Booty call brownie

Fudgy brownie
Butter, unsalted	230 grams
Sugar, granulated	345 grams
Cocoa powder, unsweetened Dutch-processed	98 grams
Salt, kosher	1 teaspoon
Vanilla extract	1 teaspoon
Eggs, room temperature	3 large
Flour, all-purpose	105 grams
Cookie dough spread
Flour, all-purpose	140 grams
Butter, unsalted, room temperature	170 grams
Canna butter	12 grams
Sugar, granulated	100 grams
Sugar, light brown	200 grams
Salt, kosher	½ teaspoon
Cream, heavy	2 tablespoons
Vanilla extract	1 teaspoon
Chocolate chips	¾ cups
Finishing touches
Chocolate sandwich cookies, roughly chopped	3 ½ cups

Brownie

1. Preheat the oven to 325F; line a 9-inch by 13-inch baking pan with parchment paper. 
2. In a medium heatproof bowl over a double boiler, melt together the butter, sugar, cocoa powder, and salt. 
3. Cook for about 10 minutes, using a rubber spatula to stir the mixture occasionally until the butter melts and the batter starts to come together; remove from heat, and let cool for 5 minutes. 
4. Stir in the vanilla. 
5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. 
6. One egg at a time, beat in the eggs on low speed, waiting until one is incorporated before adding the next, 1 to 2 minutes; scrape down the bowl with a spatula about halfway through. 
7. When the batter looks shiny and smooth, add the flour. 
8. Mix for about 1 minute on low speed until it is incorporated and looks like the luscious velvety, brownie batter of your dreams. 
9. Pour the brownie batter into the prepared baking pan, scraping out the bowl with the spatula. 
10. Bake for about 25 minutes until set; let cool until you can touch the pan. 

Cookie dough spread

1. Lower the oven to 250F; line a rimmed baking sheet with parchment paper. 
2. Spread the flour on the baking sheet. 
3. Bake for 15 minutes, stirring halfway through the baking time; let the toasted flour cool before using. 
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, canna butter, sugars, and salt. 
5. Cream the mixture until light and fluffy, pausing halfway through mixing to scrape down the sides of the bowl with a spatula. 
6. Adjust the speed to low, add the toasted flour, and mix for about 1 minute until it is evenly combined. 
7. Stir in the chocolate chips; set aside at room temperature until the brownies have cooled. 

Assemble

1. Using an offset spatula, spread the cookie dough topping over the cooled brownies. 
2. Place a piece of plastic wrap over the cookie dough. 
3. Use your hands to press the dough into an even layer; remove the plastic wrap. 
4. Scatter the cookie pieces on top. 
5. Gently press them into the cookie dough spread. 
6. Chill the brownies thoroughly for about 30 minutes before cutting. 
7. Run a knife around the sides of the brownie pan, and use the parchment paper to lift the brownies out of the pan. 
8. Cut the brownies into 18 3-by-2-inch pieces; wipe your knife between cuts to keep the cuts sharp and clean. 

Recipe from Edibles by Stephanie Hua with Coreen Carroll

Roasted grape crostini

Grapes, red, seedless	1 pound
Oil, extra-virgin olive	1 tablespoon +
Salt, kosher	½ teaspoon + ½ teaspoon +
Pepper, freshly ground
Thyme, halved widthwise	4 sprigs
Rosemary, halved widthwise	2 sprigs
Mascarpone cheese	2/3 cup
Cashew butter	2 tablespoons
Canna butter, room temperature	2 ½ teaspoons
Bread, focaccia or francesi	1 loaf

