Recipe

Laurie Wolf is a leader in the edible community and an award-winning culinary entrepreneur. Since 2015, Laurie has published four cannabis cookbooks: HERB, Cooking with Cannabis, Marijuana Edibles, and The Medical Marijuana Dispensary. Her recipes fill the pages of several top cannabis publications such as The Cannabist, Cannabis Now, Dope Magazine, Culture, Oregon Leaf, and High Times as well as the Oregonian. From soup to nuts, Laurie delivers a wide range of cannabis-infused recipe options, as well as detailing techniques for athome infusions. Her brownie recipe on The Cannabist won Leafly’s Brownie Bracket challenge, naming it “the absolute best cannabis brownie recipe of all time.”

This dish has a double dose of peppery arugula—it’s blended into the pesto, and then raw leaves are tossed with the finished pasta. Switching out the basil for these pungent leaves turns this easy, rustic recipe into a deeply flavored dish, redolent with crunchy greens, citrus, plenty of garlic, and cheese. You can add the protein of your choice, one pound of shrimp would be a great way to go.

There is a lot of the terpene caryophyllene going on in this recipe. The pepper, the arugula and the strain Bubba Kush, chosen for the trifecta. This hard-to-pronounce terpene has some pretty impressive health benefits, including relief from pain and stress, and strong anti-inflammatory and antioxidant properties making it a win-win-win. This pesto makes a great dip or spread, and a particularly delightful addition to chicken or fish. Want to learn more about cooking with cannabis? Visit laurieandmaryjane.com.

Pasta with Arugula

INGREDIENTS: 4 cups tightly packed arugula 1/2 cup shelled walnuts 4 garlic cloves, peeled 1 tablespoon fresh lemon juice 1 teaspoon coarse black pepper 1/2 teaspoon kosher salt 1/2 cup olive oil 4 teaspoons canna-oil or canna-butter, each teaspoon is 5mg THC* 1/2 cup grated Parmesan 1 pound spaghetti 1 bunch baby arugula 2 tablespoons olive oil 2 tablespoons grated Parmesan

DIRECTIONS: 1. In the bowl of a food processor, combine the 4 cups of arugula, walnuts, garlic, lemon juice, pepper and salt. With the machine running, drizzle in the olive oil and the infused oil. Add the 1/2 cup grated Parmesan and blend.

2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.

3. Drain the pasta and return to the pot. Stir in the pesto and the remaining arugula. Divide among four plates and drizzle with the olive oil and grated Parmesan.

4. If you want to add a protein, it should be cooked, and tossed into the pasta along with the pesto and arugula.

* Visit cbtsmagazine.com/recipes to learn how to make canna-butter.

Laurie Wolf with Nikon.

THE CANNABIS APOTHECARY

Learn how to buy, prepare, and safely use THC and CBD for maximum benefits to your body, mind, home, and spirit with this essential guide from the “Martha Stewart of marijuana edibles” (New Yorker). Featuring recipes for brownies and body balms, mushroom tarts and massage oils, The Cannabis Apothecary offers readers a guide to improving health and wellness by harnessing the natural powers of marijuana. From celebrated cookbook author Laurie Wolf, creator of “the absolute best cannabis brownie recipe of all time” (Leafly), The Cannabis Apothecary charts a path through the history of this amazing plant, from early cultivation to the latest in cutting edge research, showing readers how to maximize the benefits of living an immersive marijuana lifestyle. Purchase online at laurieandmaryjane.com.