High Country: A cannabis-infused pasta perfect for an at-home aprés ski – Aspen Times

In October, High Country kicked off a seasonal series with Kitchen Toke — a quarterly, design-driven magazine known as the first internationally distributed food journal dedicated to cooking with cannabis for health and wellness. In celebration of its recent winter issue release, we’re back with a hearty, cannabis-infused pasta recipe that’s perfect for an at-home après-ski pour deux.

Founder Joline Rivera is also celebrating her role in Food & Wine magazine’s in-depth cannabis feature in its January issue. Editor Hunter Lewis called her “one of the most clear-eyed visionaries of the new culinary cannabis world” and turned to her and the Kitchen Toke team to vet “The Food & Wine Guide To Culinary Cannabis.”

This mainstream endorsement for cannabis follows its historic inclusion at the Food & Wine Classic last summer — for the first time in its 37 years, the Grand Tasting Pavilion welcomed two CBD companies (Grön CBD and Fleur d’Henri) as official exhibitors. According to festival organizers, the next Food & Wine Classic (June 19 to 21) “will offer even more cannabis programming as an extension of last year and the January story.”

Here’s Kitchen Toke’s recipe for fresh pappardelle with winter greens, hazelnuts and ricotta salata (courtesy of Elise Swopes). And if you need a refresher on how to make the required cannabutter base, hit the High County archive on or visit


• 7 ounces fresh pappardelle pasta

• 1 tablespoon extra-virgin olive oil

• 2 small shallots, minced

• 1 teaspoon crushed red pepper flakes

• 4 sprigs organic flat-leaf parsley, minced

• 3 ounces winter greens such as mizuna, tatsoi or beet greens

• 2 tablespoons fresh lemon juice

• 1 tablespoon cannabutter

• Salt and pepper, to taste

• 3 tablespoons dry-roasted hazelnuts, roughly chopped

• 1½ ounces ricotta salata, grated


• Bring a large pan of salted water to boil. Add pasta; cook until al dente. Drain well, reserving ¼ cup cooking water.

• Heat oil in a large skillet over medium heat. Add shallots and pepper flakes; cook, stirring, until shallots begin to soften. Add cooked pasta, parsley and pasta water; heat through. Stir in the greens, lemon juice and cannabutter; cook just until greens wilt.

• Remove from heat; season with salt and pepper. Garnish with hazelnuts and ricotta salata.


• Makes 2 servings at approximately 20 milligrams of THC (equivalent to the standard dose of 10 milligrams per person) based on using a 15% THC strain of cannabis flower.

Recipe courtesy of Elise Swopes

Katie Shapiro can be reached at and followed on Twitter @bykatieshapiro


Rockton Man Releases Cook Book For Marijuana Users –

When it comes to using marijuana, we are far past the days of just joints and bongs.

Sure, you may have heard about pot brownies, but when it comes to edibles, the game has changed. Gummy bears, chocolate bars, candy, brownies — the list of things containing THC has grown tremendously. Edibles offer a different type of high than just smoking it.

Many users enjoy the edibles for a variety of reasons but the biggest one is they were just never big into smoking to begin with. Walking into a dispensary and buying edibles only gives you so many options of what you can try.

Enter Rockton resident Larry Gerber. Larry released a cook book “BarBeQue Man Smokes With Mary Jane…. And You Can Too!” The book includes over 125 marijuana-based recipes, according to WREX.

Many people aren’t familiar cooking with marijuana because they never had the chance to buy everything they needed until the beginning of the year. This book really walks you through it, whether you’re a novice or a pro.

Brisket infused with marijuana? Check. Bar-B-Que marijuana chicken? Check.

It allows you to expand your culinary skills as well as your knowledge of the secret ingredient, marijuana. Larry also knows who his audience is and how to market his product, so you can buy it on your Kindle for, you guessed it, $4.20.


Mixing Strains in Marijuana Edibles is Common | Westword – Westword

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How to throw a marijuana dinner party with tips on dosing, ambiance and avoiding a buzz kill – Chicago Tribune

“I would say to just hire a DJ, then don’t worry about it. I got that from Manny, actually. It sounds like such a stupid thing to spend money on, but it just adds so much to the experience,” Nickson said. “DJs can read the room, and they can tell where you are, and they can take you to the right place. Just having an extra set of eyes on the environment and the ambiance, which is really important.”