” chicken piece into the egg and then put it into thebreadcrumbmixturetocoat.

7 Preheatalargefryingpanonhighfor1minute.

8 Add enough olive oil to fill ½ inch from bottom. Reduce the heat tomedium. (Make sure frying pan handle is pointed away from you.) Carefullyplace thecoatedchickenpieces in thepan.Makesure theyarespacedandnotoverlapping.Fryfor5 to7minutesuntilgoldenbrown.Youmighthave todothis inbatches.Removefromtheheat,placeonbrownpaperorapaper towel,anddrizzlewithcanna–oliveoilmixture.

9 SprinklewithmoreOldBay,smotherwithFrank’sBuffaloWingSauceoryourfavoritewingsauce,andserve(withplentyofnapkins!).


SPINACH&FETACANNA-BOREKAS

Withflakydoughandaflavorfulfilling,borekascan’tbebeat.You’llbelickingyourfingers—andreachingforanotherone.

SERVINGS12

largeborekas

PREPTIME20

minutes

COOKTIME30

minutes


10%:3.8mg15%:5.6mg20%:7.6mg

FORTHEFILLING2tablespoonsoliveoil

½cuponion,diced1poundfreshspinachSeasaltandfreshlygroundblackpepper¼cupcrumbledfetacheese½cupgratedSwisscheese1largeegg,lightlybeaten¼cupchoppedfreshparsley1tablespoonchoppedfreshdill

TOFINISH4tablespoonscreamycanna-butter,plus4tablespoonsgrass-fedbutter,melted6

to8sheetsofphyllodough,thawed1largeeggBlackorregularsesameseeds,forsprinklingMAKETHEFILLING

1 Preheatafryingpanfor1minute.Addtheoliveoiltocoverthebottomofthepan.

2 Sauté the onion until translucent. Add spinach and sauté until wilted andcooked.Addsaltandpeppertotaste.Removefromheatandtransferthemixturetoacolandersuspended ina largebowl.Let itdrain forabout10minutesandthenmove toa largebowl.Addfeta,Swisscheese,egg,parsley,anddill.Mixwell,andagainaddsaltandpeppertotaste.

MAKETHEBOREKAS


4 Use a pastry brush to coat the bottomof a cookie sheetwith someof themeltedcanna-buttermixture.

5 Cut the phyllo dough long ways into 5-or 6-inch strips. Stack them andcoverwithatowelsotheydon’tdryout.

6 Workingoneatatime,brusheachstripwithcanna-buttermixture,foldoverlengthwise,andbutteragain.

7 Place1tablespoonofthefillingontheend.Folduplikeaflag,bottomedgetosideedge,thencontinuefoldinguntilyoureachtheendofyourdoughtoformatriangle.Buttertheoutsideattheend.

8 Repeatwiththeremainingfillinganddough.

9 Beat the egg and brush the top of each boreka and sprinkle with sesameseeds.

10 Placetheborekasonthebutteredcookiesheetandbakefor20to25minutesuntilgoldenbrown.Remove,cool,andserve.


MINI RICOTTA PINEAPPLE CANNA-CREPESOUFFLÉS

Oneofmyall-timefavoritedishes!Imake6ministosnackonduringthe week. You can also make one large soufflé by placing all theblintzesontopof themeltedbutter ina largebakingdish.Thenjustpourthesoufflémixtureoverthecrepesandbakefor1hour.

SERVINGS6

2-ounceramekins

PREPTIME15

minutes

COOKTIME1hour


10%:7.7mg

15%:11.5mg

20%:15.4mg

FORTHECREPES1cupmilk¼cupcoldwater1cupall-purposeflour1tablespoonsugar2eggs,lightlybeaten¼cupcreamy

canna-butter,meltedandcooled1stickgrass-fedbutter,cold(youwon’tusethewholestick—it’sjusttogreasethepan)FORTHECHEESEFILLING

1 cup ricotta cheese ½ cup mascarpone cheese 3 tablespoons confectioners’sugar¼cupcrushedpineapple,drained1egg

FORTHESOUFFLÉ1stickgrass-fedbutter,melted1cupsugar4eggs1½ cups sour cream 2 teaspoons pineapple juice 2 teaspoons vanilla Pinch of

cinnamon½cupcrushedpineapple½teaspoonsalt

1 Blend together the crepe ingredients:milk, cold water, flour, sugar, eggs,andcanna-butter.

2 Heat a small nonstick pan on medium. Rub the stick of grass-fed butteraroundbottomandsidesofthepan.

3 Pour enough batter into the pan to coat the bottom. Cook for 30 to 40secondsuntilthebattersets.Shakegentlytoloosen.Flip,usingasmallsiliconespatula,andcookanother30to40seconds.Transfertoaplateandrepeatuntilallthebatterisused.

4 In a medium mixing bowl, combine cheese-filling ingredients: ricottacheese, mascarpone cheese, confectioners’ sugar, crushed pineapple, and egg.Mixwell.

5 Place1tablespoonofthecheesefillingineachcrepeandfoldthebottomofthecrepeoverthefilling.Foldinbothsidesandthenrollupoverfoldededgesto

createaclosedlittleblintz.Setasideandrepeat.


7 Pour1to2tablespoonsofmeltedbuttertocoverthebottomofeachofsix8-ounceramekins.Place1crepeineachramekin.

8 Blendtheremainingsouffléingredients:sugar,eggs,sourcream,pineapplejuice,vanilla,cinnamon,crushedpineapple,andsalt.Pourthemixtureoverthecrepes, filling each ramekin three-quarters full. Bake for 1 hour until goldenbrownandthenserve.


MAUIONIONPOTATOPIEROGI

ThesedeliciousdumplingsareofEasternEuropeanoriginandmakefor a hearty appetizer. Both the dough and the filling are simple tomake,andyoucanhavefundressingthemupwiththetoppingsattheend.

SERVINGS15pierogi

PREPTIME20

minutes

COOKTIME15

minutes

IDLETIME30

minutes


10%:3.3mg

15%:4.8mg

20%:6.5mg2cupsflour½teaspoonsalt,plusmoretotaste1egg,lightlybeaten½ cup water, room temperature 2 tablespoons grass-fed butter ¼ cup grated

MauiorVidaliaonion1clovegarlic,pressed2tablespoonscanna-butter,plus2tablespoonsgrass-fedbutter,softened¼cup

shreddedpepperjackcheese1cupcoldmashedpotatoesFreshlygroundblackpepper

1 Sifttogethertheflourand½teaspoonsalt.Addthebeateneggandstiruntila shaggydoughstarts to form.Add thewatera littleata timeuntil thedoughcomes together. Knead for about 5 minutes until the dough is smooth andpliable.Coverwithatowelandletsitfor30minutes.

2 Inthemeantime,meltthegrass-fedbutterinamediumsaucepan.Addonionandsautéuntilgoldenbrown.Addthegarlicandcontinuetosautéfor1minute.Remove from theheat andadd the canna-buttermixture.Mix theonion-buttermixtureandcheeseintomashedpotatoes.

3 Tastetoadjustthesaltandaddfreshlygroundblackpeppertotaste.

4 Rollthedoughoutonaflouredsurfaceto¼-inchthickness.

5 Useacookiecutteroradrinkingglasstocutoutcircles.Ideally,thecirclesshouldbeabout3inchesindiameter.Youcanusethedoughscrapstorerollasecondtime,andpossiblyathirdtimeifthedoughdoesn’tfeeltootough.Afterthat,discardanyscrapsthatremain.

6 Place 1 to 1½ teaspoons of the potato filling on one half of each doughcircle.Foldemptyhalfoverthefillingandcrimpedgeswithfingertipstoclose.Makesuretherearenoopeningsforthefillingtoseepout.Iftheyaredifficulttocrimptogether,wettheedgeswithwaterbeforefoldingover.

7 Fillalargepotwithsaltedwater.Bringtoarapidboil.Droppierogiintothe

rapidly boilingwater and boil for 4 to 6minutes.When they’re fully cooked,they’llstarttorisetothetopofthewater.Removewithaslottedspoon.

8 Youcanserveboiledwithsourcreamandchivesorfryinbutterwithsomeonionsuntilgoldenbrown(myfavorite).


STONEDPEPPERPECANNOODLEPUDDING

Thisisalwaysabigholidayhitandtoprequestwithmyfamily.Bothdelicately sweet and pungently spicy, the pudding finds a nicebalance.Pepperloversinparticularwilllapitup.

SERVINGS10

PREPTIME20

minutes

COOKTIME1

hourand10minutesAPPROXIMATETHCPERSERVING*

10%:2.8mg

15%:4.2mg

20%:5.7mg1package(12ounces)thineggnoodlesorvermicelli1tablespooncanna-butter,

melted,plus¼cupgrass-fedbutter,melted¼cupcoconutoil¾cupcanesugar

¾cupbrownsugar4largeeggs¾teaspoongroundwhitepepper1teaspoonfreshlygroundblackpepperPinch

ofcinnamon1teaspoonseasalt½cupBlazedPecans

1 Preheatovento340ºF.Greasea9-by-13-inchpanandsetaside.

2 Cooknoodlesasperthemanufacturer’sinstructions.Thepastashouldbealdente(cookedyetfirm).Rinseincoldwater,drain,anddrizzlewith1tablespoonofmeltedcanna-buttermixture.Setaside.

3 In a saucepan, heat the coconut oil and sugars on low until they start tobubble (they will be grainy, but don’t worry; they will dissolve when youcombinewith thenoodles).Whenbubbling, immediately turnoff theheat andmixintheremainingcanna-buttermixture.Addthenoodlesandstiruntilthey’reevenlycoated.Letcooltoroomtemperature.

4 Whilecooling,beattheeggs,peppers,cinnamon,andsalt.Addthismixturetotheroom-temperaturenoodlemixture.Tossinthepecans.

5 Pourintothepreparedpanandbakeat340ºFfor50minutes.

6 Remove from the oven. If it’s not perfectly set, or if youneed tomake itaheadtoeatlater,youcancoveritandputitintherefrigeratorfor1hour.

7 Serveimmediately,or,ifyou’verefrigeratedit,rewarmitintheovenfor15minutesat300˚F.


FLYINGPIGSINBLANKETS

This is a classic appetizer that’s always a big hit. It’s one of mysimplestparty recipes—andavery tastyoneat that!A fewof theseperpersonaresuretogetthingsofftoafunstart.

SERVINGS24

(1pig-in-blanket)servings

PREPTIME20

minutes

COOKTIME15

minutes


10%:1.2mg15%:1.9mg20%:2.5mg

3 packages refrigerated biscuit dough 1 tablespoon canna–olive oil, plus 3

tablespoons light olive oil 2 tablespoons spicy brownmustard 24mini hotdogsor8hotdogscutinto24pieces1eggyolk,beaten

1 Separate biscuit dough sections and place on a parchment paper–linedcookiesheet.

2 In a small bowl,whisk together the canna–olive oilmixture andmustard.Brusheachbiscuitwiththismixture.

3 Place 1 hot dog on top of each biscuit andwrap biscuit dough around it.Placeitseamsidedownonbakingsheet.Brushthetopofeachhotdogwitheggyolk.

4 Bakefor12to15minutesuntilbiscuitsaregoldenbrown,thenwatchthemdisappearonceyouservethem.


HAZYTHAIWINGS

ThisrecipeisanodetoPokPok,ChefAndyRicker’srenownedThaistreet-foodrestaurant.ThefirsttimeIhadauthenticThaiwingswasatPok Pok Noi in Portland, while visiting Chef Adrian Hale ofCommunalTable—andIfellinlove.Fordays,allIcouldthinkaboutwashow to re-create theseawesomewingswithone (or two)addedingredients. And here you have it! You’ll never look at wings thesamewayagain,guaranteed.

SERVINGS4

(4–5wingsperserving)

PREPTIME30

minutes

COOKTIME30

minutes


10%:6.5mg

15%:9mg20%:13mg

½cuprawcanesugar½cupAsianfishsauce3tablespoonsketchup1½ tablespoons chili garlic sauce (Sambal) 1 tablespoon fresh lime juice 1

teaspoonricevinegar1cupcornstarch1teaspoongarlicpowder2 pounds chicken wings, rinsed and patted dry Extra-virgin coconut oil for

frying 1 tablespoon canna–coconut oil, plus 3 tablespoons extra-virgincoconut oil Toasted Peanuts&Garlic (see sidebar) 4 tablespoons cilantro,chopped1 Placesugarinafoodprocessorandgrinduntilveryfine.

2 Inamediumbowl,combinethefishsauce,ketchup,sugar,chiligarlicsauce,limejuice,andricevinegar.Setaside.

3 Inashallowdish, sift thecornstarchandgarlicpowder.Toss thewings inthecornstarchmixturetocoat.

4 Heatalargeskilletonthestovetopfor1minuteonhigh.Addenoughextra-virgin coconut oil to fry, about 2 inches from the bottom of the pan. Fry the

wingsuntilgoldenbrown.Removewithslottedspoonanddrainonbrownpaper.


6 Placethefriedwingsonalightlygreasedbakingsheetanddrizzleeachwingwith1teaspoonofcanna–coconutoilmixture.Bakefor7to8minutes.

7 Inacleanskillet,heatthesauceonmediumuntilsyrupy,about5minutes.

8 Remove the wings from the oven and toss with the sauce until evenlycoated.Tossinthepeanutsandgarlic.

9 Garnishwithcilantroandservealongsideacupofcarrotsticksandcelerycurls.


CELERYCURLSCutceleryinto6–inchpieces,sliceinhalflengthwise,makelengthwisecutsalmosttocenterandrepeattocreateslivers.

Refrigerateinicewateruntilsliverscurl.

ToastedPeanuts&Garlic

¼cuprawpeanuts,crushed4clovesgarlic,chopped1teaspooncoconutoilDashofsalt

In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt.

Spreadevenlyonasmallpanandroastat325ºFfor30minutes,untiltoastedandbrowned.Removeandletcool.

DEVILED EGGS WITH CANNABIS-INFUSEDSHALLOTS&CUCUMBER

Believe it or not, this is a big Mother’s Day brunch favorite. Inaddition to lookingscrumptious, the“cannabinized”shallotscoupledwiththecrispycucumberarethesecret—acombinationnomother(orprettymuchnooneelse,forthatmatter)canresist.

SERVINGS12

deviled-egghalves

PREPTIME30

minutes

COOKTIME10

minutes


10%:2.8mg

15%:4.2mg

20%:5.6mg6eggs1shallot,slicedthinordicedsmall(whateveryouprefer)1teaspoonlightolive

oil 1½ tablespoons canna-butter ½ thin leek, sliced thin 2 tablespoonsmayonnaise2teaspoonsDijonmustard½teaspoonsalt,plusmoretotaste½Persianorhothousecucumber,juliennedorslicedverythinCayennepepper

1 Boileggsfor10minutesuntilhard-boiled.

2 While eggs are boiling, sauté the shallot in olive oil until translucent andlightbrown.Removefromtheheatanddrainoil.Addthecanna-butterandleektotheshallotinthewarmpanandgentlymixtocoat.Movethemixturetoacoolbowlandsetaside.

3 Removetheeggsandplaceincoldwater.Rolleacheggonahardsurfacetocrackitsshell,andthenpeelitundercoldwater.Cuttheeggsinhalflengthwise.

4 Remove the yolks and place them in a mixing bowl. Add mayonnaise,mustard,andsalt toeggyolks,andwhiskuntilcreamy.Mix in theshallotandleek(Iliketosetsomeasidetoaddtothegarnishlater).

5 Placetheeggyolkmixture inaziplockbaggieorpastry-pipingbagwitharoundnozzle.Cutoffa¼-inch tip fromonecornerof thebaggie.Squeeze theeggyolkmixtureintotheeggwhitehalves.

6 Garnishwithcucumberslices,sprinklewithcayennepepper,andvoilà!


KrazyKale&HempSeedSaladwithCurriedOrangeDressing

CHAPTERNO.5

Soups,Salads&SidesFive-PepperBlazedPOTatoes•Canna-ButteredGarlicBroccoli&

Cauliflower•Canna–CaesarSaladwithGrilledChicken•SesameCanna–ChickenSaladwithStrawberryCanna-SesameDressing•KrazyKale&HempSeedSaladwithCurriedOrangeDressing•InfusedPumpkinLambSoup•PotzoBallSoup•ForbiddenFantasyRice•Canna–GarlicWasabiMash•Charred-TipGlazedBrusselsSproutswithCanna–SesameOil•

SweetMangoRice•SpikedSpanishRiceSoup

FIVE-PEPPERBLAZEDPOTATOES

Thesefive-pepperPOTatoesarelikeafive-alarmfireofdeliciousness(not heat)—but you can alter the amount of jalapeño to increase ordecreasethelevelofspiceaccordingtotaste.

SERVINGS8

PREPTIME20

minutes



10%:3.5mg

15%:5.7mg

20%:7mgOliveoil,forsautéing1largesweetonion,diced½teaspoonsalt

5 large Idaho potatoes,washed, unpeeled, diced into½-inch cubes 1 teaspooncoarsely crushed black pepper¼ cupwhite wine (I prefer Riesling) 1 redpepper,diced

1yellowpepper,diced1jalapeñopepper,slicedthin1tablespooncanna–oliveoil, plus 3 tablespoons light olive oil 1 tablespoon grass-fed butter 2teaspoonschiligarlicsauce(alsoknownasSambal)Salt

1 Preheatlargeskilletfor1minuteonhigh.Addenougholiveoiltocoatthebottomofpan.Addtheonionandsaltandsautéuntilonionistranslucent.Addpotatoes and black pepper. Continue to sauté for 10 to 12 minutes, stirringoccasionally.

2 Pour in the white wine and scrape the bottom of the pan to deglaze thecrispybits thathave formedon thebottom.Add the red,yellow, and jalapeñopeppers. Cover and cook for 5 to 7 minutes, until all the liquid is absorbed.Lowertheheattoasimmerandaddthecanna–oliveoilmixtureandgrass-fed-butter.Gentlymixuntilpotatoesareevenlycoated.

3 Addchiligarlicsauceandlightlytoss.Salttotaste,ifnecessary.

4 Useaslottedspoontotransfertoaservingdishandservewarm.


CANNA-BUTTERED GARLIC BROCCOLI &CAULIFLOWER

Likeprettymucheveryoneelse,IhatedbroccoliwhenIwasgrowingup.Butwhenmy first boyfriend introducedme to buttered broccoliwith garlic, I was smitten (admittedly, butter and garlicmakemostthings tasteprettygreat).Here, I’vedoctored the recipeabit furtherforyouwithsometurmericandlemon.

SERVINGS8

PREPTIME20

minutes



10%:2.9mg

15%:4.3mg

20%:5.8mg2teaspoonsoliveoil3tablespoonsgrass-fedbutter2clovesgarlic,pressed1teaspoonturmeric2 tablespoons creamy canna-butter 2 cups broccoli florets 2 cups cauliflower

florets2tablespoonswater¼ cup toasted almond slivers (optional) 1 tablespoon lemon juice 1 teaspoon

lemonzestMaldonseasalt

1 Preheatlargesaucepotfor1minuteonmediumheat.

2 Addtheoliveoil,grass-fedbutter,garlic,andturmeric.Stirtomixwell.Addinthecanna-butter,melt,andstir.Immediatelyaddthebroccoliandcauliflowerandstirtocoat.

3 Add2 tablespoonswater.Cover and let steamonmediumheat for 4 to 5minutes.

4 Remove from heat; add the slivered almonds (if using), lemon juice, andlemon zest; and stir. Cover for another 2 to 3minutes to allow all flavors tosettle.

5 Transfer to serving dish and flavor to taste with Maldon sea salt beforeeating.


CANNA–CAESAR SALAD WITH GRILLEDCHICKEN

This is a great café-style lunch. The lemon zest makes for a nicetouch,especiallywith theextraherbalflavorof thecannabis-infuseddressing.

SERVINGS12

sidesalads/6entréesPREPTIME

30minutes

COOKTIME15

minutes

APPROXIMATETHCPERSERVING(WITHOUTCANNA-CROUTONS)*

10%:2.5–5mg

15%:3.8–7.6mg

20%:5–10mg

4 cups romaine lettuce, torn or as chiffonade (see sidebar) 6 chicken breasts,grilled and cut into 2-inch strips 6 anchovy fillets packed in oil 1mediumgarlicclove

Salt2largeeggyolks2 tablespoons fresh lemon juice, zest from lemon reserved ¾ teaspoon Dijon

mustard 2 tablespoons canna–olive oil, plus¼ cup extra-virgin olive oil 4tablespoons finely grated Parmesan Freshly ground black pepper 2 cupsCanna-Croutons

1 Placethelettuceinalargebowl.Addthechickenandtoss.

2 Chop the anchovies, garlic, and½ teaspoon salt together, andmash into apaste.

3 Whisktogethertheeggyolks,lemonjuice,andDijonmustard.

4 Addtheanchovy-garlicpasteandcontinuetowhiskuntilthickandsmooth.Slowlywhisk in the canna–olive oilmixture until the dressing emulsifies andbecomesthick.ContinuetowhiskandslowlyaddtheParmesancheese.Addthereservedlemonzestandsaltandpeppertotaste.

5 Adddressingtolettuceandchicken.Addcroutons,toss,andserve.

Canna-Croutons

SERVINGS8

PREPTIME5

minutes

COOKTIME20

minutes


10%:1.3mg

15%:1.9mg

20%:2.6mg

8piecesofbread(yourchoice)1teaspooncanna-oil3tablespoonsextra-virginoliveoil½teaspoondriedoregano½teaspoondried

basil½teaspoondriedrosemary1teaspoonsalt

Tear the bread into 1-inch pieces and put it in a large bowl.Mix together thecanna-oil,extra-virginoliveoil,driedoregano,driedbasil,driedrosemary,andsalt.Coatbreadpiecesevenly.Placeonabakingsheetandbakeat340ºFfor20minutes.Checkandtosseveryfewminutesorso.


SESAME CANNA–CHICKEN SALAD WITHSTRAWBERRYCANNA-SESAMEDRESSING

This colorful grilled chicken salad is a fan favorite. It’s the perfectbalance of sweet and savory. The salad not only is light, simple tomake,andchock-fullofflavor,butalsokicksinprettyquicklysincethe cannabinoids are in the dressing and are therefore easilymetabolized.

SERVINGS12

sidesalads/6entrées

PREPTIME40

minutes



10%:2.5–5mg

15%:3.8–7.6mg

20%:5–10mg

FORTHECHICKENANDMARINADE6boneless,skinlesschickenbreasts¼cuphoisinsauce¼cupbarbecuesauce½teaspoonkoshersalt2tablespoonssesameoil(plain)½cupwater

FORTHEDRESSING½cupstrawberries,muddled2 tablespoons canna–sesame oil, plus 2 tablespoons toasted sesame oil¼ cup

sesameoil(plain)3tablespoonsricevinegar¼teaspoondrymustard1teaspoonmincedgarlic½tablespoonstrawberryjamPinchofsaltandfreshlygroundblackpepperFORTHESALAD3cupskale,tornoraschiffonade3cupsbabygreens1cupgreencabbage,shredded1cupredcabbage,shredded1cupbrusselssprouts,shredded1cupbroccoliflorets2 blood oranges, divided into supremes (remove the membrane; see sidebar,

below),or1smallcanmandarinoranges¾cupstrawberries,sliced1mango,diced1cupsnowpeas1Italiancucumber,slicedthin½packagedryinstantramennoodles,crumbled3

teaspoonssesameseeds

MARINATETHECHICKEN

1 Poundthechickenbreastsuntilthesidesareeven.

2 Mixthehoisinsauce,barbecuesauce,koshersalt,andplainsesameoilinto½cupofwaterandstirwell.Pourthemixtureintoa1-gallonziplockbag,thenaddthechickenandmarinateintherefrigeratorforatleast4hoursorovernight.

3 Grillfor4to5minutesoneachside.Iliketorotateeachside45ºhalfwaythroughcookingtime.Removefromthegrillandletcool5minutes.Cutchickenbreastsintobite-sizepieces.

MAKETHEDRESSING

4 Makethedressingbymixingalltheingredientstogetherinasmallbowl.Setasidetolettheflavorsdevelop.

TOFINISHTHESALAD

5 Toss the kale, baby greens, green cabbage, red cabbage, brussels sprouts,and broccoli. Topwith themarinated chicken, orange supremes, strawberries,mango,snowpeas,andcucumber.

6 Drizzlewiththesaladdressingandsprinklewithcrushedramennoodlesandsesameseedsbeforeserving.


KNIFESKILLS:ORANGESUPREMES

Cutofftopandbottomoforangesothatitsfleshisvisible.Followingthecontouroftheorange,cutthepeelofftheorangeasclosetothefleshasyoucan.Sliceintoeachsectionasclosetothemembraneaspossible.Each“supreme”shouldeasilyfallout.

KRAZY KALE & HEMP SEED SALAD WITHCURRIEDORANGEDRESSING

Betweenthecitrusandavocado,thissaladisCaliforniainabowl.It’sgreat for serving a crowd, and it’s refreshing enough to eat nearlyeveryday.

SERVINGS12

sidesalads/6entrées

PREPTIME30

minutes


10%:2.5–5mg15%:3.8–7.6mg

20%:5–10mg

FORTHESALAD2buncheskale1cupcherrytomatoes,halved(about½pint)½cupredonions,thinlyslicedinto

half-moons½cupjicama,peeledandcubed(about¼pound)1cupseedlessmandarinornavelorange,dividedintosupremes(removethemembrane;seesidebar),or1largecanmandarinoranges,drained2avocados,sliced

1tablespooncanna–oil,plus1tablespoonsesameoil½teaspoonseasalt¼cuphempseedPomegranateseeds(optional,forsomeaddedcolor,sweetness,andcrunch)FOR

THEDRESSING1cuporangejuice(nopulp)1smallgarlicclove,minced2 tablespoons apple cider vinegar 2 tablespoons canna–oil, plus 1 tablespoon

sesameoil¼teaspoondrymustard½teaspooncurrypowder

1 Slicekaleleavesoffthestemsandchop.Addthetomatoes,onions,jicama,andmandarinsupremes,andtoss.

2 Slice avocados into a separate bowl (put the pits in bowl to keep theavocadosfromturningbrown).Drizzletheavocadoswith2tablespoonscanna–sesame oil mixture. Add the avocados (remove the pits now) to the salad;sprinklewithsaltandhempseeds(andpomegranateseeds,ifusing).

3 Whisk together salad dressing ingredients. Drizzle the dressing over thesaladandtoss.

4 Sprinklewithadditionalhempseeds,andserve.

INFUSEDPUMPKINLAMBSOUP

Thisisoneofmyfavoritefallrecipes.Notonlyisituniqueandquitetasty,butthepresentationisalotoffun.Ifyouuseafreshpumpkin(insteadof cannedpuree), you can create a fun servingbowl that issure to get your guests oohing and aahing—and talking about yourincrediblesoupforalongtimetocome.

SERVINGS10

PREPTIME45

minutes

COOKTIME1hour


10%:4.6mg

15%:6.8mg

20%:9.2mg

20%:9.2mg1mediumpumpkinOlive oil for sautéing½ cup finely chopped sweet onion 2 pounds lamb neck

withbonesSalt2½teaspoonsmincedgarlic⅓cupslicedcarrot,inrounds⅓cupslicedparsnip,

in rounds⅓ cup celery, sliced 2 tablespoons canna-butter 5 cups chickenstock⅓ cup dark brown sugar 1 teaspoon ground cinnamon ¾ teaspoongroundginger½teaspoonmace

5wholecloves¼teaspoonnutmegSeasaltFreshlygroundblackpepper¼cupcornstarch

¾cuphalf-and-half1 Cutthetopoffthepumpkin(seesidebar),scoopouttheseedsandsetthemaside,andthrowoutthefibers.Usingastiffmetalspoon,scrapeout¼inchofthefleshandcutintosmallpieces,ifnecessary.

2 Preheatlargesouppotfor1minute.Addenougholiveoiltosauté.Addtheonionandsautéuntiltranslucent.

3 Add the lamb and 1½ teaspoons salt. Continue to sauté until the lamb islightlycookedandtheonionisbrowned.

4 Add the garlic, carrot, parsnip, and celery. Stir and continue to sauté forabout2minutes.Lowerheattosimmerandaddthecanna-butter.Stirtillmeltedandeverythingiscoated.

5 Add chicken stock and bring to boil. Lower heat and add the pumpkin,brown sugar, cinnamon, ginger,mace, cloves, nutmeg, sea salt to taste, and 1teaspoonpepper.

6 Gentlystir,thenlowerheatandsimmerfor1hour.


8 Tosspumpkinseedswithalittleoliveoilandsalt.Toastpumpkinseedsinovenfor20minutesuntilcrispandbarelybrownalongedgesofseeds.Removeandsetasideforgarnish.

9 Inasmallbowlormeasuringcup,stircornstarchintohalf-and-halfandadd

tosimmeringsoup.Raiseheattomedium;stirfrequently.Whensoupthickens,reduceheatandsimmerfor20minutes.Saltandpeppertotaste.

10 Transfer to “pumpkin serving bowl,” garnishwith roasted pumpkin seeds,replace“lid,”andvoilà!


HOWTOMAKEA“PUMPKINSERVINGBOWL”

Useasharpknifetosliceathinlineallaroundthepumpkinapproximately2inchesbelowthestem.Usingthatasyourguide,inserttheknifeintothepumpkinalongthetopofthelineata45ºangle.Repeataroundpumpkin,every1inch,tocreatetriangles.Whenyouaredone,itshouldlooklikejaggedteethallaroundthepumpkin.Lifttopoffpumpkinandyourbowlisreadytogo.

InfusedPumpkinLambSoup

POTZOBALLSOUP

Try this contemporary twist on an old favorite. This is not yourmama’smatzoballsoup—butwiththeaddedTHCandCBD,I’msureshe’llkvellwithsheerdelight.Tastymedicatedmatzoballs?What’snottolove,bubby!

SERVINGS8

PREPTIME40

minutes

COOKTIME1

hourand30minutes


10%:3.8mg15%:5.7mg20%:7.6mg

FORTHEBROTH

10cupswater1wholechicken, cut intoeighths1beefbone (optional, for aheartier soup)1

cupcarrots,inrounds(reserve½cup)1cupcelery,sliced(reserve½cup)1celery root,whole or halved to fit in pot½ cup parsnip, cubed (reserve¼cup)½cupturnip,inrounds(reserve¼cup)1mediumSpanishonion,diced

4sprigsfreshdill(reserve1sprig)1bayleaf¼teaspoonturmeric2teaspoonsblackpeppercorns3to5wholecloves1teaspoonkoshersalt

FORTHEPOTZOBALLS1cupmatzomeal2teaspoonsbakingpowderSaltandpepper4eggs1 tablespoon canna–olive oil, plus 3 tablespoons light olive oil 4 tablespoons

seltzerorsodawater1 Fillalargesouppotwith10cupswater.

2 Placethechicken,beefbone(ifusing),carrots,celery,celeryroot,parsnip,turnip,onion, anddill in a soup sockorwrapand tie in cheesecloth.Addbayleaf,turmeric,peppercorns,cloves,andsalt.Bringtoaboil,thenreduceheatandsimmerfor1hour.

