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Vol 3 Issue 1
Branzino, Broccolini, Chanterelles, Pea Puree and Fennel Slaw
Infused Veggie Pupusas with Curtido and Death Star Salsa
Infused Strawberry Rhubarb Fruit Leather
Infused Smashed Potatoes with Mustard Greens
Infused Scallop Poke with Pickled Ginger, Avocado and Jalapeno
Infused Rosemary Radish and Cucumber Gimlet
Raw Falafel Bowl with Avocado Salsa
Raw Broccoli Soup with Cashew Cream
Infused Minted Wild Blueberry Fruit Leather
Infused Lobster Agnolotti with Pea Leaf Salsa Verde
Infused Sunflower Seed Butter
Infused Raspberry Rhubarb Cheesecake Bars
Infused Seedy Cashew Butter
Infused Matzo Tiramisu Napoleons
Infused Matchos with Brie and Pineapple Mango Avocado Salsa
Infused Meyer Lemon Meringue Pie
Infused Almond Butter
Infused Green Goddess Margarita
Garlic and Lemon Kale with Cannellini Beans and Pine Nuts
Cannabis Infused Chard with ‘Nduja and Wild Spring Mushrooms
Carrots for Days
Bubbly Creek
Infused Arugula, Mango and Avocado Salad