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.