Chromatic Cuisine

While we await the official start of summer later this month, let’s not forget that “June gloom” can still turn dreams of warm outdoor barbecues into a cozy evening indoors. While the overcast gloom that typically comes with the beginning of this month is drab and gray, there are plenty of ways to liven up your kitchen and your mealtime with these beautifully bright and healthy recipes. Embrace the lively reds of a strawberry smoothie, the radiant greens and oranges of stuffed bell peppers and the sun-bright yellows of a tangy lemon bundt cake. Add a bit of THC or CBD to each dish, and this summer menu will allow you to feel refreshed and ready to tackle the summer fun without being weighed down.

Stuffed Bell Peppers
Serves 4
10mg of THC each pepper

Ingredients:
4 bell peppers (any color)
4 tablespoons of olive oil

8 teaspoons of Pot d’huile cannabis-infused olive oil
8 ounces lean ground beef (90:10)
Kosher salt and freshly ground black pepper
1 onion, finely diced
1 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
1 teaspoon paprika
1 cup cooked rice
1 cups grated Monterey Jack cheese

Instructions:
Preheat the oven to 350º degrees F. Cut the tops off the peppers, finely chop the pepper tops and set aside. Scoop out the seeds and membrane. Place the peppers in a baking dish large enough to hold them upright, cut side up. On medium-high heat, heat the 2 tablespoons of infused olive oil in a large skillet. Add beef and season with salt and pepper. Cook beef for 8-10 minutes. Remove to a paper towel lined plate to get rid of the excess fat. Wipe skillet with paper towel and add the remaining 2 tablespoons of infused olive oil. Add chopped onion and chopped peppers,1 to 2 minutes. Add garlic and zucchini and cook for another minute. Add the seeded tomatoes and season with salt, pepper, and paprika. Cook until everything is heated through and had softened. Add beef and rice. (Season more if you’d like.) Stir in 1/2 cup of pepper jack cheese. Turn off the heat once melted. Fill the peppers to the tops each sprinkled with remaining 1/2 cup of pepper jack. Pour a small amount of water into the bottom of the baking dish and drizzle 1 teaspoon of infused olive oil on top each filled pepper. Cover with foil and bake for 30 minutes. Uncover peppers and bake to an additional 10-15 minutes or until peppers are soft. Let cool and serve.

Strawberry Lime Smoothie
Serves: 2

10mg of THC each

Ingredients:
1/2 cup 2 percent milk (can use coconut or almond milk)
2 tablespoons infused coconut oil (1 tablespoon = 10mg THC)
2 tablespoons fresh lime juice
2 cups fresh strawberries, halved
1 cup vanilla yogurt (substitute favorite flavor)
2 tablespoons honey
1/2 teaspoon ground cinnamon (optional)

Instructions:
In a blender, combine all ingredients; cover and blend until smooth. Pour into chilled glasses. Serve immediately. Don’t forget the garnish!

Lemon Bundt Cake
Serves: 8-10
Each ~ 40mg of CBD, each piece 4-5mg CBD

Ingredients:
Cake:
1/4 cup lemon juice
Lemon zest
4 eggs
2 cups sugar
1/2 cup CBD infused butter (40mg CBD)
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoon vanilla
3 cups flour
1 cup milk

Icing:
1cup powered sugar
1/2 cup milk
1 teaspoon lemon juice

Candied Blueberries:
1 cup blueberries
1/4 cup sugar
1 egg white

Instructions:
Preheat oven to 350º F. Add the butter and 2 cups of sugar into a large mixing bowl. On medium speed, blend the mix until smooth. In a separate bowl add the flour, baking powder and salt, and mix well. Set aside. Once the sugar and butter are mixed, add the eggs one-by-one, milk, vanilla, lemon juice and lemon zest. Add the flour in 1/2 cup increments. Once the batter is smooth, pour it into a bundt cake pan and bake it in the oven for 40 minutes, or until it is golden brown. While the cake is baking, it’s time to candy the blueberries. In a small bowl add egg white, cover each blueberry in egg white, coat in sugar and let dry. In a medium bowl and powdered sugar and milk, mix until smooth. Add lemon juice and mix well, then set in fridge. Once the cake is golden brown, let sit until cool, stir the cooled icing and pour over top of bundt cake, add candied blueberries and enjoy!