The starter for fumé’s Valentine’s Day menu was inspired by mezes from New York Times Cooking and Yotam Ottolenghi and is as simple as it is delicious. Oven-roasted carrots are laid on a bed of homemade labneh, topped with fresh herbs, and drizzled with fumé infused cannabutter for a delectable, elevated effect in every bite.
Makes
- Serves 6 with total THC of 19.22 mg or 3.2 mg/serving
Oven Roasted Carrots
Equipment
- Sheet pan or baking sheet large enough to fit all carrots in a single layer
- Large bowl
- Aluminum foil
- Platter or plate for serving
Ingredients
- 2 POUNDS carrots, quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 TBSP extra virgin olive oil
- Salt
- Freshly ground pepper
- 1 TSP fresh thyme leaves, chopped
- ½ TSP oregano
- 3 TBSP finely chopped flat-leaf parsley
- 2 TSP fumé-infused canna-butter for drizzling (less if you’re a party of 1-3)
Directions
- Preheat the oven to 400°F.
- Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer.
- Wash carrots and scrub clean. Leaving carrots unpeeled gives the dish a delicious, earthy flavor.
- Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes.
- Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
- Add the parsley, stir gently, and taste and adjust salt and pepper.
- Prepare a platter or plate with a bed of labneh and place your roasted carrots on top.
- Drizzle with melted canna-butter and serve hot, warm, or at room temperature.
Labneh
Equipment
- Medium bowl
- Sieve or colander
- Cheesecloth
- Weights (cans or jars will do, so will a plastic bag of nuts or legumes)
Makes
- Approximately 2 cups
- If yours is a party of one or two, you can spread extra labneh on toast for breakfast or lunch or use as a dip for crudites
Ingredients
- 32 ounces unsweetened plain Greek yogurt
- ¾ TSP salt
Directions
- Add the yogurt and salt to a medium bowl and mix well to combine.
- Line a colander with a piece of muslin or cheesecloth large enough to hang over the sides, and place the colander over a bowl.
- Transfer the yogurt to the center of the cheesecloth and fold in the overhang so that the yogurt is completely covered.
- Place a heavy weight over the cheesecloth (a few cans or jars will do), and transfer the bowl to the refrigerator. Let the yogurt drain for at least 12 hours and up to 48 hours.
- After draining, discard the collected water. The remaining yogurt should lose at least half of its volume and be very smooth and creamy, like cream cheese. Labneh keeps in the refrigerator in an airtight jar or container for up to 5 days, sealed with a thin layer of olive oil on top.
