Roasted cauliflower lasagna

Cauliflower florets	8 cups
Olive oil	1 tablespoon + 1 tablespoon +
Salt, kosher
Tomatoes, whole plum, no-salt added	28 ounces
Water	1 ½ cups
Garlic, sliced chopped	4 + 1
Bell pepper, red, diced	1
Tomato paste	2 tablespoons
Basil leaves, fresh	1 cup
Lasagna noodles, whole wheat	8 ounces
Ricotta	1 cup
Egg	1 large
Mozzarella, shredded	1 cup
Parmesan	¼ cup
Parsley leaves, fresh, chopped	2 tablespoons

1. Preheat oven to 425°F. 
2. Toss the cauliflower with 1-tablespoon oil and ½-teaspoon salt. 
3. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden in spots, about 30 to 35 minutes; cool slightly. 
4. Place the tomatoes in a medium bowl, and use your hands to crush them. 
5. Rinse the can with the 1 ½-cups water and add it to the bowl with the tomatoes. 
6. Heat the remaining oil with the sliced garlic and ½-teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. 
7. Add the bell pepper and cook, stirring, until soft, about 8 minutes. 
8. Add the tomato paste and stir to incorporate, about 30 seconds. 
9. Add the crushed tomatoes with their juices and four large basil leaves. 
10. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. 
11. Meanwhile, bring a large pot of water to a boil. 
12. Add the lasagna noodles one at a time into the pot; cook according to the package directions until al dente. 
13. Drain the noodles in a colander. 
14. Add 1 to 2 tablespoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl. 
15. Combine the ricotta, egg, 1 ½-cups roasted cauliflower, and one chopped garlic clove in a food processor and pulse until evenly pureed. 
16. Tear the remaining basil into small pieces, add to the food processor and pulse three to four more times to chop the basil finely, but not puree; transfer the mixture to a medium bowl. 
17. Spread ¼-cup sauce on the bottom of a 9-by-13-inch baking dish. 
18. Place four noodles on the bottom, without overlapping, cutting to fit, if necessary. 
19. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella, and one-third of the Parmesan. 
20. Loosely fit three more noodles on top of the cheese without overlapping. 
21. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella, and one-third more of the Parmesan. 
22. Top with the remaining four noodles, cutting just to fit. 
23. Then add the remaining tomato sauce, mozzarella, and Parmesan. 
24. Cover with foil and bake until bubbly and hot, about 20 minutes. 
25. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. 
26. Allow to rest for 10 minutes so the lasagna will cut more easily. 
27. Garnish with the parsley. 

Recipe from Food Network

Lee Lee’s double chocolate chunk brownies

Cooking spray
Flour, all-purpose	1 cup
Cocoa powder, Dutch-process	¼ cup
Salt, fine sea	¾ teaspoon
Chocolate wafers, 66% cacao	1 cup + 1/3 cup
Sugar, granulated	1 cup
Butter, unsalted, melted	¾ cup
Sugar, dark brown	½ cup packed
Eggs	3 large
Vanilla extract	1 teaspoon

1. Preheat oven to 350°F; line a 13-by-9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on all sides. 
2. Lightly coat the parchment paper with cooking spray. 
3. Sift together flour, cocoa powder, and salt in a small bowl; set aside. 
4. Melt 1-cup chocolate wafers over a double boiler or in the microwave, stirring often, until smooth. 
5. Combine the granulated sugar, melted butter, brown sugar, eggs, and vanilla in the bowl of a stand mixer. 
6. Beat on medium-high speed until frothy and light caramel in color, about 1 minute. 
7. With the mixer running on low speed, slowly pour the melted chocolate into the egg mixture. 
8. Fold in the flour mixture until incorporated. 
9. Transfer the batter to the prepared pan, and smooth the top. 
10. Roughly chop the remaining 1/3-cup chocolate wafers, and sprinkle over the top of the batter. 
11. Bake until a wooden pick inserted in the center comes out clean, about 18 to 20 minutes. 
12. Cool the brownies in the pan on a wire rack at least 2 hours. 
13. Using the parchment paper as handles, lift the brownies from the pan. 
14. Cut into 20 rectangles. 

