Fall is officially here. Comfort food and cannabis go so well together at this time of year. This issue’s recipes are celebrating...
Vinaigrette 1/3 cup lemon juice or red wine vinegar 3/4 cup extra-virgin, cannabis infused olive oil 3 Tbsp finely chopped shallot 2...
Ingredients 4 beets, peeled and cut into ½-inch cubes 4-5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut...