Part 18 - Vegetable

Garlic Herb Mashers

Ingredients
3-4 large russet potatoes
4 large garlic heads
3 tablespoons extra virgin olive oil
1 tablespoon basil
1 tablespoon cracked black pepper
1 tablespoon kosher salt
1/4 pint heavy cream
4-6 ounces ricotta cheese
4 tablespoons sweet butter
4 tablespoons cannabutter

Directions
Wash, peel, and cube the potatoes. Cut the top half-inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in a 420º F oven for 30 to 50 minutes. The garlic is done when tender to a fork. Place potatoes in a large pot and cover with cold tap water. Add salt and bring to a boil. Once the potatoes are fork tender, drain, return to the pot, and mash slightly. Add the butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.

Magic Mushroom

Ingredients
12 large mushrooms
1 (6 ounce) package dry stuffing mix
1 (8 ounce) package cream cheese
1/2 pound imitation crabmeat
2 cups cannabutter
2 cloves garlic
1 pinch salt
1 pinch cracked black pepper
1 pinch crushed red pepper

Directions
Brush the mushrooms off of any dirt and remove the stems, do not clean them off in water. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350º F. In a medium saucepan over medium heat, melt cannabutter. Mix in garlic and cook until tender, about 5 minutes. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the cannabutter and garlic. Season with salt, pepper, and crushed red pepper. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.