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This free educational cannabis-aware hosting companion offers an ordinary, clearly labeled food table; there are no infused recipes. Tell guests in advance what kind of gathering is planned. Keep kitchen work and driving with sober people, and keep the gathering alcohol-free: do not mix alcohol with cannabis. Keep any cannabis products locked in labeled original packaging away from children, pets, food preparation, and service. These recipes give no dosing, infusion, growing, sourcing, or medical advice. For suspected human poisoning in the United States, call Poison Control at 1-800-222-1222; call 911 for an emergency. Recipes are original development editions, not kitchen-tested.
Original development edition; recipes have not been kitchen-tested and no nutrition analysis is claimed. Prep times are active work; cooling, chilling, steeping rests, and freezing may require additional time as directed.
These are original development recipes, not kitchen-tested; no nutrition figures are claimed. Use pasteurized milk and juice. For guests at higher risk of foodborne illness, choose pasteurized juice instead of freshly squeezed juice. Wash produce under running water. Frozen fruit is not made safe by freezing: use ready-to-eat fruit, or cook it as its package directs and chill before blending. Refrigerate prepared drinks at 40°F or below within two hours, and use within one to two days.
Free educational companion; no cannabis goods are offered.
Use standard US cups and spoons unless a weight is given. Oven temperatures are Fahrenheit. One tablespoon equals 3 teaspoons; one US cup is 16 tablespoons.
Kitchen techniques
Keep the kitchen and transport sober
Assign a sober kitchen lead for knives and appliances, and arrange a designated driver who uses neither alcohol nor cannabis. Anyone who uses cannabis must not drive. Keep gatherings alcohol-free; do not mix alcohol with cannabis. Confirm rides before guests arrive, rather than relying on coffee, food, or elapsed time.
Inform guests and protect the table
Tell guests this is a cannabis-aware hosting companion with no infused recipes. Label each dish or drink uninfused and list allergens. If cannabis products exist in the household, keep them locked in labeled original packaging, out of sight and reach of children and pets, away from food preparation and service.
Know the emergency contact
For suspected cannabis poisoning in the United States, call Poison Control at 1-800-222-1222 promptly. Call 911 for an emergency, including trouble breathing, collapse, or inability to wake. Keep packaging for responders without exposing it on the food table. For a pet exposure, contact a veterinarian or animal poison service promptly.
Lemon White Bean Dip with Toast
4 snack servings · Prep 15 min · Cook 8 min
Ingredients
- 1 can white beans, 15 ounces, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons pasteurized lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 8 slices baguette, each 1/2 inch thick
- 2 tablespoons water
Method
- Heat oven to 375°F. Arrange baguette slices on a tray and toast for 6–8 minutes, until crisp at the edges.
- Blend drained beans, olive oil, lemon juice, cumin, salt, and water until smooth. Stop the machine before scraping down the sides if needed.
- Transfer dip to a clean shallow bowl and serve with warm toast. Label the dish uninfused and identify wheat in the bread. Keep the serving bowl small and replenish it from refrigerated dip.
Kitchen note: This dish contains ordinary food ingredients only and belongs on a clearly labeled uninfused table.
Substitution: Use labeled gluten-free toast instead of baguette; check the bean and bread labels for other allergens.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Wheat
Crisp Paprika Chickpeas
4 snack servings · Prep 10 min · Cook 30 min
Ingredients
- 1 can chickpeas, 15 ounces, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
Method
- Heat oven to 400°F. Pat drained chickpeas thoroughly dry with a clean towel; moisture prevents their surfaces from crisping.
- Toss chickpeas with oil, paprika, cumin, and salt. Spread in a single layer on a lined tray, leaving room between them.
- Roast for 25–30 minutes, shaking the tray halfway, until golden and crisp at the edges. Cool for 5 minutes before serving in a bowl labeled uninfused; remove any hard burned pieces.
Kitchen note: Chickpeas lose some crispness as they cool; serve a small fresh bowl and keep the rest safely stored.
Substitution: Replace smoked paprika with 1/2 teaspoon mild curry powder, checking its label for allergens.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Check labels and cross contact.
