Strawberry Balsamic Bruschetta

Strawberry Balsamic Bruschetta

Wonderfully simple and elegant, this appetizer pairs well with friends and a glass of rosé. Make the best of late season strawberries and Humboldt County’s world-famous goat cheese. Leftover bruschetta is lovely on top of mixed greens.   Ingredients: 1 rustic baguette, sliced 4 ounces Humboldt Fog or a soft goat cheese 1 cup diced strawberries  1 tablespoon canna-olive oil  2 teaspoons balsamic vinegar  1/4 cup basil leaves, thinly sliced Freshly ground black pepper  …

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Happy Daze Lemon Tart

Happy Daze Lemon Tart

Relatives filled my house last month, arriving with armloads of coffee, granola and a heavy sack of Meyer lemons that were grown east of San Francisco. The overflowing bag of golden fruit immediately had me imagining this classic tart. Meyer lemons are a treat for the home cook, packing at least three times the flavor and aromatics in every thin-skinned lemon. The trickiest element to this tart is making the lemon curd; after that, a…

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Caramelized Fennel + Bacon Pizza

Caramelized Fennel + Bacon Pizza

This pizza is packed with flavor without leaning on heavy cheese or tomato sauce. A modest dose of canna-olive oil is incorporated into the fennel sauce for a medicinal infusion. Save your fennel fronds to garnish your plate, or if you love their fresh flavor, lightly chop fronds and top pizza before serving. Ingredients: Caramelized fennel sauce 4 ounces shredded gruyere or crumbled chèvre (pictured) 4 slices bacon Pizza dough Cornmeal   Caramelized Fennel Sauce…

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CBD Tea Latte

CBD Tea Latte

by Regan Crisp   Part of releasing cannabis’ old-school stigmas is accepting the myriad ways it can make you feel. Sure, if you load up your bong with some high THC indica, you might fall into a TV trance, couch-locked by marijuana’s sleepy side. But cannabis can be energizing, too, and increasingly users are realizing that it doesn’t even have to get them stoned: it may just make the day go more smoothly.   I…

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Molecular Gastronomy Meets Cannabis

Molecular Gastronomy Meets Cannabis

The opulent Chef, Michael Magallanes, brings new meaning to elevated dining. By Laura Matise He pulls from his years of experience in professional kitchens — most notably the Michelin-starred restaurants, Aziza and Mourad — where he worked alongside internationally renowned, and critically acclaimed, Chef Mourad Lahlou.   It was in these kitchens that Magallanes met Barron Lutz, founder of NASHA extracts. The two eventually developed a partnership, and now, deliver some of the finest cannabis…

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Foodwise Kitchen

Foodwise Kitchen

Humboldt County native, Rachele McCluskey, is abundant in life’s most precious resource – good health. With bright azure-colored eyes and glowing skin, McCluskey is a walking advertisement for the plant-based diet she endorses at her growing business, Foodwise Kitchen.   This August, McCluskey is celebrating one year since opening Foodwise in downtown Arcata, Humboldt’s bohemian university town. The high ceilings, elegant style and natural light of the commercial kitchen at Foodwise create the perfect background…

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Humboldt Summer Soup

Humboldt Summer Soup

Ingredients: 1 ½ tablespoons canna-coconut oil 1 medium yellow onion, roughly chopped 2 cloves garlic, diced 2 tablespoons sundried tomatoes, ground* 2-3 medium heirloom tomatoes, chopped  1 teaspoon Himalayan salt 1 bundle fresh cilantro, roughly chopped (divided) 2 small summer squash, sliced  2 small zucchini, sliced Himalayan salt & black pepper to taste    Directions: Heat canna-oil in large soup pot. Add chopped onion & garlic and cook over medium heat until translucent.   Add…

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Raw Vanilla Bean Cheesecake with Cacao-Canna Sauce

Raw Vanilla Bean Cheesecake with Cacao-Canna Sauce

  What You’ll Need: 10” spring form pan Food processor or blender Crust:  1 cup almonds  1 cup shredded coconut, unsweetened ½ cup raw cacao powder  12 Medjool Dates, pitted Pinch Himalayan salt  In a food processor pulse together the almonds, cacao powder and shredded coconut. One by one, add pitted dates and salt. Process until evenly combined and dough is starting to stick together. Pour mixture into your springform pan and press around edges,…

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Canna I Have S’more?

Canna I Have S’more?

As July heats up, everyone’s making plans to pack the camper and get outside. At the beach or in the woods, cooking up gourmet camp fare is half the fun. A beloved and foolproof classic, you can’t go wrong with toasty and sweet, soft and crunchy s’mores. For a grown-up, canna-friendly twist, bring a box of beautiful Mellows, from San Francisco’s own gourmet, medicinal marshmallow company. A 12-pack of assorted gourmet flavors lets everyone create…

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High St. Teas

High St. Teas

Humboldt Medicine   Victoria England’s British roots have crept into her new brand, High St. Teas, inspired by her longtime home in Humboldt and its beloved cash crop. Born in England, and raised in Mill Valley, California, it is was not until 1994 that she arrived in Humboldt County to attend Humboldt State University. By 2006, she felt that in order to stay in the region, she would have to start her own business. Thus…

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