People love that tryptophan-laden centerpiece, but theside dishesare the star of the show for some.
Danksgiving is just what it sounds like: weed-spiked Thanksgiving food.
Strip the kernels from three ears of corn into a large bowl with a can of rinsed black beans.
Using a mandolin or vegetable peeler, shave strips of zucchini or yellow squash into the bowl.
Toss everything together and refrigerate for at least an hour before serving, checking the salt one last time.
Bake six well-washed, fork-pierced potatoes in a cast iron skillet at 350oF until a fork goes through.
Quickly and carefully roast over an open flame until the skin gets blistered.
Quarter and toss into a big bowl with four tablespoons cannabutter and four tablespoons regular butter.
Generously add salt and pepper, and splash in 14 cup of warmed half and half.
Squish well with a potato masher, but leave some texture behind.
Fluff with a fork after mashing and do one final check for seasoning.
(If it does, however, you should eat it on toast with a runny-yolk egg.)
Preheat oven to 350oF.
Grate up 1 12 cups of pecorino or parmigiano cheese and set aside.
Wash and dry two bundles of fresh spinach and roughly chop.
Cook this roux for five minutes on gentle heat.
Stir in 12 cup of half and half or cream until well incorporated and ready to accept cheese.
Bit by bit, form a cheese sauce as you whisk in 90% of the stash.
Slice one package button or baby bella mushrooms while you heat some water, and set them aside.
Bring to a low simmer and allow to reduce for 30 minutes.
Cook for one or two minutes to thicken, and remove from heat.
Serve over your whole plate and/or face.
Spiking the feast is as old as the pot brownie itself, and for good reason.
