CANNABIS RECIPES

FRESH+ SIMPLE

4 servings PANZANELLA CHICKEN

1 cup olive oil 12 garlic cloves, peeled 4 chicken breasts, boneless 4 chicken thighs, boneless 16 good sized chunks, day old bread, drizzled with olive oil and coarse salt 1/3 cup pitted black olives 2 cups chicken stock salt pepper parsley 1 bunch arugula, cleaned and dried on clean dishtowel 1⁄4 cup sherry vinegar 3⁄4 cup olive oil 4 teaspoons canna-oil 1 tablespoon sugar two servings PERFECTLY PERFECT SANDO

4 slices bread, I like multigrain, but anything goes 10 tablespoons Nutella 2 teaspoons canna-oil or butter sprinkling of sea salt 8 tablespoons favorite flavor jam/preserves 2 small bananas, cut in 7-8 thin slices 1. Toast the bread. 2. Mix Nutella with the infused oil. 3. Spread Nutella on two pieces of bread and jam on the other. 4. Sprinkle crunchy sea salt over the in- fused Nutella, then lay the banana slices over it. 5. Top with the pieces of toast with jam. Slice diagonal and serve.

1. Heat oven to 450. 2. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly sauté the garlic until tender. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared. Place in a 450-degree oven to roast, about 15 minutes. Cut up chunks of day old bread and drizzle with olive oil and salt – about four cubes of bread per person. Place in oven to toast. 3. Once chicken is cooked through, remove from pan and keep warm. Discard oil from pan and add pitted olives, the softened garlic, and chicken stock. Scrape the bottom of the pan to get all the crust. 4. Taste, add salt and pepper and chopped parsley. Add the vinegar and oils. Toss with the arugula. Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with the arugula.

4 servings CANNA KALE SALAD

1/3 cup olive oil 4 teaspoons infused oil 1⁄4 cup finely chopped shallots 3 tablespoons fresh lemon juice salt and pepper to taste 2 bunches kale, washed, dried, shredded, tough stems removed 1⁄2 cup goat cheese, crumbled 1. In a medium bowl whisk the oils, shallots, lemon juice and salt and pepper. 2. In a large bowl combine the dressing with the kale. Toss with the cheese and serve. s UMMERTIME AND THE LIVING IS EASIER.Warm weather entertaining is the best, so take advantage of what’s fresh and keep things simple-ish. The kale salad is a perfect warm weather recipe – feel free to add some cooked chicken or shrimp and make it a main course. The lemon is lovely. This is my very favorite chicken dish, easy to make and to customize. Add some cooked sliced sausage and grape tomatoes if you are looking to be creative. I make it throughout the summer with the arugula I grow on my deck. Crazy but true, this has been my daughter Olivia’s favorite sandwich for years. It’s pretty rad. I had my doubts, as I’ve never been a Nutella fan, but I confess to adoring it in this presentation. An unforgettable combo – if you are going to be making the sandwich in advance of eating, rub the banana slices with lemon juice to prevent browning.

These recipes were infused using the same strain as last month, Raspberry Tart from Re-up Farms. I experimented, and only decarbed half the Cannabis before infusing. THC-A is not psychoactive, and I wanted to see if the experience was clearly different. I may have felt more relaxed than usual, but I did get pretty high and it was a perfectly fine experience. Next time, I am going with non-decarbed weed. I’ll keep you posted.