Cucumber Tomato Feta Cups
4 snack servings · Prep 15 min · Cook 0 min
Ingredients
- 1 1/2 cups diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled pasteurized feta
- 1 tablespoon olive oil
- 1 tablespoon pasteurized lemon juice
- 1 tablespoon chopped fresh parsley, washed
- 1/8 teaspoon fine salt
Method
- Wash cucumber, tomatoes, and parsley under running water before cutting. Dice cucumber and halve tomatoes into bite-size pieces.
- Whisk olive oil, lemon juice, and salt in a bowl. Fold in cucumber, tomatoes, parsley, and feta gently so the cheese remains in small pieces.
- Divide into four small cups and refrigerate until serving. Label as uninfused and containing milk. Offer cups with clean forks; do not allow used forks back into the communal mixing bowl.
Kitchen note: Choose feta made with pasteurized milk, especially when serving guests at higher risk of foodborne illness.
Substitution: Replace feta with 1/2 cup rinsed canned chickpeas for a dairy-free version.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Milk
Sheet-Pan Chicken and Rice Bowls
4 servings · Prep 20 min · Cook 25 min
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, seeded and sliced
- 1 small zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 1 cup dry white rice
- 2 cups water
Method
- Heat oven to 425°F. Toss chicken, pepper, zucchini, oil, paprika, and salt on a lined rimmed tray; spread into one layer.
- Roast 20–25 minutes, turning once, until thick chicken pieces reach 165°F on a food thermometer. Use clean utensils after handling raw chicken.
- Meanwhile, cook rice with water according to its package, usually covered at a simmer for 18–20 minutes. Keep hot until plating.
- Divide rice and chicken vegetables into four bowls. Label uninfused; a sober person handles the oven and temperature checks.
Kitchen note: Use separate boards for raw chicken and ready-to-eat food.
Substitution: Replace chicken with 14 ounces drained firm tofu; roast until vegetables soften.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Check labels and cross contact.
Rosemary Potato Wedges
4 side servings · Prep 15 min · Cook 35 min
Ingredients
- 1 1/2 pounds potatoes, scrubbed
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary, washed
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Method
- Heat oven to 425°F. Cut scrubbed potatoes into even wedges about 3/4 inch wide at their thickest point.
- Toss wedges with olive oil, chopped rosemary, salt, and pepper. Spread cut-side down on a lined rimmed tray in a single layer.
- Roast for 30–35 minutes, turning once halfway, until a fork enters easily and edges are browned. Cool briefly, transfer to a bowl labeled uninfused, and serve with clean tongs.
Kitchen note: Even wedge thickness matters more than exact shape; crowded trays steam rather than roast.
Substitution: Use 1 teaspoon dried rosemary instead of fresh, crushing it between your fingers before adding.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Check labels and cross contact.
Corn and Black Bean Lime Salad
4 side servings · Prep 15 min · Cook 0 min
Ingredients
- 1 can black beans, 15 ounces, drained and rinsed
- 1 can corn, 15 ounces, drained
- 1 red bell pepper, seeded and diced
- 2 tablespoons chopped fresh cilantro, washed
- 1 tablespoon olive oil
- 2 tablespoons pasteurized lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
Method
- Rinse and drain beans. Drain canned corn, and wash, seed, and dice the bell pepper into small even pieces.
- Whisk oil, lime juice, cumin, and salt in a large bowl. Add beans, corn, pepper, and cilantro and fold gently until coated.
- Refrigerate covered for 20 minutes before serving if time permits. Label the salad uninfused and offer a clean serving spoon; keep a smaller bowl out and refill from the refrigerator.
Kitchen note: Canned corn is ready to eat; if using frozen corn, cook it according to package directions and chill first.
Substitution: Replace cilantro with washed chopped parsley if guests dislike cilantro.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Check labels and cross contact.
Zucchini Cheddar Rice Bake
4 servings · Prep 20 min · Cook 30 min
Ingredients
- 2 cups fully cooked white rice
- 1 1/2 cups grated zucchini
- 3/4 cup shredded pasteurized cheddar
- 1/2 cup pasteurized milk
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Method
- Heat oven to 400°F. Grease an 8-inch baking dish with the olive oil. Squeeze grated washed zucchini in a clean towel to remove excess water.