3 Removethechickenandsetaside.

4 Removethevegetablesanddiscard.

MAKETHEPOTZOBALLS

5 Inamediumbowl,mix together thematzomeal,bakingpowder, salt, andpepper.

6 Inanotherbowl,whisktogethereggs,canna–oliveoilmixture,andseltzerorsodawater.

7 Adddryingredientstothewetingredientsandmixwell.

8 Coverandrefrigeratefor30minutes.

TOFINISH

9 Bring the soup to a boil. Using an ice cream scoop for uniformity, dropmatzoballsintothesimmeringsoup.Addthereservedvegetables,reduceheat,andsimmerfor30minutes.

10 Shred the chicken and place it in serving bowls.Add the broth and potzoballsandserveimmediately.


FORBIDDENFANTASYRICE

This is someprettyheady stuff: delicious,beautiful, and fast-acting.Becausethecanna-oilcoats thericeandthericedoesn’tabsorbit, itwillenteryoursystemalotfasterthanifitwascookedin.Goeasyifyou’reusingahigh-THCstrain.

SERVINGS8

PREPTIME10

minutes

COOKTIME40

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg

3½cupswater2cupsblackforbiddenrice1 teaspoonfreshginger,peeledandgrated1clove

garlic, minced 2 teaspoons kosher salt 1 tablespoon canna–coconut oil 2teaspoonstoastedsesameoil¼cupricevinegar

1pear,diced¼cupdriedcherries

1 Inamediumsaucepan,bringthewater,rice,ginger,garlic,andkoshersalttoaboilovermediumheat.Reducetheheattoasimmer,addthecanna–coconutoil,andcover.

2 Cookuntil therice is tender,about30minutes.Removefromtheheatandlet sit for 5 minutes, covered. Fluff with a fork and add the sesame oil, ricevinegar,pear,andcherries.

3 Transfertoservingbowlandservewarm.


CANNA–GARLICWASABIMASH(CAULIFLOWER,TURNIPS&PARSNIPS)

I love this take onmashed potatoes, which uses other root veggiesalongwithwasabiandgingerforanexotictwist.

SERVINGS8

PREPTIME45

minutes

COOKTIME30

minutes


10%:5.7mg

15%:8.6mg

20%:11.5mg1 largeheadofgarlic,whole1headcauliflower, florets4parsnips,cut into1-

inchpieces4turnips,cutintoquarters¼teaspoongratedginger1teaspoonwasabipowder½stickcreamycanna-butter,softened,plus½stickgrass-fedbutter½cupmilk½cupsourcream

Saltandfreshlygroundblackpepper1 Preheatovento400ºF.

2 Wrapthegarlicheadintinfoilandbakefor30minutes.

3 Boil the cauliflower, parsnips, and turnips until soft, about 20 minutes.Transfercookedvegetablestoalargebowl(ordrainwaterandleavevegetablesinpot).

4 Squeeze the cloves of softened roasted garlic into the vegetables.Add theginger,wasabipowder,andcanna-buttermixture,thenmash.Slowlyaddinthemilkandsourcream.Continuemashingtodesiredconsistency.

5 Addsaltandpeppertotaste,andserve.


CHARRED-TIP GLAZED BRUSSELS SPROUTSWITHCANNA–SESAMEOIL

ThesearebrusselssproutswithanAsianinfluence.Thefishsauceandsesameoiladdarich,deepflavorthatmakesthisdishstandoutfromtheusualvegetablelineup.

SERVINGS8

PREPTIME30

minutes

COOKTIME40–45minutestotal


10%:3.8mg

15%:5.7mg

20%:7.6mg

2clovesgarlic,minced¼cupcrushedrawpeanuts20brusselssprouts,slicedinhalflengthwise3teaspoonsVietnamesefishsauce

¼cupnon-infusedsesameoil2tablespoonshoisinsauceCrushedredpepperflakes

1tablespooncanna–oil,plus1tablespoontoastedsesameoil1 Preheatovento375ºF.Gently toast half of theminced garlic and the crushed peanuts in asmallpanoverlowheatuntillightlybrownedandfragrant,7to10minutes.Removeandletcool.

2 Whilethepeanutsandgarlicaretoasting,drizzlebrusselssproutswithfishsauce,toss,andletmarinatefor20to25minutes.

3 In a small bowl, mix together the non-infused sesame oil, hoisin sauce,crushedredpepperflakes,andremaininggarlic.

4 Drainthefishsaucefromthebrusselssprouts.Tossthenon-infusedsesameoilmixture inwith thebrussels sprouts, and transfer to a lightlygreased largebakingdish,cutsideup.Bakefor12to15minutes,untildeeplybrownedbutnotquitecharred.

5 Evenlydrizzlethecanna–oilmixtureoverthebrusselssproutsandthenflip.

6 Setoventobroil.Returnthebrusselssproutstoovenandbakeforanother2to 3minutes until the outside of each begins to char.Watch carefully so theydon’tburn,anddonotleavethemintheovenformorethan3moreminutes.

7 Removefromtheovenandaddthetoastedgarlicandnuts.Tossuntilevenlycoated,andserve.


SWEETMANGORICE

IfyoulikeThaistickyrice,you’ll lovethisdeconstructedversionoftheoriginal,which is not too sticky andnot too sweet.With a littlemagicalingredient,itcomesprettyclosetoperfection!

SERVINGS8

PREPTIME15

minutes

COOKTIME20

minutes

IDLETIME40

minutes

APPROXIMATETHCPERSERVING

10%:3.8mg

15%:5.7mg

20%:7.6mg2cupswhiterice1 tablespoon canna–coconut oil 3 tablespoons extra-virgin coconut oil 4 cups

salted water 1 cup unsweetened coconut milk ½ cup raw cane sugar ½teaspoonsalt

¼cupsweetenedshreddedcoconut1 largemango,peeled,pitted,andcut intoeitherslicesorsmallcubes(whateveryouprefer)Juiceof1lime

1tablespoonsesameseeds,lightlytoasted1 Inamediumsaucepan,combinetherice,canna–coconutoil,andextra-virgincoconutoilwith4cupsofsaltedwater.Bringtoaboil,thenimmediatelycoverandreducetoasimmer.Cookuntilallthewaterisabsorbed,about20minutes.

2 In a separate saucepan, bring the coconut milk, sugar, and salt to a boil.Removefromtheheatandmixinshreddedcoconut.

3 Whenthericeisfinishedcooking,pourthecoconutmilkmixtureoveritandstirtocombine.Coverthepotwithakitchentowelandreplacethelid.Letthericesitforabout40minutestoabsorbthecoconutmilk.

4 Inthemeantime,preparethemangobycombiningitwiththejuiceof1lime.Tosstocoverthoroughlyandletitsitforafewminutestoallowtheflavorstodevelop.

5 Whenyou’rereadytoserve,putthericeinaservingdishandtopwiththemangopieces.Sprinklewithsesameseeds,andvoilà!


SPIKEDSPANISHRICESOUP

Warm, hearty, and mildly spicy, this zesty soup takes you on acomfortingjourneyofacousticguitarsandLatinromance.Bestservedwithtortillachipsorcrostini.

SERVINGS8

PREPTIME20

minutes

COOKTIME3

hoursand30minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg10plumtomatoes

2 tablespoons non-infused extra-virgin olive oil 2 teaspoons salt, plusmore totaste½teaspoonfreshlygroundblackpepper¼cuporzo

½ cup long-grain white rice 1 tablespoon canna–olive oil, plus 3 tablespoonsextra-virginoliveoil5cupschickenstock

2 tablespoons fresh cilantro, finely chopped 1 large Spanish yellow onion,chopped2carrots,peeledandchopped¼cupcelery,chopped

1 jalapeño pepper, thinly sliced 1½ teaspoons smoked sweet paprika 1 cupcookedshreddedchicken½cupsweetcorn

4clovesgarlic,chopped2freshbayleavesSmokedsalt


2 BlanchandpeelplumtomatoesbymakingasmallXwithaparingknifeonthebottomendofeachtomato.Bringapotofwatertoaboilandsubmergethetomatoesintheboilingwaterfor20to25secondsuntiltheXstartstopeelaway.Plunge the tomatoes into an ice bath for aminute.Start at theX andpeel theskinsoffthetomatoesanddiscard.Thepeelshouldsliderightoff.

3 Tossthepeeledwholetomatoeswith1tablespoonofnon-infusedoliveoil,1teaspoonsalt,andtheblackpepper.Placeinroastingpan.Roasttomatoesfor2hours.

4 Addorzoand rice to canna–oliveoilmixture and lightly toast for about2minutes,coatingevenly.Add1cupofchickenstockandsimmerfor20minutes.Fluffriceandorzo,addthecilantro,andsetaside.

5 Inalargesouppot,sautéonion,carrots,celery,andjalapeñopepperwith1teaspoonsaltandpaprikaintheremaining1tablespoonofnon-infusedoliveoiluntilonionislightlybrowned.

6 Addremaining4cupsofchickenstock,shreddedchicken,corn,garlic,andbayleaves.Bringtoaboil,thenreduceheatandsimmerfor90minutes.Removethe tomatoes from the oven and puree. Add tomato puree to the soup andcontinuetosimmerfor30minutes.

7 Place2tablespoonsofthericeandorzoineachsoupbowl,coverwithsoup,

sprinklewithsmokedsalt,andvoilà!


CHAPTERNO.6

VegetarianMainsChickpea&EggplantCanna-Tajine•InfusedWildMushroomRisotto•InfusedFire-RoastedVeggies•Canna-ChiliTarragonCauliflower•420ChefQuinoawithCandiedEggplantBacon(Vegan)•Canna-Cowboy

Salad•TricolorCanna-Beet&WatermelonSalad•InfusedFire-RoastedVeggieLasagna•BuzzedChickpeaCurry&Canna-ButteredSaffronRice•Fakin’“Bakin’”VeggieCheeseburger•ZucchiniCanna-Kugelwith

CaramelizedLeeks

CHICKPEA&EGGPLANTCANNA-TAJINE

ThisreallyfunanddeliciouscollaborationwithChefAdrianHaleisaone-of-a-kind dish that will have your friends and family (even thenon-vegetarian ones!) asking for more and begging for the recipe.Youcanmakethisandserveit inaDutchoven—butforabeautifulandauthenticpresentation,it’sworthinvestinginatajine.

SERVINGS8

PREPTIME1hour

COOKTIME1

hourand10minutes


10%:3.8mg15%:5.7mg20%:7.6mg

7clovesgarlic,minced4 teaspoons salt, plus more to taste 1-inch knob fresh ginger, grated Small

handfuloffreshcilantro,destemmedandchopped(about1cup),plusmoreforgarnishSmallhandfuloffreshparsley,destemmedandchopped(about1cup)1tablespooncanna–oliveoil,plus3tablespoonsextra-virginoliveoil1largeeggplant

Oliveoilforbrushingeggplant2cupscannedchickpeas,drained1(8-ounce)jaroil-packedsun-driedtomatoes28-ounce-canwholepeeledtomatoes,drainedGenerouspinchofsaffron

2tablespoonshotwater2teaspooncinnamon2teaspoonsturmeric½teaspoonfreshlygroundblackpepperGoodgratingoffreshnutmeg¼cuphoney2redonions,sliced1lemon¼cupyogurt,forgarnish¼cupalmonds, toastedand roughlychopped5or6Medjooldates,pittedand

cut into small pieces 1 Mince and mash the garlic with salt to create apaste. Add in the ginger, cilantro, and parsley and continue to mince andmash to create a paste. Transfer the paste into small bowl andmixwith 4tablespoonsofthecanna–oliveoilmixturetocreatemarinade.


3 Slice the eggplant into 1-inch steaks. Cut a “crosshatch” diamond patternintoeach side.Brushboth sidesof each steakwitholiveoil and sprinklewithsalt.Placeonlightlyoiledcookiesheetandbroileachsidefor7to10minutes.Eggplantsteaksshouldappeardarkbrownandcaramelized,butthefleshshouldstillbefirm.Removeandletcool.

4 Carefully slice off peel and cube the roasted eggplant. Place the eggplantcubes and chickpeas in a large bowl and add garlic pastemarinade. Toss andrefrigerateforatleast2hours.

5 Combine the whole jar of sun-dried tomatoes (including the oil), drained

whole tomatoes, and 1 teaspoon of salt in a food processor and puree untilsmooth.Placethemixtureinamediumsaucepanovermediumheatandsimmeruntilstickyandreducedbyhalf,about30minutes.Stiroccasionallysothepastedoesn’tsticktothebottomofthepotandburn.

6 Whilethetomatoesarecooking,putapinchofsaffronin2tablespoonsofhotwaterandletitsteepforatleast20minutes.

7 Remove the tomato jam from the heat and add saffron water, cinnamon,turmeric,blackpepper,nutmeg,andhoney.


9 Scatterslicedredonionsonthebottomofan11-to12-inchtajineorsimilar-sizedDutchoven.Pour the tomato jamover theonions.Cut the lemon inhalfandsqueezethejuiceontothetomato-and-onionmixture.Tosstocoat.

10 Placethemarinatedeggplantandchickpeasontop,andcoverwiththelid.

11 Bake for 1 hour and 15 minutes, until the onions are soft and saucelike.Uncover and raise the heat to broil for about 5 minutes until eggplant andchickpeasarelightlybrownedontop.

12 Toserve,addadollopofyogurt,andthenjauntilyscatterthealmonds,dates,andreservedcilantrooverthetop.


INFUSEDWILDMUSHROOMRISOTTO

This collaborationwithGoogleChef J. P.Reyes is rich andbutteryandservesasagreatmaindishforvegetarians.Youcansubstitutethecanna-butter with canna–coconut oil (not extra-virgin coconut oil,though,becauseof itspronouncedcoconut flavor) tomake thisdishvegan.

SERVINGS8

PREPTIME30

minutes


10%:6.6mg

15%:10mg

20%:13.2mg

FORTHEMUSHROOMS3tablespoonsextra-virginoliveoil¾cupwildmushrooms

Salt and freshlygroundblackpepper¾cup creminimushrooms, leftwhole ifsmall,otherwisequartered1mediumgarlicclove,peeled1tablespoongrass-fedbutter1mediumshallot,minced

2 teaspoons fresh thyme, chopped 2 teaspoons Italian parsley, chopped 1tablespoontomatopaste

½cupwhitewine3cupsvegetablestock2cupswater1tablespooncanna-butter1tablespooncanna–oliveoil,plus1tablespoonextra-virginoliveoilJuiceof1

lemon

FORTHERISOTTO5cupsvegetablestock1 large yellowonion, diced 4 tablespoons grass-fed butter 1 tablespoon extra-

virginoliveoil2cupsArboriorice¾cupwhitewineSaltParmesancheese(optional)TOCOOKTHEMUSHROOMS

1 Heatawidesautépanoverhighheatandadd1 tablespoonofextra-virginoliveoiltocoatthepan.Addthewildmushroomstocoverthebottomofthepanin a flat layer. Seasonwith salt and pepper and sauté until lightly brown andcookedthrough.

2 Transfer the mushrooms to a colander and repeat the above step with anadditional1tablespoonofoliveoilandthecreminimushrooms.

3 Smashthegarliccloveandsmearitwithapinchofsalttomakeapaste.Addthe garlic to the pan with 1 tablespoon of butter, the remaining 1 tablespoonoliveoil,shallot,thyme,andparsley.Coverandcookgentlyoverlowheatuntiltheshallotandgarlicaresoft.

4 Uncoverandstir in the tomatopasteandcookslowlyforabout5minutes.Stirthemushroomsbackintothepan,andaddthewhitewine.Raisetheheattomedium-high,andcookuntil thewineismostlyevaporated.Addthevegetable

stockandwaterandbringtoaboil.Immediatelylowertoasimmer.Cookuntilthe liquid is reduced by half. It should be thick enough to coat the back of aspoon.

5 Removefromtheheatandaddincanna-butterandcanna–oliveoilmixture.

6 Adjustseasoningwithsalt,pepper,andlemon,ifneeded.

TOCOOKTHERISOTTO

7 Bringthestocktoaboil,andthenlowertoasimmer.

8 Inasaucepot,combinetheonion,1tablespoonbutter,andoliveoilandcookcoveredoverlowheat.Cookuntiltheonionissoftandtranslucent,butwithnocolor.

9 Addthericeandturntheheattomedium.Toastforacoupleofminutesandaddthewine.Raiseheattohighuntilthewineboilsandthenlowertoasimmer.Cookuntil thewinereducesbyhalfandthenaddagenerous ladlefulofstock.Adjustheattoasimmer.Seasonwithapinchofsaltalittleatatimeasneeded.

10 Keep stirring and adding stock, a little at a time, until the rice is al dente(cookedyetfirm),20to30minutes.Stirin3tablespoonsofgrass-fedbutterandcover.Allowtorestforafewminutes.

11 Toserve,transfertherisottotoabowlandcoverwithwildmushroomsand(ifusing)Parmesan.


INFUSEDFIRE-ROASTEDVEGGIES

Theseveggiesaresimpleanddelicious.Tokeepthecannabisflavoratthe right level, the trick is todrizzle thecanna–oliveoilonlyon thezucchini and bell peppers. The distinct flavor of both vegetablesworksincrediblywellwiththemildcannabisflavorinyouroil.

SERVINGS8

PREPTIME30

minutes

COOKTIME15

minutes


10%:3.8mg15%:5.7mg20%:7.6mg

4mediumpotatoes,slicedinto1-inch-thickrounds1redbellpepper,slicedinto

1-inch strips 1 green bell pepper, sliced into 1-inch strips 1 yellow bellpepper,slicedinto1-inchstrips1orangebellpepper,slicedinto1-inchstrips2 large white onions, sliced into ½-inch rounds 3 green zucchini, cutlengthwisein¼-inchslices3yellowzucchini,cutlengthwisein¼-inchslices1poundasparagus,cutinto½-inchpieces2clovesgarlic,minced

¼cupextra-virginoliveoil2or3tablespoonsseasalt1teaspooncrushedblackpepper½teaspoondriedoregano3 sprigs fresh thyme, destemmed 1 tablespoons canna–olive oil, plus 3

tablespoonslightoliveoil1 Preheatgrillonmediumto400ºF.

2 Put all the vegetables in a large ziplock bag. Add the garlic, extra-virginolive oil, salt, pepper, oregano, and thyme. Shake to coat evenly. Removevegetables fromziplockbag andplace themdirectlyon thegrill or vegetable-grilling tray. Cover grill and roast for 12 to 15 minutes, until there are darkcaramelizedgrilllinesonthevegetables.

3 Carefully drizzle the canna–olive oil mixture on the zucchini and bellpeppersonly.Continuetoroastfor1moreminute.

4 Removetoaservingplatter.


CANNA–CHILITARRAGONCAULIFLOWER

This new collaborationwithChef J. P. Reyes is another favorite ofmine!Thechiliesrisetotheoccasiontocomplementthelightherbalflavors of the cannabis, tarragon, and parsley. It hits pretty quicklybecause thecanna–oliveoil isdrizzled tocoat thecauliflowerat theendratherthancookedinasyoufrythecauliflower.

SERVINGS8

PREPTIME15

minutes



10%:3.8mg

15%:5.7mg

20%:7.6mg

2headscauliflower,cutintoflorets¼cupcornstarch2cupslightoliveoilSalt2teaspoonschiliflakes⅓cupcapers1 tablespoonextra-virginoliveoil3clovesgarlic, thinlysliced2sprigs Italian

parsley,destemmedandroughlychopped6sprigstarragon,destemmedandroughlychopped1tablespooncanna–oliveoil,plus¼cupextra-virginoliveoil 3 Calabrian chilies, sliced ½ cup coarse breadcrumbs 1 Washcauliflower and cradle in a dishtowel to remove excess water. Tosscauliflowerfloretsincornstarchtocoat.Shakeoffexcessandsetaside.

2 Preheatawideshallowfryingpanoverhighheat.Fillwithabout1inchoflightoliveoilandlowertheheattomedium.

3 Addthecauliflowerfloretscutsidedown.Seasonwithsaltandpanfryovermedium-highheat.As it cooks, turneachpiece soall sidesbrownevenly. It’sokayifthefloretsarecrowded;itwillcreatesteamandhelpthemcookthrough.Fryuntilevenlybrowned.Placeinacolandertodrain.Sprinklewithchiliflakes.

4 Addthecaperstotheremaininghotoilinthefryingpanandfryforabout1minute until they puff up a little. Using a slotted spoon, remove the toastedcaperstoaplatelinedwithpapertowels.

5 Discardthelightoliveoilandaddextra-virginoliveoiltothepan.Addthegarlic, parsley, tarragon, and toasted capers and cook over medium heat. Stiruntil the garlic is browned. Remove from the heat and add canna–olive oilmixture.Addcauliflowerbacktothepanandtoss.Adjustseasoningifneeded.

6 Transfertoabowl,garnishwithCalabrianchiliandbreadcrumbs,andserve.


420 CHEF QUINOA WITH CANDIED EGGPLANTBACON(VEGAN)

Thiseggplantbaconwillwinoverallofyourvegetarianfriends.Thequinoaissimplebutincludesanicevarietyofingredientstobrightenthingsup.Note:Forcherry“bacon”usecherrysyrupinsteadofmaplesyruporcombinedwithmaplesyrup.

SERVINGS8

PREPTIME25

minutes

COOKTIME30

minutes


10%:7.6mg

15%:11.4mg

20%:15.2mg

20%:15.2mg2tablespoonsextra-virginoliveoil1redonion,chopped1cupacornsquash,cubedsmall1cupbrusselssprouts,shredded2clovesgarlic1cupquinoa,rinsed1½teaspoonssalt1teaspoonfreshlygroundblackpepper1¼cupslow-sodiumvegetablebroth2

tablespoonscanna–oliveoil,plus2tablespoonslightoliveoil½cupCandiedEggplantBacon, crumbled (see sidebar)1 In aDutchovenovermediumheat, add the olive oil and red onion. Cook and stir the onion untiltranslucent,about5minutes.Addthesquash,brusselssprouts,andgarlicandsautéuntilthesquashislightlycaramelized,about10minutes.

2 Add the quinoa, salt, and pepper. Reduce heat to medium-low; cook,stirring, until the quinoa becomes light brown in color and has a toastedfragrance,5to7minutes.Slowlypourinthevegetablebroth.Bringthemixturebacktoaboilovermediumheat.Addthecanna–oliveoilmixture,reduceheattomedium-low,andcover.Simmerfor30minutesuntilalltheliquidisabsorbed.

3 Fluffwithfork,topwitheggplantbaconcrumbles,andserve.

CandiedEggplantBacon

PREPTIME25

minutes,plus1–2hourstomarinateCOOKTIME

15minutes

1smalleggplant½ teaspoon liquid smoke (a liquid flavoring sold in most grocery stores) 1

tablespoondarkcherrysyrupfromLuxardoOriginalMaraschinoorAmarenacherries,ormaplesyrup2tablespoonscoconutoil1teaspoonpaprika

1teaspoonseasalt½teaspooncrushedblackpepper¼cupall-purposeflour

1 Usingamandoline,slicetheeggplantinto“bacon”strips.

2 In a large bowl, combine the liquid smoke, your syrup of choice, 1tablespooncoconutoil,paprika,salt,andpepper.Stirtomix.Addtheeggplantstrips, coat evenly, andmarinate for 1 to 2 hours.Transfer to paper towels toremoveexcessmoisture.

3 Preheataskilletandaddtheremaining1tablespooncoconutoiltofry.

4 Dredgethe“bacon”stripsintheflour.

5 Frythe“bacon”untilcrispyandservecrumbledoverthequinoa.


CANNA–COWBOYSALAD

This is another party favorite that packs a punch andkicks in fairlyquickly. The flavor here is southwestern meets fresh Californiacuisine.Thecashewsandcilantrocontrastwiththestarchinessofthebeansandcorn,makingeachflavorstandoutineverybite.

SERVINGS16

PREPTIME20

minutes

COOKTIME5

minutes

IDLETIME8+hours


10%:3.8mg

15%:5.6mg

20%:7.6mg

FORTHEDRESSING2tablespoonscanna–oliveoil,plus2tablespoonslightoliveoil¼cupredwine

vinegar¼cuprawcanesugarJuiceof½lime2 cloves garlic, minced or pressed 2 tablespoons adobo sauce from canned

chipotlepeppers½teaspooncuminSalt

FORTHESALAD3(15-ounce)cansblackbeans,rinsedanddrained2(15-ounce)cansblack-eyed

peas, rinsed and drained 1 (15-ounce) can chickpeas, rinsed and drained 4(15-ounce) canswhole kernel corn¼ cup finely chopped red onion¼ cupfinely chopped green onions, tops only ¼ cup sweet Vidalia onion (orsimilar),diced¼cupredpepper,diced¼cupyellow(and/ororange)pepper,diced1 small jalapeñopepper,minced1 chipotle pepper (canned in adobosauce),chopped½cupchoppedcilantroFORTHEGARNISH

½cuprawroastedcashews,lightlycrushed¼cupchoppedcilantroRedpepperflakes

1 Inasaucepotcombinethecanna–oliveoilmixture,vinegar,andsugarovermedium heat. Bring to a boil, and stir for 1 minute while boiling, thenimmediatelyremovefromtheheat(thisisimportantformaintainingtheintegrityofthecanna–oliveoil).

2 Addintherestofthedressingingredients,mix,andletcoolthoroughly(atleast1hoursoyoudon’tcookthevegetablesinthesalad).

3 Inalargeglassbowl,combineallthesaladingredients.Drizzlethedressingoverthesalad,toss,andmarinateovernight.

4 Garnish with the roasted cashews, cilantro, and red pepper flakes before

serving.


TRICOLOR CANNA–BEET & WATERMELONSALAD

Don’t let thiscrisp, refreshing,andcolorful salad foolyou. It’llpullyouinwithitsbeautyandkeepyouwantingmorewithitstaste.Butgoeasy,asitpacksapowerfulpunchthat’llhityouprettyquickly.Iliketostartmysummermealswiththisone,asit’saperfectlydosedappetizersaladthatkicksthingsintogear.

SERVINGS8

PREPTIME30

minutes

COOKTIME55

minutes


10%:3.8mg15%:5.7mg20%:7.6mg

FORTHESALAD4medium redbeets, tops removedand scrubbed4mediumgoldenbeets, tops

removedandscrubbed1cupseedlesswatermelon,cubedsmall4ouncesfetacheese,crumbled2tablespoonscilantro,choppedMaldonseasaltandfreshlygroundcoarseblackpepperFORTHEDRESSING

½cupbalsamicvinegar1tablespooncanna–oliveoil,plus3tablespoonslightoliveoil2teaspoonsspicy

mustard1teaspoonfreshlimejuice1teaspoonhoney


2 Wrap thebeets in foilandbake for50 to55minutes,until tenderbut stillfirm.Remove the beets from the foil and refrigerate for 1 hour. Peel the coldbeetsandcutintosmallcubes.

3 Tomakethedressing,whisktogetherthevinegar,canna–oliveoilmixture,mustard,limejuice,andhoney.Setaside.

4 Toss the beets and the watermelon together. Sprinkle with crumbled fetacheeseandcilantro.Evenlycoverwithdressingandtoss.

5 GarnishwithapinchortwoofMaldonseasaltandpepperbeforeserving.


INFUSEDFIRE-ROASTEDVEGGIELASAGNA

Lasagnainfusedwithcannabis?Nowwe’retalking!Thisisdefinitelynotyour(ormy)mama’slasagna,buttrustme,she’llloveit...andshe’llloveyouforit.Minecertainlydoes!

SERVINGS8

PREPTIME40

minutes

COOKTIME1

hourand10minutes


10%:7.6mg15%:11.4mg20%:15.2mg

1largewhiteonion,diced2redbellpeppers,halved,seeded,andderibbed3greenzucchini,cutlengthwise

in¼-inch-thick slices 3 yellow summer squash, cut lengthwise in¼-inch-

thick slices 1 Japanese eggplant, cut lengthwise in ¼-inch-thick slices 3clovesgarlic,minced

¼cupextra-virginoliveoil2teaspoonsseasalt,plusmoretotasteCrushedblackpepper1teaspoonfreshoregano,destemmed2tablespoonscanna–oliveoil8ouncescreamcheese,atroomtemperature16ouncesfreshwhole-milkricotta

cheese2extra-largeeggs,lightlybeaten4cupsyourfavoritemarinarasauce1packageno-boillasagnanoodles1 cup freshly gratedParmesan cheese 1 pound lightly salted freshmozzarella,

shredded¼cupfreshbasil,choppedoraschiffonade(seesidebar)1 Turntheovenonbroil.

2 Puttheonion,redpeppers,zucchini,summersquash,andeggplantinalargeziplockbag.Add2clovesofmincedgarlic,extra-virginoliveoil,1teaspoonseasalt,blackpepper,andoregano.Shaketocoat.

3 Place the vegetables in a roasting pan,making sure that the zucchini andeggplantdon’toverlapandthatthepeppersareskinsideup.Roastfor12to15minutes,untiltheskinissomewhatcharredbutnotburned.Keepacloseeyeontheeggplantandzucchini.Removefromovenandletcool.

4 Peelthepeppers.

5 Drizzlethecanna-oilontheroastedveggiesandsetaside.

6 Place the cream cheese, half a grilled pepper, remaining 1 clove mincedgarlic,and1teaspoonsaltinafoodprocessor.Pulseuntilwellblended.

7 Inalargebowl,combinepepper-and–creamcheesemixture,ricottacheese,andeggs.Addsaltandpeppertotaste.


9 Pourenoughmarinarasauceon thebottomofa largebakingdish tocoverthebottom.Placealayerofuncookedlasagnanoodlesontopofmarinarasauce.Sprinkle some Parmesan on top of the sauce. Layer ricotta mixture, veggies,mozzarella,andsauce.Placealayerofuncookednoodlesontopandrepeatuntilthree-quarters from top of dish. Top with remaining sauce and mozzarella.SprinklewithrestofParmesan.

10 Bake40 to45minutesuntil goldenbrown.Garnishwith choppedbasil orchiffonade,andserve.


BUZZED CHICKPEA CURRY & CANNA-BUTTEREDSAFFRONRICE

Theflavorsinthisdishwillsendyourtastebudsonajourney,fromthecumintothesaffrontothegarlictothecurry—anddependingonthestrainyouuse,itcouldsendyourheadonajourneyaswell.

