The too frequent, impossibly hot days are really pissing me off. There’s no way I’m turning on the oven – I’m keeping it simple and keeping it infused. This time I am infusing with my favorite CBD strain, Wesley’s Wish, from East Fork Cultivars. Their flower is outstanding – so relaxing and tasty.
The yogurt bowl is the perfect refreshment on a hot day, and the tuna salad is great for a cool noontime meal – at home or on-the-go. I love putting it in a mason jar to keep all the flavors combined until I’m ready to eat. And no one will stop you from putting it in a pita, if you are so inclined. Finally, the fried egg atop a guacamole-topped tortilla really gives you a spicy zing. And who doesn’t want a zing?!
Tuna Corn Salad
2 6oz cans of tuna, drained and flaked
12oz bag of frozen corn, defrosted
3 scallions, sliced
½ English cucumber, cut in small pieces
4 fresh basil leaves, shredded
juice from ½ lemon
½ cup ranch dressing
4 teaspoons canna-oil
salt and pepper to taste
1. In a medium bowl, combine the tuna, corn, scallion, cucumber and basil.
2. In a small bowl, whisk together the lemon juice, dressing and canna-oil.
1 tablespoon cooking oil
2 corn or flour tortillas
1 cup guacamole, smooth or chunky
2 teaspoons canna-oil
2 eggs, room temperature
¼ cup salsa
1. In a medium saute pan, heat the tablespoon of cooking oil. When hot, saute the tortillas until they begin to get golden, turn and repeat.
2. Add the canna-oil to the guacamole and mix well. Spread each tortilla with ½ cup of the avocado mixture.
3. In the same saute pan, fry each egg until set. Place each egg on the guacamole and top with the salsa. Serve immediately.
High Quality Quesadilla
You’ll probably have to prepare these one at a time. Just keep the first one in a 300 degree oven until the second one is done.
1-2 tablespoons olive oil
4 flour tortillas
2 teaspoons canna-oil
2 cup shredded chicken
1 cup black beans, drained and rinsed
1 cup shredded cheddar
2 teaspoons chili powder
½ teaspoon kosher salt
½ teaspoon garlic powder
1. În a medium saute pan, heat the olive oil. Place the first tortilla in the pan. Divide the toppings in half and place the chicken, beans and cheddar on the tortilla. Sprinkle with half the spices.
2. Place the top tortilla on the cheddar and cook slowly, 5-7 minutes, on low heat until the cheese is melted. Once the cheese melts, press down slightly on the top of the tortilla and carefully flip. The melted cheese will hold the fillings mostly in place. If anything falls out, just stick it back in. That’s what she said!
3. Place the finished tortilla in the oven while you prepare the next.
4. When done, cut the quesadilla in wedges and enjoy!