The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America

**2021 Readable Feast Awards, Honorable Mention**
125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country.

More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book’s contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society.

From chemistry to culinary, the book contains 125 mouthwatering recipes, such as:

• Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan Wagman
• Avocado Mash with Nori and Cucumber from Chef Michael Magliano
• CBD-Infused Vegan Gluten-Free Miso Broth from Jessica Catalano
• THC- and CBD-Infused Smoked Cheddar with Green Chili Stone-Ground Grits from Chef Kevin Grossi
• Sh’mac and Cheese from Carly Fisher
• Vegan No-Bake Cashew Cheese Cake from Chef Maria Hines

Simple and beautifully presented spirit-free and spirit cocktails such as “The 700 Club” and “Rebellious” are also featured in the cookbook from contributors including Entente Chicago and Prank Bar.

Recipes are divided into three categories—CBD, Hemp, and THC—each adapted to meet the reader’s cooking and tolerance levels. Insightful sidebars offer informative tips and “how-to” guidance, helping the cook to use cannabis with ease and confidence.

ISBN-13: 9781510756052

Media Type: Hardcover

Publisher: Skyhorse

Publication Date: 05-25-2021

Pages: 424

Product Dimensions: 7.60(w) x 9.00(h) x 1.10(d)

Tracey Medeiros is a food writer, recipe developer, and cookbook author. Her cookbooks include The Vermont Non-GMO Cookbook, The Connecticut Farm Table Cookbook, The Vermont Farm Table Cookbook, and Dishing Up Vermont. Tracey is an avid proponent of the farm-to-table movement. She travels as a guest speaker and cooking instructor throughout the East Coast, emphasizing her commitment to the sustainable food movement. She resides in northern Vermont.

Table of Contents

Acknowledgments xi

Introduction xiii

Chapter 1 CBD-Cannabidiol 1

Northeast

Profile: Chef David Ferragamo, Chef/Owner, Euphoric Food 4

Smoked Musseis with Roasted Corn Purée and Peppers 7

Roasted Honeynut Squash & Red Pear Salad with CBD-Infused Pear Vinaigrette 11

Sunflower Chocolate Chip Energy Balls 14

Profile: Ashley Reynolds, Cofounder/President, Elmore Mountain Therapeutics 16

CBD-Infused Flax Seed Crackers 18

Sidebar: Phytocannabinoid Boiling Points and Why They Matter 19

Profile: Eden Marceau Piconi, Owner, 5 Birds Farm 20

Heirloom Tomato and Fresh Mozzarella Salad with CBD & Lavender-Infused Grapeseed Oil 22

Profile: Athena Scheidet & Tim Callahan, Co-owners, The Green Goddess Café 24

Green Goddess Café Jamaican Me Shake 26

Goddess Grilled Cheese 27

Sidebar: How to Make Clarified Butter, "The Liquid Gold" 29

Profile: Jennifer Argie, Founder, Jenny's BAKED at home 30

Jenny's Papa's Couscous Salad with Feta and Mint 33

Jenny's Grandmother's Wild Rice Soup with CBD-Infused Olive Oil 35

Raw Sweet Corn and Cashew Chowder 39

Sidebar: Different Cannabinoids and Some of Their Therapeutic Effects on the Body 40

Vermont Milk Punch 41

Sidebar: Milk Punch 42

Flat Iron Steak & Grilled Stone Fruit Salad with CBD-Infused Money Apple Cider Vinaigrette 45

Profile: Scott Jennings & Paul Rosen, Founders, Pantry Food 46

Avocado Mash with Nori and Cucumber 49

Profile: Gabe Kennedy & Hudson Gaines-Ross, Chef/Cofoundcr and Cofounder, Plant People 51

Sidebar: When Purchasing Cannabis Flowers-Plant People 53

Grilled Smokey Eggplant Dip 55

Smoked Beets with Cashew "Cheese," Toasted Hazelnuts, and Fresh Herbs 58

Profile: Daron Goldstein & Joy Kempf, Chef/Co-owner and Co-owner. Provender Kitchen + Bar 60

