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Cooking with Cannabis

"Enjoy a relaxing night in with these simple, tasty and easy-to-infuse recipes."

December 28, 2020

Best Ever Spinach & Artichoke Dip

This fresh, bright and super snackable dip from Good Housekeeping is surprisingly easy to make. Serve it with a crunchy sliced baguette or crackers and add a portion of your recommended dose to each bite.

  • 2 tbsp. mayonnaise
  • 1 tsp. grated lemon zest
  • 2 tbsp. lemon juice
  • Kosher salt
  • Black pepper
  • 1 14-ounce can artichoke hearts, rinsed and patted dry
  • 1 c. packed baby spinach, chopped
  • 2 tbsp. fresh mint, chopped
  • 2 tbsp. flat-leaf parsley, chopped
  • 1 scallion, finely chopped
  • 2 tbsp. finely grated Parmesan
  • 1/4 c. walnuts, toasted and chopped
  • Sliced baguette or crackers, for serving
  1. In medium bowl, whisk together mayonnaise, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Add artichokes and toss to coat.
  2. Fold in spinach, mint, parsley, scallion, Parmesan, and walnuts. Serve with baguette slices or crackers.
  3. Serve cold.

Easy Slow Cooker Butternut Squash Soup

If you’d rather spend your day binge-watching than cooking, this recipe from Delish is for you. Toss the ingredients in your slow cooker in the morning and it’s ready to serve by the time you reach the season finale. Add your recommended dose of distillate to your individual portion so your medicine isn’t diluted, and so you can share the non-infused portions with your couch potato buds.

  • 1 large butternut squash, peeled and cut into large cubes (about 8 cups)
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 sprigs thyme
  • 1 sprig sage
  • 3 c. low-sodium chicken (or vegetable) broth
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of cayenne
  • Heavy cream, for serving
  • Freshly chopped parsley, for garnish
  1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.
  2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.
  3. Stir in cream and garnish with parsley before serving.

Dulce de Leche Swirled Banana Bread

If you didn’t attempt to make bread this year, did 2020 even happen? Quarantine may have turned us all into amateur bakers, and this recipe from Tasty is the perfect way to round out a pastry-filled year. To infuse your portion, turn the loaf into muffins by using a muffin tin instead of a loaf pan – just make sure you mark which muffins are infused and which are not!

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups ripe banana
  • ¼ cup butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • ⅓ cup plain Greek yogurt
  • 3 tablespoons dulce de leche
  1. Preheat the oven to 350º F (175ºC).
  2. Mix flour, baking soda, cinnamon, and salt in a bowl and mix well.
  3. In a separate bowl, mash the bananas.
  4. Add in butter and sugar, mix until smooth.
  5. Add in eggs and yogurt, mix until well-combined.
  6. Add the dry ingredients to the wet ingredients, mix until smooth.
  7. Pour the batter into a buttered/oil-sprayed loaf pan (or muffin tin).
  8. Drop dulce de leche on top of the batter, then swirl gently into the batter with the tip of the spoon or fork.
  9. Bake it for an hour and cool completely.
  10. Enjoy!

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