Toss tomatoes, garlic, basil, and pine nuts in 2 Tbsp cannabis-infused olive oil, sprinkle with salt and pepper, and roast for 12-15 minutes until tomatoes begin to blister, and garlic begins to brown.

Slice avocado and cut the length in half. Remove toasted bread from the oven and cool. Spread with goat cheese, then avocado, roasted tomato mixture, and top with sprouts. Drizzle with balsamic vinegar, and enjoy!

Meanwhile, place eggs in a single layer in a large pot and cover with an inch of water. Bring to a boil and remove from heat. Allow it to sit for 12 minutes, then place in an ice bath. Cool completely.

Once eggs are chilled, peel in cold water and slice in half lengthwise, removing yolk. Next, place yolks in a mixing bowl with garlic, mayonnaise, dijon mustard, shallot, pickle, parmesan cheese, salt, pepper, and a splash of hot sauce.

Put yolk mixture in a piping bag or spoon mixture into egg whites. Top with a sprinkle of paprika and dill, and enjoy!

While store-bought broth will work just fine, if you love a house that smells like the comfort of home, you can easily make your broth the day before. Just throw chicken, carrots, celery, onions, garlic, and herb in a boiling pot and simmer it all day long.

Add Sherry and carrots, celery, and potatoes. Continue to saute until Sherry reduces in half.

Whisk together flour, milk, and cream and add to the pot. Stir in salt, pepper, and thyme. Simmer on low until thickened. (around 10 minutes)

Roll out dough to 1/8″ thick. Using your favorite cookie cutters (or your cannabis cutters like ours), cut out shapes and cover the pie’s top.

Allow to cool 5 minutes and dish out and enjoy! The cookie-cutter crust makes it easy to dish out while keeping your crust intact to stack atop easily.

• 1-2 teaspoons of Demitri’s® All Natural Bloody Mary Seasoning
• 6-8 oz. tomato juice
• Ice
• Salt Rim
• Illuminations Lemon Mint or Lime Hard Candy
• lime wedge
• Pickled Garnishes

• 1 Packet Apple Cider Mix
• 6oz hot water
• 1 shot Cider Red Wagon Cider Drink
• Cinnamon Stick
• Orange Zest
• Heart Shaped Apple Slice

• HASH MIX – 1.5 Sticks of Butter, 1/2 Stick Canna-butter, 1 Cup of Confectioners Sugar, ½ Cup of Brown Sugar, ½ Cup of White Sugar, creamed
• 2 Tbsp Hash Mix
• 1 tsp of Vanilla
• ½ tsp of Nutmeg
• 2 Cups of Ice Cream, Softened
• 6-8 oz Hot Water
• Whipped CreamV-Day Sprinkles

In a large saucepan melt butter and soften cream cheese. Whisk together to combine.

Divide dough into 3-4 groups and add desired food coloring. Place one color between 2 sheets of wax paper and roll out.

Cut out desired shapes with cookie cutter. Set aside to set (about 2 hours) or place in refrigerator to set faster. Store leftovers in refrigerator. Enjoy!

Preheat oven to 400 degrees. Trim Brussel sprouts and cut in half. Cut root vegetable into wedges and cut onions and peppers into strips. Slice tomatoes into four slices, mince garlic, and finely chop herbs.

Arrange root vegetables on a separate baking sheet. Pour remaining garlic oil on root vegetables and toss to coat. Once onions have cooked for 5 minutes, remove from oven and put root vegetable on the top rack.

Arrange salmon (or fish of choice) and tomatoes on the sheet pan with onions and peppers. Top with garlic honey mustard glaze and top fish with lemon rounds. Top each tomato with 1 oz cheese.

Remove from oven and transfer to a serving platter for a colorful presentation or dish up directly from sheet pans. Garnish tomatoes with basil. Enjoy!

Preheat oven to 350 degrees. Cover a 9 x 14 cookie sheet with edges with heavy-duty tin foil or tin foil covered in shortening. Evening spread out saltine crackers salt side up.

Spread evenly over saltine crackers until all saltines are covered.

Remove from oven and sprinkle with chocolate chips. Allow to sit for 3-5 minutes until chips begin to melt.

Preheat oven to 350 degrees. Blanch green beans in boiling water for about 5 minutes, move to an ice bath to cool, and then drain and set aside in a large bowl.

Melt 2 Tbsp Canna-butter over medium heat, add onions and cook for about five minutes. Add in garlic and cook a minute more.

Return skillet to medium heat and add remaining canna-butter. Wisk flour with milk and slowly add it to butter, then gradually mix in the cream. Season to taste with salt and pepper.

Preheat oven to 375 degrees. Grate cheeses and open cans of corn. DO NOT drain corn. Cut cannabis butter into cubes.

Cover in foil and bake for 30 minutes. Remove, uncover, and stir, then return to oven uncovered for another 30 minutes.

Preheat oven to 350 degrees. Cut top off Pumpkin similar to if you were planning on carving it.

Place pumpkin in an oven safe dish and put the lid back on top—Bake for 30 minutes.

Remove pumpkin from oven and discard lid or set aside for presentation. Increase over temp to 400°F. Fill the pumpkin with cheese mixture and return to oven for 30 more minutes.