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Recipes: The First Flavors of Fall

The recipes are infused with Zookies by 7 Points, a hybrid flower with an upbeat and happy vibe.

Tomatoes should be illegal in the winter! Honestly, the tomatoes on salads in February barely resemble the lusciousness of a local seasonal specimen. Not even close. Frozen corn is not bad, but taking the kernels off the cob is a summer right of passage, and well worth it. The crostata – a free-form pie piled high with end of summer blueberries and peaches – is simple and quite attractive, if I do say so myself!

The recipes are infused with Zookies by 7 Points, a hybrid flower with an upbeat vibe, leaving me relaxed and relatively happy. I really can’t ask for more than that. Although the recipes are infused with flower into coconut oil, the corn salad is topped with the newest product from Laurie and MaryJane – a taco spice blend with activated CBD – so just a sprinkle of CBD adds to the overall effect of the dish, as well as a hit of more south of the border flavors.  

If you want to try any of the CBD blends, they are available to order. Very soon, they will be joined by a 1:1 THC:CBD mixture. Need I say more? I think not. 

A-maize-ing Corn Salad

Where corn is King.

Serves 4

3 cups corn, from 3 to 4 cobs 
3 scallions, sliced 
⅔ cup chopped bell peppers, any color 
½ cup mayo
4 teaspoons infused oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 cup corn chips
½ cup cotija cheese
2 tablespoons cilantro, chopped or torn
Optional CBD Taco Spice Blend

1. In a large bowl, combine the corn, scallion and peppers. 
2. In another bowl, mix the mayo, oil, lime juice, cumin and chili powder. Salt and pepper to taste.
3. Add the mayo to the corn, along with the chips, cheese and cilantro. Stir gently to mix well.
4. Divide the corn between four bowls. Top with optional CBD Herb & Spice Taco Blend.

You’re Toast Panzanella

Just the best summer salad.

Serves 4

1 tablespoon olive oil
2 cloves garlic, minced
3 cups bread cubes, cut from an Italian loaf, about 1 inch   
2 large tomatoes, cut in chunks  
½ medium cucumber, cut in pieces
½ cup red onion, thinly sliced
2 tablespoons capers
¼ cup red wine vinegar
2 tablespoons olive oil
4 teaspoons infused oil 
1 teaspoon Dijon mustard
salt and pepper to taste

1. Heat the oil in a large skillet. Add the garlic, stir, and add the bread cubes. Over low to medium heat, lightly brown the bread cubes. Allow to cool.
2. In a large bowl, combine the tomatoes, cucumber, red onion and capers. 
3. In a small bowl, combine the vinegar, oils and Dijon, and add to the large bowl. Salt and pepper to taste. Toss to combine. Allow to sit for at least 30 minutes so the flavors can marry, happily ever after.

Blueberry Peach Pie-fection

Easier than pie, just as delicious. 

Serves 9

1 pie crust, homemade or store bought, rolled out to 11-12 inches
4 cups blueberries, rinsed
1 peach, sliced
½ cup sugar
¼  cup orange juice
3 tablespoons infused oil
2 tablespoons cornstarch
pinch of salt
1 egg, lightly beaten
2 tablespoons sugar

1. Heat oven to 340. Place the crust on parchment, on a baking sheet. 
2. In a large bowl, combine the blueberries, peach slices, sugar, orange juice, infused oil, cornstarch and salt. 
3. Place the berries on the crust, leaving a two-inch border. Fold edge of pastry dough up over the fruit, pinching folds closed. Brush the crust with the egg, and sprinkle with the sugar.
4. Bake until golden brown and bubbling, 35-45 minutes.

This article was originally published in the September 2023 issue of All Magazines.

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