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Cooking with Cannabis While Staying At Home

Leslie kahn

Now that we are sheltering at home, with time on our hands, I thought this would be the perfect time for those of you who are new to cannabis-infused cooking to try some simple recipes. I have chosen an appetizer, a salad, a soup, an entree and a dessert.

Easy As Pie Vegetable Tart


 · 1-2 tbsp all-purpose flour

· 1 9-inch pie crust store bought or homemade

· 2 tbsp cannabis-infused oil; olive oil is highly recommended

· 1/2 cup chopped scallions

· 1/2 cup chopped roasted red peppers

· 2 tbsp chopped fresh parsley

· 1/4 cup shredded cheddar cheese

· 1/4 cup crumbled feta cheese

· Crushed red pepper flakes (optional)


Heat oven to 340° F

1. Dust your work surface with flour. Lightly roll out the pie crust or use a pre-made pie crust.
2. Brush the crust with the canna-oil. Top with the vegetables followed by the cheese.
3. Bake until light golden brown and the cheese is melted, about 10-12 minutes.

Servings: 6    THC per serving: 10

Recipe courtesy of Laurie Wolf

Traditional Caesar Salad

Feel free to add chicken to make it a Chicken Caesar Salad!


· 3 tbsp Dijon mustard

· 2 tbsp fresh lemon juice

· 1 tsp Worcestershire sauce

· 2 cloves smashed garlic 

· 1 anchovy fillet or anchovy paste (optional but traditional ingredient)

· 6 tbsp olive oil

· 4 tsp cannabis-infused oil; olive oil is highly recommended

· 1/4 cup grated Parmesan cheese

· Salt and black pepper

· 2 chopped romaine lettuce hearts 

· 1 cup chopped or shredded cooked chicken (optional)

· 2 cups croutons

· Shredded Parmesan cheese for garnish


1. In the bowl of a food processor, puree the Dijon mustard, lemon juice, Worcestershire sauce, garlic, and anchovy, if using. 
2. With the machine running, drizzle both of the oils into the bowl of the processor.
3. Transfer the dressing to a jar and stir in the Parmesan cheese, along with salt and black pepper to taste.
4. Place the romaine in a serving bowl and toss with the dressing to coat. Top the salad with the chicken, if using, and croutons. Serve immediately.

Servings: 4   THC per serving: 10

Recipe courtesy of Laurie Wolf

Sweet Potato Soup


· 3 large sweet potatoes peeled and cut into sections

· 2 tbsp cannabis-infused butter

· 3 scallions chopped

· 1/2 cup fresh parsley leaves dried or fried 

· 2 tsp chili powder

· 1 tsp curry powder

· 1/2 tsp cayenne powder

· 1/2 tsp salt

· 2 tbsp half and half

· 2-3 cups chicken stock or vegetable stock

· Fresh parsley for garnish

* If you don’t enjoy the heat, cut out/reduce the spices


1. Place the sweet potatoes in a large soup pot with plenty of water and simmer until very tender; about 20-25 minutes. Drain.
2. While the sweet potatoes are cooking, heat the canna-butter in a medium saucepan. Saute the scallions for 3-4 minutes, stirring occasionally.
3. If you are planning to add the fried parsley, heat a couple of inches of canola oil in a small saucepan. When hot, carefully add the dried parsley to the hot oil, to avoid too much splattering, and fry for a few seconds until the parsley crisps. Place on paper towels to drain.
4. Place the cooked sweet potato in the bowl of your food processor and puree. Gradually add the remaining ingredients, ending with the stock, until completely smooth. 5. Heat the soup before serving. Ladle into serving bowls and top with fresh parsley as a garnish.

Servings: 4   THC per serving: 15

Recipe courtesy of Laurie Wolf

Pork with Cabbage and Apples


· 2 boneless pork cutlets

· 1/2 tsp salt

· 1/2 tsp pepper

· 2 tbsp olive oil

· 1 apple cored and sliced into wedges

· 1/4 head shredded savoy cabbage 

· 3 scallions cut into pieces

· 2 tbsp maple syrup

· 2 tsp canna-butter


1. Season pork cutlets with salt and black pepper.
2. In a large skillet over medium heat, heat the olive oil and saute the apple and cabbage for about 5-7 minutes until tender. Transfer to a plate.
3. Return the pan to the heat and saute the pork cutlets for 4 minutes on each side until golden brown.
4. Return the apple and cabbage to the skillet and add the scallions. Cook for 2-3 minutes.
5. Combine the maple syrup and canna-butter and stir them into the vegetables in the skillet, making sure they are completely coated.
6. Lay out the vegetables in a bed on each plate, placing a cutlet in the center.

Servings: 2

Recipe courtesy of Laurie Wolf

Blueberry Marijuana Muffins


· 1 1/2 cups all-purpose flour

· 3/4 cup granulated sugar plus 1 tablespoon for muffin tops

· 2 teaspoons baking powder

· 1/2 teaspoon nutmeg (optional)

· 1/4 teaspoon salt

· 1/4 cup cannabis infused oil; coconut oil is highly recommended

· 1/4 cup coconut oil or other neutral flavored oil

· 1 egg large

· 1/3 cup milk

· 1 1/2 teaspoons vanilla extract

· 1 cup fresh or frozen blueberries do not thaw if frozen)


Preheat the oven to 300° F
Place paper liners into a 12 cup standard size muffin pan.

1. Mix together flour, sugar, baking powder, nutmeg (if using), and salt in a small bowl.
2. In a medium bowl, whisk together oil, egg, milk and vanilla.
3. Add dry ingredients and mix just until blended. The batter will be thick. Do not over mix.
4. Fold in the blueberries. Divide mixture between the 12 prepared muffin cups. Sprinkle tops with a little sugar.
5. Bake for about 17 minutes or until a cake tester or toothpick comes out clean.

Recipe courtesy of Cheri Sicard    Servings: 12

I hope you enjoy all these recipes enough to share them with other patients. Stay safe!