These Cannabis-infused recipes are all about keeping things fresh, simple and seasonal. Each dish stands on its own, built around straightforward ingredients and easy preparation, with a light infusion of Strawberry Gelato, a Pruf Cultivar indica-dominant hybrid. I made these recipes for a candlelight dinner on our floating home’s deck. Everyone enjoyed it, and no one fell in the river!
Bruschetta with Ricotta and Peas
Servings: 4
Ingredients:
8 slices peasant bread, lightly toasted
4 teaspoons canna-olive oil
1 1/2 cups ricotta cheese
4 tablespoons olive oil
2 tablespoons chopped scallions
1 cup peas, fresh or frozen
Salt and pepper to taste
Directions:
1. Drizzle or brush the toasted bread with the canna-olive oil, using half a teaspoon per slice.
2. Spread 2 tablespoons of ricotta on each slice.
3. In a small skillet, heat 1 tablespoon of olive oil. Add the scallions, and saute for 4-5 minutes.
4. Add the peas, and saute until soft and no longer vibrant green, 3-4 minutes.
5. Divide peas among the bread slices.
6. Drizzle each slice with 1 teaspoon of the remaining olive oil, and sprinkle with salt and pepper.
Cream of Asparagus Soup
Servings: 4
Ingredients:
1 1/4 pounds asparagus, rinsed, tough stems removed, cut into pieces
3 cups vegetable or chicken stock
2 tablespoons butter
4 teaspoons canna-butter or oil
1 garlic clove, chopped
1 1/2 cups thinly sliced leeks, divided
2/3 cup half-and-half
1/4 cup canola oil
1 tablespoon freshly grated lemon zest
Salt and white pepper to taste
Directions:
1. In a medium pot, combine the asparagus and stock. Simmer, covered, for 20 minutes.
2. In a medium skillet, heat the butter and canna-butter over medium-low heat. Add garlic and 1 cup of the leeks, and saute for 7-9 minutes, until tender
3. Add the leeks and half-and-half to the soup, and cook for 5 minutes.
4. Return the unwashed skillet to medium heat and add the oil. When the oil is hot, add the remaining 1⁄2 cup of leeks and cook until golden brown and crisp, 2-3 minutes. Using a slotted spoon, remove the leeks to a clean towel to drain.
5. Puree the soup in a blender or food processor. Or, if you have an immersion blender, puree the soup directly in the pot.
6. Return the blended soup to the pot, and rewarm it over medium-low heat.
7. Garnish the soup with lemon zest and frizzled leeks, and season with salt and pepper before serving.
Thai Shrimp Salad
Servings: 4
Ingredients:
1/2 cup fresh lime juice
2 tablespoons Thai fish sauce
4 teaspoons canna-oil
2 teaspoons coconut palm sugar
1 serrano chili, seeded and chopped
2 garlic cloves, minced
1 pound medium shrimp, peeled, cleaned, cooked
2 medium green papayas, peeled, sliced or cubed
2 carrots, shredded
8 fresh mint leaves
1/4 cup cilantro
1/2 cup peanuts, chopped
Directions:
1. In a medium bowl, whisk together the lime juice, fish sauce, canna-oil, sugar, onion, chili and garlic.
2. In a large serving bowl, combine the shrimp, papayas and carrots. Pour the dressing over the salad, and toss well to combine.
3. Garnish with mint, cilantro and peanuts before serving.
