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Archive for Recipes

Healthy Cannabis-Infused Roasted Fish and Vegetables

2020 is finally behind us, and we are proud to make 2021 the year to put yourself first. Our healthy cannabis-infused roasted fish and veggie sheet pan dinner will help you do just that. With tons of colors, flavors, nutrients, and cannabinoids, this dinner is sure to satisfy your belly and your soul. It’s also easily customizable, so you can be sure to please everyone you bring to the table.

Assorted Vegetables
  • Two medium Sweet Potatoes
  • 6 small new potatoes
  • One onion
  • 2 Bell Peppers (colors of choice)
  • Fresh Brussel Sprouts
  • One small head of garlic
  • 4 tbsp Olive Oil
  • Salt & Pepper
  • 1 Tomato (Optional)
  • 4 Ounces Cheese (Optional)
  • Basil (Optional)
Fish
  • Four salmon/fish fillets
  • 4 tbsp Canna-Infused Olive Oil
  • 1 tbsp mustard
  • 1/2 tbsp Honey
  • 2 Lemons
  • 1/2 tbsp chopped dill
  • 1/2 tbsp chopped parsley

Preheat oven to 400 degrees. Trim Brussel sprouts and cut in half. Cut root vegetable into wedges and cut onions and peppers into strips. Slice tomatoes into four slices, mince garlic, and finely chop herbs.

Spread out onions and peppers on one sheet pan leaving room for fish and tomatoes to be added later. Mix one half of minced garlic with 4 tbsp of olive oil and season with salt and pepper. Toss peppers and onions in 2 tbsp of mixture. Bake on top rack for 5 minutes.

Arrange root vegetables on a separate baking sheet. Pour remaining garlic oil on root vegetables and toss to coat. Once onions have cooked for 5 minutes, remove from oven and put root vegetable on the top rack.

Mix remaining garlic with 3 tbsp Canna-oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tbsp dijon mustard, dill, and parsley.

Arrange salmon (or fish of choice) and tomatoes on the sheet pan with onions and peppers. Top with garlic honey mustard glaze and top fish with lemon rounds. Top each tomato with 1 oz cheese.

Return onion pan with fish to the lower rack after root vegetables have cooked for 5 minutes. Cook everything an additional 15-20 minutes until fish is 145 degrees.

Remove from oven and transfer to a serving platter for a colorful presentation or dish up directly from sheet pans. Garnish tomatoes with basil. Enjoy!

Christmas “Green” Crack

Our Christmas “Green” Crack recipe is perfect for any occasion and super easy to make. We chose to mix dark chocolate with white chocolate and top with sea salt, macadamia nuts, and Christmas cheer for an indulgent treat filled with sweet, salty, chewy, crunch, and chronic!

Ingredients
  • 1 cup Brown Sugar
  • 1 cup Canna-Butter
  • 1 Sleeve Saltine Crackers
  • 1 bag dark chocolate chips
  • 1/2 cup white chocolate chips
  • Sea Salt
  • 3/4 cup macadamia nuts
  • Assorted decorative toppings

Preheat oven to 350 degrees. Cover a 9 x 14 cookie sheet with edges with heavy-duty tin foil or tin foil covered in shortening. Evening spread out saltine crackers salt side up.

Melt butter and brown sugar over medium heat and bring to a full boil. Boil for 5 minutes.

Spread evenly over saltine crackers until all saltines are covered.

Put in oven and back 5 minutes or until toffee starts to bubble and gets absorbed by the crackers.

Remove from oven and sprinkle with chocolate chips. Allow to sit for 3-5 minutes until chips begin to melt.

Once the chocolate begins to melt, spread evenly over toffee. Add sea salt, nuts, and assorted toppings. Place pan in the fridge for 2 hours until taffy has hardened.

Remove from oven and break into cookie size pieces. Store in the fridge for up to a week, or freeze for future use. Enjoy!

Extra-GREEN Bean Casserole

Our Extra-Green Bean Casserole has all the classic flavors and more, so you can elevate your Thanksgiving spread with a dish that will take everyone to a higher level.

