You Can Make Top Shelf Edibles

The highest quality cannabis chefs in the world have come to share some of their favorite recipes with you! These dishes will make your mouth water and will get your creative juices flowing into the kitchen. Sink your teeth in and enjoy these amazing recipes from the professional culinary masters of the cannabis world.

Spinach and Feta Canna-Boreka

EdiblesBy Jeffthe420Chef

With flaky dough and a flavorful filling, borekas can’t be beat. You’ll be licking your fingers—and reaching for another one.

Number of servings: 12 large borekas

Preparation time: 20 minutes

Cooking time: 30 minutes

Approximate THC per Serving:

10%: 3.8 milligrams

15%: 5.6 milligrams

20%: 7.6 milligrams

INGREDIENTS

For the filling:

2 tablespoons olive oil

½ cup onions, diced

1 pound fresh spinach

Sea salt and freshly ground pepper

¼ cup crumbled feta cheese

½ cup grated Swiss cheese

1 large egg, lightly beaten

¼ cup chopped fresh parsley

1 tablespoon chopped fresh dill

canna-spinach-borekaTo finish:

4 tablespoons creamy canna butter* plus 4 tablespoons grass fed butter, melted

6 to 8 sheets of phyllo dough, thawed

1 large egg

Black or regular sesame seeds for sprinkling

DIRECTIONS

Make the filling:

Preheat a frying pan for 1 minute. Add the olive oil to cover the bottom of the pan. Sauté the onions until translucent. Add spinach and sauté until wilted and cooked. Add salt and pepper to taste. Remove from heat and transfer to a colander. Let it drain for about 10 minutes and then move to a large bowl. Add feta, Swiss cheese, egg, parsley and dill. Mix well, and add salt and pepper to taste.

Make the borekas:

Preheat oven to 340ºF. Combine canna butter and grass fed butter. Use a pastry brush to coat the bottom of a cookie sheet with some of the melted canna-butter mixture. Cut the phyllo dough long ways into 5- or 6-inch strips. Stack them and cover with a towel so they don’t dry out. Working one at a time, brush each strip with canna-butter mixture, fold over lengthwise, and butter again. Place 1 tablespoon of the filling on the end. Fold up like a flag, bottom edge to side edge, then continue folding to form a triangle until you reach the end of your dough. Butter the outside at the end. Repeat with the remaining filling and dough. Beat the egg and brush the top of each boreka and sprinkle with sesame seeds. Place them on the buttered cookie sheet and bake for 20 to 25 minutes until golden brown. Remove, cool and serve.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 1? sticks of butter

Majoón Love Balls

Recipe by Chris Kilham

Makes about 20 Love Balls

Aprox 5mg THC per serving

chris-kilham-by-tracey-eller-cosmic-sister-high-resINGREDIENTS

10–12 dried dates (preferably medjools)

10 dried apricots, organic and sulfur-free

1 ? 2 teaspoon ground cinnamon

1 ? 2 teaspoon ground cloves

1 ? 2 teaspoon cardamom powder

1 ? 2 cup almonds

1 ? 2 cup shelled pistachios

1 1/2 cups crushed coconut

1 cup Bonzo Butter, softened*

DIRECTIONS

Fine-chop all ingredients by hand, except Bonzo Butter and coconut, on a wooden cutting board. Put all ingredients into a bowl and mix thoroughly with a wooden spoon. Add Bonzo Butter and knead with hands. Roll into balls about 1? in diameter (larger or smaller will make them more or less potent). Roll balls carefully in crushed coconut until coated. Store in a labeled, airtight container in the refrigerator or freezer.

Canna-Corn Chowder

Recipe by Aunt Sandy

INGREDIENTS

canna-corn-chowder3 cups chicken stock

2 cups half & half

3 cups white corn kernels fresh or frozen

1/2 cup all purpose flour

1 clove garlic, minced

1 small stalk of celery, diced

1 small carrot, finely diced

1 small onion, diced

1 cup canna butter

1 pinch of nutmeg, freshly ground

DIRECTIONS

Melt canna butter in a large skillet over medium heat. Add onion, carrot, celery and garlic and salute for 3 minutes. Add the flour and stir to make a roux. Cook until roux is lightly browned. Set aside to cool. Combine the corn and chicken stock in a saucepan and bring to boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, while whisking. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small sauce pan, gently heat the half & half and stir it into the thick corn mixture. Add the nutmeg, salt and pepper to taste. Just before serving add the remaining canna butter to enrich the soup stirring until the butter melts.

Enjoy with a piece of crusted French bread!

Salmon Toast

By The Herbal Chef

INGREDIENTS

img_19882 ounces fresh King Salmon

1 Lemon

1 sprig  rosemary

1 shallot

½ teaspoon pink peppercorn

2-3 tablespoons cannabis-infused olive oil*

1 French baguette

Pink Peppercorn Tuile*

Dill Foam*

Roasted Garlic Aioli*

Cattail Pollen Crème Fraiche*

EQUIPMENT

Crayovac

DIRECTIONS

Cut the salmon into a 2oz piece that will fit on the baguette you bought. Cut the lemon into very thin slices as well as the shallot. Add everything into the cryovac bag (for sous vide), and make sure the lemon is on top of the salmon but do not stack them. Seal it using the cryovac. Put the sealed salmon into a water bath at 52°C for 25-35 minutes. Take the salmon out of the bag and take all of the congealed fats off of the salmon before sprinkling with a pinch of salt. Heat a cast iron on medium-high heat before brushing the baguette with olive oil and putting it down to crisp up. Place the baguette down first. Add the garlic aioli onto baguette. Put the seasoned sous vide salmon on there, and then pipe a nickel size dollop of crème fraiche on the salmon. Place the pink peppercorn tuile on the crème fraiche and then add the dill foam last before serving. Enjoy!

