Swing in to Summer with The Herbal Chef

I absolutely love Summer. When CULTURE asked me to do a few recipes for their June issue, I jumped at the chance to bring something light and vibrant to the culinary side of the cannabis industry. Citrus and stone fruit sings Summer to me, which is why I have chosen to make those my focal points for the articles. All my recipes are meant to be very light doses, meaning a maximum of 10mg THC for one serving. Enjoy!

At his core, The Herbal Chef™, aka Christopher Sayegh, is a passionate science and biology student who turned to the chemistry of food and herbs to feed the intellectual side of his creations. A walking brand full of charisma and charm, Chris has pioneered cannabis-infused fine dining in an effort to elevate the perception of cannabis through mainstream media. Currently, Chris is producing gourmet edibles, frozen CBD- and THC-infused dinners, as well as catered and private dinners. With the innovation of Chris’ frozen, infused meals, coupled with two shows currently in production, Chris has already been able to solidify his space as the #1 cannabis infusion chef. With a seemingly endless supply of passion and drive, Chris has his sights set on leaving a positive impact on the world through his medium of choice, food. Having faced intense struggles to pursue this commendable dream, leaves him open to sharing his vision with the world that is The Herbal Chef ™.

Lemon Curd Tart 

Who doesn’t love a good lemon meringue tart? So simple, incredibly refreshing and perfect for a passed dessert.

Ingredients

1 tablespoon lemon zest

1 cup fresh lemon juice

9 tablespoons soft butter

1tablespoon cannabis butter* (equaling 20mg total)

4 egg yolks

1 egg

Directions

Beat the eggs with the sugar until lighter in color, and then add the lemon juice and zest. Put that into a pot on low-medium heat and continually stir for 2 minutes until combined. Add butter and slowly incorporate into mix. Cook down until the curd is a thick consistency. It will thicken up as it cools. Empty the curd into a bowl, in an ice bath and let cool completely.

Grilled Apricot with Fresh Ricotta and Lemon Vinaigrette (284786324)

Great for a home-style sharing appetizer, or you can add some of your favorite sliced prosciutto, balsamic reduction and make it a dish!

Ingredients

4 fresh apricots (or peaches)

1 cup whole milk

½ cup heavy cream

3 tablespoons lemon juice

1 tablespoon olive oil to brush on the halves of apricot

1 tablespoon (per half) The Herbal Chef’s Lemon Haze Vinaigrette*

Salt, to taste

Special Equipment:

• Cheese cloth or a fine mesh strainer (cheese cloth preferred)
• Grill

Directions

Bring the milk and cream to boil, turn off heat and add lemon juice. Stir until you see the curds separate from the whey. Secure the cheese cloth on a bowl with a rubber band. Remove the whey liquid from underneath and strain for 3 minutes before emptying the cloth into a glass bowl. Fold in salt to taste. This is such a light, fresh mixture, and I would caution using more than 1.5 tsp. Put in the fridge to cool.

Cut the apricots in half and brush with olive oil before putting them on a hot grill. Don’t move the apricot around after you have placed it on the grill, you want the heat to caramelize the sugars in the apricot. Leave on the grill for 3-4 minutes or until the apricot can be easily removed. Put the apricot down with a heaping spoonful of ricotta and drizzle with a tablespoon of The Herbal Chef’s Lemon Haze Vinaigrette.

Sweet Potato Croquettes with Honey Mustard Sauce

Sweet potatoes are so in right now. They are also high in complex carbohydrates, if anyone was wondering. Potatoes like these are also sensational when paired with a sweet and tangy honey mustard. Great for an appetizer!

Ingredients

3 sweet potatoes

1 tablespoon salt

8 sprigs thyme (stems removed and finely chopped)

5 leaves sage (finely chopped)

3 tablespoons almond flour (fine)

1.5 eggs

3 tablespoons grated parmesan

3 cups Panko bread crumbs

Salt, to taste

Pepper, to taste

1 quart soy bean oil

Honey Mustard Sauce

Ingredients

2 ounces (1 jar)

The Herbal Chef’s Whole Grain Mustard*

1/3 cup            your favorite honey

½ tablespoon sherry vinegar

1 pinch salt

1 teaspoon pepper

Directions for Croquettes

Peel potatoes and cut into one-inch cubes. Add to a medium pot and cover with water. Add a tablespoon of salt and bring to a boil, turn the heat down to a simmer and cook until tender. Drain well and put sweet potatoes into a food processor. Add in herbs, almond flour, egg and parmesan. Mix well, then add salt and pepper to taste. Put in a container and let set in the fridge for 4-5 hours. Heat the soy bean oil to 350-375 degrees. Set up a breading station of almond flour, whisked eggs and Panko bread crumbs. Form the sweet potato dough into small circles. Cover with flour, then egg wash, then coat with Panko. Set in the fridge for 30 minutes. Fry until golden brown and hot on the inside (about 3 minutes), finish with sea salt.

Directions for Honey Mustard Sauce

Put all ingredients into a bowl and whisk together. Add dijon mustard if you want it a little spicier, or add more honey if you would like it sweeter.