Cannabis Infused Recipes
Mixing your own cannabis-infused cider cocktails is one way to embrace autumn, whether you’re quaffing sparkling or still, hard or virgin.
The infused butter permeates this dish and renders it potent and perfect.
This condiment is served with slices of pork loin smoked over dried cannabis branches—by request only at Shibumi.
Ripe, seasonal tomatoes have their own grassy pungency that pairs well with cannabis. Sungolds are the ideal small tomato because of their sweetness and ease to ripen.
Even though these fan leaves are deep-fried, they’re made with rice bran oil, which has the cleanest flavor, cooks at the highest temp, and it’s really healthy for you.
Meat from four smaller lobsters should suffice but be careful not to overcook them. Also, refrain from using frozen lobster tail because it will render the recipe watery.
Ice cream isn’t junk food, particularly when it’s made with nutritious ingredients.
From the jiggly messes babies smoosh with their chubby hands to the boozespiked shots of college keggers, jello is enduring—and a useful cannabis hack.
The approach is “all about microdosing,” with the cannabis serving as a complement to the food rather than a primary ingredient.
Change up this Vietnamese-inspired sandwich with different types of medicated aioli.
The canna tincture amount should equal about 20 mg THC to yield 5 mg per drink. This can be changed to your comfort level but know that the flavor also will change as more tincture is added.
Transform this cracker-like flatbread into something extraordinary.
Cooking with concentrates: another step in the evolution of cannabis culture.
Add more punch to your fruit leather with oils that complement the fruit, such as orange, lemon or lime.
Enjoy by the spoon when the mood strikes, pair with jelly or be inspired by the numerous ways nut butters are trending
Eat this dish at room temperature as if you’re sipping wine in a Spanish tapas bar.
Once you make your own granola, chances are store-bought will never suffice again.
Here’s your chance to try the benefits of raw cannabis in a delicious combo of flavors.
Once you make this version, we’re confident it will be your go-to recipe each and every time.
The tubular, giggly red stuff from the can is a distant memory when there’s a condiment like this.
It’s time to give up the green bean casserole. This side dish is lighter, fresher and healthier in more ways than one.
It’s hard not to fall for this nice autumn cider, it goes great with the season—or really any time of the year. If infused cider isn’t available, a tincture can stand in.
Cooking fish in parchment allows the flavors to develop while keeping it moist.
In a large cast-iron pan, toss to combine olives, garlic, lemon zest, infused oil and black pepper. Spread in single layer…
To make the dressing, combine the mustard, vinegar, honey, salt and pepper in a blender. Slowly add the oils while blending…
For those wary of preparing duck, just think of it as dark meat chicken with more fat and flavor. The fat, though, renders off as it cooks.
The flavors of this dish are complex and layered—even better the next day. Don’t attempt to cut the ribs yourself. Most grocers, such as Whole Foods, will do this for you.
The fat in coconut milk allows it to bind with THC, which makes it a good partner for infusing.
This plant-based dish avoids ingredients known to exacerbate inflammation.
How to infuse crispy, crunchy chicken.
Any root or sturdy vegetable can stand in, such as parsnips, kohlrabi or fennel. Just be sure to cut them uniformly.
Maria relies entirely on a molcajete, the traditional Mexican mortar and pestle, to extract THC oil for her products.
Lazy gluten-free beach grilling, with a minimum of prep.
With a wee bit of advance prep, your sumptuous zucchini with pistachio and mint is nearly effortless to prepare and infused with a little something extra.
The Black Lime strain gives a sour aromatic that pairs well with sumac. The goal is to have sour-sweet contrast between the coconut, lime and sumac. If you can’t find Black Lime, use Northern Lights, Purple Kush or a strain with a similar terpene profile.
Take Chef Unika Noiel’s traditional American-style buttermilk fried chicken over the top with an infused honey butter.
It takes a bit of prep, but it’s so worth it. The end result is magical.
For a riff on a gin and tonic, try lime-based jello with tonic, a juniper tincture and a limonene terpene.
Our version calls for calamansi sherbet found at Filipino grocery stores, but if you can’t find it, lime or raspberry sherbet works.
This is one of those dishes that you can’t stop eating so you’ll want to watch out for the THC intake.
The Death Star strain contains a higher percentage of beta-caryophyllene, an aromatic compound with notes of black pepper and woody spice known to reduce stress and anxiety.
For the best results, gently press down ingredients and use them at room temperature. Adjust types of fillings to your liking.
Fresh lime juice pleasantly alters the texture of the bivalves while the sharpness of ginger and the mellow heat of jalapeno add contrast.
Vegetables can add delicious complexity to adult beverages, especially when they’re infused with cannabis or CBD.
Peeling the stalks and using a powerful blender or food processor will help ensure a smooth soup. Also, plan ahead for the cashew cream; these raw nuts need a solid soak.
The complexity of this recipe will pay off well after you serve it.
The precision of extracts offers a more accurate way to dose and cook with cannabis.
When the last of the spiral ham is gone, there’s the promise of soup with a chunk of crusty bread and some THC to tuck you in on a cold night.
When salmon is in season (late spring through early fall), it doesn’t need much embellishment.
The beautiful thing about winter squash is the variety. Buttercup today, delicata tomorrow, or hubbard the next.
