A May to Remember

The month of May is synonymous with hearty brunches, not only because of Mother’s Day, but because the weather alone is perfect for gathering loved ones together to dine and enjoy each other’s company. Embark upon the journey of exploring decadent brunch recipes that are sure to result in a late morning filled with harmonious food and great conversation. We’ve gathered our favorite recipes that offer bold flavors that pay respect to the replenishing gifts of springtime. These fresh recipes utilize colorful fruits and vegetables that are seasonal in May, but also on current savory blends of bacon to create brunch dishes that everyone can enjoy. Grab an armful of cauliflower, raspberries, blueberries and broccoli—it’s a bonus if you find locally-sourced bacon. With these seasonal ingredients, loving company and perfect weather considered, this will be a glorious way to honor mothers everywhere.

Bacon & Vegetable Quiche


Makes 6 servings

1 unbaked, unfrozen pastry shell (9 inches)

1 cup chopped fresh broccoli

1 cup chopped fresh cauliflower

2 cups fresh baby spinach

1/2 cup chopped sweet onion

1 cup (4 ounces) shredded cheese

4 eggs, lightly beaten

6 strips of bacon, cooked and crumbled

1 2/3 cups heavy whipping cream

1 1/4 cup olive oil

1 1/2 teaspoons cannabis-infused olive oil

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/4 teaspoon pepper


Preheat your over to 400°. Line the crust in a heavy-duty aluminum foil. Bake until the edges of your pie crust begin to turn golden, approximately 10 minutes. Remove foil, and bake for an additional five minutes. Lower the oven heat to 350°. Heat cannabis-infused olive oil and non-infused olive oil in a large skillet at medium high. Cook the cauliflower, broccoli and onion in the skillet under tender. Add baby spinach, and cook until wilted. Whisk eggs, rosemary, cream, salt and pepper in a large bowl. Add cooked vegetables, cheese and bacon to your mixture and pour into your crust. Cover the edges of your crust with foil, and bake the quiche for 35-40 minutes. Continue cooking until a knife that is inserted into the middle of the quiche comes out clean. Let stand for 10 minutes before serving.

Classic French Toast Sticks


Makes 4 servings

4 eggs, whisked

1 1/2 cups of milk

1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries

1 teaspoon vanilla extract

8 slices whole wheat bread

1/4 cup cannabutter

Powdered sugar


Whisk eggs in a medium bowl, then add vanilla and milk until the mixture is blended. Pre-heat a non-stick pan or griddle to medium heat. Dip your bread, one slice at a time, into the mixture, and place bread onto your pan or griddle. Cook each side of the bread until it is golden brown in color. Spread butter onto each slice of bread, and cut the French toast into strips. Garnish your French toast with fresh raspberries and blueberries and sprinkle with powdered sugar. Serve with maple syrup.

The Bloody Pearl


Makes 4 servings

6 ounces gin

4 cups Bloody Pearl Mix

2 full droppers of aromatic cannabis bitters*

Cilantro for garnish

Bloody Pearl Mix

1 gallon tomato juice

4 cups Chinese black vinegar

1 cup lemon juice

1/3 cup Sriracha

1 cup horseradish

1/2 cup celery salt

1/2 cup toasted ground caraway seeds

Salt and black pepper to taste


Combine all ingredients in a mixing glass. Add ice to fill and lightly shake. Pour into highball and garnish with cilantro.

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