You can make any meal a marijuana edible! Recipes include single serving dishes like Shrimp and Asparagus Stir-Fry and Bacon Mac and Cheese; entrees like Chicken Pot Pies and Fish Tacos; soups, salads, and sides like Creamy Carrot and Potato Soup, Watermelon and Feta Salad, and Cauliflower with Cumin; sandwiches, appetizers, and snacks like BLTs, Baked Camembert with Rosemary, and Madras Nuts; breakfast and brunch foods like Stuffed French Toast; sweet treats like Red Velvet Cupcakes; and even beverages like Blueberry Lemonade and Thai Tea. All of these recipes can be made unmedicated, with delicious results, simply by using the same amount of the un-cannabinated infusion ingredient! Illustrated with beautiful photographs, Cooking with Cannabis gives you everything you need to create and enjoy your own fresh, delicious dishes at home.
Laurie Wolf is a graduate of the Culinary Institute of America, a food writer, and a lifelong professional recipe developer. She has more than 20 years of experience writing recipes for countless magazines, companies, blogs, and websites, including New York magazine, Vogue, Self, Working Woman, American Health, Fitness, Glamour, and many more. She has written recipes for TheWeedBlog.com and TheStonersCookbook.com, and also writes recipes and blogs for CannabisNowMagazine.com and TheCannabist.co, the blog for the marijuana section of the Denver Post (the first national newspaper to publish a section devoted to the topic). Through her company Laurie & Maryjane (LaurieandMaryjane.com), Laurie develops and sells sweet and savory products that incorporate medical marijuana to dispensaries around Portland, Oregon.