Margaweeda 61

Gin and "Chronic" 64

Profile: Ari Fishman & Noah Fishman, Co-owners, Zenbarn 65

Baby Kale Salad with Sunchoke Purée, Toasted Sunflower Seeds, and CBD-Infused Honey Vinaigrette 67

New York Strip Steaks with CBD-Infused Butter Rosettes and "Herbed" Baked Potato Wedges 69

Bittersweet Chocolate Pots de Crème with Salted Caramel 71

Midwest

Profile: Beau Kelly-Fontano, Beverage Director, Entente 74

The 700 Club 77

Cucumber and Mint Lemonade 81

We're All Mad Here 82

Crémant du Jura and CBD Foam 85

I Wish I Was a Little Bit Faller 86

West

CBD-Infused Vegan Gluten-Free Miso Broth 89

Profile: Jeffrey Knott, Owner, Blue Sparrow Coffee 91

CBD-Infused Coffee Jelly 95

Korean-Style CBD-Infused Short Ribs 97

"Turkish-Style" CBD-Infused Coffee Mousse 100

Profile: Nathan Howard & Aaron Howard, Cofounders, East Fork Cultivars 102

Profile: Peter Gillies & Amanda Gillies, Co-owners, House of Spain EVOO 105

CBD-Infused Honey Apple Cider Vinaigrette 109

CBD-Infused Olive Oil Bittersweet Chocolate Mousse 110

Profile: Dave Whitton, Co-owner, Prank Bar 111

Sidebar: Terpenes-Prank Bar 112

Rebellious 113

Anti-Inflammatory Cocktail 115

Simple Ginger Syrup 115

Sidebar: Common Cannabis Terpenes: Aromas, Flavors, and Therapeutic Effects 116

L'Avventura 118

Sidebar: Amaro 118

Profile: Claire Guilbert & Masha Itkin, Co-owners, Tasty High Chef 119

Powerhouse CBD Green Smoothie 121

CBD-Infused Olive Oil 122

California Greek Salad with Grilled Chicken 125

Sidebar: How to Roast a Bell Pepper 126

Profile: Maria Hines, Chef/Advocate 127

Vegan No-Bake Cashew Cheesecakes 129

Açai Fruit Bowl 132

Profile: Donald Lemperle & Travis Schwantes, Chef/Owner and General Manager, VegeNation 133

The Changemaker Cocktail 134

South

Profile: Fallon Keplinger, Founder, Rose Glow Tea Room 136

CBD-Infused Iced Green Tea Topped with Cheese Milk 138

Canada

Profile: Jordan Wagman, Chef, Cookbook Author, Mental Health and Psoriasis Advocate 140

CBD-Infused Cherry Tomato Sauce 143

CBD-Infused Pesto Sauce 145

Chicken Kale Meatballs with CBD-Infused Cherry Tomato and Pesto Sauces 147

Chapter 2 Hemp 149

North East

Profile: Christopher Paul, In-house product developer, Destino Distribution 152

Hummus with Toasted Hemp Seed "Tahini" and CBD-Infused Sage Oil 154

Profile: Albert LaValley & Sean Woods & Jared Forman, Co-owner, Co-owner, and Chef/Co-owner, deadhorse hill 156

Mixed Greens Salad with a Beet Vinaigrette 159

Wild Maine Blueberry Sorbet 161

Mass Maple Ice Cream 163

Raspberry Vinegar 165

Profile: Bryan D'Alessandro, Mark Justh & Dan Dolgin, Cofounders, Eaton Hemp 166

Vegetarian Stuffed Sweet Potatoes 168

Sidebar: Salubrious Sweet Potatoes 169

Spicy Maple Cauliflower "Wings" with a Toasted Hemp Seed Coating 171

Wild Rice with Roasted Butternut Squash and Ancho Chili BBQ, Toasted Hemp Seed Tofu 174