Recipe from Food&Wine Magazine, March 2019

Booty call brownie

Fudgy brownie
Butter, unsalted	230 grams
Sugar, granulated	345 grams
Cocoa powder, unsweetened Dutch-processed	98 grams
Salt, kosher	1 teaspoon
Vanilla extract	1 teaspoon
Eggs, room temperature	3 large
Flour, all-purpose	105 grams
Cookie dough spread
Flour, all-purpose	140 grams
Butter, unsalted, room temperature	170 grams
Canna butter	12 grams
Sugar, granulated	100 grams
Sugar, light brown	200 grams
Salt, kosher	½ teaspoon
Cream, heavy	2 tablespoons
Vanilla extract	1 teaspoon
Chocolate chips	¾ cups
Finishing touches
Chocolate sandwich cookies, roughly chopped	3 ½ cups

Brownie

1. Preheat the oven to 325F; line a 9-inch by 13-inch baking pan with parchment paper. 
2. In a medium heatproof bowl over a double boiler, melt together the butter, sugar, cocoa powder, and salt. 
3. Cook for about 10 minutes, using a rubber spatula to stir the mixture occasionally until the butter melts and the batter starts to come together; remove from heat, and let cool for 5 minutes. 
4. Stir in the vanilla. 
5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. 
6. One egg at a time, beat in the eggs on low speed, waiting until one is incorporated before adding the next, 1 to 2 minutes; scrape down the bowl with a spatula about halfway through. 
7. When the batter looks shiny and smooth, add the flour. 
8. Mix for about 1 minute on low speed until it is incorporated and looks like the luscious velvety, brownie batter of your dreams. 
9. Pour the brownie batter into the prepared baking pan, scraping out the bowl with the spatula. 
10. Bake for about 25 minutes until set; let cool until you can touch the pan. 

Cookie dough spread

1. Lower the oven to 250F; line a rimmed baking sheet with parchment paper. 
2. Spread the flour on the baking sheet. 
3. Bake for 15 minutes, stirring halfway through the baking time; let the toasted flour cool before using. 
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, canna butter, sugars, and salt. 
5. Cream the mixture until light and fluffy, pausing halfway through mixing to scrape down the sides of the bowl with a spatula. 
6. Adjust the speed to low, add the toasted flour, and mix for about 1 minute until it is evenly combined. 
7. Stir in the chocolate chips; set aside at room temperature until the brownies have cooled. 

Assemble

1. Using an offset spatula, spread the cookie dough topping over the cooled brownies. 
2. Place a piece of plastic wrap over the cookie dough. 
3. Use your hands to press the dough into an even layer; remove the plastic wrap. 
4. Scatter the cookie pieces on top. 
5. Gently press them into the cookie dough spread. 
6. Chill the brownies thoroughly for about 30 minutes before cutting. 
7. Run a knife around the sides of the brownie pan, and use the parchment paper to lift the brownies out of the pan. 
8. Cut the brownies into 18 3-by-2-inch pieces; wipe your knife between cuts to keep the cuts sharp and clean. 

Recipe from Edibles by Stephanie Hua with Coreen Carroll

Roasted grape crostini

Grapes, red, seedless	1 pound
Oil, extra-virgin olive	1 tablespoon +
Salt, kosher	½ teaspoon + ½ teaspoon +
Pepper, freshly ground
Thyme, halved widthwise	4 sprigs
Rosemary, halved widthwise	2 sprigs
Mascarpone cheese	2/3 cup
Cashew butter	2 tablespoons
Canna butter, room temperature	2 ½ teaspoons
Bread, focaccia or francesi	1 loaf

