APRIL Recipe Compilation: Entrées
[dropcap class=”kp-dropcap”]T[/dropcap]his spring, endeavor to include a few new cannabis-infused entrees to your normal weekly meals. Embrace fresh seasonal and protein that are both light and bursting with flavor. From pork to salmon and duck, springtime is the best time to change things up and try something new like some of CULTURE’s favorite entrées.
Pork Potstickers: In the mood for some bite-sized meals? Try making potstickers from scratch, which will result in single-bite meaty delights filled with cabbage, spices and of course, ground pork.
Seared Salmon with Pea Puree: Fish dishes are amazing choices for the late spring and summertime. A particularly fine cut of salmon sprinkled with fresh lemon juice, sitting upon a bed of pea puree.
Jamaican Jerk Chicken: Few spice rubs are as impactful as a bite of authentic Jamaica Jerk Chicken. The rub contains an amalgamation of many spices, and ultimately creates a powerful kick of spiciness that’s hard to beat.
Roast Duck with Red Wine Poached Pears: Maybe springtime is cause for celebration! This fancier dish makes duck the star, and complimented by uniquely poached pears that work oh-so-well together.
Chicken Cordon Bleu: This traditional French dish’s history dates back to the 1940s. The name stems from references of a blue ribbon that was worn by members of a French knighthood, but wasn’t recorded in cookbooks as chicken wrapped around cheese until the mid-20th century.
