From salad topped with scallops to chilled cucumber salad, there are endless new flavors to explore in these potent af soup and salad recipes.

Vegan Shatter Infused Carrot Soup

This is the perfect soup if your craving something light and healthy and can be served as either an appetizer or main entree. Using non-GMO locally grown fresh carrots will give your soups a mega boost in freshness & in flavor. Bursting with some essential nutrients your body needs like vitamins A, K, C, B, E as well as cannabinoids, fiber, potassium and folate your body will thank you for medicating yourself with this Shatter Infused Vegan Carrot Soup!

Prep Time: 5 mins

Cook Time : 25 mins

Total Time : 30 mins

Servings: Approximately 4

Ingredients:

• 1 tbsp shatter infused coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3 carrots, chopped
• 2 red peppers, chopped
• 1/4 cup parsley, chopped
• 2 1/2 cups vegetable broth
• salt & pepper to taste
• splash of medicated balsamic vinegar for serving
• A small side of vegan chickpea croutons

Directions:

1. In a medium pot, heat 1-2 tbsp of the shatter infused oil Add the onion and garlic. Saute for 3-4 minutes or until vegetables are softened.
2. Add the carrots, red peppers, parsley, vegetable broth and salt/pepper.
3. Bring to a boil, then turn the heat down to medium low Simmer for about 25 minutes or until the vegetables are soft.
4. Puree your soup.
5. Serve hot with drizzle of balsamic

Please Note:

Using a blender will cause your soup to be smooth and creamy while an immersion blender will allow for a less smooth soup leaving tiny bits of food.

Vegetables chopped smaller will cook in 20 minutes, the more larger cuts will need longer to cook. Cook longer if needed.

When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less.

Refrigerate for up to 3 days, freeze for up to 3 months.

Cannaoil can be used in place of the shatter infused oil for more bold cannabis flavor. Shatter Infused Oils has a much more subtle cannabis flavor if any at all.

Medicated Cannabis Infused Butter Garlic Parmesan Croutons

Ingredients:

• 2 tbsp cannabutter or cannabis infused oil 
• 1 cup diced bread cut to the desire crouton size (account for some shrinkage)
• 1 tsp garlic
• 1 tbsp grated Parmesan cheese
• Salt/pepper

Directions:

1. Melt 2 tbsp cannabutter in a medium saute pan over medium low heat
2. Add garlic, salt & pepper, mix well
3. Add diced bread to the seasoned medicated butter
4. Cook the diced bread until golden brown
5. Remove from heat & sprinkle with grated Parmesan cheese

Please Note:

• When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less. 
• Store for up to 3 days in an air tight container 
• Shatter Infused Oils has a much subtler cannabis flavor.
• Vegan Substitute: Make it vegan when you substitute the bread with vegan bread and the cannabutter with a medicated marijuana oil and omitting the Parmesan cheese.

Cannabis Tomato Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Difficulty: Easy

Ingredients:

• 1 slice onion
• 4 cups chopped tomatoes
• 4 whole garlic cloves
• 1 whole bay leaf
• 2 cups chicken broth
• 4 tablespoons cannabis butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons white sugar, or to taste

Directions:

1. In a stockpot, over medium heat, combine the chopped tomatoes, onion, garlic cloves, the whole bay leaf and chicken broth.
2. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
3. Remove from heat and run the mixture through a strainer and discard the food left in the strainer
4. In the now empty stockpot, melt the cannabis butter over medium low heat.
5. Stir in the flour to make a roux, cooking until the roux is a medium brown.
6. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
7. Taste soup and depending on acidity add one teaspoon of sugar at a time
8. Add salt adjust to taste.
9. Serve hot with a sprinkle of mozzarella cheese and our Cannabis Garlic Parmesan Croutons or with a Medicated Grilled Cheese Sandwich

Cannabis Coconut Pumpkin Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Difficulty: Easy

Ingredients:

• 1 onion, diced
• 4 tablespoons cannabis butter
• 2 cups vegetable broth
• 1 14-ounce can coconut milk
• 1 15 -ounce can pumpkin
• 1 teaspoon cumin
• 1 teaspoon curry
• 1 teaspoon ginger
• Salt and pepper to taste

Directions:

1. In a large pot, sauté over medium low heat the onions in the cannabutter for 3 to 5 minutes, until onions turn soft.
2. Add the remaining ingredients and mix until well blended
3. Allow to simmer over low heat for at least 15 minutes, stirring occasionally.

French Onion Soup

Ingredients:

• 4 large yellow onions
• 2 large sweet onions
• 5 Tablespoons cannabutter
• 4 sprigs fresh thyme
• 2 Bay leaves
• ¾ cup white wine or sherry
• 4 cups beef broth
• 1 + ½ cups water
• 6 baguettes (diagonally sliced, 1/2-inch-thick)
• 3 Tablespoons cannaoil
• 6 slices Gruyere cheese

Directions:

1. Slice the onions into thin strings 
2. In a large soup pot, heat the onions, cannabutter, thyme and bay leaves over medium-low heat, stirring occasionally. Continue this process for about 45 minutes until the onions are caramelized. 
3. Add the white wine and cook for an additional 2-3 minutes and add the beef broth and water. Simmer for about 45 minutes 

Asparagus Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 1-pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup finely chopped onion
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons cannabutter
• 2 tablespoons all-purpose flour
• Salt & Pepper to taste
• 1 cup cannamilk
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Directions:

1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat.
2. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes.
3. Process the mixture in a blender to puree the vegetables. Set aside.
4. In the same saucepan, melt the cannabutter over medium-low heat. Stir in the flour, salt, and pepper.
5. Cook, stirring constantly for 2 minutes.
6. Whisk in the remaining chicken broth stirring constantly until the mixture is hot. Add the asparagus puree and the cannamilk.
7. Put the sour cream in a small bowl and stir in a ladleful of the hot soup until well blended.
8. Add the sour cream mixture and the lemon juice to the soup.
9. Stir while heating the soup to serving temperature, but don’t allow it to boil.
10. Serve immediately.

