4

FRESH AND GREEN

“Sun is shining,
the weather is sweet now/
Make you wanna move your
dancing feet, yeah”

—“SUN IS SHINING,” BOB MARLEY

GRILLED JERK VEGETABLES WITH LIME VINAIGRETTE

SERVES 6 (5 MG THC PER SERVING)

JERK CHICKEN is an island staple, but as a vegetarian, I opt to marinate vegetables in jerk paste instead and throw them on the grill for a smoky-satisfying flavor. When I’m making a platter of jerk chicken for a party, I’ll make a giant platter of these vegetables too as an excellent option for anyone who chooses not to eat meat. It’s also just a fun way to give your veggies a hit of big flavor. Here I serve the vegetables over a green salad, but you can serve them on their own as a side dish, a main course with Gungo Rice ’n Peas, or stuff the veggies into a pita with some hummus for a healthy sandwich.

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HEMP, KALE, AND APPLE SALAD

SERVES 4 (5 MG THC PER SERVING)

IF WHEN YOU THINK “EDIBLES” your brain goes straight to sweets, this can be a total Herb game changer. The Herb is added to the dressing for the kale, making this superclean and healthy salad something you can try out for an enhanced breakfast, at lunch, or alongside dinner. It’s so nourishing and hearty, making it a nutritious start to a day of exercise, hiking, or plain good green eating. This is the kind of salad that you could modify in a bunch of ways: Take out the apple and add shredded chicken or tofu or some crumbled feta cheese; add some toasted sunflower seeds or pistachios, or even roasted vegetables. But don’t lose the pickled red onions . . . they’re my favorite part!

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“ABOUT’A TURN” MANGO SALAD

SERVES 4 (5 MG THC PER SERVING)

I’VE ALWAYS HAD A THING FOR MANGOES, especially East Indian mangoes. I swear, I could eat one every day. In Jamaica some people eat the skin and all, just like an apple. Here, slightly underripe mangoes about’a turn ripe give this refreshing salad a sweet-sour crunch. It’s just loaded with beautiful flavors and textures, especially if you sprinkle the Herb-Sesame Salt over the top before serving. You could even serve this for dessert by cutting out the shallot (or onion) and the sesame salt and substituting a sprinkle of coarse sugar instead.

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QUINOA WITH CURRY CASHEWS AND COCONUT

SERVES 4 (5 MG THC PER SERVING)

THERE ARE SO MANY FLAVOR AND TEXTURE CONTRASTS HERE—the flaky sweetness of coconut against the juicy-cool of mango, the earthy spice of curry, heat of habanero, the freshness of lime, scallion, and mint. It’s a great make-ahead and bring-along kind of thing and is just the kind of dish you can make and then take to your next book group meeting to really get the conversation to a deeper level. Jamaican curry powder is a little mellower than traditional Indian curry powder, but if Indian curry is all you’ve got, go for it. My brother Ziggy makes an incredible curry-infused coconut oil (see here) that I love using in dishes like this.

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SPINACH SALAD WITH GOAT CHEESE, PICKLED BEETS, AND PINE NUTS

SERVES 4 (5 MG THC PER SERVING)

IN THIS RATHER ELEGANT SALAD the tart sweet-sour taste of pickled beets works so nicely with creamy goat cheese and toasted pine nuts. For a nice presentation, leave the Herb out of the dressing and instead roll the log of goat cheese in an enhanced spice blend (here). Slice the log and prop a couple of rounds against the spinach rather than crumbling the cheese over the salad.

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