This dessert will tuck you in and see you off to dreamland like a bedtime story.
A big bird shouldn’t intimidate. This will quell any turkey-making fears.
Yes, there’s more butter in these mashed potatoes than any recipe has a right to, but that’s the point. Plus, it’s infused which puts it over the top.
The ideal summer salad just landed on the table. Other fruit works well, too, such as year-round cantaloupe. You’ll want seconds and that’s OK with CBD
This dish is full of flavors from scallops to coconut to cannabis.
Dare someone to mock this fun citrusy cocktail. A tincture and fruit are all you need to top off the classic brunch beverage.
In a food processor, pulse egg yolk, garlic, thyme, sesame seeds, lime juice, salt, sumac, salt, grains of paradise…
The salted top, sugared rim and nicely distributed chocolate makes this best-ever chocolate chip cookie a true standout.
Cauliflower, coconut oil, kale and cannabis in a salad.
Your lettuce cups have never been this happily infused, especially among those eschewing carbs and anyone who wants a lighter, flavorful dish.
Be sure to use big, fat carrots to pull off the steak look. Any vegetable that can be sliced into a “steak” can stand in for this quick dish.
Sometimes a quickie is all you need to satisfy an urge—or an obligation known as guests. This kitchen hack gets the job done.
What’s not to love when the food in question basically amounts to reconstituted fried bread and cheese? This is a family favorite from our own Mike Sula.
Chicago’s pastry queen answers the door with a Halloween recipe for adults only.
Oats and almonds are two of many anti-inflammatory ingredients in this Baked Apple Crumble.
You can’t go wrong by simply throwing your favorite cereal into the batter.
Cruciferous vegetables, such as kale and cauliflower, provide roughage that feeds probiotics in the belly. Miso, too, is rich in probiotics, making this salad doubly good for gut health.
A cast-iron pan helps char tomatoes and form a crust on flatbreads.
Since THC requires a fat to adhere to, why not turn to the pig?
One bite of Hadley’s food—say grilled lamb with chutney-like roasted coconut and red chili samandhi—opens your eyes to the world beyond butter chicken.
For more sweetness, try a teaspoon of dark coconut sugar.
Cooked & Friends collective hosts special dinners, pizza parties and educational workshops.
Cooked & Friends collective hosts special dinners, pizza parties and educational workshops.
To truly appreciate the layers of flavors in cannabis, try vaping it while eating food containing the same naturally occurring terpenes.
Michigan and Maine boast the best blueberries in the world. Adjust sugar according to the tartness of the fruit.
Since this is a riff on the classic Provencal bourride, the rules don’t apply. Stay on the sidelines and just enjoy the flavors.
Address all the myths people have been told about cannabis, nutrition and wellness.
When weed partners with arugula, chard and other greens
These nutritionally dense greens can be made even more powerful with the healthy addition of cannabis.
This is spring on a plate, and it’s open to improvisation. Nothing is as good as fresh peas, but frozen can stand in.
Whether peaches are in season or not, put this fruit-forward CBD cocktail on your to-do list. Shout out to Maxwell Reis of Gracias Madre for the recipe.
A yule log takes time but it’s worth the effort, especially when the dessert is infused.
You won’t find a crowd pleaser like this one. Inspired by a version in the New York Times, this recipe stands out in more ways than you can count.
This herbaceous, plant-based infused salad answers the call for healthier eating in more ways than one.
This infused gravy has umami going on. Soy sauce adds color and rounds out the flavor.
Befriend someone who grows their own cannabis for the fresh leaves. Be sure to start with the freshest fish, too.
An infused condiment allows you to control your dosage, especially when you know the exact amount of THC.
Cranberries, a sprig of thyme and a splash of cava gives you this tart and tangy cocktail. Add some CBD honey, and you’ve got a winner.
This nondairy milk, infused with THC, can be used in both sweet and savory dishes. Just remember to use the full-fat version—not the “light” kind.
You’ll want to drizzle it on everything. One of our favorites: Make hollandaise sauce with it and serve with the crispy shallots.
Here’s the classic party food that’s even better infused. Chef Brandon Baltzley prefers to make his own mayo but he won’t give you the stink eye for choosing store-bought.
Chicago Chef Iliana Regan is known for her Michelin-star restaurant but at home, she cooks cannabis-infused dishes for her mom.
Don’t listen to those who say a turkey doesn’t need a brine. It adds flavor and ensures a moist bird unless you cook the crap out of it. Then nothing can save it.
A sultry Indian spice that’s been Franco-fied does the trick for cashews (just toss the nuts in cannabutter with vadouvan and roast) but a generous dusting on chicken or steak before roasting gives the protein…
Any chance your nonna might be proud of you for turning out pillowy soft gnocchi and successfully infusing weed into the dish?
Infused Sweet Potatoes with Ras al Hanout and Vegan Labneh Ras al hanout is Moroccan, consisting of specific spices but the amounts vary, making it unique to the person who creates it. Toast spices first until they’re aromatic.
This recipe imparts a lemony flavor in the cake and icing. Serve it solo, with a tall glass of sun-made ice tea or freshly squeezed lemonade. It’s also ideal with strawberries or strawberry sorbet.
Change the texture and flavor of vegetables by spiralizing them into noodles. Then you can add just about any infused sauce.