Apple Walnut Cinnamon Baked Granola 177

Profile: Ben Banks-Dobson, Melany Dobson & Freya Dobson, Founders, Hudson Hemp 178

Sidebar: CBDa-Hudson Hemp 180

Fresh Pressed Hemp Juice 183

Raw Hemp Leaf Pesto 185

Fried Eggs with Vegan Raw Hemp Leaf Pesto 186

Hemp Seed Crunch 187

Sunflower Seed and Tahini Goat Milk Yogurt with Hemp Seed Crunch 189

Profile: Joe & Rebecca Pimentel, Founders, Luce Farm Wellness 191

Sidebar: Questions to Ask When Shopping for Hemp-Infused Products-Luce Farm Wellness 193

Hemp-Infused Honey Citrus Tonic 195

Hemp-Infused Chocolate Coconut Bars 197

Profile: Steve Gonzalez & Scott Ketchum, Chef/Co-Owner and Co-Owner, Sfoglini Pasta Shop 199

Sidebar: Organic Hemp-Sfoglini Pasta Shop 201

Sfoglini Hemp Rigatoni with Shrimp, Corn, and Cherry Tomatoes 203

Sfoglini Hemp Radiators with Ricotta, Peas, and Lemon 204

Sfoglini Hemp Zucca with Roasted Butternut Squash and Kale 205

West

Profile: David Dotlich & Doug Elwood, Cofounders, OrcaSong Farm 208

OrcaSong Dreamer's Tea Blend 211

Sidebar: Herbal Effects-OrcaSong Farm 212

Profile: Sarahlee Lawrence, Co-Owner, Rainshadow Organics 213

Adaptogenic Hemp Elixir-Infused Pumpkin Chocolate Chip Cookies 217

South

Profile: Franny Tacy, First Female Hemp Farmer in North Carolina, Owner, Franny's Farm 220

Vegan Hemp Cream of Mushroom Soup 222

Vegan Fettuccine Alfredo 223

Chapter 3 THC-Tetrahydrocannabinol 227

North East

Profile: David Yusefzadeh & Sean Curley, Chef/Co-Owner, Eat Sacrilicious/Ice Cream Maker and Director of Business Development, Cloud Creamery/Co-Owner, Eat Sacrilicious 230

Cannabis-Cured Salmon 232

Sweet Corn Ice Cream with Brown Sugar Crumble and Wild Blueberries 235

Sidebar: Dosing-David Yusefzadeh 236

Profile: Carly Fisher, Author/Journalist 237

Sh'mac and Cheese 239

Sidebar: What is Shatter? 241

Profile: Nicole Campbell & Rupert Campbell, Co-Owners, The Green Lady Dispensary 242

Nantucket Protein Logs 245

Classic Chocolate Chip Cookies 246

Simple Cannabis-Infused Butter 247

Profile: Josephine Proul, Owner, Local 111 Restaurant 248

Lamb Stock 251

Braised Lamb with Turmeric and Lemon 253

Basmati Rice with Dried Fruits and Olives 256

West

Profile: Jessica Catalano, Professional Culinarian/Medical Cannabis Advocate 258

Cannabis-Infused Coconut Oil 259

Vegan NYC Blue Fruit and Nut Chocolate Hemp Bars 262

Profile: Stephany Gocobachi & Akhil Khadse, Pastry Chef/Co-Owner and Chef/Co-Owner, Flour Child Collectives 264

Sidebar: Full-Spectrum Extract and Why It Matters 265

Toasted Coconut-Turmeric Bhang 266

Summer Stone Fruit Jam 268

Sidebar: Stone Fruit 271

Cannabis-Infused Italian Salsa Verde 274

Profile: Erin Gore & Karli Warner, Founders, Garden Society 278

Cannabis-Infused Dark Chocolate Spiced Parfait 281

Cannabis Popcorn Bails 283

Sidebar: How to Responsibly Consume Edibles 284

Profile: Peggy Moore & Hope Frahm, Owner and Corporate Executive Chef, Love's Oven 285

