Praise the Sun

inally, we can leave behind the coolness of spring
and welcome the warm embrace of the summer sun. The change in temperature is
gladly received, and so is the new selection of fruits and vegetables that are
most ripe during this time of year. While gathering with friends and family to
enjoy some decent weather this month forgo the overused potato salads and grilled
burgers. Instead, we want to embrace some fresh, new flavors for a different
kind of barbeque, with flavorful stuffed squash blossoms and grilled
artichokes. Shy away from the use of boring old beef, and let bright seafood be
your course, with barbeque peel-and-eat shrimp. Summer is short—there’s no
better time to enjoy the bounty of this time of year!

STUFFED SQUASH BLOSSOMS

SAUCE INGREDIENTS

1 garlic clove, minced

1/4 teaspoon hot red pepper flakes

2 tablespoons cannabis-infused olive oil*

1 1/2 pound plum tomatoes, finely chopped

1/2 cup water

1/2 teaspoon sugar

Cook garlic and red pepper flakes in oil in a
2-quart heavy sauce pan over medium heat, stirring until garlic is golden,
about 30 seconds. Add tomatoes, water, sugar and 1/2 teaspoon salt. Simmer
uncovered stirring occasionally until thickened, 30 minutes.

SQUASH BLOSSOMS

1 cup whole-milk ricotta

1 large egg yolk

1/4 cup finely chopped mint

2/3 cup grated Parmigiano-Reggiano

12 to 16 large zucchini squash blossoms

1/2 cup plus 1 tablespoon all purpose flour

3/4 cup chilled seltzer or club soda

3 cups cannabis-infused peanut oil for frying*

Deep frying thermometer

Whisk together flour, remaining 1/3 cup
parmesan, 1/4 teaspoon salt and seltzer in a small bowl. Heat 1/2 inch oil to
375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to
thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes
total. Transfer with tongs to paper towels to drain. Coat and fry remaining
blossoms. Return oil to 375°F, between batches. Season with salt and serve with
sauce. Sauce and filling can be made one day ahead and chilled. Reheat sauce
before serving.

GRILLED ARTICHOKES

INGREDIENTS

5 medium artichokes

1/2 cup
cannabis-infused olive oil*

1/2 cup balsamic vinegar

3 cloves of garlic, chopped

2 tablespoons chopped fresh rosemary leaves

1 lemon, juiced

Salt and pepper to taste

DIRECTIONS

Cut stem of artichoke. Cut 1/3 of the artichoke
off discard. Clip off tips of each leaf with scissors. Stand artichokes in
steamer basket with 3 inches of water, cover, and boil until tender at base, about
25 to 40 minutes. Steamed artichokes can be stored in the refrigerator for
up to one week, and can be done in advance.

Split cooked artichokes lengthwise, scoop out
choke (fuzzy center). Mix oil, balsamic vinegar, garlic, rosemary, lemon juice
and salt and pepper in the bottom of a glass baking dish. Place artichokes cut
side down in marinade. Cover and refrigerate until ready to grill, at least two
hours. Remove artichokes from marinade for basting, place artichokes on hot
grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush
with marinade and turn to cook other side until deep golden brown with a tiny
bit of char; brush again with marinade. Serve hot or at room temperature.

PEEL-AND-EAT BBQ SHRIMP

INGREDIENTS

1/4 cup smoked sweet paprika

2 tablespoons ancho chili powder

1/8 teaspoon cayenne

3 tablespoons light brown sugar

2 teaspoons ground cumin

3 teaspoons cannabis-infused canola oil*

3 teaspoons kosher salt

1 teaspoon ground black pepper

2 pounds large shrimp, with shells on (21 to 24
count)

6 fresh garlic cloves, coarsely chopped

1/2 cup thinly sliced green onion, divided

TOOLS

Wooden skewers, soaked in water for about 25
minutes.

DIRECTIONS

Whisk together the paprika, ancho powder, brown
sugar, cumin, garlic, infused canola oil, salt and pepper in a small bowl. Place
shrimp in a large bowl, add the spice rub, and stir well to coat each shrimp. Heat
your grill to high. Make the skewers with 1/2 the shrimp, brush with infused
canola oil, and place on a grill pan until just cooked through, 3 to 4 minutes.
Stir in half of the green onions, and transfer to a platter or turn out onto
paper bags. Wipe out the pan with paper towels, and repeat with remaining
ingredients.