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Archive for Recipes

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!

Cannabis-Infused Chicken “Pot” Pie

Spring is right around the corner, but the air is still crisp and perfect for a winter soup. Our chicken “pot” pie is loaded with everything you need to nourish your soul; veggies, bacon, cream, and, you guessed it, pot.

  • 1 1/2 cups cooked diced chicken
  • 1/2 cup cooked bacon
  • 1/4 cup onion
  • 1/2 cup celery
  • 1 cup potatoes
  • 1/2 cup corn
  • 1/2 cup peas
  • 2 tbsp minced garlic
  • 4 tbsp cannabutter
  • 1 3/4 cup chicken broth
  • 1/4 cup Sherry
  • 1/4 cup flour
  • 1/2 cup cream
  • 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp fresh thyme
  • 1 large egg beaten
  • prepared pie dough

While store-bought broth will work just fine, if you love a house that smells like the comfort of home, you can easily make your broth the day before. Just throw chicken, carrots, celery, onions, garlic, and herb in a boiling pot and simmer it all day long.

Pre-heat oven to 425 degrees.
In a large saucepan, melt cannabutter over medium heat. Stir in onions and garlic and cook until fragrant.

Add Sherry and carrots, celery, and potatoes. Continue to saute until Sherry reduces in half.

Add broth and simmer until vegetables begin to soften (around 8 minutes).

Whisk together flour, milk, and cream and add to the pot. Stir in salt, pepper, and thyme. Simmer on low until thickened. (around 10 minutes)

Stir in chicken, bacon, corn, and peas and remove from heat. Poor into empty 9″ pie dish.

Roll out dough to 1/8″ thick. Using your favorite cookie cutters (or your cannabis cutters like ours), cut out shapes and cover the pie’s top.

Brush the top with beaten egg and bake for 30-35 minutes until the crust is golden brown.

Allow to cool 5 minutes and dish out and enjoy! The cookie-cutter crust makes it easy to dish out while keeping your crust intact to stack atop easily.

Five Cannabis Infused Drinks to Elevate your Valentine’s Day

Valentine’s Day is just around the corner, and we would like your day to be of the HIGHEST caliber. Whether you want to start at brunch, drink by an afternoon campfire, or warm up after being out in the snow, we have you covered. Below are five cannabis-infused drinks that will elevate your Day and leave you feeling great Monday morning.

Bloody Mary-Jane

  • 1-2 teaspoons of Demitri’s® All Natural Bloody Mary Seasoning
  • 6-8 oz. tomato juice
  • Ice
  • Salt Rim
  • Illuminations Lemon Mint or Lime Hard Candy
  • lime wedge
  • Pickled Garnishes


  • Warm Milk
  • Hershey’s syrup
  • Dark Chocolate Sea Salt 420 Mini
  • Whipped Cream
  • V-Day Sprinkles

Twice-Spiced Apple Cider

  • 1 Packet Apple Cider Mix
  • 6oz hot water
  • 1 shot Cider Red Wagon Cider Drink
  • Cinnamon Stick
  • Orange Zest
  • Heart Shaped Apple Slice

Canna-talian Soda 

  • 2 Capfuls Cedar Creek Simple Syrup
  • 1 Can 7-up
  • Splash Raspberry Syrup (or flavor of choice)
  • 1/4 cup Half & Half
  • Whipped Cream
  • V-Day Sprinkles

Hot Buttered-Hash

  • HASH MIX – 1.5 Sticks of Butter, 1/2 Stick Canna-butter, 1 Cup of Confectioners Sugar, ½ Cup of Brown Sugar, ½ Cup of White Sugar, creamed
  • 2 Tbsp Hash Mix
  • 1 tsp of Vanilla
  • ½ tsp of Nutmeg
  • 2 Cups of Ice Cream, Softened
  • 6-8 oz Hot Water
  • Whipped CreamV-Day Sprinkles

Cannabis-Infused Valentine’s Day Soft Candies

Our Cannabis-infused soft candies are as much fun to make as they are to eat. With just four ingredients, it’s perfect for a date-night in the kitchen and makes plenty to give away to friends and loved ones for a holiday.


  • 1/4 cup butter
  • 1 (8 oz pkg) cream cheese
  • 4-5 cups powdered sugar
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • Granulated Sugar
  • Food Coloring (optional)

In a large saucepan melt butter and soften cream cheese. Whisk together to combine.

Remove from heat and slowly stir-in powdered sugar until dough is no longer sticky and can be molded.

Divide dough into 3-4 groups and add desired food coloring. Place one color between 2 sheets of wax paper and roll out.

Sprinkle both sides of dough with sugar to coat. Brush off excess sugar.

Cut out desired shapes with cookie cutter. Set aside to set (about 2 hours) or place in refrigerator to set faster. Store leftovers in refrigerator. Enjoy!

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)
  • 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!

  • 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.


  • 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.


  • 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.


  • 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!