Make an entire dinner, side dishes and all to rock you and your friends world with these potent af cannabis infused recipes. Find the perfect edibles recipes that include comfort foods, healthy and vegetarian options.

Healthy Chicken and Broccoli

1 Pot Rosemary Chicken and Vegetables

Serves 4

Prep Time 20 minutes

Cook Time 1 hour

Ingredients

• 4 tablespoons minced garlic
• 1 tablespoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon italian seasoning
• 4 tablespoons cannaoil
• 4 chicken leg quarters
• ¼ cup chicken broth
• ¼ cup dry white wine
• 1 cup sliced carrots
• 1 cup halved mushrooms
• 1/2 cup celery
• 1/4 cup cilantro

Directions

1. Preheat the oven to 340 F.
2. In a small bowl combine the garlic, rosemary, salt, pepper, italian seasoning. Add the cannaoil and mix well.
3. Arrange the chicken leg quarters in a 9x13 baking pan and rub the garlic mixture over each piece.
4. Pour the chicken broth and white wine into the baking pan and add the carrots, celery and mushrooms.
5. Bake the chicken in the preheated oven for 1 hour or until the chicken temperature reads 165F with an internal thermometer.
6. Sprinkle with cilantro for garnish and serve immediately.

Osso Buco Stew

Prep: 15 mins

Cook: 2 hrs

Serves: 6 to 8

Ingredients:

• 2 pounds veal stew meat or shoulder, cut into 1/2-inch chunks
• 2 tablespoons sunflower oil
• 4 tablespoons flour
• salt and pepper, to taste
• 4 tablespoons cannabutter
• 1 cup diced yellow onion
• 1/3 cup celery, finely diced
• 3/4 cup carrot, finely diced
• 3 tablespoons garlic minced
• 1 teaspoon oregano, coarsely chopped
• 1 teaspoon thyme leaves
• 2 tablespoons parsley, coarsely chopped
• 1/2 cup Italian dry white wine
• 28-ounces peeled whole Italian plum tomatoes, drained and coarsely chopped
• 3.5 cups chicken broth

Directions:

1. Heat sunflower oil in a pan over medium-high heat.
2. In a small bowl add the flour, salt, and pepper and combine well.
3. Coat the veal cubes in flour mixture. Shake off excess flour and add the meat to the hot pan, browning the meat on all sides. Set aside in a separate bowl.
4. While the meat is cooking, preheat the oven to 320° F.
5. In the same pan as you cooked the veal, over medium low heat saute the cannabutter, garlic, onion, carrot, and celery until the for about 5 minutes.
6. In an oven proof dish add the sautéed vegetables, making sure to get every last drop from the pan to the oven proof dish!
7. Add the chicken broth, thyme, tomatoes, oregano, parsley, cooked veal and white wine. Combine well.
8. Cover the oven proof dish and bake for about 75 minutes stirring occasionally.
9. Remove from oven and stir well before serving.

Recipe Notes:

Serve over mashed potatoes, pasta or risotto

If the stew is too thin remove the lid for 10 minutes

If the stew is too thick add a bit of chicken broth

Mushroom Risotto

Ingredients:

• 8 cups low sodium chicken broth
• 4 tablespoons cannaoil, divided
• 1/2 onion, diced
• 2 tablespoons minced garlic, divided
• 1-pound fresh mushrooms, sliced
• 2 bay leaves
• 2 tablespoons chopped thyme
• 2 tablespoons chopped parsley
• 2 tablespoons cannabutter
• Salt and pepper, to taste
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Fresh Italian parsley, for garnish

Directions:

1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
2. Heat 1 tablespoon of cannaoilin a large skillet over medium-low heat.
3. Add 1/2 onion and 1 tablespoon garlic, cook, stirring, until translucent, about 5 minutes.
4. Add the fresh mushrooms, bay leaf, thyme,parsleyandcannabutter.
5. Saute for 5 to 8 minutes until lightly browned. Season with salt and pepper.
6. Drizzle in the additional cannaoil and then season again with salt and pepper. Saute 1 minute then remove from heat and set aside.
7. Coat a saucepan with remaining 2 tablespoons of cannaoil. Saute the remaining 1/2 onion and garlic.
8. Add the rice and stir quickly until it is well-coated and opaque for about 1 minute.
9. Stir in the wine and cook until it is nearly all evaporated.
10. Add 1 cup of the broth and cook, stirring, until the rice has absorbed the liquid.
11. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb the liquid before adding more broth.
12. Combine the mushrooms to the rice mixture.
13. Add the Parmesan cheese, cook briefly until melted.
14. Top with a drizzle of cannaoil and chopped parsley before serving.

