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Tag Archives: canna

Caesar Salad

SERVES 4 INTRODUCTION: One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy. INGREDIENTS: 3 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, smashed 1 anchovy (optional) 6 tablespoons olive oil 4 teaspoons canna-olive oil ¼ cup Parmesan salt pepper 2 romaine hearts, chopped 1 cup cooked chicken, in chunks or shredded 2 cups croutons Shredded Parmesan cheese DIRECTIONS: In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using. With the machine running drizzle the oils into the bowl of the processor. Transfer to a jar and stir in the cheese along with salt and pepper to taste. Toss the dressing with romaine and top with chicken and croutons. CHEF’S NOTES: If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but

Bacon & Egg Muffins

SERVES 4 INTRODUCTION: This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can. INGREDIENTS: 4 6-inch flour tortillas 4 teaspoons canna-butter, melted 4 bacon strips, cooked and chopped 4 large eggs, room temperature 1 cup shredded cheddar Salt and pepper DIRECTIONS: Heat the oven to 340° F. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla. Top with the remaining cheese. Sprinkle with the salt and pepper. Bake the eggs until set, about 10 minutes. CHEF’S NOTES: If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.   Recipe provided by the amazing

Rustic Apple Tart

SERVES 9 INTRODUCTION: In the fall, when apples are at their peak, all this tart needs is some canna-butter, apples, sugar and maybe some cinnamon.  And ice cream is a nice touch.   INGREDIENTS: 1 9-inch store bought piecrust, or your favorite recipe 3 tablespoons canna-butter, melted 2 apples, cored peeled and sliced 2 tablespoons maple syrup 1 tablespoon lemon juice DIRECTIONS: Heat oven to 340° F. Place the piecrust on your work surface. Brush the surface with the canna-butter. In a medium bowl toss the apples with the maple syrup and lemon juice. Place the apples on the crust. Bake until the apples are tender and the crust is golden brown. CHEF’S NOTES This tart can also be made with frozen puff pastry.  A mixture of apples and pears is another way to go. And add some walnuts if you are so inclined.   Recipe provided by the amazing Laurie Wolf.   Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute

Pot Pie Recipe

SERVES 4 INTRODUCTION: Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat. INGREDIENTS: 3 tablespoons butter 4 teaspoons canna-butter 1 stalk celery, sliced 1 carrot, peeled and sliced 1 teaspoon thyme 1/3 cup flour 2 cups chicken stock 1/3 cup light cream or half and half 1 cup peas 3 cups chicken, cooked and cut in pieces Salt Pepper Puff pastry or pie crust 1 egg, beaten (optional) DIRECTIONS: In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes. Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry