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CANNABIS SALMON IN A HONEY MIZO GLAZE CANNABIS BAKED LEMON CHICKEN

INGREDIENTS

n 4 skin-on salmon

fillets 4-6 oz.

n 1 two-inch stem ginger n 2 Tbs. white miso n 1 Tbs. canna oil n 1 Tbs. unseasoned rice

vinegar

n 1 Tbs. honey n 1 Tbs. sesame seeds n 3 scallions n kosher salt

INSTRUCTIONS

Make the honey-miso glaze: Peel 2 inches of ginger. Grate the ginger into a small bowl. Add the miso, vinegar, canna oil, honey and water to the bowl with the grated ginger. Taste and adjust the seasonings where needed. Heat a small skillet over medium heat and toast sesame seeds. Make sure to toss frequently until they are lightly golden brown. Be quick; they may burn. Trim and slice 3 scallions crosswise. Season the salmon fillets on all sides with salt and pepper. Place skin sides down in a cold, cast-iron skillet. Heat the skillet over medium heat and cook for 5 minutes. Continue to cook on skin side down until the fish is opaque and cooked. The skin will release from the pan when it is crispy; don’t try to rush it. Using a spatula, gently flip the fillets, then remove the pan from the heat. Continue to cook off-heat 1 minute longer for regular-sized fillets, but very thick ones might be about 2-3 minutes more. The inside should be still a little pink and translucent. Plate, spoon, serve and enjoy!

INGREDIENTS

n 4 boneless skinless

chicken breasts

n 1/3 cup chicken broth n 3 Tbs. melted canna-

butter

n 4 Tbs. fresh lemon

juice

n 1 Tbs. honey n 2 tsp. garlic, minced n 1 tsp. Italian seasoning n salt and pepper to taste n optional: fresh rose-

mary and lemon slices, for garnish

INSTRUCTIONS

Preheat oven to 400°F and grease a bak-

ing sheet or large casserole dish. Melt canna-butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning and salt and pepper. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes, spoon the sauce from the pan over the chicken. Garnish with fresh rosemary and lemon slices if desired and serve.

CANNABIS LASAGNA

INGREDIENTS

n ½ cup cannabis butter n 1 lb. sweet Italian sausage n ¾ lb. lean ground beef n ½ cup minced onion n 2 cloves garlic n 1 can (28 oz.) crushed tomatoes n 2 cans (6 oz.) tomato paste n 2 cans (6.5 oz.) tomato sauce n ½ cup water n 2 Tbs. sugar n 1 tsp. dried Italian seasoning n 1 Tbs. salt n 4 Tbs. fresh parsley, chopped n 2 Tbs. fresh basil, chopped n 12 lasagna sheets n 16 oz. ricotta cheese n ½ tsp. salt n 1 lb. mozzarella cheese, shredded n ½ lb. Parmesan cheese

INSTRUCTIONS

In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper and 2 tablespoons parsley. Simmer, covered, for

about 1½ hours, stirring occasionally.

Take off the heat and add the cannabis butter. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water. In a mixing

bowl, combine ricotta cheese with egg, remaining parsley and ½ teaspoon salt. Preheat oven to 350°F. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13-inch baking dish.

Arrange six noodles lengthwise over meat sauce. Spread with one half of the ricotta

cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with

remaining mozzarella and Parmesan cheese. Cover with foil: To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.