You know what’s nice? Spring. As the weather gets warmer, you can begin to eat seasonally. It’s fun to go and check out what’s coming up, literally, and what you may not see again till next year. Eating seasonally and locally is great if you can do it. Maybe not all the time, but when you can.
Once again, I am using the strain Astral Works from Pruf Cultivar. It’s high in CBD and quite tasty. I find it uplifting, not stoney, and I easily get stuff done and feel good doing it. What more could you ask for? Well, you could ask for stoney, but not today.
Never Better Cauliflower
Have you noticed that vegetables have really stepped up their game?
Serves 4-6
Ingredients:
1 large cauliflower
4 tablespoons olive oil
2 tablespoons canna-oil
3 tablespoons fresh lemon
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon cumin
1/3 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon coarse salt
Directions:
1. Heat oven to 340 degrees. Line a baking sheet with foil or parchment. Slice the bottom off the cauliflower so it sits evenly on the baking sheet.
2. In a small bowl, combine the remaining ingredients.
3. Spread the mixture over the cauliflower and bake for 1 hour, drizzling the cauliflower with pan juices a few times during the baking time.
4. Cut into wedges to serve. Drizzle with remaining pan juices.
Zucchini As Pasta
I like to leave the zucchini raw. It’s the best!
Serves 4-6
Ingredients:
4 medium zucchini, julienned
1 tablespoon salt
1 cup cherry tomatoes, halved
1/4 cup pine nuts
4 tablespoons olive or avocado oil
1 to 2 tablespoons canna-oil
2 tablespoons white balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
Salt and pepper
6 coriander or basil leaves
Directions:
1. Using a spiralizer, mandolin or sharp knife, cut the zucchini into long strips. Place in a colander and toss with the salt. Allow to drain for 10 minutes. Rinse and gently pat dry.
2. In a medium bowl, combine the tomatoes, pine nuts, oils, vinegar, garlic and crushed red pepper. Add salt and pepper to taste.
3. Toss with the zucchini, place on a platter and tuck some leaves into the mixture.
Best Bean Salad
Serves 2
Ingredients:
1 (14.5-ounce) can white beans, drained but not rinsed
1/2 cup roasted red peppers
1/3 cup carrots, julienned
1/4 cup jicama, julienned
3 tablespoons onion, finely chopped
2 tablespoons olive oil
2 teaspoons canna-oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon herbs de Provence
Salt and pepper
Directions:
1. Using a spiralizer, mandolin or sharp knife, cut the carrots and jicama into long strips.
In a medium bowl, combine the beans, roasted red peppers, carrots, jicama and finely chopped onion.
2. In a small bowl, whisk the oils, lemon juice, red wine vinegar, herbs de Provence and salt and pepper. Pour the dressing over the vegetables and beans, tossing gently to coat.
