Archive for April 2021

Canna-cado Toast with Goat Cheese, Tomatoes, Basil, & Pine Nuts

Our Avocado toast has all the fixings, including an amazing high. We used cannabis-infused olive oil to toast the bread and roast the tomatoes for a deliciously blended dish that is the perfect addition to a spring afternoon.

  • 1 pint cherry tomatoes
  • 1 avocado
  • 1 head garlic
  • goat cheese
  • 1 baguette
  • 4 Tbsp cannabis-infused olive oil (our recipe)
  • 1/4 cup pine nuts
  • 1 bunch fresh basil
  • alfalfa sprouts
  • balsamic vinegar, salt & pepper

Preheat oven to 425 degrees.
Cut tomatoes into halves, thinly slice onions, and roughly chop basil.

Toss tomatoes, garlic, basil, and pine nuts in 2 Tbsp cannabis-infused olive oil, sprinkle with salt and pepper, and roast for 12-15 minutes until tomatoes begin to blister, and garlic begins to brown.

Meanwhile, cut the baguette into thick slices, spread both sides with remaining cannabis-infused olive oil, and place on a cookie sheet. Once tomatoes are cooked, reduce oven temp to 375 and put bread in for 14 minutes, turning halfway through. 

Slice avocado and cut the length in half. Remove toasted bread from the oven and cool. Spread with goat cheese, then avocado, roasted tomato mixture, and top with sprouts. Drizzle with balsamic vinegar, and enjoy!

Deviled “Devil’s Lettuce” Infused Eggs

Our Deviled Eggs have a little more Devil in them for an elevated dish that will leave you on a high note. We add roasted garlic, butter, cheese, fresh dill, freshly chopped shallots & pickles, in addition to our “not-so-secret” ingredient, cannabis (also known as devil’s lettuce.)

  • 10 eggs
  • 1 dill pickle
  • 1 shallot
  • 1 head garlic
  • 2 Tbsp Parmesan Cheese
  • 1-2 Tbsp Olive Oil
  • 3/4 cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1/8 Tsp Salt
  • 1/8 Tsp Pepper
  • 2.5 Tbsp Canna-Butter (room temp)
  • Splash Hot Sauce
  • Paprika (for garnish)
  • Fresh Dill (for garnish)

Pre-heat oven to 350 degrees.
Peel the outer layer of garlic and cut off the top exposing the tops of the bulbs, then place in foil and drizzle with olive oil. Wrap up and put in the oven at 350 for 50 minutes. Allow to cool completely, then push out cloves.

Meanwhile, place eggs in a single layer in a large pot and cover with an inch of water. Bring to a boil and remove from heat. Allow it to sit for 12 minutes, then place in an ice bath. Cool completely.

While the eggs and garlic cook, finely chop 2 Tbsps shallot and pickle and 1 Tbsp dill.

Once eggs are chilled, peel in cold water and slice in half lengthwise, removing yolk. Next, place yolks in a mixing bowl with garlic, mayonnaise, dijon mustard, shallot, pickle, parmesan cheese, salt, pepper, and a splash of hot sauce.

Whip yolks with other ingredients until light and fluffy.

Put yolk mixture in a piping bag or spoon mixture into egg whites. Top with a sprinkle of paprika and dill, and enjoy!