COOKING WITH CANNABIS

STONED SUMMER

Same crazy world, with no end in sight. As we all try to stay safe with our masks and our hand sanitizer, try to remember what you have to be thankful for. And help make the changes we need to be the world we want to have - a healthy planet, equal justice and peace for everyone. Try, we all need to try. These recipes were infused with Noble Farms Royal Wedding, and a bit of Wesley’s Wish CBD from East Fork Cultivars. #BlackLivesMatter #DontFearTheEdible #EatYourCannabis

>> This is my absolute favorite smoothie. Refreshing, tasty and calming, now when we need it most.

PISTACHIO LIME SMOOTHIE

1. Combine all ingredients in a blender and puree. 2. Garnish with pistachios.

1 ½ cups almond milk, or preferred milk 1 whole avocado, peeled and pit removed 1 banana, peeled and sliced 1 lime, cut in chunks ¼ cup lime juice concentrate 2-4 tablespoons honey 4 tablespoons pistachios 2 teaspoons canna-oil

>> This dish would also be wonderful with the addition of shrimp, tofu, scallops or chicken. Feel free to use spinach instead of arugula. Although many pesto recipes are made with pine nuts, their current price point has made walnuts my go-to. No regrets here. >> You can always change the meat or veggies. The last time I made this, I turned the leftovers into a tasty sandwich on a toasted roll.

ARUGULA & PESTO SPAGHETTI STEAK & ROASTED POTATO SALAD

1. In a medium bowl whisk together the vinegar and oils. Add the cumin, salt and pepper. Set aside. 2. In a medium skillet heat the canola oil. Add the scallion, cooked potato and beans, and sauté for 4-5 minutes. 3. In a large mixing bowl combine all the remaining ingredients. 4. Toss the dressing with the steak and vegetables and serve. Serves 4.

4 tablespoons sherry vinegar 4 teaspoons canna-olive oil 1 tablespoon olive oil 1 teaspoon cumin salt, pepper 1 tablespoon canola oil 2 scallions, in pieces 2 pounds cooked potatoes, peeled and cut in chunks 1 cup cooked green beans, trimmed and cut in pieces ½ cup chopped red onion 16 ounces steak, grilled to desired degree of doneness, cut in chunks 4 radishes, thinly sliced 4 cups chopped romaine

1. In a food processor or blender combine the arugula, walnuts, garlic, salt and pepper. 2. Drizzle in the olive oils. 3. Turn the pesto into a serving bowl and stir in the Parmesan. 4. In a large saucepot bring salted water to a boil. Cook the pasta according to package instructions. 5. Drain the pasta, return to saucepot off heat, and toss with the pesto and the remaining bunch of arugula. 6. Divide the pasta between the plates, drizzle with olive oil and sprinkle with some grated Parmesan. Serves 4-6.

6 cups arugula, packed ½ cup walnuts 4 garlic cloves, peeled ½ cup olive oil 2-3 tablespoons canna-olive oil ¼ cup grated Parmesan Salt Pepper 1 lb. pasta 1 bunch arugula, rinsed, dried 2 tablespoons olive oil Small chunk Parmesan for grating