Ingredients

  • 1 lb green beans
  • 6 Tbsp Canna-Butter (our recipe)
  • 8 oz mushrooms
  • 2 cups heavy cream
  • 1 cup Milk
  • 2 Tbsp minced garlic
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 onion
  • 2 cups fried onions

Preheat oven to 350 degrees. Blanch green beans in boiling water for about 5 minutes, move to an ice bath to cool, and then drain and set aside in a large bowl.

While the green beans cook, peel onion and cut it into thin moon shapes.

Melt 2 Tbsp Canna-butter over medium heat, add onions and cook for about five minutes. Add in garlic and cook a minute more.

Add mushrooms and salt and pepper and cook another 7 minutes until mushrooms are golden. Combine mushroom mixture with green beans in the large bowl.

Return skillet to medium heat and add remaining canna-butter. Wisk flour with milk and slowly add it to butter, then gradually mix in the cream. Season to taste with salt and pepper.

Return bean mixture to pan and mix with cream sauce. Place pan in the oven for 35 minutes. Remove from oven and sprinkle fried onions on top. Put back into oven bake for an additional 5-10 minutes until onions are crisp.

Canna Creamed Corn

Our Cannabis Creamed Corn recipe is the perfect addition to any Thanksgiving meal. It’s creamy, cheesy, and peppered with bacon. The best part is, it is super easy. Just layer the ingredients and bake, and take your next holiday spread to a higher level.

Ingredients

  • 1 can sweet corn
  • 2 cans creamed corn
  • 1 cup angel hair pasta
  • 1 cup  Velveeta cheese
  • 1/2 Cup cheddar
  • 1/2 cup canna-butter (our recipe)
  • 1 cup cooked chopped bacon
  • 1/4 cup cream
  • 2 Tbsp finely diced onion
  • 1 Tbsp minced garlic
  • 1 Tsp salt
  • 1 Tsp pepper

Preheat oven to 375 degrees. Grate cheeses and open cans of corn. DO NOT drain corn. Cut cannabis butter into cubes.

Layer ingredients in an oven-safe dish, starting with a layer of creamed corn and ending with a layer of creamed corn, make sure all the past is covered. Use the sweet corn liquid as well to help cook the pasta.

Cover in foil and bake for 30 minutes. Remove, uncover, and stir, then return to oven uncovered for another 30 minutes.

Remove from oven and allow to rest for 10 minutes to thicken. Stir, serve and enjoy!

Cannabis Pumpkin Fondue

Our Cannabis Pumpkin fondue is oozing with four gooey kinds of cheese and is sure to brighten your Halloween spirit. This dish is perfect for pre-making and filling, so it’s ready to pop in the oven when you are. It’s sure to be the HIGH-light of your holiday.

Ingredients

  • 1 Small – Medium Sized
    Sugar Pie Pumpkin
  • 1 cup emmental, grated
  • 1 cup gruyère , grated
  • 1 cup  mature cheddar , grated
  • 1 tbsp cornstarch
  • 1 cup crème fraîche
  • 2 tbsp Sherry
  • 1/4 cup finely diced onion
  • 1 TBS Garlic
  • 3 TBS Canna-Butter (our recipe)
  • Salt and Pepper to taste

Preheat oven to 350 degrees. Cut top off Pumpkin similar to if you were planning on carving it.

Spoon out the seeds and guts of your pumpkin to create a hollow bowl. Reserve seeds for roasting if desired.

Place pumpkin in an oven safe dish and put the lid back on top—Bake for 30 minutes.

While the pumpkin cooks, mix all three kinds of cheese, crème fraîche, Sherry, diced onion, garlic, canna-butter, salt, cornstarch, and pepper in a mixing bowl. 

Remove pumpkin from oven and discard lid or set aside for presentation. Increase over temp to 400°F. Fill the pumpkin with cheese mixture and return to oven for 30 more minutes.

Remove pumpkin from the oven and cut up the baguette for serving. Enjoy your cannabis pumpkin fondue!

