These early summer recipes are infused with Pruf Cultivar’s Rose City Shiska, a strain with a Black Cherry Cheesecake and Shiska Berry cross in its lineage. I love smoking it almost as much as cooking with it. When I send friends to dispensaries around town, that is the only advice I give — Pruf all the way.
Whether you’re sharing a casual meal outdoors or winding down at the end of the day, these recipes are designed to be savored slowly, bringing a relaxed, feel-good energy to every bite.
Garden Pizza
Serves 2
Ingredients:
1 8-inch pizza crust
2 tablespoons olive oil
2 cups spring greens
1/2 cup chopped bell peppers
1/2 cup small chopped red onion
2 tablespoons balsamic vinegar
2 teaspoons canna-oil
1/3 cup goat cheese, crumbled
Directions:
1. Preheat the oven to 400 F.
2. Put the crust on a baking sheet, and drizzle it with 1 tablespoon of the olive oil. Bake according to package directions.
3. Put the salad greens, peppers and onion in a medium bowl. In a small bowl, combine the vinegar, salt and pepper, and whisk in the remaining tablespoon of olive oil and the canna-oil.
4. Pour the vinaigrette over the greens and toss to combine.
5. Top the crust with the dressed greens and goat cheese
Spaghetti with Arugula Pesto
Serves 4
Ingredients:
6 cups packed arugula
Handful of baby arugula
4 garlic cloves, peeled
Salt and pepper
1/2 cup plus 2 tablespoons olive oil, divided
4 teaspoons canna-oil
1/2 cup freshly grated Parmesan cheese, plus extra for garnishing
1 pound spaghetti
Directions:
1. Bring a large pot of salted water to a boil.
2. In the bowl of a food processor fitted with a metal blade, pulse 6 cups of the arugula, walnuts, garlic, salt and pepper until pureed. With the machine running, add the 1/2 cup of olive oil and canna-oil in a steady stream through the feed tube. Stir in the Parmesan, and set the pesto aside.
3. Cook the spaghetti according to package directions.
4. Drain the spaghetti, return it to the pot off the heat and toss it with the pesto and baby arugula.
5. Divide the pasta among 4 plates, drizzle with the remaining 2 tablespoons of olive oil and top with extra Parmesan.
BLT Plus
Makes 2 sandwiches
Ingredients:
1 ripe avocado, peeled, pitted and thinly sliced
2 teaspoons fresh lemon juice
4 slices potato bread
4 tablespoons mayonnaise
2 teaspoons canna-oil or butter
8 strips bacon
4 leaves soft lettuce
4 slices ripe tomato
Directions:
1. In a small bowl, toss the avocado gently in the lemon juice, keeping the slices intact. Set the avocado aside.
2. Mix the mayonnaise and the canna-oil. Toast the bread.
3. While the bread is still warm, spread 1 tablespoon canna-mayonnaise on each slice.
4. Layer 2 bacon strips, 2 lettuce leaves, a few avocado slices and 2 tomato slices on a bread slice, and top with another bread slice. Repeat for the other sandwich.
5. Cut each sandwich in half before serving.
