Endlessly Thankful

Photos by Bruce Wolf

Aside from 420, Thanksgiving is the best non-denominational holiday out there. If you spend the day sans-kids, this is the perfect opportunity to showcase your cannabis-infused starters, dosed gently for a mellow and relaxing time. Infusing the starters allows you to enjoy the meal without hesitation, from apps to dessert, delightfully under the influence of this magical herb. We have found that a little bit of cannabis goes that extra mile to keep stress low and spirits high. The cannabis strain that we used this year was Bliss Berry. We have found that this strain adds a brightness to each recipe, and to our mood, which is a total win-win.

 

Spinach and Canna Kale Dip

Serves 12

 

Ingredients:

1 cup softened cream cheese

2 tablespoons cannabis-infused butter

2 tablespoons unsalted butter

1 tablespoon fresh garlic, chopped

1/4 cup mayonnaise

2/3 cup sour cream

1 1/4 cups parmesan cheese (set 1/4 cup aside for topping before baking), grated

1/2 teaspoon salt

1/2 teaspoon black pepper

Pinch of ground nutmeg

2 tablespoons pickled jalapeños, chopped

3/4 cup (canned) artichokes, chopped

1 cup cleaned and dried fresh kale, chopped

1 cup of drained/chopped & thawed frozen spinach

1/4 cup plain bread crumbs

1/2 teaspoon red chili flakes (optional)

 

Instructions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Let cream cheese come to room temperature in bowl and set aside.

In sauté pan melt unsalted butter and canna-infused butter over low heat. Low heat is key to ensure minimal cook-off of THC.

  1. Once butter mixture is melted add the chopped garlic and cook over low heat for two minutes. Turn off heat and allow mixture to cool.
  2. Add to the bowl of softened cream cheese the mayo, sour cream, parmesan cheese, salt, pepper, pinch of ground nutmeg, chopped jalapeños and artichokes. Combine all ingredients thoroughly.
  3. Add kale and spinach to cheese mixture and blend to combine.
  4. Last, add the butter and garlic mixture and blend to combine for three minutes. This step is the most important to ensure even distribution of THC throughout the recipe.
  5. Pour dip into oven safe dish and top with breadcrumbs and remaining 1/4 cup parmesan cheese.
  6. Bake for 20 minutes.

Bacon Wrapped Dank Dates

Serves 16

 

Ingredients:

32 pitted dates

4 tablespoons goat cheese

2 tablespoons cannabis-infused butter

16 bacon slices, cut in half

 

Instructions:

  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the dates on your work surface and with a small knife, make a slit in each and spread open.
  3. In a small bowl, combine the goat cheese with the butter until well mixed.
  4. Divide the mixture and press into each date, closing them up after filling.
  5. Wrap the bacon around each stuffed date.
  6. Place the dates bacon-seam down on a baking sheet.
  7. Bake until the bacon is cooked and crisp, about 10 minutes.

 

 

Roasted Cherry Tomato Bruschetta

Serves 12

 

Ingredients:

12 thick slices crusty olive bread, toasted on both sides

3 whole garlic cloves, peeled

2 tablespoons cannabis-infused olive oil

2 tablespoons olive oil

3 cups cherry tomatoes

1 yellow pepper, seeded and cut in strips

1 garlic clove, minced

Coarse salt and pepper

 

Instructions:

  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the bread on your work surface. Rub one side of the bread with the garlic cloves. Drizzle or brush the bread with the cannabis-infused olive oil.
  3. On a baking sheet toss the olive oil with the tomatoes, pepper and garlic. Bake in the oven for 15 minutes, or until the tomatoes have lost their shape and the pepper has started to turn golden brown.

4. Divide the tomato mixture between the bread slices and sprinkle with salt and pepper.

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