- Mix cooked rice, zucchini, 1/2 cup cheddar, milk, salt, and pepper in a bowl. Spread in the prepared dish and scatter remaining 1/4 cup cheddar over the top.
- Bake for 25–30 minutes until bubbling, browned at the edges, and 165°F in the center on a food thermometer. Rest for 5 minutes before dividing into four portions labeled uninfused.
Kitchen note: Use freshly cooked or promptly refrigerated rice, never rice that stood at room temperature.
Substitution: Replace cheddar with a labeled dairy-free melting cheese and milk with unsweetened pasteurized soy beverage.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Milk
Lemon Parsley Couscous with Peas
4 side servings · Prep 15 min · Cook 8 min
Ingredients
- 1 cup dry couscous
- 1 cup low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 cup fresh shelled peas
- 2 tablespoons pasteurized lemon juice
- 2 tablespoons chopped fresh parsley, washed
- 1/4 teaspoon fine salt
Method
- Bring broth to a boil in a covered saucepan. Stir in couscous and olive oil, remove from heat, cover, and stand for 5 minutes; follow package directions if different.
- Meanwhile, simmer fresh peas in a separate pan of water for 3–4 minutes until tender, then drain. If substituting frozen peas, cook according to their package.
- Fluff couscous with a fork and fold in drained peas, lemon juice, parsley, and salt. Serve warm in a bowl labeled uninfused with a clean serving spoon.
Kitchen note: Couscous is wheat pasta and contains gluten, even though it resembles small grains.
Substitution: Use fully cooked quinoa in place of couscous, reducing broth to 2 tablespoons for reheating.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Wheat
Apple Cinnamon Oat Crisp
4 dessert servings · Prep 20 min · Cook 30 min
Ingredients
- 3 medium apples, cored and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons water
- 3/4 cup rolled oats
- 3 tablespoons pasteurized butter, melted
- 1/8 teaspoon fine salt
Method
- Heat oven to 375°F. Toss washed diced apples with 1 tablespoon brown sugar, cinnamon, and water in an 8-inch baking dish.
- Mix oats, melted butter, remaining tablespoon brown sugar, and salt in a bowl. Scatter evenly over apples; the topping contains no raw flour.
- Bake for 25–30 minutes until the apples are tender and topping is golden. Let cool for 10 minutes before dividing into four portions and label the dessert uninfused.
Kitchen note: Cut apples into similar pieces so they soften evenly without some becoming mushy while others stay firm.
Substitution: Use melted coconut oil instead of butter; check oats for wheat cross-contact if needed.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Milk, Oats; check label for wheat cross-contact
Baked Cocoa Oat Squares
8 small squares · Prep 20 min · Cook 25 min
Ingredients
- 1 cup rolled oats
- 1 ripe banana, mashed
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1/4 cup pasteurized milk
- 1 tablespoon neutral oil
- 1/8 teaspoon fine salt
Method
- Heat oven to 350°F. Line a small 8-by-4-inch loaf pan with parchment, leaving enough overhang to lift the finished slab.
- Stir oats, mashed banana, cocoa, maple syrup, milk, oil, and salt until all oats are moistened. Press evenly into the prepared pan.
- Bake for 22–25 minutes until firm at the edges and the center is set. Cool in the pan for 15 minutes, lift out, and cut into eight squares. Label uninfused and containing milk.
Kitchen note: These are soft baked oat squares, not cannabis edibles; cocoa contains some naturally occurring caffeine.
Substitution: Use pasteurized oat beverage instead of milk and check both oats and beverage for wheat cross-contact.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Milk, Oats; check label for wheat cross-contact
Spinach Ricotta Stuffed Mushrooms
4 snack servings · Prep 20 min · Cook 20 min
Ingredients
- 12 medium button mushrooms, wiped clean
- 1 cup chopped spinach, washed
- 1/2 cup pasteurized ricotta
- 2 tablespoons grated pasteurized Parmesan
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
Method
- Heat oven to 400°F. Remove mushroom stems and chop them. Put caps hollow-side up in a small baking dish.
- Heat oil in a skillet. Cook chopped stems for 3 minutes, add spinach, and cook for 2 minutes until wilted. Mix with ricotta, Parmesan, salt, and pepper.