SERVINGS8

PREPTIME30

minutes

COOKTIME40

minutes

IDLETIME2

hours


10%:5.2mg

15%:7.8mg

20%:10.4mg2(15-ounce)canschickpeas,drained3clovesgarlic,minced½teaspoonfreshly

groundblackpepper 3 pods fresh cardamom, crushed1 tablespoon canna–olive oil, plus 1 tablespoon light olive oil 4 tablespoons olive oil½whiteonion,chopped3potatoes,peeledandcubed2teaspoonssalt

1cupgreenpeas½cupsun-driedtomatoes,diced½teaspoonturmeric1teaspoonfreshginger,grated7cupsvegetablestock1teaspooncuminseeds1

redchili1bayleaf1cinnamonstick1teaspoonyellowcurrypowder3tablespoonsyogurt2cupswhitelong-grainrice1teaspoonsugar5 to 7 saffron threads 2 tablespoons creamy canna-butter, plus 2 tablespoons

salted grass-fed butter½ cup plainGreek yogurt (for garnish) 2 teaspoonscilantroorparsley,chopped(forgarnish)1 Inamediumbowl,combinethechickpeas, garlic, freshly ground pepper, cardamom, and canna–olive oilmixture.Letmarinateforatleast2hours.

2 Inalargepot,heat1tablespoonofoliveoilandsautétheonionandpotatoesand1 teaspoonsaltuntilonioniscaramelizedandoutsidesofpotatocubesarelighttomediumbrown.

3 Add thegreenpeas, sun-dried tomatoes, turmeric, andginger.Continue togentlysautéfor2minutes.

4 Add3½cupsvegetablestock,½teaspooncumin,chili,bayleaf,cinnamonstick, and curry powder. Bring to boil. Reduce heat and simmer for 1 hour.Remove from the stovetop and mix in the yogurt and marinated chickpeas.Coverandletsitfor20minutes.

5 Rinsethericeinmeshstraineruntilthewaterrunsclear.

6 In a medium pot, add the remaining cumin seeds to the rest of the non-infusedoliveoil.Heatonmediumuntilcuminseedsaretoastedandfragrant,1to1½minutes.

7 Addriceandsugar.Stiruntilricebecomeslightlytoastedandcaramelized.Addtheremainingvegetablestock,remainingsalt,andsaffron.Bringtoaboil.Reduceheattosimmer,cover,andcookfor20minutesonlow.

8 Fluffandincorporatethecreamycanna-buttermixture.

9 Topwiththechickpea-potatomixture,andgarnishwithyogurtandcilantroorparsley.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5ouncesofoilor1⅓sticksofbutter.

FAKIN’“BAKIN’”VEGGIECHEESEBURGER

Novegetarian sectionwould be completewithout a “cheeseburger,”andIlovetheflavorofthechipotlecombinedwiththetarragoninthisversion.TopthingsoffwithsomeCandiedEggplantBaconandLime-ChipotleCanna-Aioli,andyou’vegotarockin’veggieburgeronyourhands.

SERVINGS4

PREPTIME40

minutes


IDLETIME30

minutes

APPROXIMATETHCPERSERVING(DOESNOTINCLUDEAIOLI)*

10%:7.6mg

15%:11.4mg

20%:15.2mg

FORTHEBURGER¼cupsweetonion,diced¼cuplightoliveoilSalt and freshly ground black pepper 1 tablespoon canna–olive oil, plus 3

tablespoonslightoliveoil¼cupchives,minced4clovesgarlic,minced¼cup tarragon,minced2 tablespoons redbellpepper,

dicedsmall1(15-ounce)canblackbeans,drainedandmashed1(15-ounce)can chickpeas, drained and mashed 2 chipotle peppers in adobo sauce,minced1½cupsrolledoats

½teaspoonpaprika½teaspooncelerysalt3eggsorveganeggsubstituteTOFINISHWhole-wheatbunsPepperjackand/orchipotlecheddarcheeseCandiedEggplantBaconLettuceforgarnish1tomato,slicedforgarnishLime-ChipotleCanna-Aioli

1 Inamediumpan,sautéonionwithlightoliveoilandasprinklingofsaltandpepperuntilcaramelized.

2 Ina largebowl,mix together thecaramelizedonionwith the remainderofthe burger ingredients. Using your hands,mash and knead until everything isthoroughlycombined.Divide“burgermeat”into4equalportions.

3 Oilyourhandswithalittleoliveoilandmakepattiesthatareabout1inchthick.Placethemonaplatelinedwithpapertowelandcoverthemwithplasticwrap.Refrigeratefor30minutes.

4 Coverthebottomofaskilletwitholiveoil.Cookthepatties2to3minutespersideuntillightlybrowned.

5 Serveonwhole-wheatbuns toppedwith cheese,CandiedEggplantBacon,

lettuce,tomato,andLime-ChipotleCanna-Aioliforacompleteexperience.


ZUCCHINI CANNA-KUGEL WITH CARAMELIZEDLEEKS

This is Grandma’s kugel—with a twist!While it stands well on itsown,thisdishisalsogreatservedalongsideCanna-BeerChicken(forthemeateaters).

SERVINGS8

PREPTIME15

minutes

COOKTIME1hour


10%:3.8mg

15%:5.7mg

20%:7.6mg

Oliveoilforsautéingandgreasingpan2leeks,sliced2mediumshallots,slicedthin½teaspoonfreshmarjoramSaltCoarsely ground black pepper 2 medium zucchini, grated into shreds 2 large

carrots,gratedintoshreds3largeYukonGoldpotatoes,gratedintoshreds3largeeggs,beaten

1 tablespoon canna–olive oil, plus 3 tablespoons light olive oil 3 tablespoonsseasonedbreadcrumbs1 Preheatalargeskilletandaddoliveoiltosauté.

2 Sauté the leeks and shallotswithmarjoram, salt, andpepper to taste, untillightlybrowned.Removeandcool.

3 Preheatovento325ºF.Greasea9-by-13-inchcasseroledishandsetaside.

4 Ina largebowl,mix theshreddedzucchini,carrots,potatoes,eggs,canna–olive oil mixture, and salt. Add caramelized leeks and shallots. Sprinkle inbreadcrumbsandcombine.Addsaltandpeppertotaste.

5 Pourmixtureintothepreparedcasseroledish.Bakefor1houruntilsetandtheedgesarelightlybrowned,andservewarm.


InfusedBBQPulledBrisket

CHAPTERNO.7

Meat&FishMainsInfusedBBQPulledBrisket•BraisedCanna–BeefStroganoffwithWildMushrooms•Canna-BeerChicken•Canna–ChickenTarragonwithMushrooms•FreakyFishTacoswithLime-ChipotleCanna-Aioli•

HolidayCanna-Ham•InfusedLemon-TarragonHalibut•Teriyaki-GlazedSalmonwithGarlicCanna-Aioli•WhackyShrimpScampi•HazyThaiCoconutCurryChicken•Canna-CoconutShrimp•SaltedCanna-Caper

SalmonoverFarfallewithToastedCapers•Meterspaätz

INFUSEDBBQPULLEDBRISKET

ThisisaCrock-“Pot”recipeatitsfinest.It’saneasyrecipe,andit’salwaysnicecominghometoafragrantmealattheendoftheday.

SERVINGS10

PREPTIME20

minutes

COOKTIME10hours


10%:6mg

15%:9mg

20%:12mg1teaspoononionpowder½teaspoongarlicpowder½teaspooncumin½teaspoonchilipowder1tablespoonpaprika

½ teaspoon cayenne pepper 1 tablespoon kosher salt Coarsely ground blackpepper1largeonion,slicedinto½-inch-thickrings1brisket,4to5pounds,firstcut1½cupsketchup

2teaspoonshoney1teaspoonliquidsmoke½cupbrownsugar¾cupwater3 tablespoons cider vinegar 2 tablespoons canna–olive oil, plus 2 tablespoons

lightoliveoil10whole-wheatbuns1 large red onion, sliced 2 cups lettuce, shredded3 beefsteak tomatoes, sliced

1 Inasmallbowl,mix together theonionpowder,garlicpowder,cumin,chilipowder,paprika,cayennepepper,koshersalt,andblackpepper.

2 PlacetheoniononthebottomofaCrock-Potorslowcooker.

3 Rubthebrisketwithdryspicemix.PlacethemeatontopoftheonionintheCrock-Pot.

4 In a large measuring cup, mix the ketchup, honey, liquid smoke, brownsugar,water,andcidervinegar.Pourthesauceevenlyoverthebrisket.

5 Coverandcookonlowfor10hours(oronhighfor6hours).

6 Transferthebriskettoacuttingboardandusetwoforkstoshredthemeat.

7 Pour the canna–olive oil mixture over the pulled brisket, smother withgravy,andtoss.

8 Serveonwhole-wheatbunstoppedwithredonion,lettuce,andtomato.


NOTEIfyourCrock-Potburnshot,youmayhave toaddwater toward theendofthecookingtimesothatyourbrisketdoesn’tburn.

BRAISED CANNA–BEEF STROGANOFF WITHWILDMUSHROOMS

Thisistheultimatecomfortfoodandtheperfectrecipetowarmyouonacoldwinternight.Snuggleupwithabowlandenjoy!

SERVINGS6

PREPTIME45

minutes

COOKTIME2

hoursand30minutes


10%:5.7mg

15%:8.5mg

20%:11.4mg3poundschucksteakorshortribs,cubedSaltandfreshlygroundblackpepper3

tablespoonsflourOliveoil1mediumonion,dicedsmall2carrots,dicedsmall2stalkscelery,dicedsmall¼

cupdryredwine(youcanuseanydryred;Ipreferburgundyorzinfandel)1cupbeefbroth

1sprigrosemary5sprigsthyme1bayleaf1½ tablespoons canna-butter, plus 2½ tablespoons grass-fed butter 1½ cup

mixed mushrooms, quartered (I mix portabello, shiitake, and cremini) 2shallots,slicedthin1cupsourcream

1packagebroadeggnoodlesFlat-leafparsley,togarnish(optional)1 Preheatovento325ºF.

2 Seasonthebeefcubeswithsaltandpepper,thencoatthemwithflour.

3 PreheataDutchovenorlargepotwithatight-fittinglidonhighheat.Addenougholiveoiltocoatthebottomofthepot.

4 Brownbeefcubessoallsidesarelightlybrowned.Don’tcrowdthepot;youcandothisinbatches,ifneeded.Removebrownedbeefwithaslottedspoonandsetaside.

5 Lowertheheattomediumandaddtheonion,carrots,andcelery.Sautéuntilbrowned. When vegetables are browned, add some of the wine and use awoodenspoontodeglazethebottomofthepotbystirringandlooseningthebitsatthebottom.

6 Returnthemeattothepot,andaddenoughbeefbrothjusttocover—about1cup.Addtherosemary,thyme,andbayleaf.Coverthepotandcookintheovenfor2hours.

7 Whilewaitingforthestewtocook,inaseparatepan,sautémushroomsandshallots with some of the canna-butter mixture for 3– 5 minutes, until theshallotsaresoftandtranslucent.Addasplashortwoofwinetodeglaze.

8 When the meat is finished cooking—it should be soft and fork tender—remove the herb sprigs and bay leaf. Add the shallot-and-mushroommixture,

thenthesourcream.Mixtoincorporate.Adjusttheseasonings,addingsaltandpeppertotaste.

9 Cookthenoodlesinalargepotofboilingsaltedwateruntiltender,about8minutes.Drain.Transfertoabowl.Addtheremainingcanna-butterandtosstocoat.Seasonwithsaltandpeppertotaste.

10 Divide thenoodlesevenlyonto6plates.Topwithbeefandsauce,garnishwithparsley,ifusing,andserve.


Canna-BeerChicken

CANNA-BEERCHICKEN

Myvariationonthepopularbeer-canchickentakesthisdishtoanewlevel. Propped on a beer can, the chicken roasts beautifully andbrownsevenly.Couple thatwith thecanna–oliveoilandspices,andthis chicken is elevated from a basic recipe to a fun dinner partyentréeanynightoftheweek.

SERVINGS6

PREPTIME30

minutes

minutes

COOKTIME1½–2hours

IDLETIME4

hours


10%:5mg

15%:7.6mg

20%:10mg1candarkbeer½cupoliveoil¼cuplemonjuice4 cloves garlic, minced 1 chipotle pepper in adobo sauce, diced 3 teaspoons

kosher salt 1 whole chicken (4 to 5 pounds) 2 teaspoons dry mustard 1teaspoon dried basil 2 teaspoons dried thyme ½ teaspoon dried fennel ½teaspooncayennepepper1tablespoonpaprika

1teaspooncoarselygroundblackpepper1largeonion,sliced½cupwater

1tablespooncanna–oliveoil,plus3tablespoonslightoliveoil1 Pourhalfthecanofbeerintoalargeziplockbag;savetherestofthebeerinthecanandsetaside.

2 Addthe½cupoliveoil,lemonjuice,garlic,andchipotlepeppertothebag.Slowlyadd2teaspoonsofkoshersalt.Themarinadewillfoam,sobecarefulnottomixittogethertooquickly.

3 Place the chicken in the bag and push the air out while sealing the bagtightly. Let marinate for at least 4 hours, redistributing the liquid around thechickeneverynowandthen.

4 Whenyou’rereadytocook,preheatovento350ºF.

5 In a small bowl, combine the dry mustard, basil, thyme, fennel seeds,cayennepepper,paprika,blackpepper, and the remaining1 tablespoonkoshersalt.Setaside.

6 Remove thechicken from themarinade; retain the liquid.Placeyourhandunder the skin of the chicken to separate the skin from the flesh, but don’tremoveit.Rubthechickenwiththespicemixundertheskin.Savesomespicemix for outside of chicken.Use themarinade to rub the entire outside of thechicken,thensprinkletheremainingspicemixontheoutsideofthechicken.

7 Nowforthefunpart:Inaroastingpan,standthechickenuprightontopofthehalf-filledbeercan.

8 Addonionaroundpanand½cupofwater.Roastfor22minutesperpound.

9 Nowforthetrickypart:Removethechickenfromthecanandsetitbreastsidedowninacleanpan.Useabastertoaddthecanna–oliveoilmixtureundertheskinallaroundthechicken.Coverwithgravyandonion.

10 Lowertheovento325ºFandbakefor10moreminutes.

11 Removethechickenfromtheovenandletitsitfor15to20minutesbeforecarvingandserving.


CANNA–CHICKEN TARRAGON WITHMUSHROOMS

Asyoucanprobablytell,Ilovetarragon—andmushrooms!Pairthiswith a slice of Zucchini Canna-Kugel and you’re on your way tocanna-bliss.

SERVINGS4

PREPTIME30

minutes

COOKTIME30

minutes


10%:5.7mg

15%:8.6mg

20%:11.5mg

3clovesgarlic,chopped¼cupcashews,crushed2teaspoonschoppedfreshtarragon,separated4smallskinlessbonelesschicken

cutletsSaltandfreshlygroundblackpepper1teaspoonoliveoil1tablespoongrass-fedbutter2or3sprigsfreshtarragon½cupdrywhitewine4wholeclovesgarlic, roastedand skinned2 tablespoonscreamycanna-butter,

plus ½ stick grass-fed butter 2 cups cremini and baby bella mushrooms(mixed),sliced¼inchthick2teaspoonsDijonmustard

½cupchickenbroth½cuphalf-and-half

Cornstarchslurry(mix2tablespoonscornstarchinto1cupcoldwater)1 Heatsmallnonstickskilletovermediumheat.Addthe3cloveschoppedgarlicandchopped cashews; toast to lightly brown. When toasted, transfer to smallbowlandmixin1teaspoonfreshchoppedtarragon.Setaside.

2 Sprinklethechickenwithsaltandpepper.

3 In a large preheated skillet, add the olive oil and grass-fed butter overmedium-highheat.Spreadaroundtomixevenly.

4 Add 2 or 3 sprigs of tarragon and sauté for 1 to 2 minutes till butter isfragrant.Add the chicken and cookuntil browned and cooked through, 3 to4minutesperside.Transferthechickentoaplateanddiscardtarragonsprigs(donotcleanskillet).

5 Deglaze the skilletwith a splash ofwine.Add the 4whole roasted garlicclovesandrestofwine.Cookuntilreducedbyabouthalf,mashinggarlicwithfork, about 1 minute. Add the canna-butter mixture and incorporate. Add themushrooms,salt,pepper,andtheremaining1teaspoonchoppedtarragon.Sautéfor2to3minutesuntilmushroomsarelightlybrowned.AddtheDijonmustardandchickenbrothandsimmerfor2minutes.Addthehalf-and-halfandcontinueto simmer.Slowlyadd the cornstarch slurry to the sauce,until it reachesyourdesiredconsistency.Addsaltandpeppertotaste.

6 Return the chicken to skillet. Simmer for 1 to 2 minutes on each side.Transfer chicken pieces to serving platter, spoon sauce over each piece, andsprinklewithcrushedgarlic-cashewmixture.

FreakyFishTacoswithLime-ChipotleCanna-Aioli

FREAKY FISH TACOS WITH LIME-CHIPOTLECANNA-AIOLI

Fish tacos are aperfectdinnerpartymeal.Notonly are these reallytasty(andauthentic),buttheyhavethepotentialtoknockyoursocksoffifyoueatmorethantwo.Thereisalsosomethingreallyrewardingabout making your own salsa, so I includedmy cucumber-avocadosalsainthisrecipeforyou.It’stheperfectcomplementtothisdish.

SERVINGS8tacos

PREPTIME30

minutes

COOKTIME30

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg½redonion,diced½cucumber,diced1avocado,diced1largetomato,diced1 clovegarlic,minced¼cup fresh cilantro leaves, chopped (reserve some for

garnish)1jalapeño,stemmedandchoppedRedwinevinegar1 teaspoon salt, plus more for seasoning 2 teaspoons lime juice 1 tablespoon

canna–oliveoil,plus1tablespoonextra-virginoliveoil1cupall-purposeorwhole-wheat flour ½ teaspoon garlic powder 1⅓ teaspoons ancho chilipowder½ teaspoongroundcumin1pound flakywhite fish (suchasmahi-mahi or cod), cut into 4 pieces Freshly ground black pepper Olive oil forfrying

8 freshcorn tortillas1cupshreddedcabbage (useamixtureof redandgreen)Lime-ChipotleCanna-Aioli

2limes,cutintoquarters1 Puttheonion,cucumber,avocado,tomato,garlic,cilantro,andjalapeñoinasmallbowl.Pourinjustenoughredwinevinegartocoverwell.Addapinchofsalt,thelimejuice,andthecanna–oliveoilmixture.

Setasideforatleast30minutes.

2 In a large bowl, combine the flour, 1 teaspoon salt, garlic powder, chilipowder,andcumin.Sifttogetherwellwithafork.

3 Season the fish with salt and pepper, then coat the fish with the flourmixture.


5 Atthesametime,heatalargeskilletovermedium-highheat.Add1inchofolive oil. Gently fry the fish for 3 to 4minutes, then turn over and cook foranother 2minutes.Remove the fishwith a slotted spoon and drain on a platelinedwithpapertowels.Setaside.

6 Stackthetortillas,separatingeachwithaslightlydampenedsheetofpapertowel.Wrapinfoil.Heatintheovenfor5minutes.

7 Topeachtortillawithapinchofshreddedcabbageandsomeofthecookedfish,then,usingaslottedspoon,topeachonewiththecucumber-avocadosalsa.GarnishwithLime-ChipotleCanna-Aioli,alimewedge,andcilantro.Digin!


HOLIDAYCANNA-HAM

For some of us, it wouldn’t be a proper holiday without a holidayham,andthisrecipeissuretodeliversomeextraholidaycheer.

SERVINGS10

PREPTIME45

minutes

COOKTIME1–1½hours


10%:4.6mg

15%:6.8mg

20%:9.2mg1(8-to9-pound)boneless,precookedham½-inchfingeroffreshginger,peeled

and sliced in half 1 teaspoon whole peppercorns Pinch of ground nutmeg

Pinch of ground allspice 1 bay leaf, crushed 2 tablespoons melted canna-butter, plus 2 tablespoons melted unsalted grass-fed butter ½ cup brownsugar½cupdarkcherryormaplesyrup1teaspoonDijonmustardPinchofsalt

CheeseclothKitchenstring40wholecloves

1 Cook thehamaccording to thepackagedirectionsand remove30minutesbeforeit’sdone.Letitcoolfor20minutes.

2 In a Pyrexmeasuring cup, add ginger, peppercorns, nutmeg, allspice, andbayleaf.Addthecanna-buttermixtureandlowerthePyrexmeasuringcupintoapan of warmwater that comes up to the line formed by the butter and spicemixture.Thiswill infuse the flavorsof thespices intoyourbutter.Let it steepthiswayfor20minutes.

3 In amedium saucepan, combine the brown sugar, cherry ormaple syrup,mustard, and salt. Bring to a boil, stirring continuously. Stir and boil for 2minutes,thensetaside.

4 Scorethehamina“chessboard”pattern,cuttingthehorizontallinesabout3inchesdeepandtheverticallinesabout½inchdeep.

5 Strain the butter through the cheesecloth or a fine strainer into a cleanmeasuringcup(oryoucanuseaFrenchpress).

6 Use your fingers to gently open the vertical cuts in the ham, then evenlydrizzle the canna-butter mixture into each vertical crevice. Tie the ham backtogetherwithkitchentwine.

7 Preheatovento340ºF.Usingabrush,painttheglazeoverthepreparedham.Placeawholeclove in thecenter crosshatchof each squareon theham.Bakeuncoveredfor25to30minutes,untilthehamisbeautifullycaramelized.Voilà!


INFUSEDLEMON-TARRAGONHALIBUT

This fish is flaky, flavorful, and buttery! Lemon and tarragoncomplementthelightlyherbaceousflavorofthecanna-butterandthesubtleflavorofthefish.ServewithasliceortwoofFrenchbreadtosoakupallthegoodnessleftonyourplate.

SERVINGS4

PREPTIME10

minutes



10%:3mg15%:4.5mg20%:6mg

Saltandfreshlygroundblackpepper4halibutsteaks,skinremoved1teaspoonoliveoil

1tablespoongrass-fedbutter½Spanishonion,chopped4sprigstarragon1 tablespoon creamy canna-butter, plus 1 tablespoon salted grass-fed butter 4

teaspoonsfreshlemonjuice¼cupchoppedtarragon¼cupwhitewine

ToastedAlmond&Garlic crumble (see sidebar)1 Preheat a nonstick skilletovermediumheat.

2 Saltandpepperbothsidesofthehalibutsteaks.

3 Melt1 teaspoonoliveoiland1 tablespoongrass-fedbutter together in thepan.

4 When thebutter iscompletelymeltedandstops foaming,add thechoppedonionandapinchofsalt.Sautéuntilonionistranslucent.

5 Pushtheoniontotheouteredgeofthepan,leavingabarelandingspotforthefish.Strategicallyplace4tarragonsprigsandpositionafishfilletontopofeachsprig.

6 Let the fish cook for about 2minutes, then cover and cook overmediumheatforanother3to5minutestoallowthefishtosteamthrough.

7 Removethelidandcarefullyturneachsteak.Drizzlewiththecanna-buttermixture,andcookuncoveredfor4moreminutes.Removethefishtoaplatetorestfor10minuteswhileyoufinishthesauce.

8 Addthelemonjuiceandchoppedtarragontotheonion.

9 Addthewineanddeglazethepanbylooseningupanybitsthatclingtothebottom. Keep the heat on medium and reduce the liquid in the pan until itthickensenoughtocoatthebackofaspoon.

10 Plate the fishanddrizzleeach filletwitha littlewinesauce.SprinklewithToastedAlmond&GarlicCrumble,andserve!


ToastedAlmond&GarlicCrumble(optional)

½cuprawsliveredalmonds,slightlybroken4clovesgarlic,chopped1teaspoonoliveoilSeasalt

1 Inasmallbowl,mixthealmondsandgarlicwitholiveoilanddashofsalt.

2 Spread evenly on a small pan and roast at 325ºF for 25–30minutes, untiltoastedandbrowned.Remove,letcool,andsprinkleoverfishbeforeserving.

TERIYAKI-GLAZED SALMON WITH GARLICCANNA-AIOLI

The1hourmarinade timeboosts the flavorof the salmon, allowingthefullflavoroftheAsian-inspiredsaucetosoakin.

SERVINGS4

PREPTIME20

minutes

COOKTIME25

minutes

IDLETIME1hour


10%:3.8mg

15%:5.7mg

20%:7.6mg

FORTHEFISH2tablespoonsricevinegar½cupbrownsugar,packed½tablespoonsoysauce2

clovesgarlic,minced½teaspoongroundginger½teaspoongroundmace½tablespoonsesameoil¾cupwater

2tablespoonscornstarch4salmonfillets

FORTHESPICYPEANUTGARLICSAUCE4 tablespoons Garlic Canna-Aioli (prepared without the dill) 2 tablespoons

honey1 to 2 tablespoons chili garlic sauce (Sambal) Toasted Peanuts&Garlic (see

sidebar)PREPARETHEFISH

1 Inasmallsaucepot,whiskthericevinegar,brownsugar,soysauce,garlic,ground ginger, groundmace, and sesame oil. Add½ cupwater and stir well.Bringtoaboil.

2 Meanwhile,makeaslurrybymixingthecornstarchinto¼cupwater.Lowertheheattomediumandslowlymixintheslurry.Mixuntilthesaucestickstothebackofaspoon.Letcool.

3 Lightlygreaseabakingdishorsprayitwithcookingspray.Coatthebottomofthepanwithhalfofthecooledteriyakiglaze.Placethesalmonfilletsinthepreparedbakingdishontopoftheglaze.Painttheremainingteriyakiglazeoverthe salmon, letting it drip over and around the fish fillets. Cover with plasticwrapandmarinateintherefrigeratorfor1hour.

PREPARETHESPICYPEANUTGARLICSAUCE

4 Tomakethesauce,whisktogetherthecanna-aioli,honey,chiligarlicsauce,andToastedPeanuts&Garlic.Setaside.


6 Removeplasticwrapfromthesalmondishandbakefor20 to25minutes,

untilflakyandmoist.Servewithspicypeanutgarlicsauce.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5ouncesofoilforthecanna-aioli.

WHACKYSHRIMPSCAMPI

Inthis“whacky”takeonanItalianclassic,thezesty,garlickyscampiisperfectedwithbroiledshrimpinasimplebutscrumptiousdish.

SERVINGS4

(5or6shrimpperserving)PREPTIME

25minutes

COOKTIME10

minutes


10%:3.8mg

15%:6.4mg

20%:7.6mg1box(16ounces)angel-hairpasta1poundshrimp,peeledanddeveinedSaltand

freshly ground black pepper 2 tablespoons grass-fed butter 2 tablespoonsolive oil 2 small shallots, sliced 4 garlic cloves,minced½ teaspoon dried

marjoram½teaspoondriedbasil¼cupvermouth2teaspoonslemonjuice2teaspoonscanna-butter,plus3tablespoonsgrass-fed

butter,melted1teaspoonlemonzest

2 tablespoons fresh parsley, roughly chopped 1 Boil the pasta according todirections in saltedwater until al dente (cooked yet firm), usually about 8minutes.

2 Preheatoventobroil.Seasontheshrimpwithsaltandpepper,andsetaside.

3 In a large skillet, melt the 2 tablespoons of grass-fed butter into the 2tablespoons olive oil.Add shallots and sauté until translucent.Add garlic andcook until fragrant, about 1 minute. Add the shrimp and sprinkle with driedmarjoramandbasil.

4 Cook shrimp for 1minute, turn, and cook for 2moreminutes until pink.Removetheshrimpfromtheskilletusingtongsandplacethemonabakingpan.Broil for2minutesuntilnicelycharredon theoutside.Removefromtheovenandletrest.

5 Whiletheshrimparebroiling,deglazethepanwithvermouthbyscrapingupanybitsclingingtothebottomofthepan.Addthelemonjuiceandcanna-buttermixtureandwhiskuntilthesauceissmoothandsilky.Bringsaucetoasimmerandimmediatelyaddinthebroiledshrimpandtoss.Addthelemonzestandtestforseasoning.Addsaltandblackpepper,ifnecessary.

6 Garnishwithfreshparsley,andserveimmediatelyoverpasta.


HAZYTHAICOCONUTCURRYCHICKEN

IlearnedthebasicsofthisrecipewhenIwasinThailandafewyearsago. It’s authentic, insanely delicious, and now it’s medicinal, too!Thereissomethingabouttheflavorsofcoconutmilkandcurrywithahintofcannabisthatputsthisdishoverthetop.

SERVINGS6

PREPTIME15

minutes

COOKTIME30

minutes


10%:5mg

15%:7.6mg

20%:10mg2tablespoonsextra-virgincoconutoil1whiteonion,diced

1cuptoastedcashews6skinlessbonelesschickencutlets,cutinto1-inchpieces½cupcornstarch3clovesgarlic,minced1greenbellpepper,diced1redbellpepper,diced1½cups (or one 15-ounce can) organic unsweetened coconutmilk 1 teaspoon

salt, plusmore to taste 1 teaspoon red pepper flakes 1 teaspoon red currypowder1½cupsjasminerice

1 tablespoon extra-virgin canna–coconut oil, plus 3 tablespoons extra-virgincoconut oil Shredded unsweetened coconut for garnish1 Preheat a largeDutchovenandadd2tablespoonsofcoconutoil.Addtheonionandcashewsandsautéuntiltheonionistranslucent.Coatthechickenwiththecornstarchandaddtothepan.

2 Add the garlic, green pepper, and red pepper and continue to sauté for 2minutes. Add the coconut milk, salt, red pepper flakes, and curry powder.Reduce heat to low. Cover and cook for 20 minutes, lifting the lid to stiroccasionally.

3 Preparejasminericeaccordingtopackageinstructions.

4 Add thecanna–coconutoilmixture to thechicken,cover, andcook for10moreminutes.

5 Sprinklewithshreddedcoconut,andserveoverjasminerice.


CANNA–COCONUTSHRIMP

BubbaGumpsaid,“Youcanbarbecueit,boilit,broilit,bakeit,sautéit. There’s shrimp kebabs, shrimp creole, shrimp gumbo. Pan-fried,deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp,coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimpsalad, shrimp and potatoes, shrimp burger, shrimp sandwich. That,that’saboutit.”Heforgotonething—youcaninfuseit!Andthereisnothinglikecannabis-infusedcoconutshrimp—withcannabis-infuseddippingsauce.IfonlyBubbaknew!

SERVINGS4

(5or6shrimpperserving)PREPTIME

25minutes

COOKTIME3

minutes

APPROXIMATETHCPERSERVING(INCLUDESDIPPINGSAUCE)*

10%:3.6mg

15%;6mg20%:7.8mg

FORTHESHRIMP2cupsshreddedcoconut1eggwhite⅔cupgingerbeer½cupall-purposeflour1½teaspoonsbakingpowder1teaspoonsalt½teaspoonfreshlygroundblackpepper1poundjumboshrimp,tailon,peeled

anddeveined(about24)½teaspoonlemonzest2cupsextra-virgincoconutoil1teaspoonextra-virgincanna–coconutoil,plus2

tablespoonsextra-virgincoconutoilFORTHEDIPPINGSAUCE1tablespoonmeltedcreamycanna-butter,plus2tablespoonsgrass-fedbutter⅓

cuphoney¼cuphorseradishmustard1 teaspoonchiligarlic sauce (Sambal) (optional, for spice)2 teaspoonsyellow

currypowder1teaspoonorangejuice

2 teaspoons fresh lemon juice1 Line a baking sheetwith parchment paper.Sprinkle1cupofshreddedcoconutonthepaper.

