• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• Pre heat your oven to 400 F
• Slice your potatoes, skin and all, into 1/2 inch slices
• Boil them for about 10 minutes, until they're almost tender
• Drain potatoes and then place them on your parchment-paper-lined cookie sheet
• Mix all ingredients together in a bowl.
• Drizzle olive oil, cannabutter and seasoning mixture all over the potatoes
• Roast for 20 minutes approx, and toss every so often so all sides get the crisp
• When the potatoes are golden brown and crisp-looking, turn off the oven and let them rest for 10 minutes – they'll get even more crispy here!
• Finish with another drizzle of oil and fresh parsley if desired! Dip in sour cream for extra-added flavor! 2

• Preheat the oven to 350 F

SAUCE

• To make the sauce, melt cannabutter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and in, whisk & cook for 1-2 minutes. 
• Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. Add in all of your choosencheeses, leaving a handful to sprinkle on top at the end. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Assembling Scalloped Potatoes

• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom in layers, and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
• Repeat layers ending with cream sauce every time until it's done!  Cover and bake for 45 minutes.
• Once you are at 45 minutes, remove the cover and broil for 10 minutes to crisp up the top of the potatoes and cream sauce.
• It will be smokin' hot – so leave for 15 minutes before serving, and enjoy!

• Combine all ingredients in a blender and blend until smooth. Garnish as desired and serve immediately.

• Warm canna butter and oil in your Instant pot and set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
• Pour white cooking wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Throw in the rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
• Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set your timer for 20 minutes.
• Release pressure using the natural-release method. Meanwhile, mix the ocld water and potato starch until creamy.
• Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper. Enjoy!