What we know today as edibles started to take off around the mid-20th century. Regional and often ceremonial usage was common centuries before. The modern edible is often placed back to 1954 when The Alice B. Toklas Cookbook featured a “Haschich Fudge” recipe by Brion Gysin. The recipe consisted of a mix of black peppercorns, nutmeg, cinnamon, coriander, and pulverized Cannabis sativa.   Today, weed is infused into a multitude of ingredients, sauces and condiments, including the following two options: Butternut squash puree by William “Chef Whisk” Cothren Serves 2-3 people Ingredients: Recipe: 1.

Preheat oven to 425°F and line a large baking sheet with parchment paper  2. To roast the squash, cut in half and core, score the flesh, then place cut side up onto the baking sheet. Drizzle 1 tablespoon Of oil on each side, place half the garlic bulb inside each squash core and sprinkle the rosemary on top.  3. Bake 30-40 minutes or until tender  4. While waiting for this to roast, cut up the cabbage, beets and ginger. Combine in a medium saucepan with 1 tablespoon of oil and 1 tablespoon of soy sauce.

Sautee for 7-10 minutes on medium heat. Remove and set aside. 5. Remove squash from the oven and allow it to cool slightly to touch. Separate the rosemary and set it aside for later.  6. Scoop out the squash with a spoon and discard the skin, do the same with the garlic cloves. Combine both in a food processor with 1/4 cup milk, seasoning of choice, salt as needed and pepper. Blend until smooth.  7. In a medium pot add the puree on low to medium heat, allow to simmer and not boil for 5-10 minutes.

Then remove from heat. 8. Plate the puree, top with the cabbage stir fry and sprinkle the rosemary you set aside on top.  9. Drizzle with desired amount of infused olive oil and enjoy responsibly. Infused Cranberry and Guava Chutney by Chef Nick E, Owner, The Herbal Creative Kitchen Ingredients: Instructions: A nearly endless amount of ingredients and condiments allow for an equal or more significant number of dosed dishes to be created. From morning to night and that late-night munchie snack, the following represent a minute fraction of the delicious dishes you can infuse.

Fluffy Banana Pancakes with Maple Butter by Christina Wong Dosing recommendations: Ingredients: Cannabutter* Maple Butter Pancakes  Directions: 1. Make Cannabutter*  2. Make Maple Butter: In a small bowl, vigorously whisk together room temperature cannabutter, maple syrup, cinnamon, and salt until creamy and smooth. The mixture will be runny if warm, chill in the fridge for a few minutes and whisk again until the consistency feels more like custard. Set aside, or place in the fridge until ready to use.

  3. Make Pancakes:  4. Plate + Decorate Pancake Stacks: Place about 1 tablespoon of maple butter on the pancake stacks until it melts into the pancakes – place on top or spread a little between each pancake. Add sliced bananas and chopped nuts (optional) on top, and drizzle with additional maple syrup if desired.  Infused Cherry Tomato Soup by Chef Jordan Wagman Serves approximately four people What you’ll need: Recipe: Desserts helped kick off the modern edible movement back in the ‘50s.

Since then, just about every type of food has found a way to be infused. But when discussing edibles, we shouldn’t overlook the potential of beverages. When paired together, an infused dessert and beverage may pair perfectly as an end-of-night treat. Peppermint Sugar Cookie by Matha Figaro, Founder, ButACake  Ingredients: Instructions: Stoners Spiced Ciderby Edible Dee Serves 12 drinks Ingredients: Directions: Try these dishes or whichever else leaves you feeling warm, satisfied, and high this winter.

Enjoy!  Read less