½ cup homemade croutons 5 mg (reference recipe)
Instructions
Put the tomatoes, one half of the garlic head, and red bell pepper in a baking pan. Drizzle with a Tbsp. of olive oil, and roast in a 375-degree oven until caramelization develops (about an hour). Be careful not to burn.
Toast the almonds in a small sauté pan on medium heat, using about 1 Tbsp. of olive oil. Keep the pan in a continuous motion so that the almonds do not burn. Cool, and then add the nuts to a food processor along with 1 Tbsp. of garlic.
Sear the ancho chili in the same sauté pan on high heat for about 15 seconds per side. Reconstitute the chili in a cup of hot water until soft. Drain, and then add it to the food processor with the almonds and garlic.
Pulse the ingredients roughly.
Once the tomatoes, red pepper and garlic are caramelized, allow them to cool. Remove the skins from the tomatoes and squeeze the garlic from the pulp. Add all to the food processor. Blend while adding the infused oil and remaining oil in a slow steam. Add the vinegar, blend, and taste. The result should be slightly tangy with a thick yet smooth consistency. Add wine and bread crumbs. Continue to blend. If needed, add additional red wine or small increments of water (for a milder taste).
House-Made Croutons
Yields 3 cups croutons at 5 mg per ½ cup
½ lb. French or artisan style bread
12 tsp. roasted garlic infused cannabis oil
⅛ tsp. garlic powder
⅛ tsp. salt (or to taste)
Instructions
Heat the oven to 375°F. Dice bread into medium-sized cubes. Add to a bowl and toss with oil or butter. Put croutons onto a baking sheet in a single layer. Bake for 5 minutes. Toss croutons. Bake an additional 5 minutes. Croutons may cook longer to a browner tone if desired and depending on the coarseness of the bread.
Pan-Seared Okra W/ Kalamata Olives, Pecans & Sundried Tomato
Yields 4 servings at 7.75 mg of THC per serving
2 cups okra (sliced in half lengthwise)
1 cup Kalamata olives
1 cup sundried tomatoes
4 Tbsp. roasted pecan pieces
1 tsp. garlic powder
⅛ tsp. cumin
1 Tbsp. garlic roasted infused oil
½ tsp. cannabis oil
2 Tbsp. olive oil
Kosher salt (to taste)
Pinch of light brown sugar
Instructions
Add garlic, olive, and cannabis oil to large skillet. Place on medium heat until it arrives at a smoke point. Add okra to the skillet. Cook until okra develops a char on the inner sides. Add the cumin, garlic powder, and brown sugar. Add sundried tomatoes and cook for an additional 2 minutes. Add Kalamata olives. Garnish with roasted pecans.
Cucumber Watermelon Salad & Infused Pomegranate Reduction
Yields 6 servings at 7.5 mg of THC per serving
6 2x4 inch watermelon rectangles
6 fennel stems
Kosher salt
12 2x4 slices of cucumber
6–8 tsp. of feta cheese
2 cups of pomegranate juice
1 cup balsamic vinegar
1 cup of pistachios (crushed)
1 Tbsp. red pepper corn (crushed)
Quarter gram sachet of cannabis material
Place 3 watermelon rectangles in a plastic bag along with a few pinches of salt and pink ½ tsp. of pink pepper corns. Vacuum seal the bag. Repeat and refrigerate overnight.
In a small saucepan, bring the balsamic vinegar and pomegranate juice to a boil over high heat. Add the cannabis product sachet; cook for 2 minutes then lower the temperature to a simmer. Reduce mixture by ½ (1½ cups). Remove from heat, discard sachet, and allow it to cool.
Remove watermelon rectangles and pat dry. Plate it by layering a few pearls of the pomegranate reduction onto the top of the watermelon rectangle. Follow it up with 2 slices of cucumber, a thin layer of feta cheese, a thin layer of pistachios, and finish with a sprinkling of finely crushed pink peppercorn. Add reduction to finished plate.
*For plating, pour the mixture into a small squeeze bottle
**Recipe based on product containing 18% THC
GARLIC GREENS & CORN BREAD CROUTONS
Yields 4 servings at 15 mg of THC per serving
Garlic Greens
Yields 4 servings at 8 mg of THC per Tbsp.
8 cups collard greens (cleaned and chopped into strips)
1 bottle of white wine
6 cups water
1¾ tsp. butter
¼ tsp. clean cannabis butter
5 cloves garlic (minced)
2 Tbsp. chili infused cannabis oil
Kosher salt to taste
Instructions
In a stockpot, combine the bottle of wine and water and bring to a boil. Allow the combination to reduce slightly. Add chopped collard greens to the pot and blanch. Once the greens are bright in color and softened, remove them from the water and put in an ice bath to stop the cooking process. Once cool, strain and pat dry.
Heat the butter and oil at a medium-high temperature in a skillet. Add minced garlic. Lower temperature and cook until the garlic is translucent, being careful not to let it burn. Add chopped collard
