Recipes

Photo by Eva Kolenko

Shallot-infused Canna Oil

So addictive, you’ll want to drizzle it on everything. One of our favorites applications: Make hollandaise sauce with it and sprinkle the crispy shallots on top.

1½ cups neutral-flavored oil
2 large shallots, peeled and thinly sliced
5 grams decarboxylated cannabis
Salt, to taste

In a medium saucepan, heat oil over medium heat until hot. Add shallots, and reduce heat to a low simmer. Slowly fry until golden brown, about 10 minutes. Strain; sprinkle shallots with salt and reserve for another use.

Add oil and cannabis to a coffee press. Push plunger down to just meet the surface of the oil; place in a pot of simmering water that rises to that level. Simmer on low for 2 hours; cool. Push plunger to the bottom of the press; strain. Makes about 1⅓ cups, about 30 mg THC per tablespoon based on a 20 percent strain.

Chile-infused Canna Oil

You know the people who shake hot sauce on everything? Same thing applies to the faithful of this oil.

5 chilies de arbol or more, split open
1½ cups neutral-flavored oil
5 grams decarboxylated cannabis

Toast chilies in a dry pan for a few minutes to release their oil. In a medium saucepan, heat oil over medium heat until hot. Add chiles, remove from heat and let sit overnight. Strain but do not discard chilies.

Add oil and cannabis to a coffee press. Push plunger down to just meet the surface of the oil; place in a pot of simmering water that rises to that level. Simmer on low for 2 hours; cool. Push plunger to the bottom of the press and strain. Return chiles to the oil. Makes about 1⅓ cups, about 30 mg THC per tablespoon based on a 20 percent strain.

Garlic and Herb-infused Canna Oil

Drizzle this oil on grilled potatoes, an arugula salad with lemon and shavings of parmesan or a grilled steak. The flavors won’t taste repetitive.

1½ cups extra virgin olive oil
5 grams decarboxylated cannabis
3 sprigs rosemary, thyme or sage or one of each
3 cloves organic garlic, peeled and halved

Add oil and cannabis to a coffee press. Push plunger down to just meet the surface of the oil; place in a pot of simmering water that rises to that level. Simmer on low for 2 hours. Push plunger to the bottom of the press and strain to another container.

Cool to around 120 degrees F and add choice of herbs and garlic. Let stand for a few hours or longer. Refrigerate Makes about 1¼ cups, about 30 mg THC per tablespoon based on a 20 percent strain.

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