Canna-vocado Caprese Salad

Our Cannabis and Avocado Caprese Salad is extra green and extra delicious. We put a new spin on a classic with cannabis-infused olive oil, avocado, and toasted pine nuts.

Olive Oil Dressing

  • 1/4 cup Cannabis-Infused Olive Oil – view our recipe here
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Garlic Powder

Salad

  • 3 Large tomatoes
  • 10 slices Fresh Mozzarella
  • Fresh Basil
  • 1 large Avocado
  • 1/4 cup Pine Nuts
Cannabis-Infused Olive Oil Dressing

Combine olive oil, salt, pepper, and garlic powder in a mason jar and shake to mix. Set aside.

Toast pine nuts in a pan over medium-low heat until they begin to brown.

Slice tomatoes into thick slices to get ten slices total. Discard ends or save for other use. Peel, core, and cut the avocado into wedges.

Layer salad tomato first, then top with avocado, mozzarella, and basil, alternating sides for mozzarella and avocado. I did two rows of 5 sets.

Shake dressing again to mix and drizzle on salad. Top with toasted pine nuts and enjoy!

Cannabis Infused Olive Oil

Our Cannabis-Infused olive oil is the perfect addition to any pantry. Drizzle it on a Caprese salad, use it for cooking vegetables, or just add a little balsamic and enjoy with some fresh bread.

Ingredients

  • 1 cup ground cannabis
  • 1 cup olive oil

Tools

  • Grinder or Mortar
  • Double Boiler
  • Cheese Cloth or Mesh Strainer

Grind cannabis in a grinder or mortar, being careful not to over grind.

Combine oil and cannabis in double boiler and heat on low for 8 hours, occasionally stirring and strain in a mesh strainer or cheesecloth.

Store in an airtight container in a cool dark place for two months. Refrigerate oil to extend shelf life. Enjoy!

Game Day Cannabis Crab and Jalapeno Dip

Come and get a hit of this deliciously baked Cannabis Crab and Jalapeno Dip. You can spice this dish up or down to your liking, and it’s the perfect warm and gooey appetizer every game day needs.

Ingredients

  • 4-6 Fresh Jalapenos
  • 8 Ounces Cream
    Cheese Softened
  • 3/4 Cup Sour Cream
  • 1/4 Cup Mayo
  • 1 Tsp Old Bay
  • 1 Tsp Salt
  • 1/8 tsp Paprika
  • 1 Cup Cheddar
  • 1 Cup Mozzarella
  • 3/4 Cup Parmesan

  • 2 Garlic Cloves Minced
  • 1 Tbs Chopped Onion
  • 2 Cans Crab Meat
  • 2 Tbs Butter

To Sprinkle on Top

  • 1 Cup Panko
  • 3 Tbs Cannabis Butter, melted
  • 1/4 Cup Parmesan

Preheat the oven to 375°F.

Wash and cut Jalapenos. If you prefer your dip on the milder side, avoid the seeds and core. A trick I use is to chop up the jalapeno vertically in thin slices around the core.

The spicier you want the recipe to be, the more seeds you can include.

Next dice the jalapenos.

Mix cream cheese, mayo, sour cream, and butter until light and fluffy.

Add in salt, paprika, Old Bay, garlic, and onion and combine thoroughly.

Fold in 1 cup cheddar, 1 cup mozzarella, 3/4 cup Parmesan, jalapenos, and crab meat.

Spread evenly into the baking dish and smooth top.

Combine the bread crumbs, three tablespoons melted cannabis-infused butter, and 1/4 shredded Parmesan.

Sprinkle the topping evenly over the cream cheese mixture.

Bake 25 minutes until breadcrumbs are golden brown. Allow to cool and enjoy!

HIGH-rish Shepherd’s Pie Twice “Baked” Potatoes

Our HIGH-rish Shepherd’s Pie Twice “Baked” Potatoes are just what you need for a St. Patrick’s day at home or as a side at a party. I like to make mine ahead of time, so I can quickly pop them in the oven for a quick fix.

