B utte rnu t Squ as h S t one r Sou p
B a ke d Pe a r s
• 4 C butternut squash, peeled and cubed • 3 garlic cloves, peeled • 2 shallots • 1 Tbsp olive oil • 1 Tbsp canna-oil • 1/2 Tsp salt • 2 1/2 C vegetable broth Preheat oven to 400 degrees. Toss butternut squash, garlic and shallots with olive oil, and place in shallow baking dish or on cookie sheet. Roast for 40 minutes, turning vegetables once. Squash should be soft when done. Remove from oven and allow to cool for about 10 minutes. Puree squash, shallots and canna-oil in blender. Add vegetable broth to a stock pot and stir in squash mixture. Add salt to taste.
The Ma ry G i nge r • 12 Oz ginger beer • Juice of one lemon • ½ Tbsp Cannabis Simple Syrup Optional: • Lemon zest • Kief • Granulated sugar Combine ginger beer, lemon juice and cannabis-infused simple syrup over ice. Garnish the rim of your glass with equal parts lemon zest, kief and granulated sugar and/or a slice of ginger. Enjoy!
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Purple Haze S we et Po t a t o e s • 2 Lbs purple sweet potatoes, peeled and chopped • 1/3 C heavy cream or 1/3 C coconut milk • ¼ C canna-oil • 2 Tbsp maple syrup • Pinch ground cardamom • Pinch salt Topping: • 1/3 C toasted pecans • 2 Tbsp maple syrup Boil sweet potatoes until soft, about 20-25 minutes. Whip together sweet potatoes, cream (or coconut milk), canna-oil and maple syrup. Once fully incorporated, mix in cardamom and salt. Place pecans on cookie sheet and bake at 350 degrees for 5 minutes, then sprinkle on top of sweet potatoes with a drizzle of maple syrup. Serve warm.
3 Bartlett Pears, halved and cored 3 Tbsp canna-coconut oil ¾ C oats 2 Tbsp coconut sugar ½ Tsp cinnamon ¼ Tsp ground cloves ¼ Tsp ground nutmeg ¼ C unsweetened, toasted coconut flakes (optional)
Preheat oven to 350 degrees. Combine oats, canna-coconut oil, coconut sugar, cinnamon, cloves and nutmeg in a mixing bowl. Place pears skin-side down on non-stick cookie sheet and fill each hollow core with oat mixture. Bake 25-30 minutes. If desired, top with toasted coconut flakes.
Te r p e n e Ta b l e To p p e r • 1 Liter hot water • Dry ice • Isolated Terpenes Combine 2–4 drops of isolated terpenes with hot water. Place a piece of dry ice in metal or plastic bowl and pour a small amount of hot water and terpenes over the ice, creating a fog. Set in the center of your table to add an amazing aroma to your dining experience, but be careful! Dry ice should be handled with care.
Featuring Eddie Huang