Plummy Cannabis Spring Salad with Jonathan’s Vinaigrette

Photo by Hannah Hudson Photography

Serves 2

This springy salad get a kick from plum and Jonathan Bardzik’s vinaigrette which made an appearance in our Spring 2016 issue and has become an Edible DC favorite.  

For the salad 

• 3 cups torn butter lettuce 
• 2 dried figs, thinly sliced 
• 1 plum, thinly sliced 
• 4 radishes sliced very thinly  
• ¼ fennel bulb, thinly sliced 
• 8-10 Cannabis leaves, cut into chiffonade 
• 4 ounces feta cheese or goat cheese crumbled to finish (Use a creamier textured feta rather than day, such as Mt. Vikos Barrel Aged Feta) 

For the dressing  

• 1 shallot, minced  
• 1 teaspoon sugar  
• ½ teaspoon Dijon mustard  
• ⅓ cup white balsamic vinegar  
• ⅔ cup grapeseed or vegetable oil 

 Combine all the salad ingredients in a salad bowl large enough for tossing, and top with feta.  

In a medium bowl, combine the shallot, sugar, mustard and vinegar with a pinch of salt. Whisk together. While whisking, add oil to vinegar in a thin stream to form a creamy emulsion. 

Papaya Salad

This recipe is from our BKK cooking class feature My, Myself and Thai. 

Step 1:  Make the dressing

Ingredients:

•  1/4 cup fish sauce
• 1/4 cup lime juice
•  1/8 cup palm sugar (warmed to be liquefied)
•  1/8 cup white sugar

Instructions:

• Whisk all ingredients together.
•  Store in refrigerator until ready to use. This dressing can keep for 2 weeks in refrigerator.

Step 2:  Make the salad

Ingredients:

• 1/4 cup papaya salad dressing (see above)
• 2 cups green (not ripe) papaya, shredded
• 1/4 cup shredded carrots
• 5 cherry tomatoes
• 2 Thai chili peppers
• 1 clove garlic
• 6 green beans
• 2 tablespoons toasted, crushed peanuts
• 6-8 grilled shrimp

Instructions:

• In a mortar bowl, smash the garlic and Thai chilies
• Add and smash tomato, peanuts, and string beans
• Add the dressing (or more, to taste), then add papaya and smash
• Top with shrimp and crushed peanuts

Lobsta Chowda Mac & Cheese

Recipe from Jim Courtovich

Serves 8, generously 

• 5 cups sweet corn, sautéed in butter and set aside 
• 1 quart cream, heated gently 
• 6 tablespoons butter 
• 3 shallots, chopped fine 
• 1 clove garlic, minced 
• ½ cup AP flour 
• Pinch nutmeg 
• 1 pound aged gouda cheese, shredded  
• 1 pound sharp cheddar cheese, grated  
• ½ pound fontina cheese 
• 1 pound chopped lobster meat 
• 1 cup chopped basil 
• 1 tablespoon kosher salt 
• 1 tablespoon ground black pepper 

Turn oven to 375°. 

Sauté sweet corn kernels in butter until done; set aside. In a saucepan over low heat, warm the cream. 

Melt the butter and sauté 3 shallots until translucent over low-medium heat. Addminced garlic, cook for 1 minute. Whisk in flour and heat for 2 minutes. Add the quart of heated cream, in stages, until fully incorporated. 

Put in a pinch of nutmeg, then add the three cheeses. Stir until it becomes a thick mixture. Mix in the lobster, basil and the sweet corn kernels. Add the salt and ground pepper. Mix again to make sure ingredients are combined. 

Optional breadcrumb topping: Melt ½ stick of butter in a skillet and add 2 cups of panko breadcrumbs, cooking until the breadcrumbs are lightly browned. Add 2 minced garlic cloves and cook for another minute while mixing the entire time. 

Put the mac & cheese mixture in a large casserole dish or baking dish, and bake for 35–40 minutes.  

Read the full story, Break Bread, Make Policy here.