Late Summer Edibles

As the summer winds down, there is still an abundance of delicious local produce available for fresh, colorful meals. The following recipes use cannabis-infused olive oil, which you can pick up at your local dispensary or make with the easy recipe included.

Green Gazpacho with Shrimp

Serves: 4

1 1/2 cups plain low-fat yogurt

1/4 cup cannabis-infused olive oil

1 teaspoon plain olive oil

2 tablespoons fresh lime juice

3/4 cup coarsely chopped seeded poblano chile

1/2 cup coarsely chopped green onions

2 cups whole-wheat bread, crusts removed and torn into bite-sized pieces

2 cups chopped seeded English cucumber

1/2 teaspoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

4 large tomatillos, husks removed, rinsed and quartered (about 1 lb.)

1 pound medium shrimp, peeled and deveined

  1. Whisk together yogurt, 3 tablespoons cannabis oil and lime juice in a large bowl
  2. Add in poblano, green onions and bread; let stand 10 minutes, stirring occasionally.
  3. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper and tomatillos; blend until smooth.
  4. Heat 1 teaspoon un-infused oil in a large nonstick skillet over medium-high.
  5. Add shrimp to pan; cook 3 to 5 minutes or until done.
  6. Place 1 3/4 cups cucumber mixture in each of four bowls.
  7. Top evenly with shrimp and remaining 1 tablespoon cannabis oil.

Watermelon Caprese Salad

Serves: 2-3

1 pint cherry tomatoes, halved

2 cups of watermelon cut into 3/4-inch cubes

8 ounces small mozzarella balls, halved

8-10 large basil leaves, chopped

3/4-1 teaspoon kosher salt

1 tablespoon balsamic vinegar

3 tablespoons cannabis infused olive oil

Add the tomatoes, watermelon, mozzarella and basil to a large mixing bowl. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat. Season to taste.

Ginger Blackberry and Plum Shortcakes

Serves: 6

Biscuits:

2 cups flour (plus more for work surface)

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons sugar

1 ¼ cups plus 2 tablespoons heavy cream

Filling:

4 plums, halved, pitted and sliced thinly

1 package blackberries (about 1 cup)

¼ cup plus 2 tablespoons sugar

Pinch of salt

3-inch piece of ginger, peeled and grated

2 tablespoons infused olive oil

1 cup heavy cream

Biscuits:

  1. Preheat oven to 450 degrees Fahrenheit. In a large bowl, whisk together flour, baking powder, salt and 1 tablespoon sugar.
  2. Add 1 ¼ cups cream, and mix until just moistened.
  3. Turn dough onto a floured surface, and roll to ¾-inch thickness. Using a 3-inch biscuit cutter or glass, cut 6 biscuits.
  4. Transfer to baking sheet and brush tops with remaining 2 tablespoons heavy cream and sprinkle with remaining 2 tablespoons sugar.
  5. Bake until golden, 15 to 20 minutes. Cool on a wire rack.

Filling:

  1. Combine plums, blackberries, ¼ cup sugar and salt.
  2. Squeeze grated ginger over fruit, discard pulp. Toss gently with olive oil and let sit for 15 minutes to an hour.
  3. Just before serving, whip cream in electric mixer or with hand mixer and add remaining 2 tablespoons of sugar.
  4. Cut biscuits in half and serve topped with fruit and whipped cream.

Cannabis Cooking Oil

1 cup ground cannabis flower

1 cup cooking oil (olive, coconut, sunflower)

Cheesecloth

Double boiler or saucepan

Combine the cannabis flower and cooking oil in your pan and heat over low heat for 1 to 2 hours. Strain through cheesecloth and store in cool, dark area.

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