1. Preheat the oven to 400F; line a baking sheet with parchment paper. 
2. On the baking sheet, toss together the grapes, 1-tablespoon oil, ½-teaspoon salt, ½-teaspoon pepper, thyme, and rosemary. 
3. Roast for 30 minutes, until the grapes are blistered and jammy, stirring once halfway through; remove and set aside. 
4. In a stand mixer with the paddle attachment, combine the mascarpone, cashew butter, canna butter, and ½-teaspoon salt. 
5. Whip for 30 seconds on medium speed until well combined; do not overbeat or the mixture can separate. 
6. Preheat the broiler to high. 
7. Split the bread in half. 
8. Brush the cut sides with oil, and sprinkle with salt and pepper. 
9. Place the crostini on a baking sheet and under the broiler for 3 to 5 minutes, until lightly golden. 
10. Spread 2-tablespoons cashew cream onto each crostini, and top with a spoonful of roasted grapes. 
11. Drizzle any juice from the pan, and enjoy immediately. 

Recipe mildly modified from Edibles: Small Bites for the Modern Cannabis Kitchen by Stephanie Hua with Coreen Carroll.

Pork chops with sweet potatoes & apricot glaze

Sweet potatoes, peeled, cut into 1-inch chunks	1 pound
Pears, peeled, cored, cut into 1-inch chunks	2
Shallot, chopped	1
Ginger, 1-inch piece, minced
Thyme	3 sprigs
Oil, olive	1 tablespoon
Salt, kosher
Pepper, freshly ground
Pork chops, 1-inch thick, rested at room temperature for 30 minutes	4
Jelly, apricot	2 tablespoons

1. Preheat the oven to 425F; line a baking sheet with foil, and place it in the oven. 
2. Toss the potatoes and pears together in a large bowl. 
3. Toss in the shallot, ginger, thyme, oil, ½-teaspoon salt, and pepper; mix with your hand. 
4. Remove the pan from the oven, and arrange the vegetables evenly on the hot pan. 
5. Roast for 15 minutes. 
6. While the vegetables are roasting, sprinkle the pork chops with salt and pepper on both sides. 
7. Make room for the pork chops on the pan, and return to the oven for another 15 minutes, or until the pork reaches 145F on an instant-read thermometer and the potatoes are tender. 
8. Discard the thyme stems. 
9. Spread a layer of jelly on the chops. 
10. Switch the oven to broil, return the pan to the second-highest rack, and broil for 1 to 2 minutes to create a glaze. 
11. Rest the pork for at least 3 minutes. 
12. Divide the vegetables and chops among heated plates and serve immediately. 

Recipe mildly adapted from One Pan, Whole Family.

Orange chicken stew

Onion, chopped	1 medium
Bell pepper, red, chopped	1 medium
Carrots, thinly sliced	2 medium
Fennel bulb, trimmed, halved, core removed, thinly sliced	1 medium
Sweet potatoes, cut into 1-inch chunks	2 medium
Chicken thighs, boneless, skinless	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Oil, olive	2 tablespoons
Thyme, dried	1 teaspoon
Broth, chicken	1 cup
Juice, orange	½ cup
Olives, kalamata, sliced	¼ cup
Parsley, chopped	¼ cup
Rice, cooked

1. Combine the vegetables in a bowl; set aside. 
2. Sprinkle the chicken with salt and pepper. 
3. Heat the oil in a large pot over medium-high heat. 
4. Brown the chicken, 3 to 4 minutes per side; transfer to a plate. 
5. Add the vegetables to the skillet with the thyme, a sprinkle of salt, and a few dashes of pepper, and sauté until they begin to soften, about 4 minutes. 
6. Return the chicken to the pan along with the broth and juice, and bring to a boil. 
7. Cover, reduce the heat to low, and simmer for 20 minutes or until the chicken and vegetables are tender. 
8. Scoop the chicken from the pot, raise the heat to medium-high, and cook the liquid and vegetables for another 3 to 4 minutes to reduce. 
9. Shred the chicken into bite-sized pieces, and return to the pot with half the parsley and the olives. 
10. Taste, and add more salt or pepper, as needed. 
11. Serve over the rice with a sprinkle of parsley. 

Recipe adapted from One Pan, Whole Family by Carla Snyder.