Herb: Mastering the Art of Cooking with Cannabis
Laurie Wolf, Melissa Parks
Herb: Mastering the Art of Cooking with Cannabis offers over 200 pages of gorgeously illustrated recipes that elevate the art and science of cooking with cannabis. Chefs Melissa Parks and Laurie Wolf have developed recipes that specifically complement and downplay the taste of the herb so that each appetizer, entrée, and dessert will be enjoyed to the fullest. No special culinary equipment is needed; home cooks can simply prepare an “extraction”―an infusion of cannabis into a medium such as oil or butter―then proceed as normal with the recipe.
teaspoon ground cumin 1 teaspoon sherry vinegar 4 strips cooked bacon, chopped, for garnish 1 cup croutons, for garnish PROCEDURE 1.In a large pot, heat the canna-olive oil over medium heat. Add the onion, carrot, celery, and garlic and sautȳ until tender, 7 to 9 minutes. 2.Add the stock, tomatoes, lentils, and cumin, and simmer for 45 minutes. 3.Stir in the vinegar and serve garnished with the bacon and croutons. CHEFS舗 NOTES: For a heartier soup, add cooked sausage, chicken, or even
chicken stock 4 cups water Salt (kosher or sea) and freshly ground black pepper, to taste PROCEDURE 1.Put the beans in a large pot and cover them with water by 2 inches. Bring the water to a boil, then turn off the heat. Let the beans sit for 1 hour. 2.After an hour, drain the water, rinse the beans, and set them aside in a large bowl. Clean out the pot. 3.In the pot, heat the canna-olive oil over medium heat. Cook the kielbasa, stirring occasionally, until it is slightly browned, 5 to 7
AVOCADO, AND TOMATO) What could be better than a BLT, you might ask? A BLAT! This recipe deserves the best ingredients you can afford; good-quality bacon, a ripe avocado, homemade mayo, and a perfect tomato make a truly remarkable sandwich. MAKES: 2 sandwiches SERVING SIZE: 1 sandwich DIFFICULTY: Easy INGREDIENTS Ɖ firm-ripe avocado, peeled, pitted, and thinly sliced 2 teaspoons freshly squeezed lemon juice 4 slices potato bread 4 tablespoons Canna-Mayonnaise (recipe below) 8 strips
Hemp, 15, 16 Hummus ŠŠŠŠŠŠŠHummus, 42 ŠŠŠŠŠŠŠMediterranean Veggie and Hummus Sandwiches, 110 Hydroponic systems, 18 I Italian-Style Stuffed Mushrooms, 63 Iversen, Leslie L., 20 K Kale ŠŠŠŠŠŠŠSpicy Spinach, Kale, and Artichoke Dip, 35 ŠŠŠŠŠŠŠWhite Bean Soup with Kielbasa and Kale, 92 Kimchi, Spicy Tofu and Cashew Salad with Kimchi Vinaigrette, 96舑97 L Leeks, Cream of Asparagus Soup with Frizzled Leeks, 88舑89 Lemons ŠŠŠŠŠŠŠLemon Bars, 214 ŠŠŠŠŠŠŠMicrowave Asparagus and Lemon
at least 1 full minute舒2 is even better. Scrape down the sides of the bowl, if needed, to get the last bits. Serving Sizes Many recipes have serving sizes, but some do not. Every recipe does state how many servings it makes, so for the recipes without serving sizes, use this as a guideline. For example, you can eyeball the Spaghetti with Arugula Pesto (page 131) once you舗ve dished it out on four plates to ascertain that all the servings are equal. Remember that each teaspoon of cannabutter or