Salmon is one of the healthiest fish a person can consume. Rich in omega 3's, lean protien and calcium, this fish should be a staple to everyone's diet. Unfortunately, most people shy away from fish either from badly prepared meals in the past or the thought of merely eating fish grosses them out. This is a great introductory yet elegant dish that will develop your palate to the point you may even try fresh caught fish and truly enjoy it.
Mise en place:
1 can Wild Pacific Red Sockeye Salmon Fancy Grade
1 1/2 cup Italian seasoned bread crumbs
1/4 cup minced shallots
1 large egg
4 grams ground Maple Leaf Indica activated
1 tablespoon minced garlic
2 tablespoons olive oil
1 dash salt and pepper
In a medium sized bowl, mash the Salmon and egg with a fork. This type of salmon comes with bones, they have already been cooked soft and are edible. It is actually very healthy to eat these as they are high in calcium, so do not be afraid! Add the shallots, garlic, already activated cannabis*, salt, pepper and bread crumbs. Combine until you get a sticky dough like mixture. If you feel the mixture is a bit too dry add a few tablespoons of water to loosen the mixture.
Put a cast iron skillet on the stove with a medium setting. Add the olive oil to your pan. Feel free to add a little more if you have a larger pan. Form the salmon mixture into four large patties. You can also divide this mixture into 8 smaller patties if you feel want smaller portions. Adjust the cannabis ratio to your preference. When the pan it hot, place the patties in the oil and cook each side for approximately 5-6 minutes. Serve with a spring salad and honey mustard dipping sauce. Enjoy!
*To activate cannabis you need to grind up the cannabis and put it on a sheet pan in the oven at 220 degrees for 25 minutes.
Hot Cocoa is one of my favorite cool weather treats to indulge in. Combing this flavor into a cookie takes this chocolaty treat to another level. I've designed this recipe around either already having cannabutter on hand or picking it up premade if you do not have enough time to make it. In this particular incident I was in a pinch and decided to pick up some cannabutter at my local dispensary "The Hemp Center". They are a wonderful dispensary in Downtown Littleton with very high quality products. If you are in the area, I would recommend stopping by to check them out :)
Mise en Place:
1 3/4 cup all purpose flour
1/2 cup sugar
1 cup gourmet hot cocoa mix
1 teaspoon baking soda
3/4 cup cannabutter of your choice
1/4 cup skim or 1% milk
1 teaspoon vanilla
1/2 cup mini marshmallows or white chocolate chips or both
Cream the sugar and butter in a bowl. Then add the vanilla, eggs and milk to the mix. Mix until incorporated then add in the flour, sugar, hot cocoa mix, baking soda and mini marshmallows. Continue to mix until it is fully combined. Heat the oven to 350 while you are mixing your cookie dough.
How many cookies you get out of this recipe depends on the amount of grams in your cannabutter. Choose whether you want to have 1 gram cookies or 1/2 gram cookies then divide dough accordingly onto a ungreased dark cookie sheet. Bake the cookies for 9-11 minutes. These cookies are also great when drizzled or dipped with dark chocolate ganache. Slip into the comfy sweetness of the cookie and the warm childhood memories it brings back. Enjoy :)
There are some days where all I want to consume are deliciously prepared vegetables. This dish for me satisfies my desire in its entirety. I love to add Setian to tie all the flavors together while also adding a good serving of protein. This dish is best served on a cool autumn or winter night with freshly baked bread to sop up the juices.
Mise en place:
1 cup sliced endive
1 cup sliced baby bella mushrooms
1 cup setain tips
2 spears sliced asparagus
1/4 cup minced sweet onion
1 tablespoon minced garlic
4 tablespoons Island Sweet Skunk olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple agave nectar
In a pan saute the onion and garlic in the ISS olive oil, balsamic vinger, and maple agave nectar. Now add the baby bella mushrooms and asparagus. Saute then add the endive and setain tips. Immediately pull from the stove and enjoy with some fresh bread and prepare for the ride your taste buds are about to embark on. Enjoy :)
Mushrooms are one of my most prized culinary staples. One would say, how could such a simple item be held in such high esteem? For the simple fact you can do so much in the kitchen with them! There are a plethora of edible mushroom species from the mundane Button Mushroom to the highly valuable White or Black Truffle.
Kush combines beautifully with mushroom flavor profiles and is sure to please anyone's taste buds. You can bake this delicious dish as a light lunch for yourself or bake up a bunch for a exquisite appetizer for a dinner party. Enjoy the sweet smell of Kush filling your kitchen as you prepare this delectable dish.
Mise en place:
1 large portabella cap
1/2 cup minced sweet onion
1/2 cup spinach
1/2 cup ricotta cheese
1/4 cup vegtable stock
3 medium asparagus spears diced
2 tablespoons Kush olive oil
1 teaspoon garlic powder
salt to taste
Preheat your oven to 325 degrees and get a pan ready on the stove. On medium low heat in the pan combine the kush olive oil, stock, garlic, onion, spinach, and asparagus. Cook for 10 minutes on medium low, then turn the stove to the lowest setting and cook for another 10 minutes or until liquid reduces. In a separate bowl, add the ricotta cheese, salt and mixture from the pan. Stir until fully combined and spoon into the portabella mushroom cap. Bake in the oven for 15 minutes and then serve immediately for a very nourishing dish :)