Join us on today’s NORML SHOW LIVE for a live interview with author Elise McDonough. We’re previewing her brand new HIGH TIMES Cannabis Cookbook, which you can order by clicking here. Listen live at 4:30pm for a chance to win a copy of the cookbook as part of our Twitter contest (follow @NORMLNet to be eligible).
We’re excited to be a part of HIGH TIMES “Blog Tour” promoting the cookbook. Follow along all week for giveaways, interviews with the author, and all the recipes you need for your HIGH holiday feast:
Tuesday, April 10: Green Leafy Kale Salad — NORML Stash Blog
Wednesday, April 11: Ganja Gumbo — Toke of the Town
Thursday, April 12: Green Ganja Smashed Potatoes — San Francisco Bay Guardian
Friday, April 13: Pineapple Express Upside-Down Cake — High Times
Green Leafy Kale Salad with Brown Cannabutter Vinaigrette
Recipe from Bobby Hellen
Kale is one of the healthiest things you can eat, so be sure to include more of it in your diet, especially when doused with this decadent dressing from our friend chef Bobby Hellen. Chef Hellen uses this vinaigrette on a similar salad at the restaurant, absent the special ingredient, of course.
Stones (serves) 6 to 8
1 pound Tuscan kale
1/2 cup slivered almonds
1/3 cup unsalted butter
1/3 cup cannabutter
1/3 cup sherry vinegar or red wine vinegar can be substituted
1. Wash kale and remove middle stalk and roughly chop into bite-size pieces.
2. Toast almonds in a dry sauté pan over medium heat, shaking the pan occasionally until you smell the almonds, about 5 minutes. Remove from heat.
3. To make the vinaigrette, in a small saucepan, melt the unsalted butter over high heat until browned, then add the cannabutter, just until melted. Remove from heat. Add the sherry vinegar and season with a pinch or two of salt.
4. Dress the kale with 4 to 6 tablespoons of dressing, toss with the almonds, and serve warm.
About the Chef: Bobby Hellen
A recipient of a StarChefs.com New York Rising Star Award in 2010, this young chef has impressed the New York culinary scene with the soulful, inventive menu at Resto, his Belgian-inspired eatery. He’s also very dedicated to the local foods movement, sourcing his kale from one of the Big Apple’s many farmers’ markets.