Deviled Eggs

• 6 large eggs 
• 1/4 cup cannamayo 
• 1 teaspoon Dijon mustard 
• 1/8 teaspoon cayenne 
• Paprika for garnish 

1. Cover eggs with cold water by 1 1/2 inches in a saucepan and bring to a rolling boil, partially covered.  
2. Reduce heat to low and cook eggs, covered completely, 30 seconds.  
3. Remove from heat and let stand, covered, 15 minutes. 
4. Transfer eggs to a bowl of ice and cold water to and let stand 5 minutes. 
5. Peel eggs and halve lengthwise.  
6. Carefully remove yolks and mash in a bowl with a fork.  
7. Add cannamayo, cayenne, mustard, salt and pepper and stir with fork until smooth. 
8. Adjust seasoning as needed. 
9. Fill pastry bag with yolk mixture and pipe into egg whites. 
10. Sprinkle with the paprika. 
11. Cover and chill for 30 minutes before serving. 

Beetroot Dip

Ingredients:

• 2 large beetroots, scrubbed and cut into chunks
• 1/2 shallot, peeled and quartered
• 1 cloves garlic, peeled and quartered
• 1/4 lemon, juiced
• 1/2 teaspoon Garam masala powder
• 1 teaspoon paprika
• Salt & Pepper
• 1 teaspoon white wine vinegar
• 1/2 cup cannaoil, divided
• ½ hot chili, halves length ways, optional

Directions:

1. Pre-heat oven to 340F.
2. Place the beetroot chunks in a roasting dish. Place the quartered garlic, hot chili and shallot on top of the beetroot.
3. Season with salt & pepper, drizzle with ¼ of a cup of the cannaoil and squeeze on a bit of lemon juice.
4. Wrap the roasting dish with foil and roast until done about 90 minutes.
5. When the beetroot is roasted soft place them in a blender, food processor or use a wand mixer and blend until smooth.
6. Add the remaining cannaoil, vinegar, lemon juice, garam masala, paprika and combine well.
7. Season with salt & pepper and adjust spices until right.
8. Refrigerate overnight and serve cold.

Dill Aioli

Prep 10 minutes

Serves 8

Ingredients:

• 3/4 cup Cannamayo
  
• 3 cloves garlic, minced
• 2 1/2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tsp dried dill weed

Directions:

Mix cannamayo, garlic, lemon juice, salt, pepper and dill weed in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Raw Oyster in Ginger Wine Sauce

Total: 30 min
Prep: 30 min
Serves: 24 oysters
Level: Advanced

Ingredients:

• 24 oysters
• Crushed ice or rock salt
• 2 shallot, minced
• 2 teaspoon fresh ginger, grated
• 4 tablespoons mirin or sherry
• 4 tablespoons dry white wine
• 2 tablespoon cannaoil

Directions:

1. Scrub and shuck the oysters. Reserve the excess oyster juice.
2. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.
3. In a medium bowl add the shallots, ginger, mirin, white wine and cannaoil and combine well.
4. Spoon the ginger and wine mixture on top and serve.

Coconut Shrimp

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 1/2 cup melted cannabutter or cannaoil

• 1/2 cup flour

• 1/2 teaspoon salt

• 1 egg

• 1/4 cup coconut rum (optional)

• 1 cup sweetened coconut flakes

• 1/2 cup panko

• 1-pound large shrimp

Directions:

1. Preheat oven to 340 degrees.
2. Coat the bottom of a rimmed sheet pan with the melted cannaoil.
3. In a small bowl mix together the flour and salt.
4. In a small bowl whisk the egg and rum together.
5. In a separate small bowl combine the coconut flakes and Panko bread crumbs.
6. Dip each shrimp in the following order flour, then the egg and rum mixture, and finally the coconut and Panko to coat.
7. Space the coated shrimp evenly on the coated sheet pan.
8. Bake for 8 minutes and flip the shrimp.
9. Cook an additional 7 to 8 minutes or until cooked thoroughly.

Recipe Notes: The rum maybe substituted for water.

Cannabis Infused Honey BBQ Chicken Wings

Prep Time: 15 Minutes

Cook Time: 1 hour 15 minutes

Total Cook Time: 1 hour 30 minutes

Skill Level: Easy

Ingredients:

• 2 lb. chicken wings
• 2 tbsp. sunflower oil, or any other oil
• 1 tbsp. baking powder
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• Salt & Pepper
• 4 tbsp. Cannabutter
• 1 cup of your favorite barbecue sauce
• ½ cup Honey
• 1 ½ tablespoons ketchup
• 3 tbsp. hot sauce
• 1 tsp garlic powder

Directions:

1. Preheat the oven to 350F.
2. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well.
3. Place the wings skin side up on the cookie sheet. Bake in the oven for 30 minutes.
4. Turn the oven up to 420F. Bake for a further 40 to 50 minutes. The wings are ready when they are dark golden brown and the skin is very crispy.
5. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the barbecue sauce, honey, ketchup, hot sauce and garlic powder and mix well.
6. Toss the baked wings in the BBQ sauce and serve with celery.

Recipe Notes:

The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. Once they bake to a golden brown they will be nice and crispy.

To reheat: Do not coat left over wings in sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F. Spread wings out on tray and bake for 5 to 8 minutes or until the skin becomes crisp again.

Cannabis Infused Sweet Chili Thai Chicken Wings

Prep Time: 15 Minutes

Cook Time: 1 hour 15 minutes

Total Cook Time: 1 hour 30 minutes

Skill Level: Easy

Ingredients:

• 2 lb chicken wings
• 2 tbsp sunflower oil, or any other oil
• 1 tbsp baking powder
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• Salt & Pepper
• 1 cup Thai Sweet Chili Sauce
• 4 tbsp cannabutter
• 2 tbsp Soy Sauce
• 2 teaspoons ground chili paste
• ¼ cup chopped peanuts

Directions:

1. Preheat the oven to 350F.
2. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well.
3. Place the wings skin side up on the cookie sheet. Bake in the oven for 30 minutes.
4. Turn the oven up to 420F. Bake for a further 40 to 50 minutes. The wings are ready when they are dark golden brown and the skin is very crispy.
5. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the Thai sweet chili sauce, soy sauce, ground chili paste, more or less depending on desired spiciness.
6. Toss the baked wings in the hot sauce, top with chopped peanuts before serving.

Recipe Notes:

The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. Once they bake to a golden brown they will be nice and crispy.

To reheat: Do not coat left over wings in sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F. Spread wings out on tray and bake for 5 to 8 minutes or until the skin becomes crisp again.

Cannabis Infused Honey Garlic Hot Chicken Wings

Prep Time: 15 Minutes

Cook Time: 1 hour 15 minutes

Total Cook Time: 1 hour 30 minutes

Skill Level: Easy

Ingredients:

• 2 lb chicken wings
• 2 tbsp sunflower oil, or any other oil
• 1 tbsp baking powder
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• Salt & Pepper
• 1 cup hot sauce
• 4 tbsp cannabutter
• 3 tbsp minced garlic
• 3 tbsp honey

Directions:

1. Preheat the oven to 350F.
2. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well.
3. Place the wings skin side up on the cookie sheet. Bake in the oven for 30 minutes.
4. Turn the oven up to 420F. Bake for a further 40 to 50 minutes. The wings are ready when they are dark golden brown and the skin is very crispy.
5. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the garlic, hot sauce and honey.
6. Toss the baked wings in the hot sauce and serve immediately with blue cheese and celery.

Recipe Notes:

The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. Once they bake to a golden brown they will be nice and crispy.

To reheat: Do not coat left over wings in sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F. Spread wings out on tray and bake for 5 to 8 minutes or until the skin becomes crisp again.

Cannabis Infused Bake Buffalo Wings

Prep Time: 15 Minutes

Cook Time: 1 hour 15 minutes

Total Cook Time: 1 hour 30 minutes

Skill Level: Easy

Ingredients:

• 2 lb chicken wings
• 2 tbsp sunflower oil, or any other oil
• 1 tbsp baking powder
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• Salt & Pepper
• 2 tbsp cannabutter
• 1/4 cup hot sauce
• 1 tbsp honey

Directions:

1. Preheat the oven to 350F.
2. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well.
3. Place the wings skin side up on the cookie sheet. Bake in the oven for 30 minutes.
4. Turn the oven up to 420F. Bake for a further 40 to 50 minutes. The wings are ready when they are dark golden brown and the skin is very crispy.
5. While the wings are baking melt the cannabutter, add hot sauce and honey.
6. Toss the baked wings in the hot sauce and serve immediately with bleu cheese and celery.

Recipe Notes:

The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. Once they bake to a golden brown they will be nice and crispy!

To reheat: Do not coat left over wings in sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F. Spread wings out on tray and bake for 5 to 8 minutes or until the skin becomes crisp again.

Cannabis Infused Guacamole

Ingredients:

• 3 avocados diced
• 1 plum tomato, seeded and finely diced
• 1/4 cup finely diced onion
• 2 tablespoons minced cilantro
• 2 teaspoons garlic
• 1 serrano chile, seeded and minced
• 1 teapsoon fresh lime juice
• 2 tablespoons cannabis oil
• Himalayan salt
• tortilla chips

Directions:

In a medium bowl, stir the diced avocados with the tomato, onion, cilantro, chile, cannaoil, garlic and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.

Alfredo Cannabis Crab Spinach Dip

Ingredients:

• 1 cup crab meat
• 10 ounces frozen spinach, thawed and drained
• 12 ounces softened cream cheese
• 4 tablespoons cannbutter or cannaoil depending on your preference
• 1 tablespoon garlic powder
• ¼ cup grated parmesan cheese
• 2 tablespoons seasoned bread crumbs
• 1 ½ cup alfredo sauce

Directions:

1. Preheat oven to 350°F.
2. In a large bowl the softened cream cheese, crab, garlic, spinach and Alfredo sauce and blend well
3. Place in oven safe shallow dish.
4. Sprinkle the top with the parmesan cheese and breadcrumbs.
5. Bake until bubbly and golden brown on top. Serve warm with tortilla chips.

