Recipes

Photography by Eva Kolenko
Parks’ Bloody Mary Cannabutter
Spread on warm bread, steak, potatoes or a toasted English muffin with eggs and hollandaise sauce.
- ½ pound unsalted butter, softened
- ½ pound unsalted cannabutter, softened*
- 1½ cups tomatoes, peeled, seeded and roughly chopped
- 2 tablespoons plus 2 teaspoons prepared horseradish
- 2 tablespoons Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1½ teaspoons ground black pepper
- 1 teaspoon celery seed, slightly ground
Puree all the ingredients except the butters. Whisk the puree slowly into the butters until well-combined. Makes about16 quarter cup servings, each about 18 mg THC based on a 15 percent THC strain.
Courtesy of Cannabis Chef Melissa Parks