Mac to the Future
Servings: 1
Ingredients:
1/2 cup elbow macaroni
2 slices bacon, chopped, with 1 teaspoon reserved for topping
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
2 tablespoons shredded Parmesan cheese
1 teaspoon canna-butter
1/4 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Salt and black pepper, to taste
1 scallion, trimmed and thinly sliced
Extra shredded cheddar and Parmesan cheese, for topping
Pinch smoked paprika, optional
Directions:
1. Cook the macaroni until tender. Drain.
2. Add butter to the skillet, then whisk in flour. Slowly whisk in milk, and cook until slightly thickened.
3. Lower the heat. Stir in the cheddar, Parmesan, canna-butter and Dijon
4. Stir in the macaroni, most of the bacon and scallion. Season with salt and pepper.
5. Top with reserved bacon and smoked paprika, if desired.
Simple Butternut Squash Soup
Servings: 6
Ingredients
2 tablespoons canna-butter
2 tablespoons regular butter
2/3 cup chopped yellow onion
1/2 cup carrot, peeled and chopped
1 large butternut squash, peeled and seeded
5 cups low-sodium chicken stock
Salt and pepper to taste
10 smoked almonds, coarsely chopped
Chunks of avocado tossed with a squeeze of lemon
Directions:
1. Place the butters in a small saucepan over medium-low heat. Add the onion and carrot, and saute for 9-11 minutes.
2. Add the squash and stock, and simmer until the squash is tender, about 20 minutes.
3. Place all the ingredients — except the almonds and avocado — in a blender, and puree until smooth.
4. Pour the soup into a bowl, and top with the almonds and avocado.
Apple of My High
Servings: 8
Ingredients:
1 prepared pie crust
5 apples, peeled, cored and thinly sliced
Juice of 1/2 lemon
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
2 teaspoons melted canna-butter
1 tablespoon flour
1 egg, beaten
Coarse sugar, optional
Directions:
1. Heat the oven to 340 F. Line a baking sheet with parchment paper.
2. Toss the apples with lemon juice, brown sugar, cinnamon, nutmeg, salt, canna-butter and flour.
3. Roll the pie crust into a 12-inch circle on the baking sheet. Arrange the apples in the center, leaving a 2-inch border.
4. Fold the edges over the apples, pleating as needed. Brush the crust with egg and sprinkle with coarse sugar.
5. Bake for 35 to 45 minutes, until the crust is golden and the apples are tender.
6. Cool for 30 minutes, then cut into 8 equal slices.