Cannabis Infused Salsa

Prep Time: 20 minutes

Ingredients:

• 3 cups tomatoes, seeded and chopped
• 3 tablespoons garlic cloves, finely chopped
• ½ cup medium green onions, sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped jalapeño chili
• 3 tablespoons lime juice
• 3 tablespoons cannaoil
• Salt to taste

Directions:

• Mix all ingredients together and chill until ready to serve.
  

Cannabis Hummus

Ingredients:

• 2 cups drained well-cooked or canned chickpeas, liquid reserved
• 1/4 cup cannabis oil, plus oil for drizzling
• 2 cloves garlic, peeled, or to taste
• Salt and freshly ground black pepper to taste
• 1 tablespoon ground cumin or paprika, plus a sprinkling for garnish
• Juice of 1 lemon, or more as needed
• Chopped fresh parsley leaves for garnish

Directions:

1. Add all ingredients except for the parsley into a blender
2. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
3. Taste and adjust the seasoning.
4. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Cannabis Garlic Bread

Ingredients:

• 4 cloves garlic, crushed
• 2 tablespoons canna-butter
• 2 tablespoons canna-oil
• 1 loaf crusty bread, split
• Chopped fresh parsley

Directions:

1. Combine garlic, cannabutter, and cannaoil in a small saucepan over medium low heat.
2. Toast split bread under broiler. Remove bread when it is toasted golden brown in color.
3. Brush bread liberally with garlic oil. Sprinkle with parsley.

Cannabis Brushetta

Ingredients:

• 8 vine ripened tomatoes halved
• 2 cloves of garlic, minced
• 1/3 cup parmesan cheese
• 8 ounces mozzarella pearls
• ½ cup basil
• 1 tablespoon cannaoil
• Salt & pepper
• Sliced baguette
• 1 tablespoon cannabis infused balsamic vinaigrette optional

Directions:

1. In a large bowl, combine the tomatoes, minced garlic, Parmesan cheese, mozzarella pearls, chopped basil, balsamic vinegar, cannaoil, salt and pepper.
2. Place a spoonful of bruschetta atop the baguette slices, and drizzle with additional cannaoil or balsamic vinaigrette.

Cannabis Cheese Sauce

Ingredients:

• 3 tablespoons cannabutter
• 1/4 cup all-purpose flour
• 3 cups cannamilk, heated, regular milk can be used instead
• 4 ounces cream cheese, softened
• 2 cups grated sharp Cheddar
• 1/2 cup grated Parmesan

Directions:

1. Melt the cannabutter in a medium saucepot over medium-low heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown.
2. Gradually whisk in the cannamilk, 1 cup at a time. Allow the mixture to reach a simmer before another cup. When all the milk is added bring the sauce to a simmer and cook 5 more minutes.
3. Whisk in the cream cheese and whisk continually until the sauce is smooth
4. Remove the sauce from the heat and add the cheddar and parmesan cheeses and whisk until smooth.

Recipe Notes: The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months in an airtight container. If using from cold, carefully bring the sauce back to a simmer over low heat before serving.

Bacon Roll Ups

Serves 12

Ingredients:

• 6 ounces cream cheese
• 1 cup mozzarella cheese
• 12 slices red pepper
• 1-pound bacon
• 1 cup Cannabis Ranch Dressing

Directions:

1. Preheat oven to 340 degrees.
2. Spread a thin layer of cream cheese on each slice of bacon, sprinkle with mozzarella cheese and place one slice of red pepper at the end of the bacon and roll the bacon up around the slice of red pepper into a tight cylinder.
3. Place on baking sheet and bake until crispy and bacon is cooked through, about 1-hour. Serve warm with the cannabis ranch dressing for dipping.

Pineapple Salsa

Ingredients:

• 1 whole pineapple, chopped into small pieces
• ¼ cup of minced red onion
• ¼ cup of chopped cilantro
• 1 minced chipotle pepper
• juice from half a lime
• Salt
• 2 tablespoons cannoil

Directions:

1. Using 1 whole pineapple, slice off the exterior and remove the core.
2. Next, chop up your pineapple into very small bite size pieces
3. In a large bowl add the finely diced pineapple, onion, cilantro, chipotle pepper, juice of half a lime and salt and mix well together
4. Refrigerate until chilled.

Mango Salsa

Ingredients:

• 2 large ripe mangos, diced
• ¼ cup red bell pepper, diced
• 1 lime
• 1 tablespoon chopped fresh cilantro
• 2 green onion tops, sliced
• 1 small jalapeno pepper, stem, seeds and membrane removed
• Salt & Pepper
• 2 tablespoons cannaoil

Directions:

1. Stir together mango, diced pepper, juice of the lime, cilantro, onions, jalapeno, salt & pepper and cannaoil in a medium bowl
2. Refrigerate until chilled

Next Chapter: Soup and Salads