Prepare to Feast

[dropcap class=”kp-dropcap”]A[/dropcap]s we move into the holiday season once again, we’re reminded that it’s that time of year to take a step back and be thankful for everything that life brings to the table—especially when it comes to food! This Thanksgiving, immortalize that warm, fuzzy feeling of happiness that we associate with the holiday with hearty soups, creamy mashed potatoes, tasty stuffing and turkey galore—all of which are classic culinary staples. Take those typical flavors and spice up a few of our modern recipes that come with a healthy dose of cannabis, and enjoy the relaxing, euphoric food coma that you deserve

Pumpkin Soup with Sage Pesto 

serves 4

Soup

1 large sugar or pie pumpkin, cut in half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)

1 tablespoon cannabis-infused olive oil*

salt and pepper

6 tablespoons canna butter*

2 small shallots, chopped

1 teaspoon fresh thyme, chopped

4 cups chicken broth

1 cup coconut milk + 1 cup water (or 2 cups water)

1 teaspoon cayenne pepper (or more or less to your liking)

1/4 teaspoon nutmeg

1 tablespoon pure maple syrup

pinch of crushed red pepper flakes

Sage Pesto

1 head garlic (or you may sub 1 clove raw garlic)

1 cup fresh parsley

1/2 cup fresh sage

1/4 cup shelled pistachios

1/4 cup cannabis-infused olive oil*

1/4 cup crumbled blue cheese (if you do not like blue cheese, substitute with feta or parmesan)

1/4 teaspoon pepper

Preheat the oven to 400°. Cut your pumpkin in half or into fourths and de-seed. Place the pumpkin on a baking sheet, rub the pumpkin with 1 tablespoon infused olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of infused olive oil on top the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for 45 minutes, or until the pumpkin is fork tender and the garlic is golden brown and soft. Remove from the oven and allow everything to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside. Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth. Puree until completely smooth. Heat a large pot over medium heat and add the canna butter and shallots. Sauté the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup and crushed red pepper. Bring the soup to a low simmer and simmer 15-20 minutes. While the soup cooks, make the pesto. Put the roasted garlic, parsley, sage and pistachios in a food processor. Pulse until finely chopped and then stream in the infused oil. Add the cheese and pulse a few more time until combined. Season with salt and pepper. Ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto and if desired, drizzle with coconut milk. Enjoy!

Turkey meatballs with Cranberry Glaze 

1 pound of lean ground turkey

1 tablespoon cannabis-infused olive oil*

½ cup finely chopped onion (1 medium onion)

¼ cup unseasoned dry bread crumbs

1 egg, lightly beaten

1 teaspoon salt

¼ teaspoon Worcestershire sauce

½ teaspoon black pepper

½ teaspoon poultry seasoning

1 can (16 oz) jellied cranberry sauce

½ cup water

In medium bowl, mix all ingredients except cranberry sauce and water. Shape mixture into about 45 (1-inch) balls. Heat infused oil in 10-inch nonstick skillet over medium heat. Add meatballs; brown meatballs on all sides, 8 to 10 minutes (or until thermometer inserted in center of meatballs reads 165°F). Slowly stir in cranberry sauce and chicken water. Reduce heat to medium-low; cook 3 to 4 minutes, stirring frequently, until cranberry sauce is smooth.

Spicy Citrus Brussels

 2 pounds brussels sprouts, trimmed and halved lengthwise

1½ tablespoons cannabis-infused olive oil

1 tablespoon red pepper flakes

Coarse salt

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

Preheat oven to 450°, with racks in middle and lower third. Divide brussels between two baking sheets and toss each with oil and red pepper flakes. Lightly sprinkle coarse salt over brussels. Roast until browned in some spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.