{"id":29096,"date":"2016-11-23T14:00:00","date_gmt":"2016-11-23T14:00:00","guid":{"rendered":"https:\/\/merryjane.com\/how-to-make-the-ultimate-thanksgiving-edibles-feast\/"},"modified":"2016-11-23T14:00:00","modified_gmt":"2016-11-23T14:00:00","slug":"how-to-make-the-ultimate-thanksgiving-edibles-feast","status":"publish","type":"post","link":"https:\/\/merryjane.com\/health\/how-to-make-the-ultimate-thanksgiving-edibles-feast\/","title":{"rendered":"How to Make the Ultimate Edibles Thanksgiving Feast"},"content":{"rendered":"

Thanksgiving is all about the food, and there’s no better way to celebrate the holiday than by hosting a potluck dinner, MERRY JANE-style, with the emphasis on the pot. We pulled delicious weed-infused recipes from the best canna-chefs in the U.S. and created the ultimate Thanksgiving meal for cannabis connoisseurs. Start with your favorite turkey recipe and then round out your meal with these awesome dishes that have you covered from appetizers to dessert!<\/span><\/p>\n

Just remember: When making a cannabis-infused Thanksgiving meal, be sure your guests know you’re serving edibles (offer “virgin” options for those who don’t want to partake), <\/span>don’t overdose dishes<\/a>, and pace yourself and your guests. And most important, enjoy yourself, recognize all the things that you have to be thankful for<\/a>, and have a happy Thanksgiving celebration!<\/p>\n

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\nImage via Tyler Kittock<\/em><\/p>\n

Appetizer: <\/span>French Kushberry Brie En Croute<\/a><\/strong><\/h3>\n

The Ganja Kitchen Revolution<\/a>’s Chef Jessica Catalano<\/a> is best known for pioneering strain-specific cannabis cuisine—pairing the terpenes of the strains with the ingredients of each dish—seven years ago. So you know this appetizer will start your Thanksgiving meal off properly. The recipe combines lush, velvety warmed brie cheese with blackberry jam, a buttery, flakey crust with Kushberry kief, letting its earthy, berry notes shine through. Because you’re actually sprinkling in some kief, this is the perfect recipe for a beginner canna-cook! <\/span><\/p>\n

Bonus:<\/strong> If you’re looking for a savory side dish or vegetarian entree, check out Chef Catalano<\/span>’s <\/span>Jack Herer Butternut Squash Risotto<\/a>.<\/p>\n

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\nImage via Katrin Bell<\/em><\/p>\n

Soup: <\/span>Medicated Butternut Squash Soup<\/a><\/strong><\/h3>\n

Many Thanksgiving meals start off with a bowl of hearty soup, so why not serve a canna-version of your own? This recipe from the popular <\/a><\/span>Herb<\/em> cookbook<\/a> takes a traditional butternut squash soup and infuses it with some canna-butter, allowing your guests to start their holiday feast in the perfect mindset.<\/p>\n

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\nImage via Weedist<\/em><\/p>\n

Salad: <\/span>Cranberry-Walnut Salad with an Apple Cider Cannabis Vinaigrette<\/a><\/strong><\/h3>\n

This salad is a perfect dish to make both with cannabis and without because the herb is in the dressing! You can make the salad for everyone and then offer up medicated and non-medicated versions of the dressing, allowing folks to choose on their own. The salad itself is a perfect fall creation, mixing apples, spinach, dried cranberries, and crushed walnuts. The dressing uses canna-oil, so just substitute that for regular olive oil when making the non-medicated version.<\/span><\/p>\n

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Image via JeffThe420Chef<\/span><\/em><\/p>\n

Side dish: <\/span>Fig, Pear, and Pumpkin “Humboldt Pie”<\/a><\/strong><\/h3>\n

JeffThe420Chef<\/a>, one of MERRY JANE’s favorite chefs, has created a wonderful sweet and savory side dish for your Thanksgiving feast. The cannabis comes from the infused butter found in the flaky crust of the pie, and the filling is a perfect fall creation of figs, pears, and pumpkin. A little drizzle of balsamic vinegar reduction and a sprinkle of tangy Gorgonzola cheese finish it off, and will have your guests begging for more! <\/span><\/p>\n

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\nImage via Herb<\/em><\/p>\n

Side dish: <\/span>Pot-Corn and Tomato Salad<\/a><\/strong><\/h3>\n

This light, refreshing side dish pairs corn with canna-oil, tomatoes, and fresh herbs to bring a pop of flavor to the table. Corn is a staple at many Thanksgiving feasts, as it was a staple crop when the colonists came to the country, and is one of the Native Americans’ “Three Sisters,” along with beans and squash. This side is a great way to honor that history. <\/span><\/p>\n

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