RECIPES

RECIPES by LAURIE WOLF | PHOTOS by BRUCE WOLF SUNNY & SWEET

SUMMERTIME TREATS

12 servings LEMON BARS

Baking spray 1 cup all-purpose flour ¼ cup unsalted butter, softened ¼ cup canna-butter, softened ¼ cup confectioner’s sugar 2 eggs 1 cup sugar zest from two lemons 2 tablespoons lemon juice ½ teaspoon flour ¼ teaspoon salt 1. Preheat the oven to 340°F. Spray an 8 or 9-inch square pan with the cooking spray and set it aside. 2. In a medium bowl, combine the flour, unsalted butter, canna-butter and confectioner’s sugar. 3. Using your fingers, press the crust evenly into the prepared pan. 4. Bake the crust until it is light golden brown, about 20 minutes. Transfer the pan to a wire rack to cool completely. Leave the oven on. 5. In a medium bowl, whisk together all the remaining ingredients until fluffy. 6. Put the filling into the cooled crust. 7. Bake until the filling is set, 25 to 30 minutes. 8. Cool completely.

1. Preheat the oven to 340°F and spray a 9-by-5-inch loaf pan with the cooking spray. Set aside. 2. In a large bowl, beat together the sugar, canola oil and canna-oil until creamy. Add the eggs, buttermilk and zest, mixing well. 3. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to wet ingredients, mixing until just combined. 4. Fold in the pistachios. 5. Pour the batter into the prepared pan and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. 6. Let cool for 10 minutes in the pan – set on a wire rack before turning out to cool completely on the rack. 12 servings ORANGEPISTACHIO BREAD

Baking spray 1 cup sugar ½ cup canola oil ¼ cup canna-oil or butter 2 eggs, lightly beaten 1 cup buttermilk 2 teaspoons freshly grated lemon zest 2 1/2 cups all purpose flour 1 teaspoon baking soda ½ teaspoon cinnamon pinch of salt ¾ cup shelled pistachios two servings MALTED-CHOCOLATE SMOOTHIE

2 cups chocolate milk, or dairy free milk 1 small banana, sliced 3 tablespoons malted milk powder 1 tablespoon unsweetened cocoa powder 2 teaspoons canna-coconut oil 2 heaping tablespoons chocolate syrup

1. Put all the ingredients except the chocolate syrup in a blender. Blend on medium speed until smooth. 2. Divide the smoothie between 2 glasses and stir 1 heaping tablespoon of chocolate syrup into each.

It’s sunny and we can be outside without a mask. In many cases, we can be inside without a mask. Isn’t that just the greatest news? Hugging feels so good. Work to be done, but we are on the right track. Now get your Cannabis game on and step into the kitchen to make some magic happen. The lemon bars are sweet and tart and divine. You will love them. I like them frozen for a bit, a great chew and frosty feel. The orange pistachio bread is a great way to start the day on a high. Perfect with tea, coffee or golden milk (reach out if you want the recipe). If you are a malted milk ball fan, this smoothie has your name on it. These recipes were infused with a strain from Re-Up farms – a “peaceful” strain named Raspberry Tart. Upon checking, I found that my mood was upbeat and my stress level reduced considerably. The infusion is floral and citrusy, and pairs well with the featured recipes.