1. Preheat the oven to 400F; line a baking sheet with parchment paper. 
2. On the baking sheet, toss together the grapes, 1-tablespoon oil, ½-teaspoon salt, ½-teaspoon pepper, thyme, and rosemary. 
3. Roast for 30 minutes, until the grapes are blistered and jammy, stirring once halfway through; remove and set aside. 
4. In a stand mixer with the paddle attachment, combine the mascarpone, cashew butter, canna butter, and ½-teaspoon salt. 
5. Whip for 30 seconds on medium speed until well combined; do not overbeat or the mixture can separate. 
6. Preheat the broiler to high. 
7. Split the bread in half. 
8. Brush the cut sides with oil, and sprinkle with salt and pepper. 
9. Place the crostini on a baking sheet and under the broiler for 3 to 5 minutes, until lightly golden. 
10. Spread 2-tablespoons cashew cream onto each crostini, and top with a spoonful of roasted grapes. 
11. Drizzle any juice from the pan, and enjoy immediately. 

Recipe mildly modified from Edibles: Small Bites for the Modern Cannabis Kitchen by Stephanie Hua with Coreen Carroll.

Pork chops with sweet potatoes & apricot glaze

Sweet potatoes, peeled, cut into 1-inch chunks	1 pound
Pears, peeled, cored, cut into 1-inch chunks	2
Shallot, chopped	1
Ginger, 1-inch piece, minced
Thyme	3 sprigs
Oil, olive	1 tablespoon
Salt, kosher
Pepper, freshly ground
Pork chops, 1-inch thick, rested at room temperature for 30 minutes	4
Jelly, apricot	2 tablespoons

1. Preheat the oven to 425F; line a baking sheet with foil, and place it in the oven. 
2. Toss the potatoes and pears together in a large bowl. 
3. Toss in the shallot, ginger, thyme, oil, ½-teaspoon salt, and pepper; mix with your hand. 
4. Remove the pan from the oven, and arrange the vegetables evenly on the hot pan. 
5. Roast for 15 minutes. 
6. While the vegetables are roasting, sprinkle the pork chops with salt and pepper on both sides. 
7. Make room for the pork chops on the pan, and return to the oven for another 15 minutes, or until the pork reaches 145F on an instant-read thermometer and the potatoes are tender. 
8. Discard the thyme stems. 
9. Spread a layer of jelly on the chops. 
10. Switch the oven to broil, return the pan to the second-highest rack, and broil for 1 to 2 minutes to create a glaze. 
11. Rest the pork for at least 3 minutes. 
12. Divide the vegetables and chops among heated plates and serve immediately. 

Recipe mildly adapted from One Pan, Whole Family.

Orange chicken stew

Onion, chopped	1 medium
Bell pepper, red, chopped	1 medium
Carrots, thinly sliced	2 medium
Fennel bulb, trimmed, halved, core removed, thinly sliced	1 medium
Sweet potatoes, cut into 1-inch chunks	2 medium
Chicken thighs, boneless, skinless	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Oil, olive	2 tablespoons
Thyme, dried	1 teaspoon
Broth, chicken	1 cup
Juice, orange	½ cup
Olives, kalamata, sliced	¼ cup
Parsley, chopped	¼ cup
Rice, cooked

1. Combine the vegetables in a bowl; set aside. 
2. Sprinkle the chicken with salt and pepper. 
3. Heat the oil in a large pot over medium-high heat. 
4. Brown the chicken, 3 to 4 minutes per side; transfer to a plate. 
5. Add the vegetables to the skillet with the thyme, a sprinkle of salt, and a few dashes of pepper, and sauté until they begin to soften, about 4 minutes. 
6. Return the chicken to the pan along with the broth and juice, and bring to a boil. 
7. Cover, reduce the heat to low, and simmer for 20 minutes or until the chicken and vegetables are tender. 
8. Scoop the chicken from the pot, raise the heat to medium-high, and cook the liquid and vegetables for another 3 to 4 minutes to reduce. 
9. Shred the chicken into bite-sized pieces, and return to the pot with half the parsley and the olives. 
10. Taste, and add more salt or pepper, as needed. 
11. Serve over the rice with a sprinkle of parsley. 

Recipe adapted from One Pan, Whole Family by Carla Snyder.

High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.