Golden Haze kind of days.
I’ve been cooking with this uplifting, citrusy, floral strain lately. It’s moderately potent, never overwhelming and perfect for a creative afternoon. I picked up an ounce at Serra, grown by Pruf Cultivar, and it inspired the coziest infused menu.
Cooking with Golden Haze is all about balance — comforting, flavorful and just enough to spark creativity and that golden kind of joy.
Dumplings with Asian Dipping Sauce
Servings: 6
Ingredients:
2 tablespoons canna-oil
1 package of your favorite frozen Asian-style dumplings
1/2 cup creamy peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon (packed light) brown sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon minced garlic
Pinch of red pepper flakes
Directions:
1. Heat canna-oil in a large nonstick lidded skillet over medium heat. Place the dumplings flat side down, and cook on one side until light golden brown. Turn and cook on the other side until light golden brown, about 8-10 minutes total. Add enough water to cover the bottom quarter of the dumplings, and cover the pan. Cook for 7 minutes. Remove the cover, allowing the water to evaporate, and cook the dumplings, turning them a few times, until they’re entirely golden brown and crisped, about 6-9 minutes.
2. While the dumplings cook, prepare the sauce: In a medium bowl, combine the remaining ingredients.
3. Serve the dumplings warm alongside the sauce.
Touchdown Tomato Soup
Servings: 4
Ingredients:
4 teaspoons canna-olive oil
1 medium onion, chopped
1 quart vegetable or chicken stock
1 (28-ounce) can crushed tomatoes
1 cup half-and-half
Salt (kosher or sea) and freshly ground black pepper, to taste
8 leaves chopped fresh basil or 2 chopped scallions for garnish
Directions:
1. In a medium pot, heat canna-oil over medium heat. Add onions, and saute until translucent, 6-7 minutes.
2. Add stock and tomatoes, and cook until they’re warmed through. Add half-and-half, and season the soup with salt and pepper. Simmer the soup, stirring occasionally, until heated through, 15-20 minutes. Turn off the heat, and let the soup cool slightly.
3. Working in 2 batches, puree the soup in a blender or food processor. Or, if you have an immersion blender, puree the soup directly in the pot.
4. Return blended soup to the pot, and rewarm it over medium-low heat.
5. Garnish with basil or scallions.
Grilled Cheese
Servings: 4
Ingredients:
1 tablespoon unsalted butter, softened
2 teaspoons canna-butter, softened
8 slices bread, sliced
4 slices cheddar
4 slices Gruyere
1-2 tablespoons olive oil
1-2 tablespoons Dijon mustard
Directions:
1. In a small bowl, combine butter, canna-butter and Dijon mustard. Spread the mixture on all 8 bread slices.
2. Layer a slice of cheddar and a slice of Gruyere on the unbuttered sides of 4 of the bread slices.
3. In a large nonstick skillet, heat olive oil over medium heat.
4. Cook all 8 bread slices until they’re golden brown and the cheese melts.
5. Pair the top and bottom halves to make sandwiches, cut in half and serve warm.