Sidebar: Standard Operating Procedure for Calculating the Amount of THC Per Batch and Scaling the Amount of Concentrate Needed to Ensure Accurate Dosing Per Piece-Chef Hope Frahm, Corporate Executive Chef for Love's Oven 287

Chewy Gingersnap Cookies 289

S'mores Brownies 291

Profile: Chef Unika Noiel, Owner, LUVN Kitchn 292

Cannabis-Infused Creole Seasoning 295

Cannabis-Infused Vegetable Stock 297

Jambalaya 299

Sidebar: Everclear Cannabis Tincture-LUVN Kitchn 301

Cannabis-Infused Tincture 303

Cannabis-Infused Sugar 305

Blackberry Cobbler 307

Profile: Kendal Norris, Founder, Mason Jar Event Group 309

THC & CBD-Infused Smoked Cheddar and Green Chili Stone-Ground Grits 311

Anchovy Butter 315

Flaky Piecrust 316

Profile: Chef Michael Magallanes, Owner, Opulent Chef 317

Parsley Root Salad with Pickled Huckleberries 321

Pickled Huckleberries 321

Spice Mix 322

Caramel-Coated Oats 323

Parsnip Chips 324

Huckleberry Base 325

Huckleberry Veil 326

Cannabis-Infused Brown Butter Gastrique 327

Parsnip Vanilla Crème 328

Roasted Parsley Root 329

Garnishes 329

Squid Ink Rice Crackers with Poached Pickled Radishes and Avocado Purée 330

Sidebar: Basic Dosing Calculator-Dose per Serving 332

Profile: Chef Daniel Asher & Josh Dinar, Co-owners, River and Woods 333

Cannabis-Infused Miso-Sriracha Deviled Eggs 335

Dazed & Infused Citrus Herb Chicken 337

Thrifty Stuffing 339

Profile: Ryan Simorangkir & Tyler Peek, Co-owners, Sama Sama Kitchen 341

Indonesian Chicken Soup with Noodles and Cannabis (Soto Ayam) 343

Indonesian Stew Beef (Rendang) 347

Sidebar: How to Store Cannabis Flowers 350

Profile: Jill Trinchero, Founder, SDK Snacks 351

Slow-Cooker-Style Cannabis-Infused Olive Oil 353

Cannabis-Infused Eggless Caesar Salad with Parmesan Crisps 355

Cannabis-Infused Pesto 357

Baked Halibut with Cannabis-Infused Pesto 358

Profile: Carlton Bone, Owner, Upward Cannabis Kitchen 359

Cannabis-Infused Tea 361

Cannabis-Infused Tisane 362

Sidebar: What Is Cannabis Distillate? 362

Cannabis-Infused Honey 363

Cannabis-Infused Creamer 364

Cannabis-Infused Tapioca Maltodextrin Sugar 365

Upward Cannabis Kitchen's Kombucha 367

Sidebar: Kombucha-Helpful Tips-Upward Cannabis Kitchen 369

Sidebar: Kombucha Stages-Upward Cannabis Kitchen 370

South

Profile: Jazmine Moore, Chef/Owner, Green Panther Chef 374

Classic Lobster Rolls 377

How to Extract Lobster Meat 379

Grilled Sea Bass over Tabbouleh with Herb "Pesto" 380

Mini Peach Bourbon Pound Cake Paninis 382

How to Make Cannabutter-Jazmine Moore, Green Panther Chef 384

Sidebar: What Is Decarboxylation and Why Is It Necessary? 387

Profile: Jessica Cole, Founder, White Rabbit High Tea 388

Canna Cream 390

Date Scones 391

Directory 394

Conversion Charts 397

Index 398

Show More