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Archive for Recipes – Page 2

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


  • 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.


  • 1 cup ground cannabis
  • 1 cup olive oil


  • 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.


  • 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.


  • 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


  • 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


  • 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

Cannabis-Infused Pumpkin Pie Fudge


1 cup graham cracker crumbs

2 tablespoons brown sugar

1/4 teaspoon salt

4 tablespoons cannabis butter, melted


3 cups sugar
2/3 cup evaporated milk
3/4 cup cannabis butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 cup white chocolate, chopped
1 cup marshmallow fluff
1 teaspoon vanilla extract 3/4 cup pecans


Line a 9″ baking dish with parchment paper.

Stir together graham crackers, brown sugar, salt, and four tablespoons cannabis butter until thoroughly combined. Press mixture firmly to the bottom of the parchment-lined dish. Set aside.

In a large saucepan, stir together evaporated milk and sugar over medium heat. Add in melted butter, pumpkin puree, corn syrup, vanilla, and pumpkin pie spice.

Bring to a rapid boil until temperature reaches 232 degrees. Remove from heat.

Stir in white chocolate and marshmallow fluff until thoroughly combined.

Pour into pan on top of the crust. Sprinkle with pecans. Let sit at room temperature for 2-3 hours. Cut into 1″ cubes. Garnish with cinnamon if desired. Enjoy!

Canna Crab Microdosed Mushrooms

Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.


  • 24 Button Mushrooms, stems removed
  • 12 oz Crab Meat
  • 1/4 cup Canna-Butter (melted over low heat
  • 1/4 cup Shredded Parmesan
  • 1/2 cup Shredded Mozzarella
  • 4 Green Onions finely chopped
  • 1 Red Pepper finely chopped
  • 2 tsp Minced Garlic
  • 2 oz Cream Cheese
  • 1/2 cup Panko Bread Crumbs
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Chopped Cilantro
  • Lemon Juice from 1 lemon

Preheat oven to 375.
Mix bread crumbs, salt, pepper, garlic powder, and cilantro in a large bowl.

Add in red pepper, minced garlic, and green onions and mix thoroughly.

Mix in mozzarella, parmesan, cream cheese, cannabutter, and crab meat and mix until combined. Squeeze the juice from 1/2 the lemon in and mix.

Fill mushroom caps with crab mix. Each mushroom should get roughly 1 1/2 – 2 tablespoons of crab mixture.

Bake for 20-25 minutes or until the tops begin to brown. Remove from the oven and let cool slightly. Serve with fresh lemon and enjoy!

Let’s Get “Baked” Brie with Canna-Butter

We bake our Raspberry phyllo brie in a cannabis-infused flakey crust, that’s both delicate and delightful. Our recipe can works with any preserve or nuts of choice so you can adjust it for taste and potency as you like. For today’s recipe, I used raspberry preserves and Brazil nuts, but you can substitute your favorite jelly or nut for endless combinations. We also coat each layer of our phyllo crust with Canna-butter, so you can bake and get baked at the same time! To view our full Canna-Butter recipe, click HERE.


  • 1 wheel Brie Cheese
  • 1/4 cup Preserves (we used raspberry)
  • 1/2 cup fresh raspberries
  • 1/4 cup chopped nuts (we used Brazil nuts)
  • 4 Tbs Canna-Butter, melted over low heat
  • 1 large egg
  • 1 roll phyllo dough, defrosted
  • Red Grapes (for Garnish)
  • Rosemary (for Garnish)
  • Crackers (optional)

Preheat oven to 350.
Top brie wheel with preserves, 1/4 cup nuts, and 1/2 cup fresh raspberries. Set remaining raspberries and nuts aside.

Place one sheet phyllo dough on a clean working service and fold over to cover brie. Using a pastry brush cover with butter. Place another sheet down and flip brie to be top side down on sheet. Fold up and brush with butter.

Continue alternating sides with pastry sheets and butter. I like to cover my sheets with saran wrap and cover that with a wet paper towel, so my sheets don’t dry out while I work.

Don’t worry if things get messy or some of your sheets stick together or break apart, just keep moving along. Once you have used all the sheets, brush brie with beaten egg to add a glaze and bake in an oven-safe dish for 20-25 minutes until golden brown.

Remove from oven, garnish with chopped Rosemary, Rosemary sprigs, Red Grapes and remaining raspberries. Enjoy as-is or atop your favorite gourmet crackers.


Our Cannabis Creamsicles are perfect for cooling off in the Seattle sun. One of my favorite things about them is that you have complete control over your dosage. If you are looking for a stronger treat, try adding cannabis honey as well. If you prefer a lighter dose, try using just cannabis honey with regular milk. We start our recipe using our home-made cannabis milk and finish off with four all-natural ingredients. To view our full Canna-Milk recipe, click HERE.


  • 2/3 cup Canna-Milk -Full recipe HERE
  • 1/3 cup Coconut Milk
  • 1 cup Frozen Orange Juice
  • 3 Tablespoons Honey
  • 1 Teaspoon Vanilla

Mix all ingredients in a bowl until incorporated together.

Pour into popsicle molds or ice trays for micro-dosing.

Place in freezer and freeze for at least 5 hours. ENJOY!


Mary Milk is just what you need to infuse a variety of dishes without adding extra fat. It’s also the perfect touch to a morning cup of coffee!


  • 1.5 cups Full Fat Milk
  • 4 grams Cannabis Shake

Spread out shake in a baking pan and toast in the oven at 240 degrees for 40 minutes. Remove from oven and allow to cool.

Grind in mortar or using a marijuana grinder.

Place milk in saucepan over medium heat and add marijuana. Heat until simmering stirring occasionally to keep the marijuana from sticking. Cook at a simmer for 45 minutes, stirring periodically to assure nothing sticks to the pan.

Remove from heat and allow to cool. Then strain through a mesh strainer. The end result should be around a cup of Mary-Milk!