- Spoon filling into caps and bake for 15–20 minutes, until mushrooms are tender and filling reaches 165°F on a food thermometer. Cool briefly before serving with clean tongs and an uninfused label.
Kitchen note: Let cooked spinach release its steam before mixing with ricotta so the filling does not become watery.
Substitution: Use pasteurized cottage cheese, well drained, instead of ricotta in the same amount.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Milk
Black Bean Sheet-Pan Quesadilla
4 servings · Prep 15 min · Cook 15 min
Ingredients
- 4 flour tortillas, 8 inches each
- 1 can black beans, 15 ounces, drained and rinsed
- 1 cup shredded pasteurized cheddar
- 1/2 cup diced red bell pepper
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
Method
- Heat oven to 425°F. Lightly brush a rimmed tray with half the oil. Mix rinsed beans, diced washed pepper, and cumin in a bowl.
- Place two tortillas on the tray. Divide bean mixture and cheese between them, top with remaining tortillas, and brush tops with the rest of the oil.
- Bake for 12–15 minutes, until crisp and cheese is melted. Rest for 3 minutes, cut each into quarters, and serve two quarters per person on a labeled uninfused table.
Kitchen note: Use a sober kitchen lead for the hot tray and knife work; the recipe contains no cannabis ingredients.
Substitution: Use labeled gluten-free tortillas instead of flour tortillas and check them for other allergens.
Storage: Refrigerate covered at 40°F or below within 2 hours (1 hour above 90°F); use within 2 days. Reheat cooked leftovers to 165°F when served hot.
Ingredient allergens: Wheat, Milk
Your menus
First gathering
- Lemon White Bean Dip with Toast
- Crisp Paprika Chickpeas
- Cucumber Tomato Feta Cups
Tell guests that all recipes are uninfused and list allergens. A sober kitchen lead makes dip and salad, refrigerates both, then roasts chickpeas and toast near service. Arrange sober rides and keep any household cannabis locked away. Shopping covers the three recipes once, producing twelve snack portions.
Second gathering
- Sheet-Pan Chicken and Rice Bowls
- Corn and Black Bean Lime Salad
- Apple Cinnamon Oat Crisp
The sober kitchen lead cooks chicken to 165°F, makes rice and bean salad, and bakes apple crisp. Keep cold dishes at 40°F or below and hot dishes at 140°F or above; refrigerate within two hours. Label all food uninfused and do not serve alcohol.
Shopping for menu 1
produce
- 1 1/2 cups diced cucumber — Cucumber Tomato Feta Cups
- 1 cup halved cherry tomatoes — Cucumber Tomato Feta Cups
- 1 tablespoon chopped fresh parsley, washed — Cucumber Tomato Feta Cups
pantry
- 2 tablespoons olive oil — Lemon White Bean Dip with Toast
- 1/2 teaspoon ground cumin — Lemon White Bean Dip with Toast
- 1/4 teaspoon fine salt — Lemon White Bean Dip with Toast
- 8 slices baguette, each 1/2 inch thick — Lemon White Bean Dip with Toast
- 2 tablespoons water — Lemon White Bean Dip with Toast
- 1 tablespoon olive oil — Crisp Paprika Chickpeas
- 1/2 teaspoon smoked paprika — Crisp Paprika Chickpeas
- 1/4 teaspoon ground cumin — Crisp Paprika Chickpeas
- 1/4 teaspoon fine salt — Crisp Paprika Chickpeas
- 1 tablespoon olive oil — Cucumber Tomato Feta Cups
- 1/8 teaspoon fine salt — Cucumber Tomato Feta Cups
protein
- 1 can white beans, 15 ounces, drained and rinsed — Lemon White Bean Dip with Toast
- 1 can chickpeas, 15 ounces, drained and rinsed — Crisp Paprika Chickpeas
chilled
- 2 tablespoons pasteurized lemon juice — Lemon White Bean Dip with Toast
- 1/2 cup crumbled pasteurized feta — Cucumber Tomato Feta Cups
- 1 tablespoon pasteurized lemon juice — Cucumber Tomato Feta Cups