Sneak Peek! Cannabis-Infused Miso Sriracha Deviled Eggs from my new cookbook, The Art of Cooking with Cannabis, is the perfect way to celebrate spring! They are creamy, delicious and so easy to make! YUM! For a non-infused version of this recipe, simply omit the cannabis. Thanks for the love Edible Denver and River and Woods - Colorado Comfort Cuisine! Please click on the link for the recipe: https://www.edibledenver.com/.../cannabis-infused-miso.../

Chef Daniel Asher of River and Woods enjoying a Cannabis-Infused Miso Sriracha Deviled Egg featured in The Art of Cooking with Cannabis by Tracey Medeiros (Skyhorse Publishing, April 2021).