RECIPES: KALE SALAD – serves 4
Rehydrated raisins – Add 3/4 cups Golden raisins, to 1/2 cup white wine vinegar and 1/2 cup Rose wine. Heat on medium about 8 min. Turn off heat, cover and leave overnight in the refrigerator. Drain when ready to use.
Combine the following in a small bowl, stir to blend, let sit so flavors meld:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
Separately, mix together:
1 1/2 lbs. Tuscan kale, center stem discarded, leaves thinly sliced
12 ounces brussel sprouts, trimmed, finely grated or shredded with a knife
Set oven to 350F, toast pinenuts until golden. Cool.
Whisk 1/3 cup extra-virgin olive oil with two Pearl2o minis (10mg each), and the lemon juice mixture. Salt & Pepper seasoning. Add dressing and 1 cup finely grated Pecorino to kale mixture. Garnish with pinenuts and drained raisins.
BASIL POLENTA – serves 4 (this will be the infused portion of the dish)
Make basil butter ahead of time: 150 grams unsalted butter, whip til light and fluffy with whisk attachment on machine. Add sprinkle of salt and minced fresh basil (one bunch). Spread in middle of parchment paper and roll up tootsie roll style. Chill in refrigerator overnight to solidify.
2 cups heavy cream
2 cups whole milk
couple dashes salt
Bring the above to a scald, 180F. Add 1/2 cup polenta (coarse grain), using wooden spoon, stir until thickened, turn heat to low and continue to cook and stir occasionally every 15 min or so, for about 2 1/2 hours. Just before ready to serve, add 3/4 cup shredded Parmesan cheese. Ladle between 4 individual bowls, stir 1/2 Pearl mini into each polenta bowl, and slice cold pats of basil butter on the top. Watch it mellllllltttttt. Yum.
MEATBALLS AND SAUCE
3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
Sweat the garlic and onions (translucent from heat), then add chili flake to taste.
2 28-ounce cans tomato purée, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tablespoon tomato paste, Red Pack brand if possible
1 cup chicken stock
dash salt, dash sugar
Add above to the onion mixture, heat to simmer about 1 hour.
1/3 cup chicken stock
1/4 yellow onion
1 clove garlic
Place above ingredients into a blender, puree. Set aside. Grab a large bowl and add the following:
3/4 pound ground beef
3/4 pound ground veal
1/3 cup plain breadcrumbs
1/4 cup Parmigiano-Reggiano, grated
1 teaspoon red pepper flakes
1/4 cup Italian parsley, chopped fine
Add pureed mixture to the bowl, season with a little salt and pepper. Mix gently by folding ingredients together. Not too rough. Don’t want hard balls. 🙂 Use a 1 1/2 ounce scoop for meatballs. Let them chill in the refrigerator until cold. Then using a little olive oil on your hands, compact them tightly. Place back into the refrigerator for an hour, covered. Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Adding small batches of meatballs to the pan, brown, turning them once. This will take about 10-15 minutes. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce.
Stir gently. Simmer for one hour.
40mg THC/CBD total in recipes = 10 mg each 4 servings.
Video Shot & Edited by: @nick_munio