4 cups (about 4 ounces) baby arugula
2 tablespoons cannabis-infused extra virgin olive oil
3 medium ripe peaches, pitted and halved
3 tablespoons chopped walnuts
4 ounces fresh burrata, in bite-size pieces
1 tablespoon balsamic vinegar
1/2 tablespoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
1/8 teaspoon kosher salt
fresh black pepper, to taste


Brush each side of peach halves with 1 tablespoon of olive oil. Place on grill over medium heat, cut side down. After about 4 to 5 minutes, when grill marks appear, flip and cook another 5 minutes, until tender.
 
While peaches are grilling, whisk together remaining tablespoon of olive oil, balsamic, lemon juice and zest, salt, and pepper
 
Place arugula in a large bowl, top with peaches, walnuts, and burrata.
 
Drizzle dressing over salad and toss.

When distilled down and infused with cannabis, Grand Marnier takes on the deep flavor of an extract while adding a lot more psychoactive punch than you would expect. This simple dessert (or breakfast dish) has only one tablespoon of infused Grand Marnier—enough to add an undercurrent of flavor—and it lifted my friends and me into a peaceful midsummer night’s dream.

Serves 4
 
2-1/2 pints (about 6 cups) blueberries
2 cups dried cherries (optional)
1 cup sour cream
1 tablespoon cannabis-infused Grand Marnier (recipe follows)
2 tablespoons organic coconut sugar
1 tablespoon organic brown sugar
4 – 8 fresh basil leaves
 
Rinse blueberries and let dry.
 
In a medium mixing bowl, whisk together sour cream, Grand Marnier, coconut sugar and brown sugar until thoroughly blended. Use a spatula to fold in blueberries and stir gently until evenly covered with sour cream mixture.
 
Transfer to serving bowls, garnish with a small dollop of sour cream, a sprinkle of coconut sugar and one or two fresh basil leaves.
 
 
Cannabis-Infused Grand Marnier
 
I adapted this recipe from Rabib Rafiq’s Green Cannabis Chartreuse in The Cannabis Kitchen Cookbook. The alcohol in the Grand Marnier boils off very quickly, so this must be simmered on as low a flame as possible and never allowed to reach full boil. It distills down into a potent tincture that can be used like you would use vanilla extract in recipes (with a little added zing). A little goes a long way.
 
Makes about 10 ounces
 
6 grams cured cannabis flowers or trim
10 ounces Grand Marnier
mortar and pestle or coffee grinder
lidded stainless steel container
fine mesh strainer
cheesecloth
airtight glass jar
 
Preheat oven to 200 Fahrenheit.
 
Place cannabis in single layer on baking sheet and bake for 45 minutes.
 
Remove fro oven and let cool slightly.
 
Using a mortar and pestle or coffee grinder, grind cannabis to a powder.
 
In a large saucepan, bring Grand Marnier and cannabis to barely boiling over medium-low heat. Simmer gently for about 5 minutes.
 
Immediately transfer mixture to a stainless steel container and put in the freezer for 15 minutes.
 
Line a strainer with cheesecloth and pour liquid through to remove solids.
 
Transfer to glass bottle or jar with tightly fitting lid.
 
Label and store in a cool, dark place for up to a year.