dinner recipe

Cannabis French Toast Casserole

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Total time: 2 hours 45 minutes

Yields: 8 servings

INGREDIENTS
6 large eggs
2 c. CannaMilk
1 c. heavy cream
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 loaf white bread, preferably day-old
1/4 c. sliced almonds
Powdered sugar, for serving
Fresh berries, for serving (optional)
DIRECTIONS
1. In a large bowl, whisk together eggs, CannaMilk, heavy cream, sugar, cinnamon, vanilla, and salt.
2. Dunk bread slices in the egg mixture then arrange them in a tall baking dish, standing up. Pour extra egg mixture over bread. Cover and refrigerate, 2 hours, or up to overnight.
3. Sprinkle almonds over French toast and bake in oven at 375° until the tops of the bread are golden and crunchy about 35 minutes.
4. Serve topped with powdered sugar and berries.

Cannabis, Cilantro-Lime Salmon

Entrées, , , ,

Total time: 35 minutes

Yields: 4 servings

INGREDIENTS
3 limes, 2 thinly sliced and 1 juiced
4 (6-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1 lb. broccoli stems thinly sliced, crowns cut into florets
2 medium carrots, thinly sliced
1 c. thinly sliced Napa cabbage (about 2 oz.)
1/4 c. CannaOil
1/4 c. honey
1/4 c. freshly chopped cilantro
2 cloves garlic, minced
DIRECTIONS
  1. Preheat oven to 350º. Arrange 4 large sheets of foil and add lime slices to the center of each. Top with a salmon filet and season with salt and pepper.
  2. Arrange broccoli, carrots, and cabbage around the perimeter of the salmon.
  3. In a small mixing bowl, whisk together CannaOil, honey, lime juice, cilantro, and garlic until combined. Pour mixture over salmon packs.
  4. Fold up salmon packs and transfer to a large baking sheet. Bake until salmon is cooked through and vegetable tender, 15 minutes.
  5. Let cool before serving or storing.

One Pot Cannabis Salmon in a Honey Mizo Glaze

Entrées, , ,

Total time: 20 minutes

Yields: 4 servings

Ingredients

  • 4 skin-on salmon fillets 4-6 oz.
  • 1 stem ginger 2 inches
  • 2 Tbsp. white miso
  • 1 Tbsp. CannaOil
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. honey
  • 1 Tbsp. sesame seeds
  • 3 scallions
  • Kosher salt

Instructions

  1. Make the honey-miso glaze: Peel 2 inches of ginger. Grate the ginger into a small bowl.

  2. Add the miso, vinegar, CannaOil , honey, and water to the bowl with the grated ginger.  Taste and adjust the seasonings where needed.

  3. Heat a small skillet over medium heat and toast sesame seeds.  Make sure to toss frequently until they are lightly golden brown. Be quick, they may burn.

  4. Trim and slice 3 scallions crosswise.

  5. Season the salmon fillets on all sides with salt and pepper.  Place skin sides down in a cold, cast-iron skillet.  Heat the skillet over medium heat and cook for 5 minutes.

  6. Continue to cook on skin side down until the fish is opaque and cooked. The skin will release from the pan when it is crispy, don’t try to rush it.

  7. Using a spatula, gently flip the fillets, then remove the pan from the heat.

  8. Continue to cook off-heat 1 minute longer for regular-sized fillets, but very thick ones might be about 2-3 minutes more. The inside should be still a little pink and translucent.

  9. Plate! Spoon

  10. Serve and enjoy!