Make it a Green Thanksgiving!

Cannabis Recipe Pairing for ThanksgivingIn the spirit of crafting community, our cannabis recipe pairing suggestion was concocted by our friend, Chef Daniel Asher, co-owner of River and Woods—a true community restaurant that serves up an elevated taste of Colorado Comfort Cuisine, right in the heart of Boulder, Colorado, on Pearl Street.

Cannabis Recipe Pairing Suggestion

Our Thoughtful Thanksgiving Stuffing recipe is ideal for pairing with exceptional, small batch, craft cannabis strains from The Farm Genetics, like Mountain Thunder.

The Farm Genetics Mountain Thunder Craft Cannabis StrainWith its flavor reminiscent of a high alpine forest after a midday thunderstorm, and an aroma with hints of pine and eucalyptus, this Colorado sativa makes the perfect companion for getting creative in the kitchen and enjoying a truly green and memorable meal!

Thoughtful Thanksgiving Stuffing

  • River_and_Woods-Logo_Summer-with-tag-copyVegetarian
  • Locally-sourced
  • Zero-waste focused
  • Delicious


Serves 4-6

Prep Time: 30 minutes
Cook Time: 45 minutes

  • 6 cups day old bread scraps, croissants, or even bagels diced or torn into small 1/2″ chunks
  • 4 cups organic vegetable stock
  • 1 cup Big B’s spiced apple cider
  • 1/2 cup diced organic Cure Farm celery
  • 1/2 cup diced organic carrots
  • 1/2 cup diced organic red onion or scallions
  • 2 cloves Toohey & Sons heirloom garlic, chopped
  • 1 diced organic Cure Farm zucchini
  • 1 cup Mile High Funghi mushrooms
  • Mixed bouquet garni bundle of herbs in cheesecloth, including Oxford gardens basil, sage, rosemary, thyme, oregano
  • 1 cup assorted dried fruits such as cranberries, cherries, golden raisins, currants, dates
  • 1/2 cup nuts such as pine, pistachios, almonds, cashews, walnuts
  • Sea salt to taste
  • 3/4 cups olive oil, coconut oil, or ghee
    • *Add your comfortable amount of Colorado Cannabis Co. Olive Oil to makethe dish THC infused (10mg doses)
  • 2 cups “chip scraps”
  • 2 cups assorted “fridge scraps”

The Green Thanksgiving Method Defined

The idea with this is to go through your pantry, fridge and freezer!

Grab all those random things like a 1/4 cup of dried cranberries or crystallized ginger you had left from the homemade granola you made last month; or a bag of trail mix that the kids never finished or a wrinkled and forgotten red bell pepper; or half a bunch of spinach that was left a couple days too long in the crisper fridge drawer and would be sad to use in a salad. That bag of salt & vinegar chips that only has the bottom little crunchies left? That bag of tortilla chips that only has the smashed bits that are too small to dip in salsa or guacamole?

This is the time to make those things shine instead of tossing them out!

Steps to a Thoughtful Thanksgiving Recipe

  • Preheat oven to 350˚F
  • In a large cast iron pan on medium heat, warm choice of oil/fat until shimmering
  • Add celery, carrots, onions
  • Saute until onions become translucent
  • Add zucchini, mushrooms, random vegetable trimmings/scraps, dried fruits & garlic
  • Toss and saute until vegetables soften and become like a “hash”
  • Add nuts and toss
  • Add veg stock, apple cider, and submerge the satchel of herbs in the liquid
  • Let this summer for 10 minutes
  • Add the bread scraps and mix so it’s well coated with the liquid, then press down evenly so this should look like a bread pudding
  • Remove from stove-top and place in oven. Set timer for 30 minutes
  • Check stuffing to see if cooked through and baked nicely, cover with foil and bake an additional 15 minutes
  • Remove from oven, pull out the bundle of herbs, and Sprinkle top with “chip scrap crunchies” for texture

Serve to your family and friends with the spirit of community, love, and mindful cooking.

And have a Happy, Green and Thoughtful Thanksgiving from all of us at The Farm and River & Woods!

About Chef Daniel Asher

Chef and Partner Daniel Asher is thrilled to be a part of the River & Woods experience. His obsession with local agriculture, sustainable sourcing and food justice has been his focus for over two decades in the restaurant industry.

As the former Culinary Director of The Edible Beats Group, one of the most successful hospitality brands in the region, Daniel helped to define true farm-to-table cuisine in Denver. He was part of Root Down’s rise to success and opened Linger, Root Down at Denver International Airport, and most recently Ophelia’s Electric Soapbox, and he continues to oversee sustainability and culture for the group.

Chef Daniel thrives on seeking the next level of dining excellence and community engagement. River and Woods is the culmination of his experience and passions, an expression of the joy and inspiration that comes from gathering at the table to share real, thoughtfully prepared food.

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