2 Mix the egg white, a pinch of coconut flakes, ginger beer, flour, bakingpowder,salt,andpepperinamediumshallowbowl.Diptheshrimpinthebatterand place on the prepared baking sheet. Sprinkle the lemon zest over shrimp,cover,andrefrigerate.

3 Preheata fryingpanonmedium-highandadd theextra-virgincoconutoil.Holdtheshrimpbythetail,anddredgeintheremainingcoconut.Fryshrimpfor1to1½minutesoneachsideuntilgoldenbrown.Usingtongs,removeshrimptobrownpaperorpapertowelstodrain.

4 Drizzle with the canna–coconut oil mixture and servewith canna-dippingsauce.

PREPARETHEDIPPINGSAUCE

5 Insmallbowl,whisktogetherthecanna-buttermixture,honey,mustard,andchiligarlicsauce.Sprinkleinthecurrypowderandwhiskwell.Slowlyaddtheorangejuiceandlemonjuiceandcontinuetowhiskuntilcreamy.

*Approximatedoseper serving (shrimp) is basedon infusing5gramsof cured/dried/decarbed cannabisinto 5 ounces of oil. Approximate dose per serving (dipping sauce) is based on infusing 5 grams ofcured/dried/decarbedcannabisinto1⅓sticksofbutter.

SALTED CANNA-CAPER SALMON OVERFARFALLEWITHTOASTEDCAPERS

Salmonandcapersareanunusualpairingwithcannabis–butboyisittasty.Whilegreatservedhotfordinner,it’salsoabighitwhenservedcoldforSundaybrunch.

SERVINGS6

PREPTIME40

minutes



10%:5mg

15%:7.6mg

20%:10mg

1poundfarfallepasta¼cupoliveoil,plus1tablespoon2tablespoonssaltedcapers,lightlyrinsed(you

wanttokeepsomeofthesaltonthem)anddried1tablespoonDijonmustard1teaspoonlemonzest

1 tablespooncanna–oliveoil,plus3 tablespoonsextra-virginoliveoil2-poundwildsalmonfillet2sprigsfreshdill,minced1 Boilthepastaaccordingtopackage directions until al dente (cooked yet firm), 8 to 9minutes.Drain,rinse,andtossin1tablespoonoliveoil.Setaside.

2 Preheatamediumskilletandaddtheremainingoliveoil.Addthecaperstothehotoiland fry forabout1minuteuntil thecaperspuffupa little.Usingaslottedspoon,removethecaperstoaplatelinedwithpapertowels.

3 ReservethesaltedcaperoilandmixwiththeDijonmustard,lemonzest,andcanna–oliveoilmixture.

4 Preheatagrilltomedium-high.

5 Brush thebottomsideof thesalmonwitholiveoil.Brush the topwith thesalted canna-caper oil. (Youmight need to reserve some of this to bastewithwhileyou’regrilling.)6 Placethesalmonfillet,skinsidedown,inthecenterofthegrillandcookfor7to8minutes,untilyoustarttoseefattywhiteproteincomingoutof thesidesandtop.Thefleshshouldbemoistandflaky.Removefrom thegrill,putonaplatterover the farfalle, sprinklewithdill, andgarnishwithtoastedcapersbeforeserving.


METERSPAÄTZ

I created this tasty recipe one night while at Wirtshaus, a Germanrestaurant inL.A.,withChefAndréLujan. Ifyou like schnitzel andbeer,you’lllovethisdish.It’sathinchickencutletdredgedinlemonbutter and cranberry sauce, breaded with Hefeweizen beer–tarragonbatter and lightly fried, then toppedwith canna–garlic–mustard seedaiolitofinish.YoumightbewonderingwherethenameMeterspaätzcamefrom.AfterAndréandImetupattherestaurant,Iaskedhimifhe’dparkedinameterspot.Alwaysonetobethinkingaboutfood,heanswered,“Meterspaätz?Ididn’tseethatonthemenu.”Withthat,thedish made its way into the book—and hopefully onto your dinnertable!

SERVINGS4

PREPTIME40

minutes



10%:5mg15%:7.6mg20%:10mg

FORTHECHICKEN1teaspoonlemonjuice½cupgrass-fedbutter,melted4chickencutletsSaltandblackpepper1cupall-purposeflourplus¼cupfordusting½cupcranberrysauce1teaspoongarlicpowder½teaspoonwhitepepper2eggs1¼cupsHefeweizenbeer1teaspoontarragon,minced1teaspoonlemonzestOliveoilforfrying

FORTHEAIOLI1tablespoondriedmustardseeds2largeeggyolks4teaspoonsfreshlemonjuice1teaspoonDijonmustard2 teaspoons extra-light canna–olive oil, plus 5 tablespoons light olive oil 2

chives,mincedfineSeasalt

PREPARETHECHICKEN

1 Inalargebowl,mixthelemonjuicewithmeltedbutter.

2 Pound the chicken until evenly flat and very thin, about ⅛ inch thick.Sprinkle thecutletswith salt andpepperanddustboth sideswith flour.Brushbothsidesofeachcutletwiththecranberrysauce.

3 Inalargebowl,mixtogetherthe1cupflour,garlicpowder,½teaspoonsalt,

and½teaspoonwhitepepper.

4 Inaseparatebowl,mixtheeggs,beer,andtarragon.

5 Slowlyaddtheflourmixturetothebeermixturetocreateabatter(thebatterwillbethin).Addthelemonzestandmixwell.

6 Preheatalargeskilletovermedium-highheatandaddtheoliveoil.Dipthecutletsintothelemonbutterandthenintothebatter.Fryuntilgoldenbrownonbothsides.Holdinawarmoven(150˚to200˚F)whileyoufinishtheaioli.

PREPARE THE AIOLI 7 Toast mustard seeds in a saucepan over mediumheatforabout5minutesuntillightlybrownedandfragrant.Iftheystarttopop,that’s a sign that they’re toasted. Pull them from the heat and let sit at roomtemperature.

8 Make sure all of the following ingredients and utensils are at roomtemperature.

9 Inmediumbowl,whiskeggyolks,lemonjuice,andDijonmustard.

10 Slowly drizzle the canna–olive oil mixture into the egg yolkmixture andwhiskuntilalltheoilsareincorporatedandaioliissmoothandcreamy.Iftheoilseparates, have no fear. Stop adding the oil and keep whisking until it’sincorporated.

11 Whiskin thetoastedmustardseeds,chives,andapinchor twoofseasalt,untilsmoothandcreamy.

12 ServealongsidethewarmMeterspaätz.


SweetPotatoGnocchi

CHAPTERNO.8

Pastas&BreadsFettuccineAlfredo•Poppin’Basil&PineNutChickenOrecchiette•WhackyMac&Cheese•Canna–GarlicKnots•SweetPotatoGnocchiwithLemonPesto•Canna–PandeQueso(Gluten-Free)•TricolorPastawithCanna-OilVinaigrette•Poppin’PitaChips•FantasyFocaccia•

Poppy-LimeZucchiniBread•JalapeñoCornBread

FETTUCCINEALFREDO

Another fan favorite! This delicious, creamy, cheesy Italian classicwith a medicinal twist will have you making it once a week. Thebalanceofsaltyandcreamyandumamihitsjusttherightnote.

SERVINGS6

PREPTIME20

minutes

COOKTIME10

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg1poundfettuccinepasta1½cupsmilk

¼ cup chicken stock, room temperature 2 tablespoons grass-fed butter 1tablespoonoliveoil

1 tablespoon canna-butter 1 clove fresh garlic, minced or pressed ¼ cup all-purposeflour

1 cup freshly grated Parmesan cheese ½ teaspoon salt, plus more to taste ½teaspoonfreshlygroundblackpepper,plusmoretotaste¼teaspoonfreshlygratednutmeg2chives,minced

1 Boilpastaaccordingtodirectionsuntilaldente(cookedyetfirm),usually8to9minutes.

2 Inameasuringcupcombinethemilkandchickenstock.Preheatamediumsaucepotonlowandaddgrass-fedbutterandoil.Addthecanna-butterandletitallmelt together.Add thegarlic, thenmix in the floura littleata timeuntilapasteforms.

3 Slowlyaddthemilk-stockmixturetothepasteandstiruntilcreamy,about4to5minutes.Next, slowlyadd in theParmesancheese.Continue to stir everyminuteorsountilthecheeseismeltedandincorporated.Addthesaltandpepperandstir.Tasteandadjustseasonings,asnecessary.

4 Drain the pasta, saving a bit of the cooking water to thin the sauce ifnecessary.

5 Put the drained pasta and sauce together in the pot and add a bit of pastacookingwater.Cookfor1to2minutes,untilthesauceisasilkyconsistencyandcoatsthepasta.

6 Transfertoaservingbowlandgarnishwiththechives.


POPPIN’ BASIL & PINE NUT CHICKENORECCHIETTE

Orecchiette, the name of this pasta, comes from its shape, whichresembles a small ear. This fun-shaped pasta gets even betterwhenyou throwsomeprotein,herbs,and toastedpinenuts into themix—and,ofcourse,somecanna–oliveoil.

SERVINGS6

PREPTIME30

minutes

COOKTIME45

minutes


10%:5mg15%:7.6mg

20%:10mg

20%:10mg1poundorecchiettepasta4boneless,skinlesschickenbreasts,poundedthinSaltandpepper1cupall-purposeflour½cuppinenuts2 tablespoonsoliveoil, plusmore for sautéing1 tablespoongrass-fedbutter1

smallsweetonion,halvedandslicedthin4clovesgarlic,slivered½cupbasilleaves1teaspoonlemonzest1 tablespoonextra-virgincanna–oliveoil,plus3 tablespoonsextra-virginolive

oil1 Boilthepastaaccordingtopackagedirectionsuntilaldente(cookedyetfirm),drain,andsetaside.

2 Saltandpepperthechickenandcoatwithflour.

3 Preheat a large skillet and toast the pine nuts. Shake the pan gently untillightlybrownedandfragrant,2to4minutes.Removetoasmallplatetoletcool.

4 Addtheoliveoilandbuttertothepan,thenaddtheonion,garlic,andadashof salt and sautéuntil goldenbrown.Next, add thebasil and lemonzest, thenremovefromtheheat.Continuetostirabout2minutesuntil thebasil iswiltedbutstillbrightgreen.

5 Remove the onion-garlic-basil mixture from the pan with a slotted spoonandsetaside.

6 Addalittlemoreoliveoiltocoatthebottomofthepan.Placechickeninthesameskilletandcookuntillightlybrownedandcookedthrough,3to4minutesoneachside.

7 Transfer the cooked pasta to a large pot and drizzlewith canna–olive oil.Addtheonionmixtureandtoss.

8 Servethechickenovertheorecchietteandsprinklewithpinenutstofinish.


WHACKYMAC&CHEESE

This is my favorite comfort food of all time, and this version iscreamyandpackedwithflavor.Thelobsterversionalsohappenstobeoneofmymostasked-fordishes.Whenmacandcheeseisalreadyafavorite,itcanonlygetbetterwithcannabis—andlobster!

SERVINGS6

PREPTIME30

minutes

COOKTIME40

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg

1-poundboxzitirigatiorlargeelbowmacaroni2cupsmilk½teaspoonDijonmustard¼ cup chicken stock, room temperature 3 tablespoons grass-fed butter 1

tablespoonoliveoil1 tablespooncanna-butter, plus1 tablespoon saltedgrass-fedbutter¼cupall-

purposeflour½poundEmmenthalerSwisscheese,diced into½-inchcubes¼poundyellow

sharpcheddarcheese,dicedinto½-inchcubes½teaspoonsalt½teaspoonblackpepper½teaspoongarlicpowder1teaspoononionpowder

White truffle oil (optional)1 Boil the pasta according to package directionsuntilaldente(cookedyetfirm),usually8to9minutes.

2 Inameasuringcup,combinethemilk,Dijonmustard,andchickenstock.

3 Overmediumheat,melt thegrass-fedbutter andoliveoil.Lower theheatandmeltinthecanna-buttermixture.Mixintheflour,1teaspoonatatime,untilyouformapaste.Slowlyaddthemilkmixturetothepasteandstiruntilcreamy,about4to5minutes.Addinthecheeseandcontinuetostireveryminuteorsountilitmelts.Addthesalt,pepper,garlicpowder,andonionpowder.Stirwelltocombine.Lower theheatand let thesaucesimmeruntil it starts tobubbleandlookthick.Immediatelyremovefromtheheatandstir.

4 Preheatovento340ºFandgreasealarge9-by-13-inchbakingdish.

5 Drainthepastaandreturnittothepot.Mixthree-quartersofthesauceintothe pasta. Transfer to the prepared baking dish and coverwith the rest of thesauce.Bakefor20minutesandthenraisetheoventemperaturetobroil.Watchcarefullyasyoubroilfor5to7minutesuntilthetopisgoldenbrown.

6 Removefromtheoven,sprinklewithtruffleoil(optional),andserve.


Lobster-CannaMac&Cheese

2teaspoonsMeyerlemonjuice1poundfreshlobstermeat,cooked,cutinto½-inchto1-inchchunksSaltandfreshlygroundblackpepper¼cupall-purposeflour

1tablespoongrass-fedbutter1tablespoonoliveoil2mediumshallots,sliced1clovegarlic,minced

1 SprinkleMeyer lemon juice over the lobster and toss with some salt andpepper.Dredgethelobsterbitsinflourandsetaside.

2 Preheat amedium saucepot onmedium-high and add the grass-fed butterandoil.Addtheshallotsandsautéuntiltranslucent.Addthelobsterandgarlic.Raise the heat. Sear the lobster bits until the coating and shallots are lightlybrowned.Withaslottedspoon,removethelobsterandshallotsandmixinwiththepasta.

CANNA–GARLICKNOTS

Callingallbreadbakersandnon–breadbakersalike—it’stimetotryyour hand at garlic knots! These are over-the-top flavorful andaddictive,thewaygoodmunchiesshouldbe.

SERVINGS24knots

PREPTIME2

hoursand15minutes

COOKTIME20

minutes

IDLETIME2½–3hours


10%:3.8mg

15%:5.7mg

20%:7.6mg1cupwarmwater(105ºto110ºF)1envelopeactivedryyeast1teaspoonhoney3 tablespoons canna–olive oil, plus 3 tablespoons extra-virgin olive oil 2

teaspoonsdriedbasil1teaspoonsalt3 cups bread flour or high-gluten flour ¼ cup extra-virgin olive oil 6 cloves

garlic, minced 2 teaspoons Italian parsley, chopped fine ¼ cup Parmesancheese,gratedDriedoregano

1 Combine thewater, yeast, honey, and 1 tablespoon of the canna–olive oilmixture.Letsitabout5minutesuntiltheyeastfoams.

2 Mixthedriedbasilandsaltintotheflour.

3 Add 1½ cups of the flour to the yeastmixture andmix by hand until it’sincorporatedandthedoughissmooth.Continueaddingflour,¼cupata time,working the dough until it is smooth and slightly sticky. Knead on a lightlyflouredsurfaceuntilsmoothandbarelysticky,4to5minutes.

4 Oilalargemixingbowlwith1tablespoonofcanna–oliveoilmixture.Placethedoughinthebowl,turningtocoatwiththeoil.Coverwithplasticwrapandsetinawarmplacefor1½to2hoursuntildoughdoublesinsize.

5 Once thedoughhasdoubled in size, roll itoutona floured surface intoalargerectangle.Slice therectangle inhalfandthencuteachside into12equalstrips.Roll each strip into a “rope” and then tie each rope into a simple knot.Placeknotsonaparchmentpaper–linedbakingsheetandletrestinawarmspotforabout1hour,untiltheylookplumpanddoubledinsize.Meanwhile,preheatovento350ºF.

6 Bakeknotsfor20to25minutesuntil theyaregoldenbrown.Removeandletcoolonthebakingsheet.Addtheextra-virginoliveoil toasmallsaucepanoverlowheatandaddthegarlic.Cookgentlyuntilthegarlicbecomesfragrant,about5minutes.Removetoalargebowl,alongwiththeremainingcanna–oliveoil,parsley,Parmesancheese,andapinchortwooforegano.

7 Toss the baked garlic knots in themixture of canna–olive oil, garlic, andParmesan,andserve.


SWEETPOTATOGNOCCHIWITHLEMONPESTO

Homemadegnocchi?Noway, you say!But this recipe is really funandsimple,sodon’tletitscareyou.It’snotyourtypicalsweetpotatognocchirecipeeither(thenagain,nothinginthisbookistypical).Thecombinationofsweetpotatognocchiwithsavorycanna-pestomakesforafreshandtastysurprise.

SERVINGS6

PREPTIME1hour

COOKTIME15

minutes


10%:5mg

15%:7.6mg

20%:10mg

FORTHEGNOCCHI½cupricottacheese3sweetpotatoes1teaspoonbrownsugar¼teaspooncinnamon½teaspoonnutmeg2cupswhole-wheatflourFORTHEPESTO1cupbasil1garlicclove¼ cup Parmesan, grated ¼ cup hazelnuts, toasted 1 tablespoon extra-virgin

canna–oliveoil, plus 3 tablespoons extra-virgin oliveoil 1 teaspoon lemonzestPREPARETHEGNOCCHI1 Preheatovento425ºF.

2 Drainthericottacheese.Youwantitasdryaspossible.

3 Pokethepotatoeswithaforktoallowsteamtoescapewhilecooking.Placethe potatoes on top of aluminum foil and bake for 45 minutes to 1 hour(dependingoncenterthickness).Whendone,turnofftheovenandletsitfor20minutes.Sliceandletcool.

4 Scoop the flesh from the sweet potatoes into a large bowl andmix in thericottacheese.Add the sugar, cinnamon,andnutmeg.Work the flour into thismixtureuntilyouhaveasomewhatfirm,nonstickydough.

5 Bringalargepotofsaltedwatertoaboil.Dividedoughinto4evenpiecesandroll into1-inch-thickropes.Cuteachropeinto1-inchpieces.Gentlypressthe back of a fork into each piece tomake an imprint.Drop the gnocchi intoboiling water and cook for 3 minutes. Remove with slotted spoon and keepwarm.

PREPARETHEPESTO

6 Combine the basil, garlic, Parmesan, and hazelnuts in a food processor.Pulse and slowly add the canna–olive oil mixture. Process until fullyincorporatedandsmooth.Mixin the lemonzestbyhand.Seasonwithsaltandpepper,andpourovergnocchibeforeserving.


CANNA–PANDEQUESO(GLUTEN-FREE)

AnyonewhohasbeentotheRockingHorseinNewYorkCityknowshow addicting these little cheesy bread balls can be. Once you trytheminfusedwithcannabis,you’llwanttofreezeabatchforregularsnacking.

SERVINGS24rolls

PREPTIME10

minutes


IDLETIME45

minutes


10%:1.9mg

15%:2.8mg

20%:3.8mg2½ cups yucca or tapioca starch (or you can substitute potato starch) 2 cups

gratedAsiagocheese1teaspoonbakingpowderPinchofsalt½stickcreamycanna-butter,plus½stickunsaltedgrass-fedbutter, softened2

largeeggs

1clovemincedgarlic2tablespoonsmilk1 Inalargebowl,combineyuccaortapiocastarch,cheese,bakingpowder,andsalt.Addinthebutters,eggs,andminced garlic. Slowly add themilk as youmix the dough. Loosely coverdoughandchillinrefrigeratorfor45minutes.


3 Usingasmallicecreamscooptomeasure,createdoughballsthesizeofgolfballs.Place thedoughballsona cookie sheet linedwithparchmentpaper andbakefor5to7minutes,untilgolden.Turnonbroilertobrownthetopsfor1to1½minutes,thenserve.


TRICOLOR PASTA WITH CANNA-OILVINAIGRETTE

Thisdishisperfectforalazy-daypicnicmeal,especiallywhenyou’relookingtoloungearoundandstareattheshapesoftheclouds.

SERVINGS6

PREPTIME20

minutes

COOKTIME9

minutes


10%:5mg15%:7.6mg20%:10mg

FORTHEDRESSING2tablespoonsfreshlemonjuice

1tablespoonbalsamicvinegar1teaspoonfinelymincedgarlicclove1tablespoonextra-virgincanna–oliveoil,

plus2tablespoonsextra-virginoliveoil½teaspoonsalt

FORTHEPASTA1poundcurlypasta1pintmulticoloredcherrytomatoesor4heirloomtomatoes,halved1(15-ounce)

cancannellinibeans,drained1mediumshallot,slicedthin1½cupsfreshmozzarella,dicedsmall1tablespoonextra-virginoliveoil½cup

basil,aschiffonade(seesidebar)Maldonseasaltandcoarselygroundblackpepper¼cupfreshlygratedParmesancheesePREPARETHEDRESSING

1 Mixtogetherthedressingingredientsandsetaside.

PREPARETHEPASTA2 Boilthepastaaccordingtothepackagedirectionsuntilaldente(cookedyetfirm),8to9minutes.

3 Placethecherrytomatoes,beans,shallot,andmozzarellainamediumbowl.Tosswith1tablespoonextra-virginoliveoil,three-quartersofthebasil,Maldonseasalt,andpepper.

4 Drainthepastaandrinseincoldwater.

5 Tosstomatomixtureintothepasta.Drizzlewiththecanna-dressingandtossuntil evenly coated. Topwith the reserved basil and freshly grated Parmesan,andserve.


HOWTOCHIFFONADEStackafewleavesoftheherborleafygreenvegetableyouwanttochiffonadeandrollthemuplengthwiseintoa“joint”shape.Sliceyourknifeacrossthe“joint”tocreateshredsoflong,thin

strips.

POPPIN’PITACHIPS

ThisisanotherfuncollaborationwithChefAdrianHalethatcombinestwo recipes in one: Homemade Pita and Canna-Garlic–Infused PitaChips.Note:Ittakesalotoftimetomakethedough,butit’seasytodo andworth the time involved.You’ll need a pizza stone tomaketheseproperly.

SERVINGS12

PREPTIME14hours


IDLETIME3–4

hours,then12hours


10%:2.5mg

15%:3.8mg

20%:5mg

FORTHEHOMEMADEPITA4cupsofwarmfilteredwater¼cupoliveoil4½cupsall-purpose flour4½cupswhole-wheat flour¼ to½ teaspoon instant

yeast2tablespoonssalt

FORTHECANNA-GARLIC-INFUSEDPITACHIPS6clovesgarlic,halved1 tablespoonextra-virgincanna–oliveoil,plus3 tablespoonsextra-virginolive

oilMaldonseasalt

FORTHEHOMEMADEPITA1 Mixthewaterandoliveoil.Addbothfloursandtheyeast.Mixwithyourhandsuntila“shaggy”doughforms.Coverwithakitchen towel and let it rest 35 to 40minutes.Add salt to doughmixture andcombine.Coverwiththekitchentowelandletthedoughrestagainfor35to40minutes.

2 Removethekitchentowel,reachunderthedough,andpullupthecornerstofoldthebottomofthedoughoverthetop,turningthebowlabitaftereachfoldsothatthewholeroundofdoughisfoldedintoitself.Coverandletrestfor30minutes.Repeatthisstepsixtimes.

3 Coverthebowlwithaplateorplasticwrapandletitrestuntouchedfor12hours.

4 Lineasheetpanwithparchmentpaperandsprinklewithflour.

5 Lightly flouryourhandsandpulloff apieceofdoughabout the sizeof abaseball.Re-coverthedoughsoitdoesn’tdryout.Shapethedoughintoaroundpuffyball.Repeat until youhave12 to 18puffyballs. Set aside theonesyouwanttobakenowandfreezeanyyouwanttokeepforlater.

6 Placeapizzastoneintheoven.Preheatoventoitshighestsetting,500ºto

550ºF.

7 Sprinkle flour on a clean cutting board, flip dough balls on the board acoupleof timestolightlyflourbothsides, thenpress thedoughdownwiththepalmofyourhandtoformandshapetothesizeyoulike.Throwtheshapedpitadough directly onto the stone and bake until the loaves puff up, about 5 to 7minutes.

8 Removetoabasketandservewarm.

FORTHEPOPPIN’PITACHIPS

9 Cutthepitathroughtheairpocketandthencuteachhalfinto1-inchpieces.


11 Rub cut garlic on each pita piece and place on a parchment paper–linedbaking sheet.Drizzle the canna–olive oilmixture over the chips. Bake for 20minutesuntilchipsarecrispandlightlybrowned.SprinklewithMaldonseasalt,andservewithyourfavoritedip.


FANTASYFOCACCIA

Iliketoservethisasanappetizeratmydinnerpartiesandchallengegueststopickoutthecannabisflavor.Inadditiontothelightcrust,theabundanceofherbsplaysnicelywith thecanna–oliveoilandmakesthis one of the best focaccias I’ve ever had. If you enjoy dough,cheese,andtomatoes,you’lllovethis.

SERVINGS8

PREPTIME45

minutes


IDLETIME30

minutes


10%:3.8mg

15%:5.7mg

20%:7.6mg1packetactivedryyeast1cupwarmwater(105ºto110ºF)1teaspoonfreshoregano,chopped1teaspoon

fresh thyme, chopped ¼ cup fresh basil, as chiffonade (see sidebar) 2teaspoonsmincedgarlic

1 tablespoonextra-virgincanna–oliveoil,plus3 tablespoonsextra-virginoliveoil1teaspoonsalt,plusapinch2¾cupsall-purposeflour

1teaspoonwhitesugar1teaspoondriedoregano3tablespoonsoliveoil1cupRomatomatoes,diced4 tablespoons Parmesan cheese, grated 1½ cups mozzarella cheese, shredded

Coarselygroundblackpepper1 Mixtheyeastandwaterinasmallbowl.Letsit5to10minutesuntiltheyeastfoams.

2 Inanothersmallbowl,combineallthefreshoregano,thyme,andbasilwith1teaspoongarlic,thecanna–oliveoilmixture,andapinchofsalt.Setaside.

3 Inalargebowl,stirtogethertheflour,1teaspoonsalt,sugar,driedoregano,andremainingmincedgarlic.Addtheyeastmixtureand1tablespoonofoliveoilto dry ingredients and combine to create the dough. Turn out onto a lightlyflouredsurfaceandkneaduntilsmoothandelastic,about7to10minutes.

4 Lightlyoilalargebowl,placethedoughinthebowl,andturntocoatwitholiveoil.Coverwithadampclothandletriseinawarmplacefor30minutes.

5 Preheatovento425˚F.

6 Punchthedoughdown,placeonagreasedbakingsheet,andpatdownintoa½-inch-thick rectangle. Make indentations with your fingertips in the doughabout½inchapart.Prickdoughwitha fork.Brush the topwith theremainingoliveoilandbakefor10minutes.

7 Reduceovenheatto340ºF.

8 Removefromtheovenandbrushfreelywiththeremainingcanna–oliveoilmixture, then evenly sprinkle with herbs, Roma tomatoes, and Parmesan andmozzarellacheeses.

9 Sprinklewithfreshlygroundblackpepperandbakeforanadditional5to7minutes, until lightly golden brown. Remove from the oven and serve oncecooled.


POPPY-LIMEZUCCHINIBREAD

Thereissomethingirresistibleaboutthisrecipethatkeepsmyfriendscoming back formore. The texture is great and the bread is dense,sticky,andverytasty.Asonefriendputit(asanodetoJonStewart),it’slikea“deliciousfruitcake...onweed.”

SERVINGS12

PREPTIME30

minutes

COOKTIME1hour


10%:5mg

15%:7.6mg

20%:10mg

½cuproastedsaltedpistachios,shelledandlightlycrushed2tablespoonscanna–coconutoil,plus3tablespoonscoconutoil¾cupwhole-wheatflour¾cupbreadflourorhigh-glutenflour½teaspoonsalt

½teaspoonbakingpowder½teaspoonbakingsoda½teaspoongroundmace¼cuppoppyseeds

2mediumeggs¼cuplightcoconutoil2teaspoonslimejuice2teaspoonlimezest1¼cupsraw

canesugar1cupgratedzucchini1 Preheatovento300ºF.

2 In a small pan or baking tinmix crushed pistachioswith 1 tablespoon ofcanna–coconutoilmixture.Roastfor12to15minutes.

3 Turntheovenupto325ºF.Greaseandflourastandardloafpan(4inchesby8inches).

4 Inalargebowl,sifttheflours,salt,bakingpowder,bakingsoda,mace,andpoppyseeds.

5 In a separate bowl, whisk the eggs, light coconut oil, remaining canna–coconutoilmixture,limejuice,limezest,andsugar.

6 Add the flour mixture to egg-and-oil mixture. Stir in the zucchini andpistachiosuntilwellcombined.Pourthebatterintotheloafpanandbakefor1houroruntiltesterinsertedinthecentercomesoutclean.

7 Coolfor30minutes,thenflipthebreadoutofpan,cut,andserve.


JALAPEÑOCORNBREAD

This flavor-packed corn bread is chock-full of creamy canna-butter,sweet onions, and peppers and could be a meal unto itself. It’sincrediblytastyandmoist,withjusta littlebitof“zing,”exactlythewaycornbreadshouldbe.

SERVINGS12

PREPTIME30

minutes



10%:3.8mg

15%:5.7mg

20%:7.6mg1sticksaltedgrass-fedbutter,melted3cupsall-purposeflour

1cupyellowcornmeal¼cupsugar2tablespoonsbakingpowder2teaspoonskoshersalt2cupsmilk3 extra-large eggs, lightly beaten½ stick creamy canna-butter,melted, plus½

stickgrass-fedbutter,melted½sweetonion,minced½redbellpepper,minced2 fresh jalapeño peppers, seeded and minced ½ cup sweet corn, thoroughly

drained1scallion,greenpartsonly,minced4ouncespepper jackcheese4ounceschipotlecheddar,grated,divided1 Preheatovento340ºF.

2 Greasea9-by-13-inchbakingpanwithsomeofthemeltedgrass-fedbutter.

3 Inalargebowl,combinetheflour,cornmeal,sugar,bakingpowder,andsalt.

4 In a separate bowl, mix together the milk, eggs, melted canna-buttermixture,andremaininggrass-fedbutter.

5 Addthedryingredientstothewetingredientsandcombineuntilonlysmalllumpsarevisible.

6 Mixinthemincedonion,redpepper,jalapeños,corn,andscallion.Addthecheesesandgentlyincorporate.Allowthemixturetositatroomtemperaturefor20minutes.

7 Pourthebatter intothegreasedbakingpanandbakefor33to38minutes,untiltoothpickcomesoutclean.Letcool,cutinto12equalpieces,andserve.


TheDouble-WhammyIceCreamSandwich

CHAPTERNO.9

Sweets&SnacksCanna-AppleRoses&Canna-AppleRosePartyTower•HeathBarCanna–CookieButterBrownies•Canna–CaramelCorn•Poundin’

AmarettoPoundCake•Strawberry-BananaCanna-CustardNapoleon•SeaSaltCanna–CaramelCornCookies•Strawberry-LemonKushBars•TheDouble-WhammyIceCreamSandwich•MapleCreamCanna-PuffsPartyTower•Sea-SaltedCanna-ButterPretzelswithCaramelSauce•

PumpkinSpiceSnackCake

CANNA-APPLE ROSES & CANNA-APPLE ROSEPARTYTOWER

Canna-Apple Roses are flaky, crispy, and gorgeous and present aunique takeonapplepie.Thecardamomand rosewater are elegantadditions to a recipe that is sure to impress guests. And for anawesomely beautiful party tower, you can quadruple the recipe andbuild a tower by stacking the apple roses like a pyramid and usingmelted Caramel Sauce poured over the top of each one to hold theonesaboveinplace.Ifyouusepapermuffincups,besuretoremovethembeforestacking.