Potatoes

  • 4 Large Russet Potatoes, scrubbed clean and dry
  • 2 tbsp Canna-Butter
  • 1 tbsp Butter Melted
  • 1/4 cup Sour Cream
  • 1/4 cup Whole Milk
  • 1/4 cup Fresh Chives
  • 1/2 cup Cheddar Cheese
  • Splash of Milk
  • 1 16oz pack Bacon, cooked
  • 1 package Au Jus Seasoning
  • Salt & Pepper to taste

Fillling

  • 2 tbsp Canna-Butter
  • 1 tbsp Butter Melted
  • 1lb ground Beef
  • 1/3 Cup Onion
  • 2 tsp Minced Garlic
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Tomato Paste
  • 1 tsp Fresh Thyme Leaves
  • 2 cups frozen mixed Vegetables (carrots, peas, green beans, corn)
  • 1 cup water
  • Salt & Pepper to Taste

Preheat oven to 400. Prick potatoes with a fork and brush with melted butter. Bake for 50-60 minutes until tender with a fork and cool slightly.

Cut a slit in the tops of the potatoes and carefully scoop out the insides and put in a large bowl. Mix with the milk, 2 tbsp canna-butter, sour cream, chives, and salt and pepper to taste.

Melt 2 tablespoons butter in a pan and add onions and garlic. Cook until fragrant, about a minute. Add beef and cook breaking up until cooked. Add tomato paste, thyme, and water and bring to a boil.

Stir in tomato paste, Worcestershire, thyme, and 1 tbsp water and bring to a boil. Add vegetables and reduce heat and cook until vegetables are coated.

Spoon meat mixture into empty potato skin bowls and pipe or scoop potato mixture on top. At this point, I chose to refrigerate until the next day.

If cooking immediately, brush with butter, and place in the oven at 350 for about 15 minutes until heated through. If next day, remove from the fridge and brush with butter and cook at 350 for 40 minutes or until brown on top.

Super ‘Bowl’ Cannabis-Infused Hot Wings

Cannabis City located in Seattle Cannabis Butter hot wings perfect for super bowleattle Cannabis Butter Hot Wings recipe perfect for supe

Looking for something to bring to the big game? Our Super “Bowl” Hot Wings are sure to be the HIGH-light of the party. In light of the spirit of competition, we decided to do a side-by-side taste test by frying half our wings in oil and air frying the other half. The results may be surprising, but in the end, we found that all the wings were winners.

Cannabis City located in Seattle Cannabis Butter hot wings perfect for super bowleattle Cannabis Butter Hot Wings recipe perfect for super bowl

Ingredients

  • Canola Oil, For Frying
  • 15 Chicken Wings
  • 1 – 12 ounce bottle cayenne hot pepper sauce (like Franks)
  • 8 tablespoons Cannabutter
  • 1 Teaspoon of Worcestershire Sauce
  • 1 Teaspoon of hot sauce (our favorite is Marie Sharps)
  • Blue Cheese Dip for Serving
  • Celery Sticks for Serving
  • Salt & Pepper

Preheat the oven to 375 degrees F.

Heat 3 inches of canola oil in a heavy pot to 375 degrees F or start your air fryer.

Salt and Pepper Chicken to taste and add to oil. Fry until fully cooked and golden in color, about 5 to 7 minutes. Remove and place on paper towels to drain any extra oil.

If using the air fryer, toss wings in 1 TBS canola and place in fryer. Check every 5-7 minutes and shake the container to rotate wings, fry until golden in color, and fully cooked.

While your wings fry, heat the cayenne sauce and the cannabutter over medium-low heat. Add the Worcestershire Sauce and the Hot Sauce. Allow to start to bubble and then turn off your burner.

Place wings in an oven-safe dish and pour the sauce over the top. Toss to coat and bake in the oven for 15 minutes. Serve immediately with celery and blue cheese dip. Enjoy!

Cannabis City in Seattle Cannabis Butter Hot Wings Recipe perfect for Super Bowl