Creamy Cannabis Miso Soup

Ingredients:

• 4 tablespoons cannabutter
• 4 green onions thinly sliced
• 5 tablespoons minced garlic cloves
• 1 teaspoon minced thyme
• 1 1/4 cup fresh mushrooms thinly sliced
• 2 tablespoons all-purpose flour
• 4 cups vegetable or mushroom stock
• 5 tablespoons white miso
• 1/2 cup heavy cream
• salt and pepper to taste

Directions:

1. Melt the cannabutter in a pot and saute the green onions (leave some for garnish), garlic, and thyme for 1-2 minutes over medium low heat.
2. Add the mushrooms and cook for 3-4 minutes, or until the mushrooms soft.
3. Add the flour and continue cooking for another minute, stirring constantly
4. Add the stock and miso bring to a low simmer stirring occasionally.
5. Whip the heavy cream and whisk it into the soup until the soup is smooth and creamy
6. Season to taste with salt and pepper. Do not allow the soup to boil.
7. Serve and garnish with leftover green onions.

Recipe Notes: Using white miso will prevent the soup from changing to a darker color.

Layered Taco Salad

Ingredients:

• 1-pound ground meat (turkey or beef)
• 1 (12 ounce) package taco seasoning
• 4 cups chopped lettuce
• tortilla chips as garnish for the top
• 1 cup cannabis salsa
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can corn
• 1/2 cup Mexican style shredded cheese
• 3/4 cup chopped tomato

Directions:

1. Cook taco meat until fully cooked. Drain any excess fat off from the cooked meat and add the taco seasoning according to the directions on the packet. Set off to the side to cool.
2. Assemble the taco salad in a glass trifle bowl in the following order: lettuce, tomato, corn, cannabis salsa beans, seasoned beef crumbles, sour cream, Mexican cheese and tortilla chips.
3. Keep chilled until served.

Recipe Notes: Add a layer of our cannabis guacamole for added potency!

Cabbage, Cannabis & Carrot Salad

Servings: 4

Ingredients:

• 1 cup cannamayo
• 1 lemon
• 2 tablespoons sugar
• salt
• 6 cups cabbage, julienne
• 1 cup carrots, julienne
• 1/4 cup green bell pepper diced super fine

Directions:

1. In large bowl, combine cannamayo, juice of the lemon, sugar and salt.
2. Add the cabbage, carrots and green pepper and mix well.
3. Chill for 1 hour and serve cold.

Apple Cannabis Cucumber Salad

Ingredients:

• 2 cucumbers, finely diced
• 2 avocados, finely diced
• 2 apples, finely diced
• 1/4 cup cannaoil
• 6-8 mint leaves, chopped

Directions:

1. In a large bowl add all ingredients and combine well.
2. Chill for one hour and serve.

Medicated Egg & Scallop Salad

Ingredients:

• 2 Tablespoon butter, melted
• 12 sea scallops
• Coarse salt and freshly ground pepper, to taste
• 6 cups mixed salad greens
• 1 cup red cabbage
• 4 eggs sliced
• Feta cheese
• Croutons, try our medicated garlic parmesan croutons
• Creamy Cannabis Dijon Dressing

Directions:

1. Preheat a broiler. Line a rimmed baking sheet with aluminum foil.
2. Put the melted butter in a shallow bowl, add the scallops and turn to coat them.
3. Arrange the scallops on the baking sheet and season with salt and pepper.
4. Broil the scallops until golden on top for about 1 1/2 minutes, remove the scallops and turn them over and return to the broiler until the tops are golden and the centers are nearly translucent, for about 1 more minute. Remove from the broiler.
5. In a bowl, toss the salad greens and cabbage together. Place the tossed salad in the serving bowls and top with the egg slices, cheese, croutons and drizzle with the dressing.
6. Place 3 scallops on each salad and serve immediately.

Potato Leek Cannabis Soup

Ingredients:

• 1 tablespoon cannaoil
• 3 large leeks, white and light green parts chopped, soaked
• 1-pound potatoes, peeled and cubed
• 4 cups low-sodium chicken stock
• 1/2 cup sour cream
• 1 teaspoon hot sauce
• Salt and pepper
• 4 slices thick cut bacon, diced and cooked

Directions:

1. Heat the cannaoil in a large pot over medium low heat, add the leeks and sautee, stirring occasionally, for 8-10 minutes or until softened.
2. Add the potatoes to the pot and stir.
3. Next add the chicken stock and cover.
4. Cook over medium-low heat for 30-35 minutes, until the potatoes are tender.
5. Remove the lid and use an immersion blender to blend the soup until smooth.
6. Add the sour cream, hot sauce and salt & pepper.
7. Stir in the bacon and serve immediately.

Next Chapter: Sandwiches