Topic: Cannabis Recipes

This simple-to-make soup for one is sure to warm you on chilly nights. If you have the time, roast the squash instead of boiling. It adds a wonderful level of complexity. The avocado garnish is terrific, and so are fried sage leaves, a dollop of crème fraiche, or a simple sprinkling of smoked paprika. A couple of my favorite markets sell butternut squash already peeled and cubed, which makes life simple. I have even seen the cubed squash in the frozen section. These would absolutely work — after all, this soup is just for you. It’s all about getting to

Did you know that the original marijuana brownies weren’t really brownies? They more closely resembled what we would now call energy balls. In a nutshell, the story goes like so: Alice B. Toklas, lifelong companion of Gertrude Stein and Paris salon fixture, was writing an autobiographical cookbook in the 1950s. The book included several guest recipes from her Bohemian buddies. One of her mischievous friends, Brion Gysin, submitted a recipe for something called “Hashish Fudge,” which comes with the warning that moderation is key and that these little treats might induce thoughts on “many simultaneous planes.” The recipe didn’t actually

This easy-to-make soup is perfect for the fall, when nights get cooler and the rains begin. We Oregonians know how to chill out, and the addition of cannabis gets that done. The cumin and the caraway seeds flavor this creamy, soothing soup. Carrots and potatoes are such a great pair. Alternatively you can make the soup with sweet potatoes instead of the russets, which adds a lovely sweetness. That version deserves a dollop of sour cream. One Thanksgiving I served this soup in tall and thin 2-ounce glasses. Anticipating a hearty meal, this soup was a perfect appetite whetter. And

Those nights (or days) when you are craving peanut butter, I mean really craving peanut butter, nothing beats these chewy peanut butter cookies. The small batch size here is a blessing and a curse! Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Servings: 15 cookies Ingredients 1 cup peanut butter 4 tablespoons canna butter (see recipe below), softened 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup flour 1 egg pinch of salt Instructions Heat oven to 340 degrees. Combine all of the ingredients in a large bowl. Stir until smooth. Divide the dough into

This pot pie is a comfort-food classic and favorite in my Canna kitchen. Enjoy! Ingredients: 1 box Pillsbury dough pie crust ½ pound boneless chicken, cut into bite-size pieces 1 large russet potato 2 tablespoons of cooking oil (sunflower or coconut oil preferred) 1 cup small mixed baby potatoes 1 (32-ounce) container of chicken stock/broth 2-3 tablespoons of milk ¼ tablespoon of butter 1 cup baby carrots or sliced carrots 3 celery stocks 1 cup fresh peas 1-2 tablespoons of canna butter (*see note on canna butter below) 1 ounce poultry gravy mix Salt and pepper, to taste Directions: Preheat