SERVINGS12

PREPTIME25

minutes


IDLETIME1hour

hour


10%:3.8mg

15%:5.7mg

20%:7.6mg

FORTHECANNAPASTRYDOUGH2cupsall-purposeflour¾teaspoonsalt½stickcreamycanna-butter,cutinto4pats2stickscoldgrass-fedbutter,diced

into¼-inchcubes½cupcoldwater

FORTHEAPPLEFILLING3apples1teaspoonlemonjuice2tablespoonsrawcanesugar1teaspoonhoney1teaspoonrosewater¼teaspoongroundcinnamon6tablespoonsapricotpreserves¼cupmaplesyrup¼cupMaker’sMarkbourbonConfectioners’sugar

PREPARETHECANNAPASTRYDOUGH

1 Put the flour and salt in a food processor fittedwith a paddle attachment.Add in 4 pats of canna-butter and pulse for 7 to 10 seconds.Add in the coldbuttercubesandpulsetwotimes.Addinthewaterandpulsethreeorfourtimes.Thedoughshouldlookkindofcrumblywithbigchunksofbutter.

2 Turnoutthedoughontoaflouredsurfaceandpullitalltogethertoformalog.Lightlyflourthetopofthedoughandrollitoutintoalargerectangle.Foldthelongsides,oneovertheother,soyouhavethreelayers.Nowrollthedoughupfromendtoend.Wrapinplasticwrapandrefrigeratefor1hour.

PREPARETHEAPPLEFILLING

3 Core the apples. Slice each in half and then cut into thin slices. Quicklyplacetheappleslicesinapotandtosswiththelemonjuice.

4 Add the sugar, honey, rose water, and cinnamon to the pot and fill withwateruntiltheapplesaresubmergedbyabout½inch.Bringtoaboilandcookforabout2minutes,until theapplesare tenderbutstill slightlycrisp.Removewithaslottedspoonandsetaside.

CREATEYOURROSES

5 Preheatovento340ºF.Lineamuffintinwithbutterorpapermuffincups.

6 Unwrap the pastry dough and roll into a large 10-by-12-inch rectangle,¼inch thick. Cut the dough into 12 equal strips that are about 1 inchwide andabout10 inches long.Spreada thin layerofapricotpreservesalongeach stripandplace7 to10appleslices,slightlyoverlapping,on top.Carefullyrolleachstripfromendtoendandplaceinthepreparedpapermuffincups.Bakefor18to20minutesuntillightlygolden.

7 Inasmallbowl,mixtogetherthemaplesyrupandbourbon.Brushthetopsoftheappleroseswithalittlemaple-bourbonsyrup.

8 Dustwithconfectioners’sugarandthenserve.


HEATH BAR CANNA–COOKIE BUTTERBROWNIES

These are mymost popular dessert, and there’s good reason for it.Thisissimplyachewychocolatebrownie,withcookiebutter,roastedalmonds,Heath bar, chocolate . . . and cannabis!Use an ice creamscoopand“mini”bakingmoldfor24equallydosedbrownies.

SERVINGS24

PREPTIME15

minutesplus45minutesforfrostingCOOKTIME35–40minutes

IDLETIME30

minutes


10%:3.8mg15%:5.7mg20%:7.6mg

Cookingspray(Ipreferbutter-flavored)3sticksgrass-fedbutter,melted1stickcreamycanna-butter,melted3cupsrawcanesugar

1tablespoonvanillaextract4eggs,lightlybeaten1½cupsall-purposeflour1cupunsweetenedcocoapowder1teaspoonsalt1 cup semisweet chocolate chips ½ cup roasted and lightly salted almonds,

crushed1cupSpeculooscookiebutter1½cupmeltingchocolate—2colors(1cupforbasecolorand½cupfordeco-drizzle)ParamountCrystals

4Heathbarsorsimilar,crumbledintopieces1 Preheatovento340ºF.Lightlygreasea9-by-13-inchbrowniepan.

2 Combinethemeltedbutter,meltedcanna-butter,sugar,andvanillainalargebowl.Beat in theeggs,oneata time,mixingwellaftereach,until thoroughlyblended.

3 Using a flour sifter, sift the flour, cocoa powder, and salt into a separatebowl.(It’simportanttoactuallysifttheseingredientsinsteadofjusttossingthemtogether in a bowl.)4 Gradually stir the drymixture into the buttermixtureuntilblended.Addthechocolatechipsandalmonds.Spreadthebatterevenlyinthepreparedbakingpan.Bake35to40minutes,untilatoothpickinsertedintothecenterofoneortwoofthemiddlebrowniescomesoutclean.Remove,andletthepancoolonawirerackbeforereleasingthebrownies.

5 Cutinto24equalpieces.SpreadalayerofSpeculooscookiebutterontopofeachbrownieandrefrigerateuncoveredfor30minutes.

6 InamediumPyrexbowl,meltthechocolateforyourbasecolorwithapinchofParamountCrystals for20 seconds in themicrowave.Stirwell.Microwaveagainfor10seconds.Stirbrisklyuntilsmoothandcreamy.

7 Insertasmallforkintothesideorbottomofabrownie.Dipthebrownieinthechocolate,anduseasmallspatula toensure that it’sevenlycoated.Set thecoated brownie on parchment paper. Repeat this process with the remainingbrownies.

8 Sprinkle Heath Bar crumbles on the brownies while the chocolate is stillwarm.

9 Inacleanbowl,foryourdecorativecolor,meltthechocolatewithapinchofParamount Crystals for 20 seconds in the microwave. Stir well. Microwaveagain for 10 seconds. Stir briskly until smooth and creamy. Swizzle melteddecorativechocolateoverbrownies,andvoilà!


WHATAREPARAMOUNTCRYSTALS?

ParamountCrystalsaretinychipsofshorteningthatarethesecrettocreatingasmoothchocolatecoating.Yourchocolatewillbeeasytoworkwithandwilldryevenlywithaniceshinyfinish.

CANNA–CARAMELCORN

I’macaramelcornfanatic,andthebestcaramelcornIeverhadwasat the ArcLight Cinemas in L.A. So it’s no surprise that after onenight at the movies, I spent a week developing the perfect canna-caramelcorn.Whatyouhavehereismymasterpiece.

SERVINGS12

PREPTIME15

minutes

COOKTIME1hour


10%:4mg

15%:6mg

20%:8mg

12cupspoppedpopcorn¾cupHoney-WhippedCanna-Butter,plus¼cupgrass-fedbutter2cupspacked

brownsugar1teaspooncoarseseasalt¼cuplightcornsyrup¼ cup dark corn syrup or molasses 1½ teaspoons vanilla extract 1 teaspoon

bakingsoda


2 Pour the popcorn onto a baking sheet linedwith parchment paper. Spreadevenly.

3 Overmediumheat,meltthecanna-buttermixturewiththebrownsugar,seasalt, and light anddark corn syrups.Stir until the sugar dissolves andmixtureboils, 5 to 6 minutes. Remove pot from heat and add vanilla. Whisk in thebakingsoda.Themixturewillimmediatelyfoamupanddouble.

4 Drizzleover thepopcornand tosswitha rubberorsiliconespatula tocoatevenly.Bakefor1hour,usingthespatulatotossandmixevery15minutes.

5 Coolandbreakaparttoserve.


Poundin’AmarettoPoundCake

POUNDIN’AMARETTOPOUNDCAKE

Thiscakemakesforanawesomedessert,andit’sgreatfirst thinginthemorningforbreakfast.Italsofreezeswell,incaseyouwanttoputsomeaway fora rainyday.My favoritepart is thecrunchy toasted-almondbottom.

SERVINGS12

PREPTIME45

minutes

COOKTIME1hour


10%:3.8mg

15%:5.7mg

20%:7.6mg⅓cupgoldenraisins⅓cupdriedcherries¼cupAmaretto3cupsall-purposeflour½teaspoonbakingsoda¼teaspoonsalt½cupHoney-WhippedCanna-Butter2 tablespoons canna-butter 1¾ sticks grass-fed butter, softened 1 (8-ounce)

packagecreamcheese,softened3cupsrawcanesugar1teaspoonalmondextract6largeeggs½teaspoongroundcinnamon½teaspoongroundnutmeg1teaspoonall-purpose

flour 1 teaspoon confectioners’ sugar Almond slivers, lightly toastedConfectioners’sugar

1 Preheatovento340ºF.Greaseandflouraround10-inchBundt(fluted)panandsetaside.

2 PlaceraisinsandcherriesinasmallpotwiththeAmaretto.Bringtoaboil,thenimmediatelyremovefromtheheat.Coverandsteepforabout20minutes,until the fruit is plump. Using a slotted spoon, remove the fruit from theAmarettoandsetaside.Reserveremainingliquid.

3 Inalargebowl,mixtogether3cupsflour,bakingsoda,andsalt.

4 Inaseparatebowl,mixthecanna-butters,grass-fedbutter,andcreamcheeseuntil smooth and creamy. Mix in the sugar, almond extract, and remainingAmarettoliquidfromraisinsandcherries.Addeggsoneatatime,beatingwellaftereach.

5 Mixthedryingredientsintothecreamedmixtureuntilthebatterissmooth.Addthecinnamonandnutmeg.

6 Inaseparatebowl,combinethe1teaspoonflourandconfectioners’sugar.

7 Toss the raisins and cherries in flour mixture to coat. Then fold into thebatter.

8 PourthebatterintotheBundtpan.Gentlyjiggleandtapsothatthebatterisevenlydistributed.Sprinklealmondsliversontop.

9 Bakefor1hourand15minutes,oruntilatoothpickinsertednearthecentercomesoutclean.Removefromoven,andletcoolfor15minutes.Placeaplateoverthetopofthepanandflip.Coolcompletely.

10 Dustwithconfectioners’sugar,andserve.


STRAWBERRY-BANANA CANNA-CUSTARDNAPOLEON

I love towowmyguestswith thisbeautiful andunexpected infuseddessert at the end of dinner parties. It makes a great treat for anycelebrationorspecialoccasion.

SERVINGS10

PREPTIME1

hourand45minutesCOOKTIME25–30minutes

IDLETIME2

hours


10%:3.4mg

15%:5.2mg

20%:6.9mg⅓cupsugar2tablespoonscornstarch¼teaspoonfinelygroundseasalt2cupswholemilk3largeeggyolks,lightlybeaten3tablespoonscoldcreamycanna-butter,cutinto

small pieces 2 teaspoons vanilla extract Pastry dough (store-bought) 2bananas, sliced thin and lightly sugared1pint strawberries, sliced thin andlightlysugaredConfectioners’sugar1 Placeameshstraineroveramixingbowlandsetaside.

2 Combinethesugar,cornstarch,andseasaltinamediumsaucepanandwhiskuntil incorporated.While constantly whisking, slowly drizzle in¼ cup of themilkuntilsmooth.Whiskintheeggyolksandremainingmilk.

3 Place the saucepan overmedium heat and cook,whisking often, until thepudding begins to thicken and bubble, 5 to 6 minutes. Reduce the heat tomedium-low. Stir constantly, scraping the sides and bottom of the pot with asiliconeorrubberspatulauntilpuddingthickensenoughtoholditsformonthespoon(4to5minutes).

4 Removefromtheheatandstir in thecanna-butterandvanillaextractuntilthe canna-butter is melted and completely incorporated. Pour the puddingthroughthepreparedstrainer. Immediately transfer toamediumbowl.Chill intherefrigeratoruntilset,about2hours.


6 Rolloutthepastrydoughintoalargerectangle,16inchesby10inchesby¼inchthick.Usingapizzawheel,cutthepastrydoughintofifteen3-inchsquares.Bake the pastry squares on a parchment paper–lined baking pan for 18 to 20minutes,untilpuffedandgolden.Removeandletcool.

7 Sliceeachpuffpastryinhalfhorizontally.Separateoutthenicest10touseasthetopsofthenapoleonsandanother10touseasthebottoms.Therestofthepieceswillbethemiddlepastrylayer.

8 Lay out the 10 bottom pieces and place ½ teaspoon of custard on each.Layer the banana slices on top of the custard, and add another½ teaspoon of

custardontopofthebananas.

9 Place a “middle” pastry square on top of the bananas and custard. Spreadanother ½ teaspoon of custard on the “middle” layer, then add the slicedstrawberries. Topwith½ teaspoon custard. Place a “top” pastry to cover andsprinklewithconfectioners’sugar.

10 Servetoyourimpressedguests!


SEASALTCANNA–CARAMELCORNCOOKIES

These are delicious on their own, but for an even more decadentexperience, serve them alongside a combination of Tahitian vanillaandcoffeeicecreams.Theyaredosedjustrightsothatyoucanenjoymorethanonecookie.

SERVINGS24

cookies

PREPTIME30

minutes



10%:4mg

15%:6mg

20%:8mg

20%:8mg2cupsplus2tablespoonsall-purposeflour1teaspoonbakingsoda1teaspoonbakingpowder1teaspoonsalt1 stickcreamycanna-butter, softened1 stickgrass-fedbutter, softened2 large

eggs¾cupcanesugar¾cuppackeddarkbrownsugar1teaspoonvanillaextract1cupwhitechocolate

chips1cupCanna–CaramelCorn,½cupcrushedSeasalt


2 Siftflour,bakingsoda,bakingpowder,andsalttogetherinalargebowl.

3 In another bowl, blend the butters together. Add the eggs, sugar, brownsugar,andvanillaextracttobuttersandblenduntilcreamyandsmooth.Slowlyadd in the flour mixture. Fold in the chocolate chips and ½ cup of crushedCanna–CaramelCorn.

4 Usingasmallicecreamscoop,dropcookiesontoabakingsheetlinedwithparchmentpaper.Lightlypressafewpiecesoftheremainingcaramelcornontoeach cookie, then sprinkle lightlywith sea salt. Bake for 10 to 15minutes oruntilgoldenbrown.

5 Coolcompletelyandserve.


STRAWBERRY-LEMONKUSHBARS

WhenIwasgrowingup,lemonbarswerealwaysmytreatofchoicefromthepastryshop(alongwithachocolate-chipcookie).NowthatImake them myself (and infuse them with cannabis), they are a lotmore special. One quick note: I prefer to combine the all-purposeflourwithpastry flour fora lighter, flakiercrust,but ifyoupreferadensercrust,youcanusejustall-purposeflour.

SERVINGS12

PREPTIME2

hoursand20minutesCOOKTIME

45minutes

REFRIGERATIONTIME90

minutes


10%:3.8mg

15%:5.7mg

20%:7.7mg

FORTHETOPPING(MAKETHISFIRST,ITTAKES2HOURS)½cuprawcanesugar½cupwater½ pint strawberries, rinsed and sliced thin ½ lemon, cut into small triangular

wedgesFORTHECRUST½stickcreamycanna-butter,plus½stickunsaltedgrass-fedbutter,softened¼

cupcanesugar¼cupall-purposeflour⅓cuppastryflour⅛teaspoonsalt

FORTHEFILLING2eggs⅔cuprawcanesugar3tablespoonsflourZestfrom1wholelemon1Meyerlemon,juicedJuiceof½lime½cupbuttermilk

TOMAKETHETOPPING


2 Inasmallsaucepanovermedium-highheat,bringsugarand½cupwatertoboil, stirringuntil the sugar has dissolved.Remove from the heat and let coolcompletely.Dipthestrawberriesandlemonwedgesintothesyrupandplaceonaparchmentpaper–linedbakingsheet.Bakefor2hours,untilthefruitisdriedbutstill colorful. (The lemonwedgesshouldbebrightyellowand thestrawberriesbrightred.)TOMAKETHECRUST

3 Greasethebottomandsidesofan11-by-7-inchbakingpan.

4 In a large bowl, mix together the butters and cane sugar. Add the flour,pastryflour,andsaltandblend.Pressdoughevenlyintothebutteredpantofillthebottom.Bake15to18minutes,untilgolden.

TOMAKETHEFILLING

5 Inalargebowl,whisktheeggsandsugaruntilsmooth.Addtheflour,lemonzest,lemonjuice,limejuice,andbuttermilk.Beatuntilsmoothandnolumpsofflourremain.Pourthefillingoverthebakedcrust.

6 Bake20to25minutesuntilthetoplookssetandedgesbegintoturnalightgolden brown. Remove from the oven and place in the refrigerator for 90minutes,untilcoldandset.

7 Using a sharp knife, cut into 12 pieces, top with candied strawberry andlemonslices,andserve.


THEDOUBLE-WHAMMYICECREAMSANDWICH

Myfriendscallthisthekingoficecreamsandwiches.Thecookiesareanelevated twiston theoriginalTollHousecookie recipe, featuringBlazed Pecans and canna-butter, and the sandwich is an ode tomyfavoriteicecreamtreattothisday,thefamedChipwich.Eachcookiecontainscannabis,sodoseaccordingly.

SERVINGS12

PREPTIME30

minutes



10%:8.2mg

15%:12.4mg

20%:16.4mg

2¼cupsall-purposeflour1teaspoonbakingsoda1teaspoonsalt1 stickcreamycanna-butter, softened1 stickgrass-fedbutter, softened2 large

eggs¾cupcanesugar¾ cup packed dark brown sugar 1 teaspoon vanilla extract 1 cup semisweet

chocolatechips1cupBlazedPecans

Yourfavoriteicecream1 Preheatovento340˚F.

2 Siftflour,bakingsoda,andsalttogetherinalargebowl.

3 Inaseparatebowl,blendthecanna-butterandthegrass-fedbuttertogether.Addtheeggs,sugar,brownsugar,andvanillaextracttobuttersandblenduntilcreamyandsmooth.Slowlyadd the flourmixture.Fold in thechocolatechipsandBlazedPecans.

4 Usingasmallicecreamscoop,drop24cookiesontobakingsheetlinedwithparchmentpaper.Bakefor11to15minutes,oruntilgoldenbrown(shortenthetime for chewy cookies; lengthen the time for crispy cookies). Let them coolcompletelyandthenfreezefor30minutes.

5 To complete the sandwiches, press one scoop of ice cream between 2cookies.Refreezefor1hourandserve.


MAPLECREAMCANNA-PUFFSPARTYTOWER

This is the ultimate party cake and a beautiful dessert centerpiece.Each cream puff is lightly medicated, so you and your guests canenjoymorethanjustoneortwo.JustmakesureyoupayattentiontothepercentageofTHCinthebutteryouuse,andletyourguestsknowapproximatelyhowmanymilligramsofTHCthereareineachpuffsotheydon’tgooverboard.

SERVINGS1

tower/30canna-puffs

PREPTIME90

minutes

COOKTIME40

minutes


10%:1.5mg15%:2.3mg20%:3mg

FORTHEMAPLECANNA–CUSTARD4tablespoonsmaplesyrup2tablespoonscornstarch¼teaspoonfinelygroundseasalt2cupswholemilk3largeeggyolks,lightlybeaten3tablespoonscoldcreamycanna-butter,cutinto

smallpieces2teaspoonsvanillaextract

FORTHECANNA–PUFFS3eggs,plus1eggforeggwash1cupwater1stickunsaltedgrass-fedbutter½teaspoonsalt1½teaspoonsrawcanesugar1cupall-purposeflour2cupscanna-custard

FORCARAMEL“GLUE”1cupheavycream1tablespooncreamycanna-butter,plus2tablespoonsunsaltedgrass-fedbutter¼

teaspoonsalt1½cupswhitegranulatedsugar¼cupcornsyrup¼cupwater½teaspoonvanillaextract

FORTHEDECORATION1½cupsmeltingchocolate(it’sfuntochooseacolorthatmatchestheoccasion)

ParamountCrystals¼cuphazelnuts,toastedandlightlycrushedTOPREPARETHECUSTARD

1 Placeameshstraineroveramixingbowlandsetaside.

2 Combine themaple syrup, cornstarch, and sea salt in amedium saucepanand whisk until incorporated.While constantly whisking, slowly drizzle in ¼

cupofthemilkuntilsmooth.Whiskintheeggyolksandremainingmilk.

3 Place the saucepan overmedium heat and cook,whisking often, until thepudding begins to thicken and bubble, 5 to 6 minutes. Reduce the heat tomedium-low. Stir constantly, scraping the sides and bottom of the pot with asiliconeorrubberspatulauntilpuddingthickensenoughtoholditsformonthespoon(4to5minutes).

4 Removefromtheheatandstir in thecanna-butterandvanillaextractuntilthe canna-butter is melted and completely incorporated. Pour the puddingthroughthepreparedstrainerandimmediatelytransfertoamediumbowl.Chillintherefrigeratoruntilset,about2hours.

TOPREPARETHECANNA-PUFFS


6 Beat1egginasmallbowlandsetasideasyoureggwash.

7 In a large saucepan, bring thewater, butter, salt, and raw cane sugar to arollingboilovermedium-highheat.Immediatelyremovefromheatandaddallthe flour at once. Stir vigorously until all the flour is incorporated, about 1minute.

8 Return thesaucepan to theheatandcookfor less thanaminute todry themixture out a bit. Then fully beat the 3 eggs, one at a time, into the flourmixture.Mixuntilthedoughissmoothandglossyandtheeggsarecompletelyincorporated.

9 Usingan icecreamscoopwitha release lever,drop30doughballsontoaparchment paper–lined baking pan.Brush the top of each dough ballwith theeggwash.

10 Bakefor15minutesat425ºF,thenreduceheatto375ºFandcontinuebakingfor18to20minutes,untiltheballsarepuffedandgolden.Donotopentheovenwhiletheyarebaking.Removeandletcool.

TOFILLTHEPUFFS

11 Removethecanna-custardfromtherefrigeratorandscrapeofftheskin(thisisyourstoenjoywhileyoumakethecreampuffs).Fitapastrybagwithapastry

tip.Insertthetipintothepuffs,oneatatime,andsqueezeabout1tablespoonofcustardintoeachpuff.

12 Refrigerate thefilledpuffs,covered lightlywithplasticwrapso theydon’tgetsoggy.

TOPREPARETHECANNA-CARAMEL“GLUE”

13 Overmediumheat,warmthecream,canna-buttermixture,andsalt ina2-quartsaucepanuntilthebuttermelts.Removefromtheheat.

14 Inalargesaucepan,combinethesugar,cornsyrup,andwater.Stirtocreateathickgrainypaste.Wipedowntheinsidesofthepanwithadamppastrybrushorrubberspatulasotherearenosugarcrystalsabovethesurfaceofthemixture.Cookovermediumtomedium-highheat.Donotstir.Letthesugarsyrupcometoaboil.Boiluntoucheduntilthesugarbeginstoturnlightbrownandtosmelllikecaramel.

15 Turnoff theheatandwhiskin thewarmcreammixture.Returnthepantomedium to medium-high heat. Let the caramel come to a boil again withoutstirring.When the caramel turns a reddish-brown or caramel color, remove itfromtheheat.Immediatelywhiskinthevanilla.

16 Letthemixturesitfor30to45minutestocoolenoughsoyoucanputitintoapastrybagandworkwiththebag.

TOCREATETHETOWER

17 Fitapastrybagwithasmallorsmall/mediumtipandfill thebagwith thecaramel.

18 Arrange7puffsinacircleonaplatter.Pipeastripeofcaramelontheseamsconnectingeachpuff.Place6puffsonthenextlayer,centeringeachpuffonthecaramelseambelow.Nowpipeastripeofcaramelontheseamsconnectingeachpuffonthislayer.Repeatthisprocessuntilyouhave7levels,withonepuffonthetop.

19 Savetheremaining2canna-puffsforyouandafriend.

TODECORATETHETOWER

20 InamediumPyrexbowl,meltthechocolatewithalargepinchofParamountCrystals for 20 seconds in themicrowave. Stir well.Microwave again for 10seconds.Stirbrisklyuntilsmoothandcreamyandfluid.

21 Slowlypouralightstreamofmeltedchocolatefromthetopofthetowersoitdripsdown thesides.Garnishwithcrushedhazelnuts,and thenpresentyourmasterpiece!


SEA-SALTED CANNA-BUTTER PRETZELS WITHCARAMELSAUCE

Inspiredby a trip toAuntieAnne’s pretzels inNewYorkCity, thiswas my first non-cookie/non-brownie cannabis-infused recipe. Soft,chewy,anddeliciouslymedicated, theyarenowa stapleatmanyofmy420dinnerparties.

SERVINGS12

PREPTIME25

minutes

COOKTIME8

minutes

IDLETIME1

hourto1hourand30minutesAPPROXIMATETHCPERSERVING*

10%:7.7mg15%:11.5mg20%:15.4mg

20%:15.4mg

FORTHEPRETZELS2 tablespoons packed light brown sugar 2 tablespoons granulated sugar 1 cup

milk1cupwater1½ tablespoons active dry yeast (2 packets) 4 tablespoons grass-fed butter,

softened4½cupsall-purposeflour2teaspoonsfineseasalt¼cupbakingsoda1cupwarmwater1stickcreamycanna-butter,meltedKoshersalt

FORTHECARAMELSAUCE½cupheavycream½cuprawcanesugar½cuplightbrownsugar¼cupwater1tablespoonlightcornsyrup2tablespoonsunsaltedgrass-fedbutter,softened1teaspoonpurevanillaextract

TOPREPARETHEPRETZELS

1 Inasmallbowl,mixthesugarsandsetaside.

2 Inasmallsaucepan,warmthemilkandwaterovermedium-lowheatuntilthetemperaturereaches110˚F,1½to2minutes.Pourthewarmmilk-and-watermixtureintoalargebowlandwhiskintheyeastuntilithasdissolved.Letrestfor5to7minutesuntilitfoams.

3 Addthesugars,grass-fedbutter,1cupflour,and2teaspoonsfineseasalttothemilkmixture.Stiruntilblended.Slowlyaddtheremaining3½cupsflourandkneaduntilelastic.Thedoughshouldpullawayfromthesidesofthebowl.

4 Cover the bowlwith plastic wrap and allow the dough to rise in awarm

placeuntildoubledinsize,60to90minutes.Don’tgobytime—gobyresults.


6 Punch down the dough and divide it into 12 equal pieces. Cover doughportions looselywithplasticwrapwhileyouwork, topreventadrycrust fromformingontheoutside.

7 Rolleachpieceoutintoalong,thinrope.Thedoughwillrise,sothinisthekeyhere.Nowtieeachropeintoalargelooseknot(soitlookslikeapretzel).

8 Inashallowbowl,whisktogetherthebakingsodaandwarmwater.

9 Fullyimmerseeachpretzelinbakingsodabathforafewseconds,thenplaceon a baking pan linedwith parchment paper.Bake the pretzels in a preheatedovenfor7 to9minutes,untilgoldenbrown(8minutesseems tobe themagicnumberformyoven).Removefromtheovenandbrushthetopsandbottomsofpretzelswiththemeltedcanna-butter.Sprinklethemwithkoshersalt.

TOPREPARETHECARAMELSAUCE

10 Inasmallpot,heatthecreamuntilscaldinghot(justbelowaboil)andsetaside.

11 Inalargepot,combinethesugars,water,andcornsyrupandbringtoaboilovermedium-highheat.Stiruntilthesugarsaredissolvedandcontinuecooking,withoutstirring,untilthemixturereaches380ºF.

12 Removefromtheheatandslowlyaddthecream.Themixturewillfoam,sobe careful. Slowly add in the butter and vanilla, and continue to mix untilsmooth.

13 Bring themixture back to a boil andboil for 5minutes, until the caramelformssilkyribbonswhendrizzledoveritself.

14 Removefromheatandletcoolfor10minutes.

15 Servewarmwithpretzels.


PUMPKINSPICESNACKCAKE

Chef J. P. Reyes and I invite you to enjoy a slice (or two) of fallgoodnesswith this tasty, veganpumpkin spice cake. If youprefer amorebutterycake,justuse¼cupcanna-butterinsteadofthecanna–coconutoil.

SERVINGS12

PREPTIME30

minutes



10%:5mg

15%:7.6mg

20%:10mg3cupsall-purposeflour1teaspoonbakingsoda

½teaspoonsalt1 teaspoon freshly grated nutmeg 2 teaspoons ground cinnamon ½ teaspoon

ground ginger ½ teaspoon ground cloves ½ teaspoon ground allspice ½teaspoon ground cardamom ¼ cup grass-fed butter, melted 2 tablespoonsextra-virgincanna–coconutoil,plus2tablespoonsextra-virgincoconutoil3largeeggs

2cupsrawcanesugar

1teaspoonvanillaextract1(15-ounce)canpumpkinpuree1 Preheatovento325ºF.Greaseandfloura9-by-5-inchloafpanandsetaside.

2 In a large bowl,mix the flour, baking soda, and salt.Mix in the nutmeg,cinnamon,ginger,cloves,allspice,andcardamomandstirtodistributethespicesthroughouttheflourmixture.

3 In a separate bowl, mix the grass-fed butter, canna–coconut oil mixture,eggs,sugar,vanilla,andpumpkinpureeuntilsmooth.

4 Add thedry ingredients to thewet ingredientsandmixuntil smooth.Pourinto thepreparedpanandbakefor75 to90minutes,untila toothpick insertedintothecentercomesoutclean.

5 Letcoolpartiallyfor20minutesandservewarm.


MediterraneanChicken,RoastedCanna-SpikedEggplant&Couscous

CHAPTERNO.10

Entertaining&GourmetPoachedSalmon,SautéedZucchini&LeekSpaghetti,BeurreBlanc&ParsleyedPotatoes•BeefTartare,Crostini,EggYolk&ArugulaSalad•ShapotDinner•GrilledSteakwithCompoundCanna-Butter,Jus,GrilledSeasonalVegetables&PotatoPuree•MediterraneanChicken,RoastedCanna-SpikedEggplant&Couscous•SpicyMoroccanCanna–LambTaginewithCilantro&Mint•RibEyewithCanna-ButteredBlackened

Corn&CelticSeaSalt•VegetarianFiestaNight

POACHEDSALMON,SAUTÉEDZUCCHINI&LEEKSPAGHETTI, BEURRE BLANC & PARSLEYEDPOTATOES

Thiselegantandincrediblydelicious420salmonmealresultsfromacollaborationbetweenChefTadashiMiwaandme.TadashiandImetwhen he was working the line at One Market in San Francisco. Ialways thought poaching salmon would be difficult, but Tadashishowedmethatit’seasierthanmakingpieinastore-boughtpieshell—and it takesonlyminutes!Wantaneat trick for thezucchini-and-leek spaghetti? Get a $15 hand spiralizer! This is my new favoritekitchen gadget and it “spaghettis” a whole zucchini in only 30seconds.

SERVINGS6

PREPTIME45

minutes

COOKTIME1

hourand30minutes


10%:5.1mg15%:7.6mg20%:10.2mg

FORTHESALMON6salmonfillets(about6ounceseach)FineseasaltWhitepepper

FOR THE COURT BOUILLON (POACHING LIQUID) 4 medium yellowonions,roughlychopped8carrots,chopped(about1inchthick)8celerystalks,chopped(about1inchthick)⅔cupwhitewinevinegar5quartswater1herbsachetof3sprigsthyme,5parsleystems,1bayleaf,1teaspooncracked

peppercornsFORTHEPARSLEYEDPOTATOES12babyredpotatoes,washedandcutinquartersSalt2tablespoonsgrass-fedbutter¼cupparsley,minced

FORTHEBEURREBLANC2teaspoonsshallot,minced½teaspoonblackpeppercorns½cupdrywhitewine1tablespoonlemonjuice1½tablespoonsciderorwhitewinevinegar¼cupheavycream1¾ sticks grass-fed butter, cubed (about 1 inch) and chilled 2 tablespoons

creamycanna-butter,chilledSaltGroundwhitepepper

FORTHEZUCCHINI-AND-LEEKSPAGHETTI2teaspoonsgrass-fedbutter2teaspoonscreamycanna-butter

1½cupszucchini,cut intoa long julienne (⅛by⅛ inch thick)1½cups leeks,whitepartonly,cutintoalongjulienneandblanchedSalt

Groundblackpepper1tablespoonchives,minced

1 Seasonbothsidesofsalmonwithsaltandwhitepeppertotaste.

PREPARETHECOURTBOUILLON

2 Inalargepot,placealloftheingredients(exceptthesachet)inthewaterandbringtoaboil.Reducetheheattolowandallowtosimmer.Addthesachetandallowbouillontosimmerfor45minutesto1hour.Youshouldbeabletotastetheacidandthearomatics.Strainandkeephotoververylowheat.

BOILTHEPOTATOES

3 In a separate large pot, place the baby red potatoes, quartered, and coverwith water. Season with salt and allow to simmer over medium heat untilcooked,15to18minutes.Donotboil—ifyoudo,thepotatoeswillstarttofallapartastheycook.

4 Remove the potatoes and soak in an ice bath to stop the cookingprocess,thensetaside.

PREPARETHEBEURREBLANC

5 Combine the shallot, peppercorns, wine, lemon juice, and vinegar in asaucepan.Cookovermedium-highheatuntiltheliquidhasevaporatedtonearlydry.Addtheheavycreamandreducebyhalfovermediumheat.

6 Lowertheheatandallowthecreamtobarelysimmer.Addthecubed/chilledbutter and canna-butter a few pieces at a time, whisking constantly toincorporatethoroughly.Whenallofthebutterisincorporated,thesaucewillbeslightlythickened.

7 Tasteandseasonwithsaltandwhitepepper.Setasideandholdinawarmspace.

PREPARETHEPOACHEDSALMON

8 Bringthecourtbouillontoabaresimmer.

9 Submerge the seasoned salmon fillets fully (about 2 inches deep from thesurface) and poach for 7 to 10 minutes. After 7 minutes, check the internaltemperatureofthesalmon(itmustbeatleast125ºbutnomorethan135ºF).Setasideandcovertokeepwarm.

PREPARETHEPARSLEYEDPOTATOES

10 Inasautépan,heatthegrass-fedbutterovermedium-highheat.Tossinthepreparedpotatoesandsautéuntil there issomebrowningon thesurfaceof thepotatoes.Removefromtheheat,seasonwithsalt,andtossinagenerousamountofparsley.

PREPARETHEZUCCHINI-AND-LEEKSPAGHETTI11 Inaseparatesautépan, heat the grass-fed butter overmedium heat.Whenmelted, add in canna-butterandmixwell.

12 Immediately add the zucchini and leeks, tossing frequently until heatedthrough(2 to3minutes).Seasonwithsaltandblackpepper.Removefromtheheatandtossinthechoppedchives.

TOPLATE

13 Placeafairamountofthesautéedzucchini-and-leekspaghettiinthecenteroftheplate.Positionapoachedsalmonfilletontopofthebedofnoodles.Placeaservingoftheparsleyedpotatoesontheside.Ladleabout2tablespoonsofthebeurreblancsauceontopofthesalmon,andserve.


BEEF TARTARE, CROSTINI, EGG YOLK &ARUGULASALAD

ThisperfectlydosedappetizerisanotherfuncollaborationwithChefTadashi. The flavor of the capers and herbs mixed with the subtleflavorofthecannabiscomplementsthefreshtasteofthebeef.Placedonabedofarugulaand toppedwithacreamyeggyolk, thisdish iswonderfullytastyandmakesforabeautifulpresentation.

SERVINGS6

PREPTIME1hour

COOKTIME1hour


10%:5mg15%:7.6mg20%:10mg

6eggs¾cupoliveoil2tablespoonscapers1cupcrèmefraîche2tablespoonshorseradishroot,grated4teaspoonslemonjuiceSaltandfreshlygroundblackpepper2poundsNewYorkstriporribeyesteak

(fat cap, gristle, and sinews removed), diced small 8 tablespoons shallots,finely diced (about 2 large shallots) 4 tablespoons tarragon, minced 3tablespoonschives,minced

4tablespoonschervil,minced(optional)7lemons(zestonly)¼cupextra-virginoliveoil1 tablespoonextra-virgincanna–oliveoil,plus3 tablespoonsextra-virginolive

oil3tablespoonscapers,minced3tablespoonscaperjuice24slicesFrenchbread,cutonthebias,¼inchthick6handfulsbabyarugula

1 Preheatagrillorbroiler.

2 Inapot,simmerwateronverylowheat(about140˚F).Placetheeggsinthepot,makingsure that thewatercovers theeggsbyat least½ inch.Cookfor4minutes.

3 Heatalargeskilletoverhighheatforabout2minutes.Add¼cupofoliveoilandthecapersandfryuntilcrispy,about5minutes.(Note:Whencapersarefried, they bloom like a flower,whichwill provide visual appeal to the dish.)Removethecapersfromtheoilandspreadonapapertowel.Setasideatroomtemperature.Reservetheoiltomakethecrostini.

4 Inamediumbowl,whiskthecrèmefraîcheuntilslightlyfoamyandaerated.Add thegratedhorseradishrootand lemonjuice, thenseason to tastewithsaltand pepper. Mix thoroughly. Taste and adjust the flavors and seasoning asnecessary.

5 Transferthemixtureintoapipingbagandsetasideinthefridge.

6 Inaseparatebowl, tossdicedsteak,shallots, tarragon,chives,chervil,half

ofthelemonzest,¼cupextra-virginoliveoil,canna–oliveoilmixture,mincedcapers,andcaperjuice.Seasonwithsaltandpepper.Setasideinthefridge.

7 Brush the sliced bread with the olive oil you used to fry the capers, andseasonlightlywithsalt(thecapersalreadyhavealotofsaltyflavor).Toastonthepreheatedgrillorunderthebroileruntilgoldenbrownandcrispy.

8 Inanotherbowl, toss thearugulawith the remainingextra-virginoliveoil,addtheremaininglemonzest,andseasonwithsaltandpepper.Tasteandadjustseasoningasnecessary.

9 To plate, divide the tartare into 6 portions, and place each portion on theplate inaneatpile (useamold, ifdesired).Crack thesoft-boiledeggatop thetartare.Pipedollopsofcrèmefraîchearoundorontopofonesideofthetartare(use your imagination here). Place crispy capers atop each dollop of crèmefraîche,orrandomlysprinklethemontheplate.Placethearugulasaladononesidewiththecrostini,andserve.


SHAPOTDINNER

This is themeal thatmakesmymomtheproudest. It’s the real-deal“Shabbat meal,” complete with Gefilte Fish, Potzo Ball Soup, andCanna-Challah. It pairs beautifully with the Infused BBQ PulledBrisket to create the complete experience. Time for an upliftingShabbatdinner!

FULLMEAL

(notincludingtheInfusedBBQPulledBrisket)*

SERVINGS6

PREPTIME2

hoursand30minutes

COOKTIME4

hours

APPROXIMATETHCPERSERVING

10%:7.1mg15%:10.7mg20%:14.2mg

InfusedGefilteFish

SERVINGS6


10%:1.67mg15%:2.5mg20%:3.3mg

½cupmatzomeal

4cupsfishorvegetablestock4carrots1largeonion,halvedandsliced2stalkscelery,sliced2teaspoonshoney3tablespoonsoliveoil1mediumonion,minced2garliccloves,minced1teaspoonlightcanna–oliveoil2poundswhitefish,carp,orsalmon3eggs,separated1tablespoonrawcanesugar1teaspoonparsley,chopped2to3teaspoonssalt½teaspoongroundwhitepepper

1 Place thematzomeal in a small bowl.Coverwith 1 cup of stock and letsoak.


3 Inasmallsaucepan,heattheremainingstock,carrots,slicedonion,celery,and honey until it boils. Immediately remove from heat and pour into a largebakingdish.Setaside.

4 Preheat a small skillet and heat the regular olive oil. Over medium heat,sauté theminced onion until translucent, 3 to 4minutes. Do not brown. Addgarlic and canna-oil and sauté for 1 moreminute. Remove from heat and letcool.

5 In a food processor, chop the fish until fine. Add the wet matzo meal,sautéedonion,3eggyolks,sugar,choppedparsley,2teaspoonssalt,andwhitepepper.Pulseuntilwellcombined.

6 In a cleanmediumbowl,whisk the eggwhites until firm.Gently fold theeggwhitesintothefishmixture.Addsaltandpeppertotaste.

7 Dividethefishmixtureinto12equalpartsandshapeeachintoa5-inchlog.Setthelogsintothestock-filledbakingdish.Coverwithaluminumfoilandbakefor30to35minutes.

8 Letcoolwithstock,refrigerate,andservewhenready.


Chocolate-FilledCanna-Challah

SERVINGS8

(becauseyoushouldalwayshaveextrabreadatthetable!)APPROXIMATETHCPERSERVING*

10%:3.8mg15%:5.7mg20%:7.6mg

FORTHECHALLAH2cupshigh-glutenflour,plusmoreasneeded2cupswhole-wheatflour1cupwarmwater(about110˚F)1packagedryyeast1teaspoonsugar1 tablespoon extra-virgin canna–coconut oil, plus 3 tablespoons extra-virgin

coconutoil2eggs,beaten¼cuphoney1½teaspoonssalt1cupbittersweetchocolatechips(6ounces)FORTHETOPPING1eggforeggwash1teaspoonwaterforeggwash2tablespoonssugar¼teaspooncinnamon

1 Sifttogetherthehigh-glutenflourandwhole-wheatflour.Setaside.

2 Ina largemixingbowl,stir together thewarmwater,yeast,andsugar.Letstand for about 5minutes, until it starts to look foamy.Whisk in the canna–coconutoilmixture,2eggs,honey,andsaltandmixuntilwellcombined.Addtheflourmixtureandstiruntileverythingiscombinedanddoughisstartingtoform.Beawarethatthedoughmightbestickyatthispoint.

3 Turn the dough out onto a well-floured surface and knead for about 10minutes,untilthedoughisnolongerstickyanditbouncesbackwhenyouindentitwithyourfinger.Placeinawell-greasedmixingbowl,coverwithplasticwraporaplate,andletitriseforabout1houratroomtemperature,untildoubledinsize. Then place the dough in the refrigerator to develop flavor and rise

overnight.

4 Whenyou’rereadytobake,greasetwo8-inchcakepans.

5 Cut the dough into two proportional pieces and cover the second with akitchentowel.Workingwiththefirstpieceofdough,cutitinto8equalpieces.Foreachofthesesmallpieces,place2teaspoonsofchocolatechipsinthecenterandpinchthedougharoundthechocolate.Rollitintoaball,keepingapocketofchocolatechipsinside.

6 Placethese8ballsinoneofyourgreasedtins,withoneinthecenterandtheotherballsarrangedevenlyaroundit.

7 Repeat thisprocesswith the secondballofdoughandarrange theballs inthe second greased tin. Cover both tins and let the dough rise for 60 to 90minutes.Theballsofdoughshouldriseandjointogetherandbecomelightandairy. If they aren’t doubled in size after 1 hour, let them rise an additional 30minutesandcheckagain.

8 Meanwhile,preheatovento375˚F.

TOPREPARETHETOPPING

9 Beat theremainingeggwith1 teaspoonwater,andbrushover thechallah.Mixthesugarandcinnamontogetherandsprinkleevenlyoverthechallah.Bakefor 30 to 40 minutes, checking after the first 20 minutes. If the challah isbrowningtooquickly,lightlycoveritwithfoil.Removefromtheoven,andletcoolonawirerack.


ChickenSoup

CHICKENSOUP

SERVINGS12

POTZOBALLS

SERVINGS6

potzoballs


10%:2.6mg15%:3.8mg20%:5.2mg

FORTHECHICKENSOUP1wholechicken,3to4pounds1celeryroot4quartswater4largecarrots,halved4stalkscelery,halved(includingleaves)2parsnips,halved1turnip,quartered1 Spanish onion, skin on, rinsed and sliced in two halves 5 to 6 sprigs fresh

parsley5to6sprigsfreshdill2sprigsthyme2teaspoonsblackpeppercorns3to5wholecloves

½teaspoonturmeric4or5stringsofsaffron2bayleaves4tablespoonskoshersalt⅓cupcarrots,peeledandsliced⅓cupcelery,sliced¼cupfreshdill,chopped¼cupfreshparsley,chopped

FORTHEPOTZOBALLS3eggs2teaspoonscanna–oliveoil,plus2tablespoonslightoliveoil1teaspoononion,

mincedfineSplashofclubsoda¾cupmatzomeal1teaspoonbakingpowderSaltCoarselygroundpepper

1 Placethechickenandceleryrootinaverylargepotwith4quartsofwaterandboilfor15minutes.Placethehalvedcarrotsandcelery(includingleaves),parsnips,turnip,Spanishonionhalves,andsprigsofparsley,dill,andthymeinalargepieceofcheeseclothorasoupsock.Shutandsecurewithapieceoftwine.

2 Lower theheaton thepot to simmerand,usinga ladle, remove the foam,etc.,thatrisestothetop.Placevegetablesachetinthepotandcoverwithmorewater,ifnecessary.Addpeppercorns,cloves,turmeric,saffron,bayleaves,andkoshersalt.Bringtoaboil,thencoverandlowerheattosimmer.Simmerfor90minutes.

3 Whilesoupiscooking,makethepotzoballs.

TOMAKETHEPOTZOBALLS

4 In amediumbowl,whisk eggswith canna–oliveoilmixture.Addmincedonion.Addclubsodaandstir.

5 Inaseparatebowl,combine thematzomealandbakingpowder, thenfoldintotheeggmixture.Addsaltandpeppertotaste.Coverwithplasticwrapandrefrigeratefor30minutes.

TOMAKEPOTZOBALLSOUP

6 Removethesoupfromheatandletcoolfor30minutes.Removeeverythingfromthepotbuttheliquid,anddiscardthevegetablesachetandceleryroot.

7 Cut,dice,orshredchickenandsetaside.

8 Placethesoupbackonstoveandbringtoaboil.Usinganicecreamscoop,drop6potzoballsintotheboilingsoupliquid.Boilfor10minutesuntilballsset.

9 Addbackthechicken,thenaddtheslicedcarrots,celery,choppeddill,andparsley.Continuetocookfor20minutesandthenserve.


TOCOMPLETETHEMEAL

ServewithInfusedBBQPulledBrisket,ZucchiniCanna-Kugel,orFive-PepperBlazedPOTatoes.TopitoffwithCanna-AppleRosesorPumpkinSpiceSnackCakefordessert.

NOTEI suggest that you “cut” the cannabisoil in all the infuseddishes toachieveamaximumof15-20milligramsTHCperpersontotalforthemeal.

GRILLED STEAK WITH COMPOUND CANNA-BUTTER,JUS,GRILLEDSEASONALVEGETABLES&POTATOPUREE

Another collaborationwith Chef Tadashi, this is the ultimate bistrosteakdinner.Whatcanbebetterthancompoundbuttermeltingoverasizzlingsteak?Compoundcanna-butter—enjoy!

FULLMEAL

SERVINGS6

PREPTIME1hour

COOKTIME1

hourand30minutes


10%:7.3mg

15%:11mg20%:14.6mg

COMPOUNDCANNA-BUTTER


10%:3.8mg

15%:5.7mg

20%:7.6mg

BAKEDPOTATOES


10%:1.9mg

15%:2.8mg

20%:3.8mg

CANDIEDBABYCARROTS


10%:1.6mg

15%:2.5mg

20%:3.2mg

JUSLIÉ1 pound chicken bones, including trimmings, like wings and some meat 4

tablespoonslightoliveoil¼cupcarrots,mediumdice(½inchby½inch)¼cupcelery,mediumdice

½cupyellowonion,mediumdice2tablespoonstomatopaste½cupdryredwine4cupschickenstock1 sachet of 5 sprigs thyme, 6 parsley stems, 1 bay leaf, 1 teaspoon cracked

peppercorns2tablespoonscornstarchmixedinto1cupofwater(slurry)SaltGroundblackpepper

FORTHECOMPOUNDCANNA–BUTTER3¾sticksunsaltedgrass-fedbutter2tablespoonscreamycanna-butter,softened

atroomtemperature1tablespoonthyme,minced1tablespoonchives,minced1tablespoonparsley,mincedSalt

FORTHEPOTATOPUREE6mediumrussetpotatoes1cupcrèmefraîche1¾sticksgrass-fedbutter1tablespooncreamycanna-butterplus1tablespoonsaltedgrass-fedbutter1cup

chives,mincedSaltPepper

FORTHECANDIEDBABYCARROTS1poundbabycarrots,peeledandendstrimmed1teaspooncanna–oliveoil,plus

1tablespoonoliveoil2teaspoonsbrownsugarPinchofsaltPinchofcinnamon

FORTHESTEAKVegetableoilforseasoninggrill6(8-ounce)grass-fedribeyesteaks(¾inchto1

inchthick)SaltGroundblackpepper

PREPARETHEJUSLIÉ

1 In a largepot, brown the chickenbones and the trimmings in theoil overmedium-highheat.Remove thebrownedchickenbonesand trimmingsandsetaside.

2 In the same pan, add the carrot, celery, and onion (in that order, cookingthematleast1minuteapart)untiltheybrown.Pourofftheexcessoil,thenaddthe tomato paste and cook, stirring frequently (adjust to medium heat), untilbrick-brownandgivingoffasweetaroma(15to20minutes).

3 Addtheredwinetodeglazethepanandreducethewineslightly.Addthechickenstockandstirtoreleasethedrippingsfromthebottomofthepan,thenaddbackthebrownedchickenbonesandtrimmings.

4 Reduceheat tomedium-lowor low, thenadd theherbsachet.Simmerandstartreducingthejusliéuntildesiredconcentrationofflavorisachieved(about30minutes).Whilereducingthejuslié,usealadletocontinuouslydegreaseandremovetheimpuritiesatthesurface.

5 Addthecornstarchslurrytothickenthesauceenoughtocoatthebackofaspoon.Adjustseasoningwithsaltandpepper.

6 Strainthroughachinoisorafine-meshstrainer;setasidethesauceandkeepitinahotplace.Anyextrasaucecanbekeptinthefridgeforacoupleofweeksforfutureuse.

PREPARETHECOMPOUNDCANNA-BUTTER

7 In a bowl, mix together the softened butter, canna-butter, minced thyme,chives,andparsley.Seasonwellwithsalt.Place thebuttermixture inaplasticwrapandrollintoalog,makingsurethattherollistightandnoairpocketsarepresent.Ifthereareairpockets,poketheairpocketswithatoothpicktoreleasetheair,thenretightentheroll.Refrigeratetosolidify.

PREPARETHEPOTATOPUREE

8 Preheatovento340ºF,andbakethepotatoesfor1hour.

9 While still hot, but cool enough toworkwith, cut thepotatoes lengthwiseandscoopout the insideswithaspoon intoamixingbowl.Mash thepotatoesandaddthecrèmefraîche,butter,canna-butter,andmincedchives(foldgentlywithaspatula,beingcarefulnottoovermash).Seasonwithsaltandpepper.Setasideandkeephot.

*Approximate dose per serving is basedon infusing5 gramsof cured/dried/decarbed cannabis into 1⅓sticksofbutterPREPARETHEBABYCARROTS

10 Keeptheovenat340ºF.

11 Drizzle the baby carrotswith the canna–olive oilmixture, brown sugar, apinchofsalt,andapinchofcinnamon.Coatevenly,thenspreadoutonabakingsheet.

12 Roast the baby carrots (during the last 15 to 20 minutes of the potatoes’baking) until some surface caramelization develops. Check for doneness, andcooklongerifnecessary.Setasideandkeepinahotplace.

PREPARETHEGRILL

13 Makesuregrillisclean,andpreheatittomedium-high.Seasonthegrillbywipingitwithclothdampenedwithvegetableoilasyouallowittoheatup.

14 Season the steaks thoroughlywith salt andpepper.Place the steakson thegrillforabout2minutes,thenrotateeachsteak90ºinthesamespotonthegrillfor another2minutes.Repeat the sameprocesson theother sideof the steak.Finishcookingthesteakeitheronthegrillor intheoven(internal temperaturemustbeatleast125ºFfornicemedium-raresteak).

TOPLATE

15 Spoon thedesiredamountofpotatopureeonto theplateatabout the threeo’clockposition.Place the steak at about six o’clock, leaning it a little on thepotatoes. Ladle in the sauce, pouring over only one part of the steak. Place aslice of compound butter atop the steak. Position the roasted baby carrots ataboutteno’clock,andserveimmediately.


MEDITERRANEAN CHICKEN, ROASTED CANNA-SPIKEDEGGPLANT&COUSCOUS

Severalyears agowhilevisiting the IsleofCapri, Imet amanwhomademe a delicious dish of chickenwith spiced eggplant. He alsotaughtmeafewculinary tricks, likescoring,salting,andaddingredpepperflakestotheeggplantbeforeroasting.AssoonasIgotback,Ire-createdtherecipe,addedafewingredientsofmyown(includingavery special one), andvoilà!Thedish is simple, exotic, comforting,andlighteronthecannabis.Andbecausethecannabisisinfusedintotheeggplantonly,youcanservethistoamixedcrowd,inwhichsomewantcannabisandothersdon’t.Simplyleaveofftheeggplantforthepeoplewhowanttodinewithoutcannabis.

SERVINGS4

PREPTIME30

minutes

COOKTIME40

minutes


10%:2.5mg

15%:3.8mg

20%:5mg

FORTHEEGGPLANT1largeeggplant,cutinto1-inch-thicksteaks½cupoliveoil½teaspoonfineseasalt½teaspoonredpepperflakes,plusmoretotaste1teaspooncanna–oliveoil,plus

1tablespoonextra-virginoliveoil1teaspoonfennelseedsJuiceof1lemon

FORTHECHICKEN4poundsskinless,bonelesschickenbreast,cutintobite-sizepieces1tablespoon

oliveoil2teaspoonsmincedgarlic1teaspooncoarseseasalt½teaspooncrushedblack

pepper¼teaspoondriedthyme1redonion,chopped1cupsweetpeppers,sliced¾cupdrywhitewineJuiceof½lemon¼cuppittedCastelvetranoolives¼cupkumquats

FORTHECOUSCOUS1-poundboxcouscous,cooked2teaspoonsoliveoil½mediumonion,minced¼teaspoonsalt2 tablespoons balsamic vinegar 2 teaspoons fresh flat-leaf parsley, chopped

ROASTTHEEGGPLANT


2 Slicea“crosshatch”diamondpatternintoeachsideoftheeggplantsteaks.

3 Brushbothsidesofeachsteakwitholiveoilandsprinklewithfineseasaltand red pepper flakes. Place the eggplant steaks on a cookie sheet linedwithparchmentpaperand roast for20minutesoneach side.Remove the skin, anddicetheeggplantfleshinto1-inchcubes.

4 Placetheeggplantinalargebowl,anddrizzlewithcanna–oliveoilmixture.Tosswithfennelseeds,lemonjuice,andmoreredpepperflakes.Setaside.

PREPARETHEMEDITERRANEANCHICKEN

5 Placedicedchickeninalargebowlandcoatwitholiveoil.Addgarlic,seasalt,crushedblackpepper,andthyme.Tosstocoat.

6 Preheatalargeskilletonmedium-highheat.Addenougholiveoiltocoatthebottomofthepan,andsautétheredoniontill lightlybrowned.Addthespicedchicken and sweet peppers, and continue to cook until the chicken is lightlybrownedandtheonionandpeppersarecaramelized.

7 Deglaze with white wine and reduce to half (about 2 minutes). Add asqueeze of lemon juice, olives, and kumquats; cook for 3 minutes, or untilthoroughlyheated.

PREPARETHECOUSCOUS

8 Preheatamediumsaucepanonmedium-highandaddtheoliveoil.Sautétheonion with salt until lightly browned. Reduce heat to medium and add thebalsamic vinegar. Continue to sauté until the onion is caramelized and thevinegarisslightlyreduced.

9 Remove from theheat.Tosswith thecookedcouscousandsprinkle in theparsley.Tossuntilevenlycoated.

TOPLATE

10 Place a fair amount of couscouson the center of eachplate.Topwith thechicken and sauce. Place the eggplant alongside and slightly overlapping thecouscous(forthosepartaking),andserve.

SPICYMOROCCANCANNA–LAMBTAGINEWITHCILANTRO&MINT

There is something incredibly comforting about this tagine. Maybeit’s the fact that this hearty North African stew is chock-full ofwonderfulflavors,textures,andspices,ormaybeit’sthefactthatit’slightlymedicated.Eitherway, it’sdeliciousandverycalming.ServewithriceoralongsideaheapingplateofHomemadePita.

SERVINGS8

PREPTIME45

minutes

COOKTIME3

hoursand20minutes


10%:7.6mg

15%:11.4mg

20%:15.2mg6lambshanksor3poundslambshoulderorlambstewmeat2tablespoonsmint

jelly2 teaspoons kosher salt, plusmore to taste½ teaspoon cracked black pepper,

plusmoretotaste3tablespoonsextra-virginoliveoil3mediumredonions,halved and sliced 4 cloves garlic, peeled and smashed 1-inch finger freshturmeric, grated, or 1 teaspoon ground turmeric ½ teaspoon black cuminseeds½teaspooncrushedcoriander¼cupcilantro,chopped(reservehalfforgarnish)1teaspoonredpepperflakes1cinnamonstick

⅓cupdarkbeer1½cupsvegetablebroth½cupdriedapricots,cutintosmallpieces2tablespoonscanna–oliveoil¼cup

chopped mint leaves for garnish 1 Cut lamb into bite-size pieces. In amediumbowl,tossthelambwithmintjelly,koshersalt,andpepper.

2 Heattheextra-virginoliveoilinaDutchovenovermedium-highheat.Searthe lamb in the hot oil until the lamb is golden brown on all sides, about 10minutes.Lowertheheattomedium;removethelambtoaplateandsetaside.

3 Carefully add the onions to the hot oil and season with salt and pepper.Sautéuntiltheonionsareslightlycaramelized,about10minutes.Addthegarlic,turmeric,cuminseeds,coriander,cilantro,redpepperflakes,andcinnamonsticktotheonions,andsautéuntilfragrant,about30seconds.

4 Addbeeranddeglaze.Cookforabout5minutes,until thebeerispartiallyreduced.Addthevegetablebrothandapricotsandbringtoaboil.Addthelambback into the pot. Cover, and reduce the heat to low. Simmer, covered, for 3hours,turningoveronceinthepot.Removecover,addthecanna–oliveoil,andsimmerfor5moreminutes,toallowthesaucetothickenslightly.

5 Garnishwithcilantroandmintleaves,andserve.

* Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5ouncesofoil.

RIB EYE WITH CANNA-BUTTERED BLACKENEDCORN&CELTICSEASALT

Imade thismealwithMargaretCho,oneofmyfavoritecomedians,andKevinPereira,hostofthenewseriesSuperIntoontruTV,andwehad a blast. Themagic is in the corn and is also drizzled onto thesteak.Thisisaheartymealthatkicksinprettyquickly.

SERVINGS4

PREPTIME20

minutes

COOKTIME25

minutes

IDLETIME2

hours

APPROXIMATETHCPERSERVING(DOESNOTINCLUDETHEFIVE-PEPPERBLAZEDPOTATOES)*

10%:6.3mg

15%:9.5mg

20%:12.6mg

BLACKENEDCORN


10%:2.5mg

15%:3.8mg

20%:5mg

TOFINISH


10%:3.8mg

15%:5.7mg

20%:7.6mg

4bone-inribeyesteaks,1inchthickFORTHERUB2teaspoonsfreshtarragon,minced2teaspoonskoshersalt½ teaspoon ground ginger½ teaspoon cayenne pepper 2 tablespoons coarsely

groundpepperFORTHEMARINADE⅓cuptamarisoysauce½cupoliveoil⅓ cup fresh pineapple juice 2 tablespoons dark cherry syrup or honey¼ cup

apple cider vinegar 2 teaspoons fresh garlic, minced FOR THEBLACKENEDCORN

Vegetableoilforseasoninggrill4earsofcorn1tablespooncreamycanna-butter,plus1tablespoongrass-fedbutterCelticSea

SaltWhitepepperRedchiliflakes

TOFINISH2tablespoonsoliveoil1 large red onion, sliced 1 pound cremini and/or portobello mushrooms,

quartered¼cupwhitewine1 teaspoon fresh destemmed tarragon leaves 2 teaspoons creamy canna-butter

1 Mixtogetheralltherubingredientsinasmallbowl.Setaside.

2 In a separate bowl, mix together all the marinade ingredients.With yourfingers,massagetherubintobothsidesofthesteaksandrefrigeratefor1hour.Thenplace thesteaks ina largeziplockbagandpour themarinadeover them.Ensurethateverypartofeachsteakiscoated.Refrigerateagainfor1hour.

3 Make sure the grill is clean. Season the grill by wiping it with a clothdampenedwith vegetable oil, and allow it to heat up. Preheat to high. If youprefertouseanoven,setyourbroilerto550ºF.

4 Placetheunshuckedcornonthegrillorunderthebroiler.Grillorbroilfor24minutes, turning the corn a quarter turn every6minutes.Remove the cornfromthegrill/broilerandsetasidetillcoolenoughtohandlebutstillhotenoughtomeltbutter.

5 Whilethecorniscooling,placesteaksonthegrill.Formedium-raresteaks,placethesteaksonthegrillfor2to3minutes,thenrotateeachsteak90ºinthesamespotonthegrillforanother2minutes(addanother1or2minutestoeachside if you’re cooking at high altitude).Repeat the sameprocess for theothersideofthesteak.Lowerthegrilltemperaturetomediumandfinishcookingforanother2to3minutesoneachside,eitheronthegrillorinacast-ironpaninapreheated(500ºF)oven.

6 Whilethesteaksfinishcooking,preheatasaucepanandaddoliveoil.Sautéthe redonionuntil translucent, then add themushrooms and continue to sautéuntiltheonionisgoldenbrown.

