• Preheat overn to 375 and while it's heating up, generously drizzle cannabis oil on the bottom of the casserole dish.
• Thinly slice potatoes, and onions, layering first the potatoes on the bottom, followed by the thinly sliced onions, then place the whole pieces of your chosen tenderized meat on top.
• In a mixing bowl combine mayo, sour cream and cheese. Spread on top of meat layer. Repeat potatoes, onions, and cheese mixture. Drizzle any leftover cannabis oil on top.
• Pop it into the oven for around 35-45 minutes. Poke a fork into the potatoes at the bottonm.If soft and tender, all done!

• Preheat oven to 350 C
• Chop and prep chorizo into small wheels – about 1/2 inch thick.
• Chop shallots into small slivers
• Salt & pepper the salmon, remove skin if you wish, but you can leave it on.
• Place a large piece of parchment paper onto the cookie sheet.
• On one half of the parchment paper, place salmon skin side facing down, and sprinkle chorizo, garlic, halved tomatoes, shallot and cannabis il on top, careful not to let the oil escape!
• QUICKLY take your parchment paper and fold it in half, covering all of your ingredients. Then crunch, roll and pinch the top, all the way around, so that there are no openings at all.
• Bake for about 13 minutes and carefully slice open the parchment paper with scissors. Transfer to plate, enjoy!

• Cook pasta according to package directions, try to cook it al dente as it will continue cooking in the béchamel sauce in the oven.
• Drain and do not rinse. Add a tablespoon of oil to the pasta and stir to combine.
• In a pan over medium heat, add 2 tablespoon of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.
• Drain fat and add 2 tablespoons of the tomato paste, mixing everything well together. Continue cooking for a couple of minutes more. Season with salt and pepper.
• Set meat aside.

Bechamel Sauce

• In a pan over medium heat, melt butter, add flour and whisk so no lumps form. Keep cooking the flour until it starts to bubble.

  Add the liquids gradually, one cup at a time whisking vigorously as the sauce will thicken.

  When it is bubbly and thick, turn off the heat, season with salt and pepper and let it cool down.

Assembling Pasta Layers

• Preheat your oven to 350F.

  Add the remaining 2 Tablespoons of tomato paste to the pasta and about half a cup of the béchamel sauce and mix well.

  In a 9×13 oven dish, spread another 1/2 cup of the béchamel sauce evenly at the bottom.

  Spread half the pasta , then layer the entire meat mixture over the pasta. Top that with the remaining half of the pasta and level.

  .Pour the béchamel over the pasta and spread evenly.
• Bake for 45 minutes or until perfectly golden brown. When done, wait a few minutes before cutting. Enjoy!

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.
• Add cannabis oil to the dressing.
• Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
• Serve the Cannabis Caesar Salad

• Preheat oven to 350°F (177°C). Line a 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the brownies after cooling. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, granulated sugar, egg, and coconut extract and beat until fully combined. Finally, beat in the shredded coconut on low speed until combined. Set aside at room temperature.
• Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heat-proof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3-5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips.
• Spoon about 1/3 of the brownie batter into the prepared pan. Spread it all over the bottom as best you can. Take about 1/3 of the cheesecake batter and drop spoonfuls of it on top of the brownie batter. Use your spoon or a knife to gently swirl together. Use another 1/3 of the brownie batter and drop spoonfuls of it on top. Use another 1/3 of the cheesecake batter and drop spoonfuls of it on top. Gently swirl together. Repeat spooning remaining brownie and cheesecake batters. Gently swirl together.
• Bake for 40-42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire rack. Cool brownies completely.
• Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.