Whipped Pumpkin Mousse

By Keira Fae

Ingredients

print_cmyk_food1 1/2 cup heavy whipping cream

1 can pumpkin puree

1 packet of instant vanilla pudding

1/4 cup sugar

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1 teaspoon vanilla extract

1/4 cup dark chocolate chip chunks

3 teaspoons cannabis-infused olive oil (5mg each tsp)*

Equipment

Rubber spatula

Two medium sized bowls

Whisk

Stand mixer

Measuring cup and spoons

Instructions

Mix the heavy whipping cream until it peaks (about 1-2 min) on low-medium speed. In a separate bowl, add the pumpkin puree, infused olive oil, instant vanilla pudding, sugar and all those spices! Mix well. Using a rubber spatula, fold in 1/3 of the whipping cream with the 1/3 of the pumpkin puree in a separate bowl, this with be the middle section. Fold the remainder of the whip cream in with the rest of the pumpkin puree, this mix will be darker in color and richer in flavor. Add the darker pumpkin mix to the bottom of the bowl or cup, layer chocolate chunks, and then add the lighter pumpkin mixture for the middle section, layer chocolate chunks, at this point put the cup or bowl into the refrigerator for 10-15 minutes, top with whip cream, and viola!

Cannabis-Roasted Pumpkin Risotto with Spinach, Feta and Fresh Fan Leaf

By Robyn Griggs Lawrence

INGREDIENTS

White vinegar

cannabis-roasted-pumpkin-risotto-with-spinach-feta-and-fresh-fan-leaf1-pound pie pumpkin

6 tablespoons cannabis-infused olive oil*

Salt and pepper

4-5 cups vegetable broth

½ teaspoon fresh garlic, chopped

1 onion, diced

4 fresh cannabis fan leaves, cut into strips (more for garnish)

½ cup spinach, cut into strips

6 ounces feta cheese, cubed

2 cups Arborio rice

DIRECTIONS

Preheat oven to 400°F. Wash fan leaves in equal parts water and vinegar, then rinse with clear water. Quarter pumpkin and place in steamer, over 1 inch of boiling water, cover and cook until tender but firm, about 10 to 15 minutes. Peel pumpkin and cut into small cubes. You should have about 4 cups of pumpkin cubes (a little less is fine). Place pumpkin in baking dish, drizzle with 2-4 tablespoons of cannabis olive oil and toss with your hands until all pieces are evenly coated. Season with salt and pepper. Bake until golden brown, about 15 to 20 minutes. While pumpkin bakes, heat 2 tablespoons cannabis olive oil in a saucepan. Cook onion and garlic over low to medium heat until translucent and tender. Stir in rice and continue stirring over medium heat for about 2 minutes. Slowly add vegetable broth one half cup at a time, as liquid absorbs, stirring constantly. Continue cooking over medium-low heat, stirring constantly, until rice is tender. This will take 20 minutes or more. If rice gets too dry, stir in more vegetable broth. Salt and pepper to taste. When pumpkin is almost done, place feta on a baking sheet and bake in preheated oven until it just starts to melt, about 4-5 minutes. Mash half of the pumpkin with a fork or potato masher. Stir into risotto along with fan leaves and spinach. Serve immediately in individual bowls topped with remaining pumpkin cubes and feta. Garnish with fresh fan leaf.

Fresh Cannabis Chimichurri Sauce

By Monica Lo from Sous Weed

Makes about 2 cups

Ingredients

1/2 cup red wine vinegar

chimichurri1 teaspoon sea salt, plus more to taste

4 garlic cloves

1 small shallot, halved

1 red jalapeño, seeds removed

1/2 cup flat-leaf parsley, stems removed

1/4 cup raw cannabis leaves, stems removed

2 tablespoons fresh oregano

3/4 cup extra-virgin olive oil

Directions

Combine all ingredients in a blender or food processor and blend until smooth. Salt to taste. Serve on skirt steak or roast chicken—or anything really!

Panko Crusted Pork Cutlet with Fall Vegetables

By Laurie Wolf

Panko provides the crunch, the choice of vegetables reflects the season, and the addition of cannabis is all about the fun. If you are not a pork fan, substitute a chicken cutlet. Equally delicious, just different.

Serves 2

INGREDIENTS

1 large sweet potato, peeled and cut in chunks

8 brussels sprouts, cut in half or quartered if large

1 small yellow onion, peeled and sliced

3 slices bacon, cut in 1-inch pieces

2 tablespoons maple syrup

2 tablespoons canola oil

2 teaspoons canna-canola oil

Salt and pepper

1 egg, beaten

1 cup panko breadcrumbs

Salt and pepper

2 pounded, skinless, boneless pork cutlets

¼ cup canola oil

DIRECTIONS

Heat oven to 340°F. In a medium bowl, combine the sweet potato, sprouts, onion, bacon, syrup, oils, salt and pepper. Toss and place all ingredients on a baking sheet with sides. Roast until tender, stirring occasionally, for 45-50 minutes. When the vegetables are done, place in a bowl and allow flavors to mingle. Place the beaten egg in a small bowl. Place the breadcrumbs on a plate. Salt and pepper the chicken breasts. Coat the breasts with the egg and then in the breadcrumbs. Press to adhere the crumbs to the chicken. In a sauté pan, heat the canola oil. Add the cutlets and sauté until deep golden brown, turning once, for 5 minutes per side. Add more canola oil if needed. Place the pork on dinner plates and top with the veg chop!

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