Spring Invigoration

In terms of seasons, we’re finally approaching the light at the end of the tunnel. Spring is right on our doorstep; however, the crisp chill of winter’s end may still linger throughout the month. While the country is preparing to wear shorts and t-shirts, don’t throw out your light sweaters and cozy socks just yet. As spring and winter battle it out, we’ll remain cozy in our homes whipping up delicious and hearty meals while dreaming of springtime flavors soon to come. Embrace the warmth and comfort of a cannabis-infused chicken pot pie while getting a taste for fresh roasted cauliflower and grill-inspired bacon-wrapped shrimp. Top it off with an addicting white chocolate bark, and you have a cannabis-infused meal worthy of staying inside—at least for a few more weeks.

Chicken Pot Pie

Servings: 4

Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give you goose bumps. If you have only had a frozen version of this dish, you are in for a treat.


3 tablespoons butter

4 teaspoons canna-butter

1 stalk celery, sliced

1 carrot, peeled and sliced

1 teaspoon thyme

1/3 cup flour

2 cups chicken stock

1/3 cup light cream or half and half

1 cup peas

3 cups chicken, cooked and cut in pieces



Puff pastry or piecrust

1 egg, beaten (optional)


In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot and thyme for 10 minutes. Add the flour to the mixture, and cook for 2 minutes, stirring occasionally. Add the stock, cream and peas, and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry or piecrust to fit the tops of the 4 ramekins. Divide the mixture between the 4 ramekins, and top with the pastry. If desired brush the pastry with the beaten egg for a shiny, crisp crust. Make slits in the pastry with a sharp knife to let the steam escape. Bake for 25-30 minutes or until the crust is golden brown and the mixture is bubbling.

Roasted Cauliflower with Cumin

Servings: 4

This is a fantastic way to prepare the under-loved cauliflower. In the last year or two, cauliflower has begun to get the attention it deserves. Roasting this veggie is magical with cannabis and cumin-perfection. Also, it looks so cool prepared this way!


1 medium head cauliflower, sliced into 4 pieces

2 tablespoons olive oil

4 teaspoons canna-olive oil

2 teaspoons cumin

1 teaspoon cumin seeds




Heat oven to 340° F. Lay the slices of cauliflower on a baking sheet with sides. Brush with the oils, and sprinkle with the cumin, salt and pepper. Roast the cauliflower until golden and tender, about 25-30 minutes.

Bacon-Wrapped Shrimp

Servings: 4, as an appetizer

Bacon and shrimp? Yes, please. Goat cheese too? Amazing. The addition of canna-olive oil takes this dish to a place that is beyond perfection. I always try to find nitrite-free bacon. It’s generally good quality, and who needs the extra chemicals? When bacon is cooking, all but the kosher must stop and give thanks. It tastes as good as it smells.


6 bacon slices, cut in halves

12 large raw shrimp, peeled and cleaned

4 teaspoons canna-olive oil

3 tablespoons goat cheese, cold

Squeeze of lemon

Pinch of salt


Heat oven to 340° F. In a medium saucepan over medium-low heat, cook the bacon about halfway. Remove bacon from pan, and allow it to cool. Place the shrimp on your work surface. Brush each shrimp with the canna-olive oil. Place a small piece of goat cheese on the shrimp in the center along with a squeeze of lemon and pinch of salt. Wrap the bacon around the shrimp, covering the cheese. Place on skewers all in the same direction. On a baking sheet with sides, place the bacon-wrapped shrimp, seam side down. Bake until the bacon is fully cooked and the shrimp are pink, 5-7 minutes.

White Chocolate Bark with Dried Cherries and Granola

Servings: 8

Cannabis and white chocolate are perfect together. It seems like they just bring out the best in each other. Dried cherries and granola gild the proverbial lily.


2 cups white chocolate melts or chips

3 tablespoons canna-butter

1 cup granola

1/3 cup dried cherries


In a double boiler melt the chips with the canna-butter. Place a sheet of parchment on your work surface. Pour the white chocolate onto the parchment. Sprinkle the white chocolate with the granola and the cherries. Allow to set for at least one hour before breaking into pieces.

Snickerdoodle with Chocolate Drizzle

Servings: 3 dozen

With its sugar-cinnamon coating and chewy goodness, whoever thought a snickerdoodle could get better? Well, it has. With a bit of cannabis and a chocolate drizzle, this cookie may just become your new favorite.


2 ½ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch salt

5 tablespoons butter, softened

9 tablespoons canna-butter, softened

1 ½ cups sugar

1 tablespoon vanilla

2 eggs

1/3 cup sugar

1 ½ tablespoons cinnamon

1 cup chocolate chips

1 tablespoon plus one teaspoon butter



  1. Heat oven to 340° F.
  2. In a medium bowl combine the flour, cream of tartar, baking soda and salt.
  3. In a mixing bowl beat the butter and sugar till fluffy.
  4. Add the vanilla and eggs and beat till incorporated.
  5. Stir in the dry ingredients until there is no flour showing.
  6. Chill the dough for 30 minutes.
  7. In a small bowl combine the 1/3 cup sugar with the cinnamon. Roll the dough into 1 ½ inch balls. Roll the balls in the cinnamon sugar and place on parchment covered baking sheets. Place the balls of dough 2 inches apart.
  8. Bake until set, 8-10 minutes. Allow to cool thoroughly.
  9. In a double boiler combine the chips with the butter. Whisk until smooth. Drizzle the cooled cookies with the chocolate sauce. Allow to set.


Chef’s Notes

Cream of tartar is what sets a snickerdoodle apart from a sugar cookie. It is responsible for the slight tanginess of the cookie and its almost pillow-like texture. A sugar cookie is crunchy, a snickerdoodle is soft.

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