7 Deglaze with white wine, and reduce by half. Add the tarragon. Removefromheatandstirinthecanna-butter.Setaside.

8 Dothe“feel test”onyoursteaks(seesidebar,below).Whenthey’redone,removethemfromthegrillandseasonwithamistoffineseasalt.Letrestfor5minutes.

9 Shuckthecornanduseasharpknifetoslicethekernelsofftheearsintoalarge bowl. Add canna-butter mixture and toss until fully melted and corn isevenlycoated.SprinklewithCelticSeaSalt,whitepepper,andredchiliflakestotaste.Finishwithcanna-mushroomsandonions.

10 ServewithFive-PepperBlazedPOTatoes.

STEAKFEELTESTThisisaneattrickIlearnedfromourbestbites.com.Thesoft

paddedareaonthepalmofyourhandunderyourthumbisagreatgrillingtool!Usingyournon–dominanthand,extendyourfingersandusethepointerfingerfromyourdominanthandtofeelthepaddedareaofyourpalm.Itshouldfeelsoftandsquishy.Thisisequivalenttothefeelofararepieceofmeat.Next,bringthe

indexfingerandthumbofyournon–dominanthandtogetherandusebothtofeelthepaddedareaagain.Itshouldfeelalittlefirmerthistime.Thisisequivalenttothefeelingofamedium–rarepiece

ofmeat.Andsoondownthelineuntilyougettothepinkie,whichcausesthepaddingofyourpalmtofeellikeawell–done

pieceofmeat.


VEGETARIANFIESTANIGHTVegetable-Stuffed Enchiladas with Oaxacan Canna-Mole, RoastedPoblano & Potato Gratin and Kale Salad with Pumpkin Seeds &CotijaCheese

KudostoChefGillianCaballeroChaseforteachingmehowtomakemole—cannabis-infused mole, to be exact. Chef Gillian, executivechef at the Nob Hill Grille in San Francisco, discovered thatsubstituting coconut oil for lard instead of corn oil (which is thegeneralsubstituteusedinMexico)willaddsomeoftherichnessbackintovegetarianversionsofdishesthattraditionallycallforlard—andithas thebenefitofbeinga lothealthier thaneither lardorcornoil.We hope you have a lot of funwith this collaboration. Invite somefriendsoverandenjoy.

FULLMEAL

SERVINGS8

PREPTIME2

hours

COOKTIME1

hourand45minutes

hourand45minutes


10%:10.3mg15%:15.6mg20%:20.6mg

Vegetable-StuffedEnchiladas

SERVINGS16


10%:1.25mg15%:1.9mg20%:2.5mg

1tablespoonoliveoil1onion,minced1serranochili,finelydiced2teaspoonsMexicanoregano4sprigsfreshthyme,or½teaspoondried1redbellpepper2cupsbroccoli,chopped¼cupdrywhitewine1½teaspoonskoshersalt

¼teaspoonblackpepper16corntortillas2 teaspoons canna–olive oil, plus 2 teaspoons extra-virgin or light olive oil

OaxacanCanna–Mole2cupsshreddedjackcheese


2 Preheat a sautépanandadd theoliveoil.Add theonionand serranochiliand sauté on high for 3 to 5 minutes, stirring often, until lightly browned.Reduce heat to medium, and add the oregano and thyme. Next, add the redpepper, broccoli,wine, kosher salt, andblackpepper.Cook for another3 to4minutes, just until vegetables start to soften but still hold their color.Removefromtheheat.

3 To assemble the enchiladas, stack the tortillas on a plate and cover withplasticwrap.Microwave for30 to60 seconds, just toheat the tortillas so thattheyaremorepliableandwon’ttearwhenrolled.

4 Brusheachtortillawithalittleofthecanna–oliveoil.

5 Pour1cupofmolesauceintoabakingdishandspreadevenly.Putanothercupofsauceintoaseparatedish,whichwillbeusedfordippingthetortillas.

6 Take1tortilla,usingtongsiftoohottohold,anddipintothemolesauce.Besureitiscoated,butshakeoffexcess.

7 Put approximately 1 tablespoon of vegetablemixture and 1 tablespoon ofshredded cheese in themiddle of the tortilla, then roll tightly. Place it in thebakingdish,thenrepeatwithremainingtortillas,makingrowsacross.

8 Spoon another cup of mole sauce over the enchiladas, and sprinkle withremainingcheese.Bakefor20minutes,uncovered.


OaxacanCanna—Mole

Classic Oaxacan Mole is a dish often reserved for special mealpreparations,suchasatweddingsorotherfamilygatherings.Ittakestimetoprepare,butitkeepsverywell,oftendevelopingmoreflavorasitsitsforaweekormoreintherefrigerator.Italsocanbefrozenandkeptforseveralmonths.Thisrecipetraditionallycallsforlardandchickenstock,anditisverydifficulttofindavegetarianversion(thisrecipe purposefully will make more than what is needed for theenchiladas,sothatyoucanstoreitforfutureuse,orexperimentusingitwithmeat dishes).Thismole can alsobe servedover any roastedpoultryorporkdish,anditisevendeliciousjustwithscrambledeggsandtortillasforaquickbreakfast.Youwillbeabletofindthechilis,avocadoleaves,canela,andchocolateatanyMexicangrocerystore—or you can order them online from gourmetsleuth.com if you don’thaveaccesstoaMexicangrocerystore.

SERVINGS24


10%:2.5mg15%:3.7mg20%:5mg

5pasillachilies,dried5mulatochilies,dried2negrochilies,dried2chipotlechilies,dried1quartwater

¼cuplightcoconutoil¼ pound tomatillos, peeled but left whole ½ pound tomatoes, cored but left

whole1onion,halved4garliccloves,peeled¼cupgoldenraisins¼cupalmonds¼cuproastedpeanuts¼cuppecans¼cupsesameseeds¼cuppumpkinseeds¼teaspoonblackpepper½teaspooncumin½teaspoonanise3wholecloves3wholeallspiceberries½teaspoonthyme½teaspoonoregano1slicechallah,orsweeteggbread1quartvegetablestock1overripebanana,small3avocadoleaves2whole cinnamon sticks (try touse real “Canela” fromaMexicangrocery) 1

tablespoonkoshersalt,plusmoretotaste6ouncesMexicanchocolate

2 tablespoonscanna–coconutoil,plus⅓ cupcoconutoil1 Seedanddeveinall chilies by pulling off the stems and cracking themopen. Shake out theseeds,savingthemforstep3.(Youmightwanttousegloves...anddonottouchyournose,rubyoureyes,ortouchanyothersensitivepartofyourbodyuntilyou’vewashedyourhandsthoroughly.Trustmeonthis!)2 Toastthechiliesinanungreasedpan,beingcarefulnottoburnthem.Soakin1quartofhotwaterfor30minutes.

3 Meanwhile,inanothersmallpan,frythereservedchiliseedsin1tablespoonof non-infused light coconut oil until blackened.Rinse in a strainer under hot

waterandsetaside.

4 Inthesameungreasedpan,roastthetomatillos,tomatoes,onion,andgarlicovermediumheatuntilcharred, turningfrequently.Removefromtheheatandsetingredientsasideinabowl.

5 Usingthesamepanagain,heat1tablespoonofnon-infusedcoconutoilandaddtheraisins,nuts,seeds,blackpepper,cumin,anise,cloves,allspiceberries,thyme,andoregano,andletthembegintobrownintheoil,about2minutes.

6 Immediately add another tablespoon of coconut oil, then fry the challahbread with the other items in the pan. Allow the bread to brown, turningfrequently and adding more oil if necessary. Remove from heat and setingredientsasideinabowl.

7 In a blender, mix the onion-tomato mixture until smooth, then set asideagain.Donotrinseblender.

8 Using tongs, remove all the chilies from thewater and place in the sameblender. Reserve the soaking liquid. Blend the chilies and the reserved,blackenedchiliseedswith1cupsoakingliquidand1cupvegetablestockuntilliquefied.Putthemixturethroughastrainerintoabowlandsetaside.

9 Withoutcleaningtheblender,blendthebananawiththenutmixtureand2cupsofthevegetablestock.Setaside.

10 Heat1tablespoonofnon-infusedcoconutoilinalargepanwithalid,andbegin to “fry” the chili mixture, stirring slowly for 5 to 7 minutes, until themixturedarkens.

11 Using tongs,brieflyheat theavocado leavesoveranopenflametoreleasetheiraroma,thenaddtheleavestothechilimixture.

12 Addtheblendedonion-tomatomixturetothesauceandcookforanother5minutes.Addthebanana-nutmixture,cinnamonsticks,andkoshersalt.Slowlyaddmorestock,asneeded.(Butdon’tthinittoomuch—thefinalstepofaddingthecannabisoilwillaidinthinningthemixture.)Cover,andcookoverlowheatfor20minutestoallowthesaucetothicken.

13 Breakthechocolatepiecesintothesauceandallowthemtomelt.Addmoresaltasneededforyourtaste.Re-coverandsimmerforanother30minutes.Turnoff theheat, andallow the sauce to cool for10minutes.Remove theavocado

leaves and cinnamon sticks. Place approximately 2 cups of sauce in a blenderwith the canna–coconut oil mixture and puree for 30 seconds, then add theblendedmixture back into the rest of the sauce. Still off the heat and using awhisk,blendsauceverywellfor2minutes.Ifthesauceappearstoothicktodiptortillasinto,youcanthinitwithalittlemorevegetablestock.


RoastedPoblano&PotatoGratin

This is a variation of a classic French gratin dish. Since one canalmostneverusetoomuchbutterwithpotatoes,thisrecipeiseasytoadjust for personal preferences of amounts of cannabis butter.However, due to the larger-than-normal amount of butter used, thisrecipeusesmilkinsteadofheavycream.

SERVINGS8


10%:2.8mg15%:4.3mg20%:5.6mg

4poundsYukonGoldpotatoes1tablespoonnon-infusedoliveoil,forcooking1onion,diced4or5poblanochilies(peppers)

1½cupswholemilk1½cupsto2cupsshreddedcheddarcheese3teaspoonssalt1teaspoonwhitepepper1garlicclove

2 tablespoons canna-butter, plus⅔ cup grass-fed butter 1 Preheat oven to300ºF.

2 Peelthepotatoesand,usingamandoline,slicethemverythin.Setasideinabowlwithcoldwater.

3 Heattheoliveoilinasautépanandaddtheonion.Cookoverhighheatfor2minutestostartthebrowningprocess,thenlowerheattothelowestsettingandleaveoniontocaramelizefor30to40minutes.

4 Meanwhile,using tongs (or ifyouhaveone, a chili roaster),holdpoblanochiliesoveropenflameonstovetop,turningfrequently,untilskiniscompletelycharred and black. Place charred chilies in a plastic bag and close securely.Allowtositandsteaminbagfor10minutes.Then,carefullypeelallskinfromthem.Slicechiliesopenand removedall seedsandveins. (Youmightwant tousegloves.)Put1chiliaside,andfinelydicetheremainingones.

5 Placemilk,the1non-dicedchili,caramelizedonion,salt,andwhitepepperinablender.Liquefy.

6 Cut the garlic clove in half and, using the cut sides, rub it over the entireinsidesurfaceofthepot.Thentakeapproximately1teaspoonofthecanna-buttermixtureandcoattheentireinsideofthepot.

7 Drainthepotatoes.Inacircularpattern,begintoarrangethepotatoslicesinthepot tomakeone solid layer.Spoon and spreadout a little bit of thedicedchiliesoverthislayer,thensprinklewithahandfulofcheddarcheese.Continueinthismanner,placingcheeseandchiliesontopofeachlayerofpotatoslices,with the exception of the final layer. Leave enough cheese to put on the toplayer,butdon’tdoityet.

8 Placethepotonthestoveovermedium-highheatandpourin1cupofthemilk-chili mixture. Swirl and shake the pot around so that the liquid spreadsthroughoutallthepotatolayers.Bringtoaboil,cover,lowerheattoasimmer,andcookfor20minutes.Removelid.

9 Melttheremainingcanna-butterandaddtotheremainingmilk-chilimixtureintheblender.Blendonhighfor1minute.Pouroverthepotatomixture,againswirling to ensure even coverage. Add the remaining cheddar cheese on top.Placeinoven,uncovered,andbakefor60to90minutes,untilthetopisbrownandthepotatoesaresoftthrough.


KaleSaladwithPumpkinSeeds&CotijaCheese

Kale is one of the only leafy greens that can actually benefit fromsittinginthefridgewiththedressingon.Othersaladgreenswillwiltalmost immediately, but kale can actuallymarinate and soften.Thismeans it can also be dressed in advance and left to sit before beingserved, if you so choose. This salad is pairedwith other vegetablesthatwillholdupwelltomarinating.

SERVINGS8


10%:3.8mg15%:5.7mg20%:7.6mg

1tablespoonnon-infusedoliveoil,forcooking1shallot,finelydiced1½bunchescurlykale

1garlicclove1teaspoonkoshersalt½teaspoonhoneyJuiceof4limes1tablespoonwhitewinevinegar½teaspoonpepper1tablespooncanna–oliveoil,plus3tablespoonsextra-virginoliveoil2carrots,

peeled and grated medium 1 red beet, peeled and grated medium ½ pintcherrytomatoes,eachcutinhalf1cuptoastedpumpkinseeds

1cupcrumbledCotijacheese(orcrumbledsheep’s-milkfetaifyoucannotfindCotija) 1 Heat 1 tablespoon of cooking oil in small sauté pan and addshallot.Sautéovermediumheatuntilgoldenbrown,removefromheat,andsetaside.

2 Washkaleandcutoutthetougherendofthestems.Withyourhands, tearthekaleintomedium-largebite-sizepieces.Placeatbottomoflargesaladbowl.

3 Placegarliccloveandsaltinamortarandpestle,andgrinduntiltheyformapaste. Put the paste in a Mason jar and add the shallot, honey, lime juice,vinegar,pepper,andcanna–oliveoilmixture.Vigorouslyshaketoemulsifytheingredients.

4 Addall the remainingvegetables andpumpkin seeds to the saladand tosswell with the dressing. Adjust salt and pepper to taste. Top with crumbledcheese,andserve.


METRICCONVERSIONCHART

OvenTemperatureEquivalents

250°F=120°C

275°F=135°C

300°F=150°C

325°F=160°C

350°F=180°C

375°F=190°C

400°F=200°C

425°F=220°C

450°F=230°C

475°F=240°C

500°F=260°C

LengthEquivalents

¼inch=0.5cm

½inch=1cm

1inch=2.5cm

6inches=15cm

1foot(12inches)=30cm

VolumeEquivalents

⅛teaspoon=0.5ml

¼teaspoon=1ml

½teaspoon= fluidounce=2ml

1teaspoon=⅙fluidounce=5ml

1tablespoon=3teaspoons=½fluidounce=15ml

2tablespoons=⅛cup=1fluidounce=30ml

4tablespoons=¼cup=2fluidounces=60ml

5⅓tablespoons=⅓cup=3fluidounces=80ml

8tablespoons=½cup=4fluidounces=120ml

10⅔tablespoons=⅔cup=5fluidounces=160ml

12tablespoons=¾cup=6fluidounces=180ml

16tablespoons=1cup=8fluidounces=240ml

1pint=2cups=16fluidounces=480ml

1quart=4cups=32fluidounces=960ml

2quarts=8cups=64fluidounces=1,920ml

1gallon=4quarts=16cups=128fluidounces=3,840ml

WeightEquivalents

½ounce=15g

1ounce=30g

2ounces=55g

4ounces(¼pound)=115g

5⅓ounces(⅓pound)=150g

8ounces(½pound)=225g

12ounces(¾pound)=340g

16ounces(1pound)=455g

24ounces(1½pounds)=680g

32ounces(2pounds)=905g

AcknowledgmentsIAMINCREDIBLYGRATEFULtoGodandtheuniverseforallthesignsandwonders that ledme in this direction. I am particularly thankful formy threeincrediblesons,Matt,Jared,andZach,fortheirconstantandunconditionalloveand support and for allowing me the opportunity to show them that you canmakeanydreamcometrue,nomatterhowcrazy,aslongasyou’repassionate,youbelieve in it, andyouarededicated to it.Tomyparents andbrothers, foralwaysbeing thereforme,andspecifically tomybeautifulmother, foralwaysencouragingmetoexperimentandcreatenewrecipes.Ihavecookedinkitchensallovertheworldandhaveyettofindonethatisstockedwithmoreappliances,tools,gadgets,andingredientsthanmymother’s.

Ahugeshout-outtomygoodfriendandmanagerBrianFeitatBMFMedia,whoinsistedthatIwriteacookbookbecause“itwillhelpsomanypeople,”andwhothenintroducedtometoHarperCollins.Togetherwithhisteam,Brianhasbeen leadingme on this incredible journey. And to Justin Jones, the talentedjournalist at the Daily Beast, who took a chance and tried one of my first“tasteless”cupcakes.Justin,thanksforwritingaboutit—andforintroducingmetotheworldasthe“JuliaChildofweed.”

ToBrianPerrinforopeningthedoortoHarperCollins,andtoKarenRinaldi,SeniorVicePresidentandExecutiveEditorofHarperWave,forrecognizingtheimportanceof thiscookbookandgreen-lighting theproject.ToSarahMurphy,my wonderfully excited, patient, and understanding editor, for guiding mepainlessly through the process of writing a cookbook for the first time. ToAdrian Hale, a fantastic chef, an incredible artisan baker, and the best recipetesterIcouldhaveeveraskedfor.ToMichaelBurnhamforhisincrediblemacroshots of the cannabis featured in this book. And to the beautiful Leela Cyd,photographer par excellence, for hermagnificent photos and flawless creativedirection.

I also would like to thank the various chefs I have collaborated with andlearnedsomuchfromoverthepastyear:ChefJ.P.Reyes,Google’sveganchef

extraordinaire; the very talented and precise Chef Tadashi Miwa; and thebeautifulChefGillian“La”Caballero.Allthreehaverecipesinthisbook.Andtomysous-chefAndréLujan,atalentedchefattheL.A.Dodgers’DugoutClub,whohasbeenbymysideencouraging,testing,innovating,andhelpingmeinsomanyways.

TomyfriendsLilly,Shawn,Alex,Stanos,andLeo,whosupportedmeeverystepofthewayandwhoeachhadahandinhelpingmegettowhereIamtoday.ToBarry“Dovie”Friedman,forhisencouragementtokeepdevelopingrecipes,andfortheuseofhisbeautifulkitchentocreateandtestthem.

ToWeston Green, Tyler Gilden, and their teams at Elite Daily, for theirawesomevideo that showed theworldwhat I’mdoing.ToAndrewDeAngelofromHarborsideHealthCenter,forhisguidanceearlyonandforallowingme,alongwithEliteDaily,tofilmmybuyingprocessatHarborside.ToChaseandSashafromApothecariumSF,foropeningmyeyestothefutureofediblesandthe importanceof understanding thedifferent characteristics and effects of thevariousstrainsofcannabis.

ToEmilyRichardsonandtherestofthefolksatCWAnalyticalinOakland,California, for all their help testingmy butters, oils, and edibles.And toDanNascimbeni, for his hard work and patience in helping me develop theCBD/THCcalculator.

This book is in your hands because of these incredible people, and I ameternallygratefultoallofthem—andtoyou.

AbouttheAuthorDubbedthe“JuliaChildofweed”bytheDailyBeast,the“GanjaGourmet”byNewsweek,andthe“KingofEdibles”byEliteDaily,JEFFTHE420CHEFhasbeen cookingwith cannabis since 2007.At first, itwas just for a few friendswithmedicalmarijuanaprescriptionsandrecreationallyforfriendsinstatesthatlegalized.Earlyon,Jeffrealizedthathigh-CBDstrainsofcannabisaretheonesthat helpMMJ patients themost. He began researchingCBD-rich strains andcreating specially cured canna-butters and canna-oils to incorporate these intohisgourmetrecipes.EachbutterandoilismadefromaspecificCBD-richstrainofcannabisoracombinationofTHC-andCBD-richstrainsknowntohelptreatspecificconditions.

Jeff’s gourmet “medibles” and “medible meals” were a hit. Yet from thebeginning there was always the issue of “that cannabis taste.” In 2014, Jeffinventedanintricateprocessthateffectivelyneutralizesthecannabistasteinhisbutters and oils when cooked—and, as they say, the rest is history. Today,JeffThe420Chefisknownforhispowerful“tasteless”and“light-tasting”canna-butters and canna-oils and for his incredible medible meals and desserts, andnowyoucanmakethem,too.Voilà!

Discovergreatauthors,exclusiveoffers,andmoreathc.com.

http://hc.com

Contributors

LeelaCydLeelaCyd isa food, travel,and lifestylephotographerbased inSantaBarbara,California.Herworkhasappearedinmanycookbooks,commercialprojects,andmagazinessuchasSweetPaul,Food&Wine,CookingLight,andKinfolk.Leelaisastorytellerfirstandforemostandcanoftenbefoundshootingartists,makers,grandmothers,cooks,andforagersaroundtheworldandsharing inspirationonhereponymousblog.

ChefAdrianHaleAdrian J. S. Hale has been writing professionally for over a decade. She hasworked for various food and lifestyle publications, including filling in asassistant food editor atCountry Living and working on the editorial researchteamatSaveur.

In2004,shestartedwritingaregularfoodcolumnfortheOrlandoWeekly,whereshedevelopedfood-relatedstoriesandwroterestaurantcritiques.Forthepast eight years, she has been freelancing as a recipe developer and writingstories for publications such as Saveur, Culture,Mix, and others. She is theeditoroftheonlinemagazineCommunalTable,whichsharesarticlesandrecipesquarterly. She is also the food blogger and baker extraordinaire behindthousandbitesofbread.com.

She and her family travel extensively, but they settlemuch of the time inPortland,Oregon.YouwillmostlikelyfindAdrianelbow-deepinredfifeflourandshapingloavesoflevain.Shepausestohike,forage,delveintoagoodbook,orsitaroundatablewiththepeoplesheloves.

ChefTadashiMiwaHalf Filipino and half Japanese, Chef Tadashi was born and raised in thebeautiful Philippine Islands. He has traveled the world extensively, and hiscultureand travelshavehugely inspiredhispassion forcooking.Based inSan

Francisco, Tadashi received his chef training from the Culinary Institute ofAmericaatGreystoneintheNapaValley.Afterculinaryschool,heworkedforthehighly acclaimedMichelin-ratedOneMarket restaurant inSanFrancisco’sfinancialdistrict.Henowworksasachefforawell-knownluxuryresortbrand.ChefTadashi regards theBayAreaas a culinarymeccawithanabundanceofresourcesavailableallyearlong.Hisculinaryidealiscookingwithingredientsthat are seasonal, locally sourced, sustainable, and organic. Tadashi lovesseafoodandsushi,inparticular.Beingabigfoodie,heeithercooksathomeorvisitshisfavoritesushiplaceonhisdaysoff.Tadashi’sstyleisfresh,clean,anduncomplicated,highlighting the real flavorsand texturesof ingredients thatgowell together.He dreams of having his own little place on the beach inAsia,where people will gather to celebrate, and where he can make the ocean hisgardenanduseitsbountytobringhisflavorcreationstolife.

ChefGillian“La”CaballeroChef “La” Caballero began cooking at the age of eight, inspired by thecombinationofherfather’svastcookbookcollectionandherstepmother’s(self-admitted) complete lack of any cooking skills. Taking matters into her ownhandsandteachingherselftoreadandfollowrecipes,shebecametheself-taughtchef of the family well before turning ten years old. Having grown up inCalifornia and having worked in Bay Area restaurants for more than twentyyears, she has developed a personal style of cooking that firmly follows thephilosophy of using seasonal, high-quality ingredients and avoiding allprocessed foods and chemical additives. For the ten years prior to finallyofficially attending culinary school, she began to cook exclusively vegetarian,vegan,and rawcuisine.Also,having livedandextensively traveled inMexicoand Italy (whereher ancestors are from), shehas focusedher cooking style toreflect the classic recipes of those areas, but with healthier lifestylemodificationsandaCaliforniaperspective.

Chef“La”Caballerolostherfathertocancerin2008.Atthattimeshebegantocontemplatethemedicalbenefitsofcookingsavory,non-blood-sugar-spiking,whole-food-basedfoodswithcannabis,atthesametimeasshewasattendingtheCity College of San Francisco’s prestigious Culinary Arts and HospitalityProgram. She is currently working as a chef in San Francisco, whilesimultaneously founding her new company, Green Light Naturals, which willprovide a combinationof rawand cooked food-basedwholesomeproducts forthemedicalcannabiscommunity.

ChefJ.P.ReyesIn2013,J.P.lefthisjobinhumanresourcestoventureoutintothewildsoftheculinaryworld.With no income, he figured the bestway to learn is in a realkitchen.Themorninghequithisjob,J.P.literallywalkedaroundSanFrancisco,popping into different restaurants to ask if he could “stage” (intern) for them.Outofalltherestaurantsheasked,Cotognasaidyes!ThatwasJ.P.’sfirstrealexperienceinaprofessionalkitchen;J.P.gotthroughtheday,butitwastough.There was an etiquette he didn’t know, a lingo he didn’t understand, and atechnique thatwasbeyondhim.Luckily,Cotognawaspatientwithhim,and ittook only that one day to validate for him that this was what he wanted todedicatehislifeto.

Sincethen,J.P.hasbeenonacrashcoursethroughlife’skitchen.HelandedhisfirstrealgigstagingatSpiceKit.J.P.workedhiswayuptolinecookandinjust a fewmonthswasoffered theopportunity toopen andmanage its secondlocation.Inthatsameyear,heworkedatDrakeastheexecutivechef,helpingitdevelopitsfirsthappyhourandbrunchprograms.J.P.thentriedhisluckathisownfoodbusiness,but justas thingswerepickingup,hewasoffereda jobatGoogleSanFrancisco!J.P.iscurrentlyatGoogleandrecentlytransitionedfromlead vegan chef to sous-chef. In his free time J. P. experiments with pop-updining events, to explore the world of comfort food and develop dishes thatsatisfybothvegansandomnivores.

MichaelBurnhamMichaelBurnham’s passion for photographywas sparkedwhen, at the age ofnine,hebeganborrowinganoldcameraofhisfather’s,eventuallyreceivinghisown as a gift. With his passion discovered and his fate sealed, he activelyimprovedhisskillsandknowledgeofthemediumthroughouthisteenageyears.AfterhighschoolhemovedtoCalifornia,wherehereceivedabacheloroffineartsdegreeinartphotographyfromCSULongBeach,thelargestcampusintheCaliforniaStateUniversitysystem.Michaelhasnineteenyearsofexperienceasa professional photographer, with experience in the fields of productphotography, architecture, modeling and fashion, events, portraiture, and fineart.

ResourcesBadiner, Alan. “High on Health: Cannabinoids in the Food Supply,”Waking Times, April 25, 2013,

http://www.wakingtimes.com/2013/04/25/high-on-health-cbd-in-the-food-supply/.

Bittman,Mark. “CookingatHighAltitudes.” InHow toCookEverything.NewYork:HoughtonMifflinHarcourt,2008.

Burnett, Malik. “Medical Marijuana: Much More Than Just THC and CBD.” Medical Jane, accessedNovember 19, 2015, http://www.medicaljane.com/2014/05/14/thc-cbd-and-more-the-entourage-effect-of-whole-plant-cannabis-medicine/.

Canani, Roberto Berni, et al. “Potential Beneficial Effects of Butyrate in Intestinal and ExtraintestinalDiseases.” World Journal of Gastroenterology 17, no. 12 (March 28, 2011): 1519–28, accessedNovember19,2015,http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3070119/.

“Cannabinoid Chemical Details.” Steep Hill Labs, accessed November 17, 2015,http://www.steephilllab.com/resources/cannabinoid-and-terpenoid-reference-guide.

“Cannabis Dosing.” Project CBD, accessed November 23, 2015, https://www.projectcbd.org/cannabis-dosing.

“The Cannabis Rescheduling Petition.” Drug Science, accessed November 17, 2015,http://www.drugscience.org/Petition/C2E.html.

Coleman,MichaelD.HumanDrugMetabolism:AnIntroduction.2ndedition.Oxford,UK:JohnWileyandSons,2010.

“Endocannabinoid System.” Wikipedia, last modified December 21, 2015,https://en.wikipedia.org/wiki/Endocannabinoid_system.

“Factors Influencing Psychopharmacological Effect,” Drug Library, accessed November 18, 2015,http://druglibrary.eu/library/reports/nc/nc1d.htm.

“5 Must-Know Facts About Cannabinol (CBD).” Leaf Science, accessed November 17, 2015,http://www.leafscience.com/2014/02/23/5-must-know-facts-cannabidiol-cbd/.

“Getting Familiar with THCA.” Cornerstone, accessed November 11, 2015,http://cornerstonecollective.com/getting-familiar-with-thca/.

Gunnars, Kris. “Why Grass-Fed Butter Is Good for You.” Authority Nutrition, November 2013,http://authoritynutrition.com/grass-fed-butter-superfood-for-the-heart/.

“Harle-Tsu.”Verdabase,accessedNovember23,2015,http://verdabase.com/strains/4d3936ee-6a70-3d79-9f37-55d376c75912.

Heustis,MarilynA.“HumanCannabinoidPharmacokinetics.”ChemistryandBiodiversity4,no.8(August2007): 1770–1804, accessed November 24, 2015,http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2689518/.

“How To: Grill the Perfect Steak.” Our Best Bites, accessed September 4, 2015,http://ourbestbites.com/2011/08/how-to-grill-the-perfect-steak/.

Hudak,Marissa,etal.“EdibleCannabis-InducedPsychosis:IntoxicationandBeyond.”AmericanJournalof Psychiatry 172, no. 9 (September 1, 2015): 911–12), accessed November 19, 2015,http://ajp.psychiatryonline.org/doi/abs/10.1176/appi.ajp.2015.15030358?journalCode=ajp.

J, Sirius. “The Anatomy of a Trichome. High Times, March 27, 2015,http://www.hightimes.com/read/anatomy-trichome.

———. “What Is the Real Boiling Point of THC?” High Times, July 10, 2015,http://www.hightimes.com/read/what-real-boiling-point-thc.

Lee, Martin A. “CBD Misconceptions.” Project CBD, accessed November 23, 2015,https://www.projectcbd.org/article/cbd-misconceptions.

———.“TalkingTerpenes.”HighTimes,April8,2013,http://www.hightimes.com/read/talking-terpenes.

New Frontier. Cannabis Science: How Marijuana Affects Health, 2013,http://topdocumentaryfilms.com/cannabis-science-how-marijuana-affects-health/.

Rahn, Bailey. “Sativa, Indica, and Hybrid: What’s the Difference Between Cannabis Types?” Leafly,accessed November 13, 2015, https://www.leafly.com/news/cannabis-101/sativa-indica-and-hybrid-whats-the-difference-between-cannabis-ty.

