Love and Terpenes: Sunset Sherbet Infused Honey With Roasted Rainbow Carrots & Hawaiian Soy Baked Turkey Wings
Photo Courtesy of Chef Stribling
Originally published in Fat Nugs Magazine Vol.12
Photo Courtesy of Chef Stribling
February is all about love for our family, friends, food, our favorite plant, and ourselves. The couchlock will be very real after experiencing the effects of eating these infused carrots as the sun goes down. I appreciate the relaxed state of my body after a full day of kitchen prep. Eating our meds in the evening helps us relax from life’s stresses of being working parents of six, PTSD from systemic and generational racism, and to have an amazing cerebral experience and restful sleep for the upcoming week.
My absolute favorite sweet and savory dinner is Hawaiian Soy Baked Turkey Wings & Honey Roasted Carrots. I like to taste the rainbow and these rainbow carrots bring a beautiful array of colors. I appreciate the relaxed state my mind and body come to after a full day of work.
INGREDIENTS
The Wings:
2 packs Turkey Wings
2 tablespoons White Vinegar
1 white onion
1 green pepper
1 small pad of butter
The Carrots:
2 bunches Rainbow Carrots
1 white onion
2 tbsp honey garlic seasoning
1 tbsp butter
10 ounces Sunset Sherbet Infused Honey
(300g honey + 3,5 grams decarbed sunset sherbet infused together = 630 mg/12 = 52 mg per serving)
The Marinade:
½ cup Low Sodium Soy Sauce
½ cup Local Organic Honey
¼ cup Garlic Powder
¼ cup Onion Powder
½ cup Mrs. Dash Garlic Seasoning
PREPPING &COOKING DIRECTIONS
Prepping the Turkey Wings:
Photo Courtesy of Chef Stribling
Soak raw wings for 30 minutes in enough water to cover, add vinegar, and sprinkle ½ tsp garlic powder. Drain, rinse/wash. Butter bottom of roasting pan, lay out turkey wings and season with Mrs. Dash, Onion Powder & Garlic Powder. Drizzle Soy Sauce to cover all the wings, next drizzle marinade evenly. Place wings in buttered roasting pan. Slice 1 white onion and 1 green pepper and spread around, drizzle with olive oil and cover with foil. Allow to sit in marinade while preparing the carrots.
Photo Courtesy of Chef Stribling
Preparing Rainbow Carrots:
Preheat oven to 325 degrees. Cut off the ends, peel the outer skin, and rinse. Butter bottom of 9x12 roasting pan. Rub butter all over the carrots and place in roasting pan side by side. Slice 1 white onion and spread to cover the carrots. Season with honey garlic seasoning. Drizzle the Sunset Sherbet Infused Honey all over the carrots (keeping dosage in mind for potency) Drizzle Local Organic Honey for more honey without the medicine. Cover with foil.
Baking:
Place both covered pans on the middle rack and bake for 90 minutes. Remove foil and to a fork test to determine tenderness of the wings and tenderness of the carrots. If satisfied, remove the turkey pan and carefully drain out the access fluid. Flip each wing so the flat is now face up. Place back in the oven for another 10 to 15 minutes. Remove the foil from the carrots pan and take a utensil to move the carrots around in the dish and continue to bake with the turkey wings for another 10 to 15 minutes.
DINNER IS READY!