Bahia Shrimp Risotto

Ingredients:

• 6 cups shrimp stock
• 4 tablespoons cannaoil
• 1 cup grape tomatoes halved
• 1 tablespoon quality oil
• 2 tbs + 2 tsp. chopped garlic
• 1 tsp. crushed, dried red pepper flakes
• 1 med. yellow onion, chopped
• 1.5 cups Italian Arborio Rice
• 1/2 cup plus 2 Tbsp. chopped fresh cilantro
• 1/2 cup unsweetened coconut milk
• 1/2 cup cannaoil
• Coconut Shrimp (Get the Recipe in Appetizers and Dips)

Directions:

1. Preheat the oven to 400 degrees.
2. Mix together the oil, 2 tablespoons garlic, salt, pepper (to taste)and grape tomatoes and spread evenly on an ungreased sheet pan and bake for about 50 minutes. Set to the side.
3. Bring stock to simmer in medium saucepan. Reduce heat and keep at just below a simmer.
4. In a large sauce pan add 4 tablespoons cannaoil over medium–low heat.
5. Add garlic, crushed red pepper, onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes.
6. Add rice and stir for about 2 minutes.
7. Add 2 cups broth and simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, for about 20 minutes. Cook until rice is just tender and mixture is creamy.
8. Add the coconut milk, cannaoil, cilantro and roasted grape tomatoes into the risotto.
9. Season risotto to taste with salt and pepper.
10. Add the cooked coconut shrimp to the top and garnish.

Recipe notes: Substitute the shrimp stock with 3 cups chicken broth and 3 cups water.

Lobster Risotto

Serves 6

Total Time: 1 hour 45 minutes

Ingredients: 

• 3 pounds whole live lobsters
• 2 1/2 quarts water, plus more for steaming the lobsters
• 6 whole black peppercorns
• 1 small zucchini chopped
• ½ cup finely chopped fresh parsley leaves
• 1/4 cup cannaoil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• Salt and Pepper
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1/4 cup finely grated Parmesan cheese, plus more as needed
• 4 tablespoons minced garlic
• Finely grated zest of 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice, plus more as needed

Directions:

1. In a large pot with a steamer with a steamer rack add one inch of water and salt. Bring to a boil.
2. Add the lobsters, head first, to the pot of boiling water, cover with a tight-fitting lid, and return the water to a full boil.
3. Reduce the heat to medium low and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. The lobsters are done cooking when an antenna pulls out with no resistance.
4. Remove the lobsters to a rimmed baking sheet and let them sit until cool enough to handle. Wash out the large pot.
5. Twist and separate the tail from the body and then twist and remove both of the claws where they meet the lobster body. Then twist the claws and separate them from the legs. Set the claws, head, legs and torso aside.
6. Remove the small flippers on the underside of the tail shell.
7. With a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece.
8. Rinse the tail meat and set it aside on a cutting board. Reserve the tail shell.
9. Gently pull the smaller part of the pincer shell off each claw.
10. With a seafood cracker, gently crack the claws and legs removing the meat set the meat aside on the cutting board. Set the shells to the side.
11. Check the meat for any cartilage or shell and discard it.
12. Chop the meat into 1/2-inch pieces, place in a bowl and place in the refrigerator until needed.
13. Rinse the lobster shells, including the heads, of any residue.
14. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns and bay leaf.
15. Bring to a boil over high heat, then reduce the heat and simmer for 1 hour.
16. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan.
17. Set the strained broth over low heat and keep it at a bare simmer.
18. In a large wide pot or Dutch oven, heat the measured cannaoil over medium heat until simmering. Add the onion, minced garlic and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
19. Add the rice and continually stir for about 1 to 2 minutes.
20. Slowly add the wine and allow to simmer.
21. Stir often until all of the liquid has been absorbed, for about 2 to 4 minutes.
22. Slow add a ladle-ful of the simmering lobster broth over the rice. Allow to simmer, stirring constantly, until the rice absorbs the liquid.
23. 10 minutes into adding the broth add in your chopped zucchini and mix well.
24. Continue adding the broth, stirring and letting it absorb, until the rice is cooked to desired consistency for about 10 to 20 minutes.
25. When the rice is done, remove from heat.
26. Add the lobster meat, Parmesan, lemon zest, and lemon juice.
27. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed.
28. Before serving, loosen the risotto to the desired consistency with a little more broth and serve immediately. Drizzle each serving with cannaoil.

Recipe Notes: You may have extra lobster broth. If your rice is cooked to desired consistency do not add more unless its to loosen up the finished risotto otherwise your rice will turn to mush!

Hawaiian BBQ Pineapple Pork Burritos

Ingredients:

• 4-6lbs. Pork Shoulder
• 4 tablespoons cannabutter
• 1 tablespoon Salt
• 1 cup favorite Hawaiian bbq sauce
• half of a red cabbage head, thinly sliced
• juice of 1 lime
• Burrito size tortillas
• Pineapple Salsa - See Appetizers and Dips

Directions:

1. Pat dry 4-6lbs of pork shoulder and place in slow cooker.
2. Generously poke the pork shoulder with a fork
3. Next, rub the salt into the pork shoulder ensuring it is completely covered and add the cannabutter and barbecue sauce.
4. Place lid on to cover and cook on the low setting for 8-12 hours, checking every hour after 6 hours for doneness depending on your slow cooker.
5. When the pork is thoroughly cooked, shred pork with two forks and mix well into the crock pot juices
6. Slice up half of the red cabbage head, add to a bowl of pineapple mixture with juice of 1 lime and cannaoil
7. Assemble the burritos, put a little of Hawaiian pork, pineapple salsa, and red cabbage on a burrito tortilla and wrap it up.