Russo,EthanB. “TamingTHC:PotentialCannabisSynergy andPhytocannabinoid-TerpenoidEntourageEffects.”BritishJournalofPharmacology163,no.7(August2011):1344–64,accessedNovember19,2015,https://ncbi.nlm.nih.gov/pmc/articles/PMC3165946.

Sharma,Priyamvada,etal.“Chemistry,Metabolism,andToxicologyofCannabis:ClinicalImplications.”Iranian Journal of Psychiatry 7, no. 4 (Fall 2012): 149–56, accessed November 25, 2015,http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3570572/.

“Unprecedented Healing Power.” Patients for Medical Cannabis, accessed November 19, 2015,https://patients4medicalmarijuana.wordpress.com/2013/04/26/cbd-unprecedented-healing-power/.

“What Is Miracle Fruit.” Miracle Fruit USA, accessed September 23, 2015,http://www.miraclefruitusa.com/.

IndexThepaginationofthiselectroniceditiondoesnotmatchtheeditionfromwhichitwascreated.Tolocateaspecificentry,pleaseuseyoure-bookreader’ssearchtools.

Pagenumbersinitalicsrefertoillustrations.

ACDC,8activation,18aioliFreakyFishTacoswithLime-chipotleCanna-Aioli,186–87,188–89Garlic-DillCanna-Aioli,52Lime-ChipotleCanna-Aioli,54SpicyJalapeñoCanna-Aioli,53Teriyaki-GlazedSalmonwithGarlicCanna-Aioli,194alcohol,22Almond&GarlicCrumble,Toasted,193AmarettoPoundCake,Poundin’,236–37,238–39appetizers&smallplates,97–117AppleRoses&Canna-AppleRosePartyTower,Canna-,230–31ArugulaSalad,BeefTartare,Crostini,EggYolk&,262,263–64avocado“Green”Guacamole,70,71PepperedAvocado&EggWhiteswithSpinachonCanna-ButteredFrenchBreadCrostini,93

BananaCanna-BananaBreadwithBlazedPecans,94,95Strawberry-BananaCanna-CustardNapoleon,240–41Bars,Strawberry-LemonKush,243,244,245Basil&PineNutChickenOrecchiette,Poppin’,207BBQPulledBrisket,Infused,176,177beansCanna-CowboySalad,160–61Fakin’“Bakin’”VeggieCheeseburger,170,171“Green”BeanDip,62,63beefBeefTartare,Crostini,EggYolk&ArugulaSalad,262,263–64BraisedCanna-BeefStroganoffwithWildMushrooms,178–79GrilledSteakwithCompoundCanna-Butter,Jus,GrilledSeasonalVegetables&PotatoPuree,274–76

InfusedBBQPulledBrisket,176,177RibEyewithCanna-ButteredBlackenedCorn&CelticSeaSalt,282–83BeefTartare,Crostini,EggYolk&ArugulaSalad,262,263–64BeerChicken,Canna-,180–81,182–83Beet&WatermelonSalad,TricolorCanna-,162,163BerryMuffins,Wake&Bake,90,91–92blanching,20–21BlazedPecans,78BlueberryCanna-CoconutWaffles,76,77–78BlueDream,8,15Borekas,Spinach&FetaCanna-,104,105,106BraisedCanna-BeefStroganoffwithWildMushrooms,178–79bread,205–27Canna-BananaBreadwithBlazedPecans,94,95Canna-Croutons,126Canna-GarlicKnots,211–12,212–13Canna-PandeQueso(Gluten-Free),217Chocolate-FilledCanna-Challah,268,269–70FantasyFocaccia,222,223–24,224JalapeñoCornBread,226,227PeasantBreadGrilledCheese,98,99PepperedAvocado&EggWhiteswithSpinachonCanna-ButteredFrenchBreadCrostini,93Poppin’PitaChips,220–21Poppy-LimeZucchiniBread,225breakfast&brunch,73–95Brisket,InfusedBBQPulled,176,177Broccoli&Cauliflower,Canna-ButteredGarlic,123Brownies,HeathBarCanna-CookieButter,232–34,233–34BrusselsSproutswithCanna-SesameOil,Charred-TipGlazed,142,143BuffaloChickenPoppers,103buttersandoils,35–49calculatorforinfusionof,27calculatorperrecipeandserving,28conversionchart,26Garlic&RosemaryCanna-Oil,48gramconversions–measurementchart,29Honey-WhippedCanna-Butter,49infusing,36“Light-Tasting”Canna-Butter,39–43,40–43“Light-Tasting”Canna-Oil,45,46,47“Light-Tasting”CreamyCanna-Butter,44measurements,percentages,andmilligramsperserving,31typesof,36BuzzedChickpeaCurry&Canna-ButteredSaffronRice,167–68,169

CaesarSaladwithGrilledChicken,Canna-,124,125,126Cake,Poundin’AmarettoPound,236–37,238–39Cake,PumpkinSpiceSnack,254,255calculators,24–31

gramconversions–measurementchart,29forinfusionofcanna-butterandcanna-oil,27THC/CBDperrecipeandserving,28cancer,9,10CandiedEggplantBacon(Vegan),420ChefQuinoawith,158–59,159Canna-AppleRoses&Canna-AppleRosePartyTower,230–31Canna-BananaBreadwithBlazedPecans,94,95Canna-BeerChicken,180–81,182–83cannabidiolicacid(CBDA),18cannabinoids,7–11cannabisbeneficialeffects,9,10calculators,24–31cannabinoidsin,7–11cookingbasics,16–23popularstrainsandeffects,12–15sideeffects,9–11species,6strains,6,7,8,12–15taste,20–21understanding,4–11canna-buttercalculatorforinfusionof,27calculatorperrecipeandserving,28conversionchart,26cookingbasics,16–23gramconversions–measurementchart,29Honey-WhippedCanna-Butter,49“Light-Tasting”Canna-Butter,39–43,40–43“Light-Tasting”CreamyCanna-Butter,44measurements,percentages,andmilligramsperserving,30Canna-ButteredGarlicBroccoli&Cauliflower,123Canna-CaesarSaladwithGrilledChicken,124,125,126Canna-CaramelCorn,235Canna-ChickenTarragonwithMushrooms,184–85Canna-ChiliTarragonCauliflower,156,157Canna-CoconutLimeSmoothies,86,87Canna-CoconutShrimp,198,199–200Canna-CowboySalad,160–61Canna-CowboySalsa,64,65Canna-CrazyOmelet,80,81Canna-Croutons,126Canna-GarlicKnots,211–12,212–13Canna-GarlicWasabiMash(Cauliflower,Turnips&Parsnips),140,141Canna-Ghanoush,61Canna-Harissa,59,60Canna-Hummus,56,57canna-oilcalculatorforinfusionof,27calculatorperrecipeandserving,28

conversionchart,26cookingbasics,16–23Garlic&RosemaryCanna-Oil,48gramconversions–measurementchart,29“Light-Tasting”Canna-Oil,45,46,47measurements,percentages,andmilligramsperserving,31Canna-PandeQueso(Gluten-Free),217Canna-Tahini,55Cannatonic,14,14Capers,SaltedCanna-CaperSalmonoverFarfallewithToasted,201CaramelCorn,Canna-,235CaramelCornCookies,SeaSaltCanna-,242CaramelSauce,Sea-SaltedCanna-ButterPretzelswith,252–53cauliflowerCanna-ButteredGarlicBroccoli&Cauliflower,123Canna-ChiliTarragonCauliflower,156,157Canna-GarlicWasabiMash(Cauliflower,Turnips&Parsnips),140,141CBD,7–10,13calculators,26–31cookingbasics,16–23popularstrainsandeffects,12–14propertiesof,7–8CBD:THCratio,7–8,14Challah,Chocolate-FilledCanna-,268,269–70Charlotte’sWeb,8,14Charred-TipGlazedBrusselsSproutswithCanna-SesameOil,142,143cheeseCanna-PandeQueso(Gluten-Free),217CrazyQueso,68,69Fakin’“Bakin’”VeggieCheeseburger,170,171KaleSaladwithPumpkinSeeds&CotijaCheese,290MiniRicottaPineappleCanna-CrepeSoufflés,107–9,108–9PeasantBreadGrilledCheese,98,99Spinach&FetaCanna-Borekas,104,105,106WhackyMac&Cheese,208,209,210CherryPepperBacon,EggsCanna-Dictwith,83,84,85chickenBuffaloChickenPoppers,103Canna-BeerChicken,180–81,182–83Canna–CaesarSaladwithGrilledChicken,124,125,126Canna-ChickenTarragonwithMushrooms,184–85ChickenSoup,271–72,273CrazyChickenNachos,68,69HazyThaiCoconutCurryChicken,196,197HazyThaiWings,115–17,115–16MediterraneanChicken,RoastedCanna-SpikedEggplant&Couscous,277,278,279Meterspaätz,202–3Poppin’Basil&PineNutChickenOrecchiette,207PotzoBallSoup,136,137,138SesameCanna-ChickenSaladwithStrawberryCanna-SesameDressing,127,128,129

ChickenSoup,271–72,273Chickpea&EggplantCanna-Tajine,150–51ChickpeaCurry&Canna-ButteredSaffronRice,Buzzed,167–68,169ChiliTarragonCauliflower,Canna-,156,157ChipotleCanna-Aioli,Lime-,54Chips,Jeff’sSalt-and-PepperCanna,67Chips,Poppin’Pita,220–21Chocolate-ChipBlazed-PecanMuffins,Pumpkin,79Chocolate-ChipBlazed-WalnutCanna-Pancakes,82Chocolate-FilledCanna-Challah,268,269–70Cilantro&Mint,SpicyMoroccanCanna-LambTaginewith,280–81coconutBlueberryCanna-CoconutWaffles,76,77–78Canna-CoconutLimeSmoothies,86,87Canna-CoconutShrimp,198,199–200HazyThaiCoconutCurryChicken,196,197CookieButterBrownies,HeathBarCanna-,232–34,233–34Cookies,SeaSaltCanna-CaramelCorn,242cookingbasics,16–23activationandinfusion,18controllingpotency,20deliverymethodand“kick-in”time,18–19measurements,19percentages,18setup,19taste,20–21timesandtemps,19cookingtimesandtemps,19cornCanna-CaramelCorn,235JalapeñoCornBread,226,227RibEyewithCanna-ButteredBlackenedCorn&CelticSeaSalt,282–83SeaSaltCanna-CaramelCornCookies,242Couscous,MediterraneanChicken,RoastedCanna-SpikedEggplant&,277,278,279CrazyQueso,68,69CreamCanna-Puffs,Canna-PuffPartyTowerwith,248,249–51CrèmeFraîche,PotatoLatkeswithCanna-Pear,100,101–2CrepeSoufflés,MiniRicottaPineappleCanna-,107–9,108–9Crostini,EggYolk&ArugulaSalad,BeefTartare,262,263–64Croutons,Canna-,126Cucumber,DeviledEggswithCannabis-InfusedShallots&,118,119Curry&Canna-ButteredSaffronRice,BuzzedChickpea,167–68,169CurryChicken,HazyThaiCoconut,196,197CustardNapoleon,Strawberry-BananaCanna-,240–41cuttingthetaste,21

Decarbing,18,21deliverymethod,18–19DeviledEggswithCannabis-InfusedShallots&Cucumber,118,119

digestion,18–19dillGarlic-DillCanna-Aioli,52ToastedOnion&DillCanna-Dip,66Dip,“Green”Bean,62,63Dip,ToastedOnion&DillCanna-,66dips&sauces,51–71Double-WhammyIceCreamSandwich,The,246,247drying,21

EggplantCanna-Ghanoush,61Chickpea&EggplantCanna-Tajine,150–51420ChefQuinoawithCandiedEggplantBacon(Vegan),158–59,159InfusedFire-RoastedVeggieLasagna,164,165–66MediterraneanChicken,RoastedCanna-SpikedEggplant&Couscous,277,278,279eggsBeefTartare,Crostini,EggYolk&ArugulaSalad,262,263–64Canna-CrazyOmelet,80,81DeviledEggswithCannabis-InfusedShallots&Cucumber,118,119EggsCanna-DictwithCherryPepperBacon,83,84,85PepperedAvocado&EggWhiteswithSpinachonCanna-ButteredFrenchBreadCrostini,93EggsCanna-DictwithCherryPepperBacon,83,84,85Enchiladas,285endocannabinoidsystem(ECS),9entertaining&gourmet,257–90entourageeffect,8,9euphoria,7,8,15

Fakin’“Bakin’”VeggieCheeseburger,170,171FantasyFocaccia,222,223–24,224FarfallewithToastedCapers,SaltedCanna-CaperSalmonover,201FetaCanna-Borekas,Spinach&,104,105,106FettuccineAlfredo,206fish&meatmains,175–203FishTacoswithLime-ChipotleCanna-Aioli,Freaky,186–87,188–89Five-PepperBlazedPotatoes,122flavonoids,8,9FlyingPigsinBlankets,114Focaccia,Fantasy,222,223–24,224ForbiddenFantasyRice,139420ChefQuinoawithCandiedEggplantBacon(Vegan),158–59,159FreakyFishTacoswithLime-chipotleCanna-Aioli,186–87,188–89

GarlicCanna-GarlicKnots,211–12,212–13Canna-GarlicWasabiMash(Cauliflower,Turnips,&Parsnips),140,141Garlic&RosemaryCanna-Oil,48

Garlic-DillCanna-Aioli,52Teriyaki-GlazedSalmonwithGarlicCanna-Aioli,194ToastedAlmond&GarlicCrumble,193ToastedPeanuts&Garlic,117Garlic&RosemaryCanna-Oil,48Garlic-DillCanna-Aioli,52GefilteFish,Infused,266,267Ghannoush,Canna-,61GirlScoutCookies,8,15GnocchiwithLemonPesto,SweetPotato,214,215–16,216gourmet&entertaining,257–90gramconversions–measurementchart,29“Green”BeanDip,62,63“Green”Guacamole,70,71GrilledSteakwithCompoundCanna-Butter,Jus,GrilledSeasonalVegetables&PotatoPuree,274–76Guacamole,“Green,”70,71

Halibut,InfusedLemon-Tarragon,191,192,193Ham,HolidayCanna-,190Harissa,Canna-,59,60Harlequin,8,14,14Harle-Tsu,8,14HashBrowns,“Real,”74,75HazyThaiCoconutCurryChicken,196,197HazyThaiWings,115–17,115–16HeathBarCanna-CookieButterBrownies,232–34,233–34HempSeed&KaleSaladwithCurriedOrangeDressing,130–31,131HolidayCanna-Ham,190Honey-WhippedCanna-Butter,49hostingrulesfor420meals,22–23Hummus,Canna-,56,57hybrid,6,14,15

IceCreamSandwich,TheDouble-Whammy,246,247indica,6,7–8,15InfusedBBQPulledBrisket,176,177InfusedFire-RoastedVeggieLasagna,164,165–66InfusedFire-RoastedVeggies,155InfusedGefilteFish,266,267InfusedLemon-TarragonHalibut,191,192,193InfusedPumpkinLambSoup,132–33,134–35InfusedWildMushroomRisotto,152,153,154infusion,18,21,26–27butterconversionchart,26buttersandoils,36calculatorforcanna-butterandcanna-oil,27intoxication,11

JackHerer,8,15jalapeñoFive-PepperBlazedPotatoes,122JalapeñoCornBread,226,227SpicyJalapeñoCanna-Aioli,53JalapeñoCornBread,226,227Jeff’sSalt-and-PepperCanna-Chips,67Jus,GrilledSeasonalVegetables&PotatoPuree,GrilledSteakwithCompoundCanna-Butter,274–76

Kale&HempSeedSaladwithCurriedOrangeDressing,Krazy,130–31,131KaleSaladwithPumpkinSeeds&CotijaCheese,290“kick-in”time,18–19,22–23KrazyKale&HempSeedSaladwithCurriedOrangeDressing,130–31,131KugelwithCaramelizedLeeks,ZucchiniCanna-,172,173

LambInfusedPumpkinLambSoup,132–33,134–35SpicyMoroccanCanna-LambTaginewithCilantro&Mint,280–81Lasagna,InfusedFire-RoastedVeggie,164,165–66LatkeswithCanna-PearCrèmeFraîche,Potato,100,101–2Leeks,ZucchiniCanna-KugelwithCaramelized,172,173lemonInfusedLemon-TarragonHalibut,191,192,193Strawberry-LemonKushBars,243,244,245SweetPotatoGnocchiwithLemonPesto,214,215–16,216“Light-Tasting”Canna-Butter,39–43,40–43“Light-Tasting”Canna-Oil,45,46,47“Light-Tasting”CreamyCanna-Butter,44limeCanna-CoconutLimeSmoothies,86,87FreakyFishTacoswithLime-ChipotleCanna-Aioli,186–87,188–89Lime-ChipotleCanna-Aioli,54Poppy-LimeZucchiniBread,225Lime-ChipotleCanna-Aioli,54Lobster-CannaMac&Cheese,210lowdosing,20

Mac&Cheese,Lobster-Canna,210Mac&Cheese,Whacky,208,209,210mainsmeat&fish,175–203vegetarian,149–73MangoRice,Sweet,144,145MapleCreamCanna-PuffsPartyTower,248,249–51MauiOnionPotatoPierogi,110–11measurements,19,29–31

gramconversions–measurementchart,29perserving,30–31meat&fishmains,175–203medicinaleffects,7–10,14,15MediterraneanChicken,RoastedCanna-SpikedEggplant&Couscous,277,278,279metabolization,18–19,22–23Meterspaätz,202–3metricconversionchart,291milligramsperserving,30–31MiniRicottaPineappleCanna-CrepeSoufflés,107–9,108–9Mint,SpicyMoroccanCanna-LambTaginewithCilantro&,280–81Mole,OaxacanCanna-,286–87MoroccanCanna-LambTaginewithCilantro&Mint,Spicy,280–81muffinsPumpkinChocolate-ChipBlazed-PecanMuffins,79Wake&BakeBerryMuffins,90,91–92mushroomsBraisedCanna-BeefStroganoffwithWildMushrooms,178–79Canna-ChickenTarragonwithMushrooms,184–85InfusedWildMushroomRisotto,152,153,154TortilladePatataswithMushrooms&Tarragon,88–89

Nachos,CrazyChicken,68,69Napoleon,Strawberry-BananaCanna-Custard,240–41non-infusedfood,22NoodlePudding,StonedPepperPecan,112,113

OaxacanCanna-Mole,286–87OGKush,15Omelet,Canna-Crazy,80,81onionsMauiOnionPotatoPierogi,110–11ToastedOnion&DillCanna-Dip,66OrangeDressing,KrazyKale&HempSeedSaladwithCurried,130–31,131Orecchiette,Poppin’Basil&PineNutChicken,207

Pancakes,Chocolate-ChipBlazed-WalnutCanna-,82paranoia,11pasta,205–27FettuccineAlfredo,206PoachedSalmon,SautéedZucchini&LeekSpaghetti,BeurreBlanc,&ParsleyedPotatoes,258,259,260–61

Poppin’Basil&PineNutChickenOrecchiette,207SaltedCanna-CaperSalmonoverFarfallewithToastedCapers,201StonedPepperPecanNoodlePudding,112,113SweetPotatoGnocchiwithLemonPesto,214,215–16,216TricolorPastawithCanna-OilVinaigrette,218,219

WhackyMac&Cheese,208,209,210Peanuts&Garlic,Toasted,117PearCrèmeFraîche,PotatoLatkeswithCanna-,100,101–2PeasantBreadGrilledCheese,98,99pecansBlazedPecans,78Canna-BananaBreadwithBlazedPecans,94,95PumpkinChocolate-ChipBlazed-PecanMuffins,79StonedPepperPecanNoodlePudding,112,113PepperBlazedPotatoes,Five-,122PepperedAvocado&EggWhiteswithSpinachonCanna-ButteredFrenchBreadCrostini,93percentages,18,30–31perserving,30–31Pesto,SweetPotatoGnocchiwithLemon,214,215–16,216Pierogi,MauiOnionPotato,110–11PigsinBlankets,Flying,114PineappleCanna-CrepeSoufflés,MiniRicotta,107–9,108–9PitaChips,Poppin’,220–21PoachedSalmon,SautéedZucchini&LeekSpaghetti,BeurreBlanc,&ParsleyedPotatoes,258,259,260–

61Poblano&PotatoGratin,Roasted,288–89Poppin’Basil&PineNutChickenOrecchiette,207Poppin’PitaChips,220–21Poppy-LimeZucchiniBread,225porkEggsCanna-DictwithCherryPepperBacon,83,84,85HolidayCanna-Ham,190potatoesFive-PepperBlazedPotatoes,122GrilledSteakwithCompoundCanna-Butter,Jus,GrilledSeasonalVegetables&PotatoPuree,274–76Jeff’sSalt-and-PepperCanna-Chips,67MauiOnionPotatoPierogi,110–11PoachedSalmon,SautéedZucchini&LeekSpaghetti,BeurreBlanc,&ParsleyedPotatoes,258,259,260–61

PotatoLatkeswithCanna-PearCrèmeFraîche,100,101–2“Real”HashBrowns,74,75RoastedPoblano&PotatoGratin,288–89SweetPotatoGnocchiwithLemonPesto,214,215–16,216TortilladePatataswithMushrooms&Tarragon,88–89PotatoLatkeswithCanna-PearCrèmeFraîche,100,101–2potency,controlling,20PotzoBallSoup,136,137,138PoundCake,Poundin’Amaretto,236–37,238–39Poundin’AmarettoPoundCake,236–37,238–39PretzelswithCaramelSauce,Sea-SaltedCanna-Butter,252–53Pudding,StonedPepperPecanNoodle,112,113pumpkinInfusedPumpkinLambSoup,132–33,134–35KaleSaladwithPumpkinSeeds&CotijaCheese,290PumpkinChocolate-ChipBlazed-PecanMuffins,79

PumpkinSpiceSnackCake,254,255PumpkinChocolate-ChipBlazed-PecanMuffins,79PumpkinSpiceSnackCake,254,255

Queso,Crazy,68,69QuinoawithCandiedEggplantBacon(Vegan),420Chef,158–59,159

Real”HashBrowns,74,75RibEyewithCanna-ButteredBlackenedCorn&CelticSeaSalt,282–83riceBuzzedChickpeaCurry&Canna-ButteredSaffronRice,167–68,169ForbiddenFantasyRice,139InfusedWildMushroomRisotto,152,153,154SpikedSpanishRiceSoup,146–47SweetMangoRice,144,145RicottaPineappleCanna-CrepeSoufflés,Mini,107–9,108–9rinsing,20–21Risotto,InfusedWildMushroom,152,153,154RoastedPoblano&PotatoGratin,288–89RosemaryCanna-Oil,Garlic&,48rulesofhosting420meals,22–23

SaffronRice,BuzzedChickpeaCurry&Canna-Buttered,167–68,169salads,121–47BeefTartare,Crostini,EggYolk&ArugulaSalad,262,263–64Canna-CaesarSaladwithGrilledChicken,124,125,126Canna-CowboySalad,160–61KaleSaladwithPumpkinSeeds&CotijaCheese,290KrazyKale&HempSeedSaladwithCurriedOrangeDressing,130–31,131SesameCanna-ChickenSaladwithStrawberryCanna-SesameDressing,127,128,129TricolorCanna-Beet&WatermelonSalad,162,163salmonPoachedSalmon,SautéedZucchini&LeekSpaghetti,BeurreBlanc,&ParsleyedPotatoes,258,259,260–61

SaltedCanna-CaperSalmonoverFarfallewithToastedCapers,201Teriyaki-GlazedSalmonwithGarlicCanna-Aioli,194Salsa,Canna-Cowboy,64,65Salt-and-PepperCanna-Chips,Jeff’s,67SaltedCanna-CaperSalmonoverFarfallewithToastedCapers,201sativa,6,7–8,14,15sauces&dips,51–71Scampi,WhackyShrimp,195SeaSalt,RibEyewithCanna-ButteredBlackenedCorn&Celtic,282–83SeaSaltCanna-CaramelCornCookies,242Sea-SaltedCanna-ButterPretzelswithCaramelSauce,252–53SesameCanna-ChickenSaladwithStrawberryCanna-SesameDressing,127,128,129SesameOil,Charred–TipGlazedBrusselsSproutswithCanna-,142,143

setup,19Shallots&Cucumber,DeviledEggswithCannabis-Infused,118,119ShapotDinner,265–72,265–73shrimpCanna-CoconutShrimp,198,199–200WhackyShrimpScampi,195sideeffects,9–11sides,soups,&salads,121–47simmering,21smallplates&appetizers,97–119snacks&sweets,229–55soaking,20–21Soufflés,MiniRicottaPineappleCanna-Crepe,107–9,108–9soups,121–47ChickenSoup,271–72,273InfusedPumpkinLambSoup,132–33,134–35PotzoBallSoup,136,137,138SpikedSpanishRiceSoup,146–47SourDiesel,8,15SourTsunami,8,14SpiceSnackCake,Pumpkin,254,255SpicyJalapeñoCanna-Aioli,53SpicyMoroccanCanna-LambTaginewithCilantro&Mint,280–81SpikedSpanishRiceSoup,146–47Spinach&FetaCanna-Borekas,104,105,106SpinachonCanna-ButteredFrenchBreadCrostini,PepperedAvocado&EggWhiteswith,93SteakwithCompoundCanna-Butter,Jus,GrilledSeasonalVegetables&PotatoPuree,Grilled,274–76steeping,21StonedPepperPecanNoodlePudding,112,113strains,6,7,8,12–15popularstrainsandeffects,12–15THC:CBDratio,7–8,14Strawberry-BananaCanna-CustardNapoleon,240–41StrawberryCanna-SesameDressing,SesameCanna-ChickenSaladwith,127,128,129Strawberry-LemonKushBars,243,244,245SweetMangoRice,144,145SweetPotatoGnocchiwithLemonPesto,214,215–16,216sweets&snacks,229–55

TacoswithLime-ChipotleCanna-Aioli,Freaky,186–87,188–89Tahini,Canna-,55tarragonCanna-ChickenTarragonwithMushrooms,184–85Canna-ChiliTarragonCauliflower,156,157InfusedLemon-TarragonHalibut,191,192,193TortilladePatataswithMushrooms&Tarragon,88–89taste,20–21temperatures,cooking,19Teriyaki-GlazedSalmonwithGarlicCanna-Aioli,194

terpenes,8,9tetrahydrocannabinolicacid(THCA),18ThaiCoconutCurryChicken,Hazy,196,197ThaiWings,Hazy,115–17,115–16THC,7–11,13calculators,26–31cookingbasics,16–23popularstrainsandeffects,12–15propertiesof,7THC:CBDratio,7–8,14ToastedAlmond&GarlicCrumble,193ToastedOnion&DillCanna-Dip,66ToastedPeanuts&Garlic,117TortilladePatataswithMushrooms&Tarragon,88–89trichomes,9TricolorCanna-Beet&WatermelonSalad,162,163TricolorPastawithCanna-OilVinaigrette,218,219

Vegetable-StuffedEnchiladas,285VegetarianFiestaNight,284–90vegetarianmains,149–73VeggieCheeseburger,Fakin’“Bakin’,”170,171VeggieLasagna,InfusedFire-Roasted,164,165–66Veggies,InfusedFire-Roasted,155

Waffles,BlueberryCanna-Coconut,76,77–78Wake&BakeBerryMuffins,90,91–92WalnutCanna-Pancakes,Chocolate-ChipBlazed-,82WatermelonSalad,TricolorCanna-Beet&,162,163WhackyMac&Cheese,208,209,210WhackyShrimpScampi,195WildMushroomRisotto,Infused,152,153,154WildMushrooms,BraisedCanna-BeefStroganoffwith,178–79wine,22

ZucchiniInfusedFire-RoastedVeggieLasagna,164,165–66InfusedFire-RoastedVeggies,155PoachedSalmon,SautéedZucchini&LeekSpaghetti,BeurreBlanc&ParsleyedPotatoes,258,259,260–61

Poppy-LimeZucchiniBread,225ZucchiniCanna-KugelwithCaramelizedLeeks,172,173

http://ads.harpercollins.com/bpbobahc

CreditsCoverdesignbyMilanBozic

Coverphotograph©Atypeek/GettyImagesRecipephotographybyLeelaCyd

CannabisphotographybyMichaelBurnham

Copyright

Thisbookcontainsadviceandinformationrelatingtohealthcare.Itisnotintendedtoreplacemedicaladviceandshouldbeusedtosupplementratherthanreplaceregularcarebyyourdoctor.Itisrecommendedthatyouseekyourphysician’sadvicebeforeembarkingonanymedicalprogramortreatment.Allefforts

havebeenmadetoensuretheaccuracyoftheinformationcontainedinthisbookasofthedateofpublication.Thepublisherandtheauthordisclaimliabilityforanymedicaloutcomesthatmayoccurasa

resultofapplyingthemethodssuggestedinthisbook.

THE420GOURMET.Copyright©2016byJeffThe420Chef.AllrightsreservedunderInternationalandPan-AmericanCopyrightConventions.Bypaymentoftherequiredfees,youhavebeengrantedthe

nonexclusive,nontransferablerighttoaccessandreadthetextofthise-bookon-screen.Nopartofthistextmaybereproduced,transmitted,downloaded,decompiled,reverse-engineered,orstoredinorintroducedintoanyinformationstorageandretrievalsystem,inanyformorbyanymeans,whetherelectronicor

mechanical,nowknownorhereafterinvented,withouttheexpresswrittenpermissionofHarperCollinse-books.

FIRSTEDITION

LibraryofCongressCataloging-in-PublicationDataJeffThe420Chef.The420gourmet:theelevatedartofcannabiscuisine/JeffThe420Chef;photographybyLeelaCyd.—First

edition.Includesbibliographicalreferencesandindex.

pages cmISBN978-0-06-244505-6EPubEditionJULY2016ISBN9780062445070

1.LCSH:Cooking(Marijuana).2.Marijuana—Therapeuticuse.3.Cookbooks.TX819.M25J442016

394.1´4—dc232016004092

1617181920OV/QUAD10987654321

AboutthePublisherAustralia

HarperCollinsPublishersAustraliaPty.Ltd.Level13,201ElizabethStreetSydney,NSW2000,Australia

www.harpercollins.com.au

CanadaHarperCollinsCanada2BloorStreetEast-20thFloorToronto,ONM4W1A8,

Canadawww.harpercollins.ca

NewZealandHarperCollinsPublishersNewZealandUnitD1,63ApolloDriveRosedale0632

Auckland,NewZealandwww.harpercollins.co.nz

UnitedKingdomHarperCollinsPublishersLtd.

1LondonBridgeStreetLondonSE19GF,UKwww.harpercollins.co.uk

UnitedStatesHarperCollinsPublishersInc.

195BroadwayNewYork,NY10007www.harpercollins.com

http://www.harpercollins.com.au

http://www.harpercollins.ca

http://www.harpercollins.co.nz

http://www.harpercollins.co.uk

http://www.harpercollins.com

*InformationcontributedbyCWAnalytical(cwanalytical.com).

The 420 Gourmet: The Elevated Art of Cannabis Cuisine

Documents

Transcript of The 420 Gourmet: The Elevated Art of Cannabis Cuisine