Marijuana Mango Catfish Tacos

Serves: 4

Ingredients:

• 1 pound catfish fillets, rinsed and patted dry
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• 1 clove garlic, minced
• 8 corn tortillas, warmed
• 2 cups red cabbage, shredded
• ½ cup crumbles cotija cheese
• Marijuana Mango Salsa - find the recipe in the Appetizer & Dips Chapter

Directions:

1. Preheat oven to 425F.
2. Place catfish on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and coat the catfish. Bring edges of parchment paper together and fold twice. Fold ends under to enclose the catfish.
3. Place packets on a baking sheet and bake for 15 to 18 minutes.
4. Open packets carefully to let steam escape. Place equal amounts of catfish in each tortilla and top with cabbage, cheese and mango salsa.

Vegan Veggie Balls

Ingredients:

• 4 tablespoons cannaoil
• 1 can garbanzo beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1/2 red onion, diced
• 2 cups kale, chopped
• 1/2 cup peas
• 1/2 cup corn kernels
• 1/2 cup oats
• 1 clove garlic, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• Salt & pepper

Directions:

1. Preheat your oven to 340F.
2. Place cannaoil in a pan to medium-low heat and add in the diced pepper, kale and onion. Sautee for 10 minutes.
3. In a food processor add garbanzo beans, sautéed veggies, peas, corn and spices and process until well mixed.
4. Next add in your oats and process again.
5. The mixture should be slightly sticky, if its too wet add more oat until you can form golf balls size balls with the mixture. Continue making balls until the mixture is gone.
6. Place on a slightly greased baking sheet and bake in the oven for 35 minutes or until browned.
7. Serve immediately or at room temperature.

Eggplant Pomegranate Melanzane

Serves 4

Ingredients:

• 2 large eggplants, sliced
• 1/3 cup cannaoil
• 1 1/2 tsp lemon thyme leaves, plus a couple whole sprigs for garnish
• salt and pepper
• 1 pomegranate
• 1 teaspoon za’atar

Sauce:

• 9 tablespoon buttermilk
• 1/2 cup Greek yogurt
• 1 1/2 tablespoon cannaoil, plus a drizzle to finish
• 1 small garlic clove, crushed
• Salt

Directions:

1. Preheat the oven to 200°F.
2. Place the eggplant slices, on a baking sheet and brush them with cannaoil. Continue to brush the eggplant until all of the oil has been absorbed by the flesh.
3. Sprinkle with the lemon thyme leaves and salt and pepper.
4. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned.
5. Remove from the oven and allow to cool down completely.
6. Cut the pomegranate into two horizontally and cut the seeds out and beat the flesh until all of the seeds fall into the bowl. Sift through the seeds to remove any bits of white skin or membrane. Set to the side.
7. To make the sauce; whisk together the rest of the ingredients. Taste for seasoning, then keep cold until needed.
8. To serve, generously spoon the buttermilk sauce over the roasted eggplant slices. Lightly sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of cannaoil.

Cheesy Brussels Sprouts Casserole

Servings: 8

Prep Time: 15 minutes

Total Time: 35 minutes

Ingredients:

• 3 tablespoons cannabutter
• 1/2 cup shallots, minced
• 2-pounds Brussels sprouts, halved
• Salt & Pepper
• 1/2 teaspoon cayenne pepper
• 3/4 cup cannabis milk
• 1/2 cup grated white cheddar
• 1/2 cup Gruyère
• 1 cup cooked bacon crumbles

Directions:

1. Preheat oven to 340°.
2. In a large oven-safe skillet over medium low heat, add the cannabutter.
3. Add the shallots, Brussels sprouts and seasonings. Stir occasionally for 10 minutes or until vegetables are tender. Remove from heat.
4. Next add the cannabis milk, evenly sprinkle with the cheeses and top with bacon.
5. Bake for about 20 minutes and the cheese is bubbly.

Mozzarella Pomegranate Zoodles

Serves: 4

Prep Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 4 large zucchinis
• 2 tablespoon cannaoil
• 1 cup pomegranate
• Salt & pepper
• 1 cups mozzarella balls, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons cannabis infused balsamic vinaigrette

Directions:

1. Using a spiralizer, create zoodles out of zucchini.
2. Add zoodles to a large bowl, toss with cannaoil and season with salt and pepper. Set to the side for 15 minutes.
3. Add mozzarella and basil to zoodles and toss until combined.
4. Drizzle with balsamic vinaigrette and serve.

Next Chapter: Drinks